My dad, @Double Bogey used to make pork tenderloin sliders.  I know they had a slice of green apple on them, but cant remember what else went on them or how he seasoned the pork.  Sadly we lost him this past summer, is anyone familiar with this recipe?  Was thinking of a simple app for the game Sunday ..read more

I received an anova chamber vacuum last Christmas. One of my favorite and easiest thing is to compress fruits. By vacuuming the air is extracted but not the juice. The visual of the vivid colors and slight translucency are a wow factor. Followed by an extremely juicer piece of fruit and a texture change that's a must be experienced. I have used melons, pineapple and apple. Sliced thin enough they are translucent.  Anyone else try this ..read more

I have made these several times now.  They take a bunch of effort, so I wanted to preprep them.  After wrapping them in bacon, I vac sealed them and put them in the freezer.  For science, I wanted to see if I could grill them straight from frozen.  Meat church cooks them unfrozen for 90 minutes @250°F.  I went with 300°F for 90 minutes.  Essentially you’re just looking for the bacon to cook. Texas Twinkies: smoked cream cheese Leftover brisket 12ish jalapeños bacon (2 slices per jalapeño) green egg thawed: indirect 250°F, 90 minutes from frozen: indirect 300 ..read more

Hey everyone! Looking for some inspiration or guidance for this amazing group. Headed to a friend gathering this weekend and they asked if everyone could bring an appetizer or dessert for a potluck type of thing. I've been meaning to try my hand at the shotgun shells everyone seems to be talking about these days and am wondering if you think those will travel well if I make them the morning of?  We're supposed to leave at 10am and it takes about 45min-hour from our house. Factor in people mingling in the beginning and im guessing the food will sit for another 45min to an hour on top of t ..read more

Pork Belly Burnt Ends Egg indirect with air gapped drip pan - 250°F Hickory chunks Eggspander system 4-ish hour cook time No rest time  I placed the hickory below the lump charcoal for this cook. While the egg is pre-heating, slice 4-5lbs of pork belly into 1" cubes. Heavily season with your favorite sugar based seasoning.  I used Meat Church VooDoo. Make sure there's an air gap between the drip pan and the Conveggtor.  Small balls of tinfoil works fine here. Place the cubes, fat side up, into the egg.  Try to leave a bit of a gap between each.  Smoke at 250°F for ..read more

Decided to start my cold smoking routine this morning.  It was 41, and I should have known better, but I did it anyway. I picked up a piece of gouda and I wanted to try smoking Gruyere, which is a first for me.  I only sacrificed a small piece to try. Got the A-Maze-N tube going with some Traeger pellets that were gifted to me by a fellow egghead.  I let the smoke clear a little before adding the cheese. Perfect smoke.  2 hours later, I realized it was just a little too warm! Oh well.  I will let it mellow out for two weeks in the refrigerator, and grate ..read more

I tried this recipe for the first time, and it turned out pretty good - https://www.biggreenegg.com/recipes/philly-cheesesteak-egg-rolls/ I made a couple of deviations from original recipe; 1) I used regular boneless ribeye steak instead of Wagyu steak because that's what's available at Food Lion and I didn't want to experiment with expensive meat, 2) I used an orange bell pepper instead of a green bell pepper because that's what we had in the refrigerator, 3) I left out the mushroom because I don't care for mushrooms, and 4) I used Provolone cheese instead of white American cheese, because ..read more

Could not be easier & super good - EVOO Grilled bread is best bc get that char - but tonight we did in toaster oven and called it a meal.  Ripped from our fav restaurant - this combo is easy & really good.  I will drizzle with chili oil or mikes hot honey that brings it up a another level. - bunch of Swiss Chard, stems off, cut in ribbons, dry - GREAT bread - this was sprouted & seeded  - 2-3 cloves garlic, pressed - Olive Oil - red pepper flakes  - tub of good ricotta, drain excess liquid & season w/ Olive oil, Herbes de Provence, s&p  1 ..read more

Here’s a dip that I did on my BGE. You can make it indoors just heating up the ingredients if you’re in a hurry but the smoke from the BGE steps it up a notch. https://youtu.be/iHTfpiWN7pM ..read more

Made some Pig Shots to share with a Buddy of mine to say Thanks for the work he’s throwing me and decided to cube up a pork butt and have burnt ends too.  ..read more