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Easy Pulled Pork

Wednesday, May 26th, 2010

We ended up having quite a bit of Butt left over from our last recipe and decided to make some pulled pork using the EGG.

First, I got the EGG heated to about 250 degrees and set-up for indirect heat. I then took the Butt and cut and pulled it into small shreds.

Cutting up the butt

Next I covered the shredded butt with a good dousing of BBQ sauce.

Butt with BBQ sauce

After that I covered the butt in aluminum foil and put on the EGG to heat up.

Indirect Heat 250 degrees

I let it cook for about 2 hours before I pulled it off.

After 2 hours on the EGG

It smelled amazing as soon as I pulled the foil off, and was falling apart tender when I mixed it all together.

perfect!

We couldn’t wait to try it, so we threw some buns on the EGG to toast for pulled pork sandwiches. After just a few minutes the buns were toasted and the cheese was melted, so we dug into our sandwiches.

Finished Product

This is quite possibly the best pulled pork I’ve ever had. Can’t wait to see what else we can make with it!!

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Blackened Grouper with a Bam

Monday, April 26th, 2010

 

During a recent  Goodwill  shopping expedition, I was looking for some cast iron cookware to use on the egg, I really stuck pay dirt!

Emeril’s very own sizzle plate, with natural wood tray all for $6.06.

 Blackened fish is super delicious, but done indoors it is a smoky operation.  The fragrant aromatics, searing at high heat will test your range hood’s fan.  I’m ready to take this outside to the egg. First get a good fire going in your egg to get the temperature to about 400°.

My favorite blackening season is Badia brand

Instructions
 I started by patting 2 Grouper fillets dry with a paper towel, apply the seasoning to both sides of the fish.  Set the pan right above the coals on the lower rack to get good and hot.  Let this heat for about 5 minutes and put a small amount of olive oil to cover the pan bottom.

Add the fish and close the dome, in about 2 minutes check the progress. The seasoning should be getting dark brown and crispy.

Flip the fish over to the second side and go another 2 minutes or so. Check the progress, if it’s getting dark brown and crispy remove fish to a holding platter.

Now you can move the pan up onto the plate sitter, feet down, and add the sauce to the pan.

The Sauce:

  • ½ cup Italian Dressing
  • 2 Tbsp water

The fish can now be added back to the pan . Close the dome and in about 25 minutes check the fish for flakiness. You should now be ready for blackened grouper.


Bam! With Emeril’s official equipment, how could I go wrong?

  • Enjoy

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Betty Crocker meets the Egg

Monday, April 26th, 2010

To egg a giant chocolate chip cookie. You could use your favorite chocolate cookie recipe or borrow Aunt Betty’s quick mix in a bag. After all it’s not health food- it’s a cookie!

Use a round pizza pan as a template to cut a parchment paper cookie liner, just a little larger than bottom.  Push  the paper down into and up the pan edge.

Follow Mrs. Crocker’s mixing instructions, spread the dough out with a knife dipped in water. It’s sticky, so take your time and smooth it out the best you can.  Your reward will be baking soon.

Heat your egg to 350 degrees, and use the copper tees plate sitter method.  Use the  plate setter feet down

Introduce your cookie pan with paper and all to the egg and bake for 12 to 15 minutes.

You can now slide the entire cookie off  the pan using the parchment paper to help put it onto a cooling rack.

Cut  your cookie  with a pizza cutter any size you like.  Pour the milk and
Say thank  you to Mrs. Crocker and save some for Charlie. He claims to to like chocolate cookies a little.

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