This year’s Thanksgiving was pretty low key. I only made meat, and one pie. Our friends brought the rest–a bunch of tasty salads courtesy of the local CSA with inspiration from Plenty.
I cooked a small, boneless rib roast on the egg. I followed the guidelines from Playing with Smoke and Fire. The roast was a bit under 4 pounds. I cooked it at 250° for about 2.5 hours. When the meat was at 220° I took it off and fired the egg up to 500° and put the roast back in for a couple minutes to get more color. After a rest of about 30 minutes, I carved thinnish slices and served with a horseradish sauce.
The roast received high ratings all around. I debated on whether or not to use hardwood and opted to go without. There was an slight hint of smoke from the charcoal. Next time, I might try a bit of wood to get some more smoke flavor.
The pie was Magpie’s Bourbon Butterscotch–a favorite around here. The crust was quite homely, so no pictures. The flavor, however, was right on. I let it cook at least 8 minutes longer than the 45 called for in the recipe, but the middle of the crust was still undercooked. Next time, I think I’ll let it go even longer.
Earlier this year we bought a Green Egg. We used it frequently all summer but hadn’t done a really long cook. The holiday weekend seemed like a good opportunity to get a crowd to eat a big pork shoulder. Here’s the menu, and some notes (mostly to myself):
Gochujang Ribs This is the second time I’ve made these, they are delicious. Some comments about this recipe say it is too salty, so I go really light on the rub. I also skip the smoked paprika in the sauce. There’s probably no need for extra smoke flavor since I add some hardwood (cherry in this case) while cooking. I also cook for longer than specified in the recipe: 4.5 – 6 hours.
The internet has a lot of advice on cooking pork butts. I read a lot, but relied on these instructions Jared sent over:
Inject with apple juice
Apply Rub (used Jeff’s Naked Rib Rub)
Wrap in plastic wrap and put in fridge
This butt was about 10 pounds and took a little over 18 hours to cook. I used apple wood chunks for smoke flavor. The pork was absolutely delicious–a real crowd pleaser.
I started the pork the night before, in the pouring rain. I doubt that affected the food, but it was a wet evening for the cook. After about 17 or so hours, the meat was at around 180 or 185º, and I had some hungry people around. I finished it in the oven at 290º. Mostly because increasing the temperature in the egg was creating a lot of smoke.
Notes for next time:
Get a drip pan that fits better
Start the cook way earlier. The pork can rest for a couple hours if it’s done early. Also, don’t forget that it will take some time to get to temp, and you’re not going to feel comfortable going to sleep unless the egg has been holding the temperature for 45 minutes or an hour.
Don’t be stingy on the rub, this could have used just a bit more.
Unfortunately, not many pictures this time. Here are the few I took: