Cooking: Still In Love With The Big Green Egg

I tend to get bored easy and move on from most obsessions.  I went through a tea phase where I became obsessed then quickly drop it. Mrs. Nola Nerd Couple was afraid that I was going to do that with a smoker so she was hesitant to get me the Big Green Egg..

I’m glad to say I’ve proved her wrong.

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Cooking: Relaxing with my MiniMax Big Green Egg

For Mardi Gras week, we skipped most parades except for my hometown parade.  We took it easy and just relaxed at home.  This meant I cooked almost exclusively on the Big Green Egg.  For all my cooks I used Big Green Egg Lump charcoal. Here is a run down:

Chicken Wings for the Big Green Egg Mini Max

Chicken Wings for the Big Green Egg Mini Max

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Cooking: Slow and Low Ribs on the Big Green Egg

From the moment that I learned of the Big Green Egg, I’ve wanted one.  A ceramic cooker that can smoke, grill, and roast sounds like heaven.  However, for one reason or another, we kept putting off getting it.

Then, Cristina surprised me with a MiniMax for Christmas.

box

The MiniMax Big Green Egg Box

After a few cooks of chicken breasts, I did my first slow and low cook.  My local grocer had some St. Louis ribs for a good price.  I bought some rub instead of making my own. I bought the only BBQ rub the store had that day, which wasn’t bad.  I can’t wait to try Dizzy Pig rubs as well as make my own. Around noon I split the rack in half so it could fit on the minimax.  I coated one with olive oil and applied the rub while I coated the other with mustard and did the same.  I placed the ribs back in the fridge.  Around 1:30 I lit the Big Green Egg using Big Green Egg brand Lump Charcoal.  I also added some apple wood chunks.  Once I got the grill to 250, I put the plate setter and grill on and then the ribs.  I also put on two potatoes to slow cook at the same time.  I monitored the egg until it reached 250 again.  Once it got there, I adjusted the vents so the tempature stabilized.

The big green egg held the temperature for the next 3 hours making the ribs look like this:

ribs

I then wrapped the  ribs in foil with butter, honey, rub, and apple juice.  I put them back on for another 45 minutes. Here are some pictures of the final result.

 

The final result was a little drier than I wanted them to be, but they were very tasty.  I think the last 45 minutes might have been too long or I didn’t add enough juice. I didn’t use a drip pan either.  The flavoring was fantastic, however.  If I want to be a pit master, I’ll have to make some adjustments. While I don’t ever plan on competing, I do want to take cooking on the big green egg seriously enough that my cooks can compete.  Any advice is welcomed!

Cooking: Wish List

Big Green Egg smoker/grill/bbq (XL size)

Big Green Egg smoker/grill/bbq (XL size) (image via Wikipedia)

This past month, Cristina and I were able to finish off a lot of long-term bills which means extra money in our pockets. While I put the extra money into my savings account, I created a wish list of cooking items I want.

A top-notch cutting board: I’ve spied a few at local arts and crafts fairs that I would like. That way I’m shopping local and getting a quality handmade board.

A proper stove: I never really thought about it before until I read this (including the comments), but most electric stoves are stupidly design. It truly doesn’t make sense to have the controls in the back.  Our house was turn-key and is only electric. If I must have an electric stove, I want one with the controls in the front.

A Green Egg: I’ve never met a person who owns the Green Egg of any size who doesn’t use the hell out of it. For those of you who don’t know, it is a smoker, an oven, and a grill. So not only can you have great barbecue, you can make pizza, bread, quesadillas, and pretty much anything else you want on it.   After tasting the pork from the Big Green Egg competitor at Hogs for the Cause (which we will be writing about  soon), Cristina understood why I wanted one. Hopefully, we will have one by summer.