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):

Sides Etc.

Kenji’s Classic Potato Salad
This is the go-to potato salad recipe around here. It is flavorful and tangy.

Red Cabbage Slaw
A quick, easy and non-creamy slaw. Some friends brought this over years ago, and I continue to make it.

Fudgy Chocolate Brownies
Another quick and easy recipe that yields a delicious product.

The Meats

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.

Pork Shoulder/Butt

The internet has a lot of advice on cooking pork butts. I read a lot, but relied on these instructions Jared sent over:

Night before:
Inject with apple juice
Apply Rub (used Jeff’s Naked Rib Rub)
Wrap in plastic wrap and put in fridge

Day of:
Apply yellow mustard then add more rub

Smoke at 250 about 1.5 hrs per pound

Smoke until internal temp 195-205

A vinegar sauce (a.k.a dip) was served on the side.

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:

This recipe is a work in progress

Time 15 minutes prep, 20 cooking. Makes 8 small meatballs.

Preheat oven to 400 degrees.

0.25 pound Ground Lamb
0.25 pound Ground Buffalo
0.5 medium yellow onion (finely diced)
2 cloves crushed garlic
1 tsp Olive oil
1 Egg
2 slices 7 grain bread
2 Tbsp Milk
1 tsp Oregano
1 tsp Marjoram
1 Tbsp freshly grated parmesan cheese
0.5 tsp Salt
0.5 tsp Fresh ground pepper

Place bread large bowl and soak with milk. Saute onions in olive oil on low heat until translucent, do not brown. Add garlic and cook a few minutes longer. Remove from heat and set aside. Break up bread until until pasty, make sure there are no big chunks of bread in the paste. Combine all ingredients in bowl and mix well. Make small (1.25 – 1.5 inch diameter) balls and place on a cookie sheet. Bake in 400 degree oven until cooked through and slightly browned (about 15-20 minutes).

Add to your favorite sauce and serve with pasta. These can be frozen and used at a later date. They are guaranteed to be better than the frozen meatballs found at the supermarket.

Notes:

These had a really nice flavor. There was just a hint of lamb taste, but not overpowering. The consistency was good. If these were destined to simmer in a sauce for a period of time, I might not cook them in the oven for quite as long. Next time I might try adding some ground pork as well.

  1. Soy milk was used in this recipe, but regular milk should be fine as well.
  2. Breadcrumbs are easier than mashing up the bread yourself, use them if you’ve got them. Any sort of bread should be fine, 7 grain was what was handy at the time.
  3. Dry herbs were used, but fresh would be better.


Time: 20 Minutes Prep, 1-6 hours cooking. Serves 4-6.

  • 1 Pound 90% Lean Ground Beef
  • 1 Medium Onion (Diced)
  • 1 Medium Green Pepper (Diced)
  • 3 Cloves Chopped Garlic
  • 1 15.5 oz. Can Red Kidney Beans (Drained & Rinsed)
  • 750 g Parmalat Chopped Tomatoes
  • 1 8 oz. Can Tomato Sauce
  • 1 6 oz. Can Tomato Paste
  • 6 oz. Water
  • 1 tsp Cayenne Pepper
  • 2 tsp Paprika
  • 2 tsp Basil
  • 2 tsp Oregano
  • 1tsp Ground Cumin
  • 1tsp Fresh Ground Pepper
  • 1tsp Salt

Brown ground beef in skillet, drain and reserve liquid. Put ground beef into crock pot. Sauté pepper and onion in reserved liquid just until tender, add garlic and cook for one or two more minutes. Drain and add mixture to crock pot. Add tomato product, water, herbs, and spices with beef. The mixture will be very thick. Cook in crock pot on low for 4 to 6 hours stirring occasionally. After about 2 hours, add additional spices to taste. Serve with fresh bread. Optionally, garnish with shredded cheddar or Monterey jack cheese.

Notes:

  1. Ground turkey can be substituted for ground beef. Some olive oil, butter or vegetable oil might be needed to sauté vegetables if beef is not used.
  2. I prefer the Parmalat chopped tomatoes that come in the carton as opposed to canned tomatoes (Parmalat is much lower in sodium, and I think the consistency is better).
  3. This recipe can be cooked on the stove as well. Increase the amount of water to loosen it up so it doesn’t burn, simmer for one to two hours stirring frequently to prevent scorching on the bottom.