Monday, March 29, 2010
Sauced with Simply Marvelous Original BBQ Sauce and Simply Marvelous Secret Cherry Sauce.
Caramelized red onions
Oh buy the way I made two pizza added green onion and Italian herbs
Egg Temp @ 650*
On the Egg
Pulled the parchment paper @ 1-min.
Pulled pizza @ 9-min.
A tasty thin crust pizza
Perfect on the bottom
Thursday, March 25, 2010
I smoked the pork on Sunday, on Monday I decided to make pulled pork enchiladas.
Started with a thin coating of red enchilada sauce on the bottom of a casserole dish.
Put some pulled pork and jack cheese on a corn tortilla, rolled it up and put it seam side down.
Topped with sauce, sliced black olives and jack cheese.
Covered with foil in the Egg @ 375* for 30-min.
Pulled foil after 15-min. to brown the top.
Out of the Egg @ 30-min.
Served with refried beans and spanish rice. My wife Jackie said they made her body move rocking good.
Monday, March 22, 2010
This is my first attempt at blogging so I’ll start with something that I can do fairly well. It was raining the night before I was going to serve the pulled port, so I waited until the following morning to start the cook. The meat was all prepped, all I had to do was get the Big Green Egg up to temp and put some apple and hickory smoking wood in it
I started out with a 7.5-lb. pork shoulder that I injected with 2C apple juice,1/2 apple cider, 1/4C
honey, 1tb worcestershire sauce, 1Tb Dizzy Dust rub, and Simply Marvelous Sweet and Spicy. I
rubbed the pork with the two rubs, put it in a plastic bag and refrigerated for two days to marinate
Got up at four in the morning and lit the Egg. At 5:15am I put it in the Egg @ 240* dome temp.
At 6-hrs. the internal temperature was 155* and stayed there until I took the dome temp. up to 290*. At 9-hrs. the internal temp. wasn’t moving and it was getting close to dinner time so I foiled it in apple juice and put it in the oven @ 325* for an hour.
Pulled and served, it was very tasty next time I’ll do it overnight.