For Thanksgiving this year, I smoked a 16 lb. turkey in my Big Green Egg and it turned out very well. The day before Thanksgiving I spatchcocked it, and used the backbone and neck to make turkey stock for Easy Poultry Gravy. I then marinated the turkey in a 2.5 gallon ziplock baggie with 1.5 Read More …
Otis P. Boyd was a prominent black barbeque man in Kansas City. This mixture can be used formed into patties as a breakfast sausage or formed into links and smoked. Note that it does not contain any curing salt. I made a small batch based on 1 lb. of 73% lean ground beef and 1 Read More …
I read somewhere on line that smoked bologna was a popular form of barbeque in Oklahoma, so I decided to try it. I bought a chub (~3 lb. chunk) of good quality bologna (Boar’s Head Garlic) and smoked it today. The process was very simple: Bologna chub ¼ cup yellow mustard 2 Tbs. brown sugar Read More …
This is the second time I have applied the recipe for this blog’s signature dish, Greasy Little Birds (AKA Apple Smoked Cornish Game Hens) to duck, both times with great success. It is a shame that duck is not more economical! For 1 duck, I used one-half of the Greasy Little Birds brine, i.e. 2 Read More …
This is a form of taco with carne asada in which the tortilla is grilled with some cheese before being topped with the meat, salsa, etc. This version is based on a recipe in Eseban Castillo’s cookbook Chicano Eats. This will serve at least 4 people. For the Marinated Steak ½ cup fresh lime juice Read More …
Flat chicken (or Flattie) is the South African term for a spatchcocked chicken grilled on a braai (barbeque). I cooked this on a Big Green Egg including some soaked mesquite chunks, so the chicken was nicely smoked. I picked the exact wrong time to do this, since a thunderstorm started just after I started the Read More …
With a lot of time and the right equipment, pulled pork is very easy to cook and extremely tasty. It is no surprise that it is an American classic. It seems very paradoxical that while a steak would seem dry and seriously overcooked if it reached 150 degrees, the target temperature for pulled pork is Read More …
One of the advantages of a Big Green Egg (BGE) is that it can handle a wide range of temperatures. It can get very hot (approaching 1000 degrees F) and can also maintain a low temperature (like 225 degrees F) for a long period of time. As part of a virtual campout during the pandemic Read More …
Huli Huli chicken is a Hawaiian variation of chicken teriyaki. “Huli, huli” means “turn, turn” in Hawaiian, and the chicken is in fact frequently turned and basted. I made this variation based on an article in SeriousEats.com last night. The shinier wings to the left were basted and the less shiny wings to the right Read More …
This mild smoked chicken was a grand-daughter friendly choice for New Year’s Eve. 1 whole chicken, spatchcocked 2 tsp. salt 2 tsp. barbeque rub ( I used Red Spice Rub ) The day before cooking, spatchcock the chicken and mix together the salt and barbeque rub. Rub the chicken inside and out. Place it in Read More …