BBQ – My Favorite on the Big Green Egg

This is far from the easiest recipe I have for the Big Green Egg, but it is, currently at least, my favorite food to cook on the BGE – Pork Barbecue.

Before telling you how I do it, I must credit the website www.AmazingRibs.com and the The BIG GREEN EGG Recipe Book of The BGE on-Line Forum compiled by Bill Wise.    I took some of what I thought were their best ideas and tried to add some of my own.

To make the barbecue you need one or more Boston butts, also known as pork shoulders, some apple cider vinegar, and some apple wood chips.

Directions:

1. With a sharp knife, cut the shoulder length wise, cutting it into two approximately equal-sized pieces.  (Cutting the shoulder into two pieces allows extra of “the brown,” the  favorite part for most folks.)

2. Cut off as much exterior fat from the shoulder as you reasonably can.  (Removing the exterior fat before cooking makes an “unhealthy” piece of  meat slightly less unhealthy.)

3. Remove all charcoal and all ash from your Big Green Egg, cleaning it out completely.

4. Place charcoal into your Big Green Egg, trying to place larger pieces toward the bottom.

5. Fill with enough charcoal so that when a plate-setter and a drip plan are placed on top of the charcoal, the plate setter almost touches the bottom of the cooking grid.

6. Start your fire, and place the plate setter, legs up, in your Big Green Egg.

7. When the fire has spread, set temperature of grill at approximately 200 – no more than 225.

8. Add apple cider vinegar to your drip pan so that there is 1/2 inch to 1 inch of vinegar in the pan.

9. Place the drip pan on the plate setter.

10. Add two handfuls of apple wood chips to the fire.

11. Place the cooking grid into your Big Green Egg.

12. Put the pork shoulder onto the grid with a meat thermometer inserted to measure the temperature at the thickest part of the shoulder.

13. Close the grill.

14. Leave it closed.

15. Cook at 200-225 degrees until the internal temperature of the pork reaches 190.  (Total cooking time should be approximately 1 1/2 to 2 hours per pound of the largest piece of meat on the Big Green Egg.)

16. Check for doneness.  When the bone twists in the shoulder with minimal effort, the shoulder is done.  This should be when the internal temperature is somewhere between 190 and 200, but varies from one piece of meat to the next.

17. Do not cook above an internal temperature of 200 degrees.

18. When done, remove from grill and wrap in aluminum foil.

19. Let rest for 15 minutes – or longer, if it is not time to eat yet.

20. Pull apart shoulder, removing fat pieces.

21. Chop the pulled pork.

22. Serve by itself, on a bun, or with my favorite sauce below.

I love this bbq by itself, but I have also come up with a variation on a sauce I found online that I think goes great with it too.  To make the sauce combine the following ingredients in a pot, and simmer them for at least twenty minutes:

7/8 Cup Ketchup

1 Cup Water

1/4 Cup Apple cider vinegar

1 7/8 Whole Onions, hand chopped – not too fine

6  Cloves Garlic, crushed

5  tsp Brown sugar

5  tsp Molasses

1 tsp Dry mustard

1 tsp Cayenne

I find that simmering longer works better for me, and I generally simmer it for an hour to 90 minutes.

Now for the kids and for grown-ups who do not like the spicy stuff, you can make a simple mix of about 70% of a good off-the-shelf sauce of your choosing with about 30% apple cider vinegar for a good mild sauce.

Next time, we will talk about what we want for dessert.

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16 Responses to “BBQ – My Favorite on the Big Green Egg”

  1. […] do a number of my favorites for company.  My college buddy Jeff Goldman came to town, and we had  BBQ and Grilled Pita with baked potatoes, and pecan praline cookie sandwiches for dessert.  Just […]

  2. […] the since Thanksgiving, and what I have done has just been the tried and true.  The kids love BBQ and they also love the “Korean BBQ” – Matthew calls it Daddy’s juicy […]

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  4. Thanks for the help! I’m excited to try my first one. Have the shoulder in the frig with rub on it. Going to work out my times and put it on grill in the morning.

    Noticed your son’s tie dye. If you likes dyes check out my brother’s. All hand folded and tied. He has a website http://www.boykindyes.com and a Facebook page – Boykin Dyes. He lives outside of Atlanta.

    Enjoy your day!

  5. Thanks for the clear direction. I am giving it a whirl this Sat for the Ravens/Broncos game. Delicious!!

  6. Hi
    I’m a court reporter in Austin, TX, and somewhat new egghead. I get a kick out of your blog. Thx for posting the recipes. We have a brisket going now. We’re learning how to use the cyberQ. But want to try your pork shoulder next. 🙂

  7. Does your website have a contact page? I’m having trouble locating it but, I’d
    like to send you an email. I’ve got some ideas for your blog you might be interested in hearing. Either way, great blog and I look forward to seeing it develop over time.

  8. […]  One of those was this recipe which he got from a recipe book titled Patio Daddyo.  (Another was BBQ.)  Yesterday I used the recipe on a cut the local Ingles had labelled London Broil.  It was a […]

  9. […] Yum Yum.  It is not made on the Egg, but it does make a wonderful dessert after a good 4th of July BBQ dinner.  This is how you make […]

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