Sorry, I never posted the results of the first use of the Green Egg. As the last post noted, I marinated a Pork Roast over night and then smoke it for about 3 hours at 250, applying a store bought Apple Chipotle Glaze over the last hour.

The results:
AWESOME!

Rumor has it that the future father-in-law may have said it was the best pork he ever had. Although, I did make sure the beer and wine were freely flowing before the meal, so you can never be too sure.

Last night, I even grilled some chicken on it. Susan marinated it in Buttermilk which helped the texture and apparently got rid of the blood vessels. I am not a big chicken fan, but I have to say that this turned out pretty well. At least very tendor. They were chicken filets and I tried to cook them at 300 - 350 until I got to 160. I never could get the meat thermometer to read that, but the chicken was obviously done, so I took it off. Better than the chicken was the Thai Peanut Noodles, Susan mixed them with. Not sure all that was included, but Peanut Butter, Cilantro, Sesame Oil, Garlic were all included and that was tossed with the chicken and the whole wheat spaghetti. Just had it again for lunch, damn good.

Here are some more Green Egg pictures. Check out the pork!!

Haven't really been on here for awhile. Good reason. Met a girl, fell in love, now engaged, trying to plan a wedding. Fun stuff. Well, this awesome woman got together with my family and bought me a Green Egg for my birthday. So hopefully, this blog will now convert into my trials and tribulations with the Green Egg. For those of you who don't know what a Green Egg is (since no one reads this besides me, the chances are slim), check out www.biggreenegg.com. Anyway, I wanted to write down my recipe for my first Green Egg attempt. (For the record, I have cook on my friend Dave's egg, but never on my own).

So I bought a Pork Roast from Charlies. I asked them what the difference between a tenderloin and a roast was and basically I think it is not quite as tender, but good for smoking. Anyway, I made a marinade last night:

1 cup chicken stock
1 cup cider vinegar
0.5 cup molasses
0.5 cup Knob Creek
0.5 cup Worcester
1 TBS dried mustard
1 TBS garlic powder
Generous shake of red pepper flakes
1 TBS salt
0.5 TBS pepper

I left the roast in the marinade over night, actually about 24 hours.

Then after getting the Egg up to about 400 degrees. I put on the roast and some bratwurst. I actually quickly put a rub on the pork while on the grill. The rub included lots of brown sugar and salt, some pepper, dried mustard, garlic powder, and paprika. I swagged all the amounts, as it was a last minute decision to add it. I turned them over after about 3 minutes. After another 3 minutes, I turned down the heat to about 250. It took longer than I hoped. Maybe 10 minutes to go down that much.

After the first hour at 250, I basted the roast with the marinade and the bratwurst with beer (what else?). Unfortunately, I noticed the roast was already at 140, so I was scared and turned down the heat to almost 220-230. After another 30 minutes, I took off the bratwurst and started putting an apple chipotle glaze from William Sonoma on the roast. The temperature was now at 135. Not sure why it was going so much. I have since put the glaze on again at 30 minutes. The temperature was about the same for the roast. Now I have the temperature at 250. It has been almost 30 minutes. I will let you know how it turns out.

BTW - the bratwurst was awesome. We are serving it with three different mustards. I have it wrapped in tin foil in the mircowave. I hope it doesn't cool too much.

Okay, be back soon with the results.

Dave