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:
I really like the idea of this DIY Cooking Handbook from the New York Times. It pulls together a handful of recipes from varied sources for “nice to have in the fridge/pantry” items. Currently, there are 13 different (lucky!) recipes ranging from kimchi to preserved lemons. The Horseradish Beer Mustard sounds particularly delightful.
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.
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.
Soy milk was used in this recipe, but regular milk should be fine as well.
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.
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
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.
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.
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).
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.