OTHER INTERESTS > Grillin' & Chillin'
My Big Green Egg
flashover101:
Had some time to cook this weekend (Happy Fathers Day by the way!) and decided to do some:
Carolina Slaw
1/2 cup distilled white vinegar
6 tablespoons sugar
6 tablespoons vegetable oil
2 1/2 teaspoons dry mustard
1 teaspoon celery seeds
1 medium cabbage (about 1 1/4 pounds), thinly sliced
1 large onion, thinly sliced
1 large green bell pepper, thinly sliced
Mix the vinegar, sugar, oil, mustard and seeds in saucepan bringing to boil. Let completely cool. Slice vegetables or chop to your liking. I add salt and pepper to taste!
Enjoy!
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tcdawg:
That's good stuff!! ^^
Jeepster1407:
Killin' it!
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flashover101:
Mike's Boston Butt:
8 oz. molasses
12 oz. pickling salt
2 quarts of bottled water
6 to 8 pound Boston Butt
Combine above ingredients in a non-aluminum bowl so that meat is submerged and brine for at least 12 hours in refrigerator.
Remove from brine and add your favorite rub and let sit for another 6 hours.
Slow cook at around 250 degrees with Egg-deflector plate installed. You'll want the internal meat temperature to reach 165 degrees.
I used Peach Wood chunks layered throughout the wood charcoal. Remember, to cook low and slow you'll need the charcoal to the top of the inner shell. I don't usually soak the chunks and you shouldn't have to add more during the cooking. Too much smoked flavor isn't good...I also don't spend time scraping the interior of the Egg because all the previous cooks add more flavor to each additional cook (charred goodness!). During the cooking process, I will usually baste with Carolina Red basting sauce that I make from scratch.
Remember, if you're lookin' you ain't cookin!
Enjoy!!
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DOUG:
Nice. I like the brine. Have to try that.
Unwrapped for the entire cook? I always wrap for the 2nd half and it improved my results consistently.
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