Category Archives: Pork

Pork

Pork Belly

September 3, 2012 – 3:49 pm

Pork Belly on Big Green Egg

The Egg was set up at 240 degrees initially.

Finished at 380 degrees.

Platesetter on the Egg. Feet up.

Drip pan with apple juice setting on Platesetter with green ceramic feet to keep pan off Platesetter.

Used Apple wood chips that had been soaked for several hours.

  • 2.5 lb Pork Belly (no bones)
  • Coarse Sea Salt
  • Big Green Egg brand: Gourmet Seasoning  

 The Process:

Left the skin on with Cross Cuts.

Liberally filled up the Cross Cuts with Sea Salt.

Use the Gourmet Seasoning on both sides, especially the meaty side and placed in refrigerator overnight.

Cooked on the Egg at 240 degrees (lots of smoke) for 40 minutes.

Internal temperature of the Pork Belly was around 120 degrees at that time.

Increased temperature of the Egg to 380 degrees and continued cooking for another 60 minutes.

Internal temperature of the Pork Belly was around 175 degrees when pulled off the grill.

Wrapped the Pork Belly in foil and placed in a cooler for 30 minutes. Removed from foil and cut.

The Pork Belly was delicious when placed on a bun with lettuce, mayonnaise and mustard…and consumed!

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Beef Miscellaneous Pork

Chili

September 1, 2012 – 5:02 pm

Chili on the Big Green Egg

Used a 7 Quart Dutch oven

The Egg was set up at 300 degrees.

On top of the grate was a pizza stone separated from the top of the grate with 3 green ceramic feet.

The purpose of the feet:create space from grate and to prevent burning of chili on the bottom of the oven.

Used 4 kinds of wood chips. Apple. Maple. Cherry. Cedar.

  • Beef (Ground Chuck). 1 lb
  • Spicy Pork Sausage.  3/4ths lb
  • Tomatoes.  3 large. no seeds. 8 ounces net after chopping up.
  • Canned Diced Tomatoes. sans tomatoes. 12 ounces net
  • Bacon. 3 slices
  • Celery. 3 stocks
  • Onion. 1 large
  • Green Pepper. 1 large. no seeds
  • Garlic Cloves. 8 varying sizes. Run thru garlic press
  • Chili Beans. 2 cans mild. 16 ounces each
  • Beef Broth. 1 can 10.5 ounce size
  • Beer. 1 bottle 12 ounce Fat Tire
  • Hersey’s Syrup. 1 dash
  • Balsamic Vinegar. 1 dash
  • Habenero pepper. 1 in cheesecloth sack on top
  • 2 Tablespoonsful of Chili powder
  • 2 Teaspoonsful of Cumin
  • 1 Teaspoonful of Oregano
  • 2 Tablespoonsful of Emeril’s All Natural Rib Rub
  • 1/2 Teaspoonful of Ground Cinnamon

The Process:

Grilled the meat as patties on the egg.

Brought to rare and added the patties (broken up) to the Dutch Oven.

Chopped up all of the vegetables.

Added the other ingredients and mixed up in the Oven and then place on the egg.

Internal temperature of the chili was 180 degrees after about 1.5 hours.

Removed the Pizza Stone and the 3 ceramic feet at that time.

Placed the Dutch oven directly on the grate and cooked for 30 more minutes.

Total Cook Time: 1 hour 45 minutes

Brought Dutch Oven in from the egg and placed on stove in kitchen

Fired up burner on stove and boiled off about 1 inch of liquid after 1 hour

Delicious!

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