• stir fry from the Big Green Egg
    Big Green Egg,  Equipment,  Recipes

    Stir-Fry on The Big Green Egg

    Stir-Fry is a meal that you spend more time prepping, than actually cooking, especially on The Big Green Egg. We have prepared stir-fry for dinner several times and have modified our process over the years. We purchased the Lodge Logic wok and it is the perfect tool for this job. Use a long-handled spoon or spatula, as the heat does build in the Big Green Egg. Make sure all your ingredients and tools are close by, as this meal moves quick! Ingredient prep for Stir-Fry on the Big Green Egg For the dinner below, the following was cut into bite-size pieces… 2 – yellow crooked-neck squash 2 – zucchini 1…

  • Recipes,  Tips & Tricks

    Using Your Leftover Pulled Pork

    Being a professional barbecue competition team, you have plenty of neighbors and friends eagerly awaiting your return from a competition, to see if you had any leftover meat. They politely inquire, “how did you do this weekend?”  Followed up with, “did you have leftovers?” Typically, we have several family members or friends who visit us during a competition, which we will gladly share leftovers, once all turn in boxes are complete. Sometimes, we end up taking some home and freezing it for future meals. Using our Food Saver is the best way to store leftover pork. This model comes with various size bags.  The quart size is perfect to accommodate…

  • Big Green Egg,  Recipes

    Big Green Egg Chicken Wings

    For any big sporting event weekend, I want to smoke up chicken wings in the Big Green Egg. Chicken is relatively cheap. Wings cook up quickly. They freeze easy, so you can have them readily on hand. Chicken wings can adapt to almost any flavor you desire. Let’s examine some best practices if you want to smoke up some tasty wings for your next sports celebration. Storage of Chicken Wings As I said, chicken wings, if bought in bulk, are relatively cheap.  I purchase mine in 20 lb. frozen  bags at my local warehouse club.  They are already cut into drumettes and wings.  Fresh chicken wings at my local supermarket…

  • Recipes,  Stump Smoker

    Stump Smoker Cooks a Green Ham

    Entertaining for a large crowd can be overwhelming, but not when you own a Stump Smoker. Hosting a family gathering for about 25 people, we didn’t want to smoke the same ol’ pulled pork – although our family loves our version. We decided to smoke a “green-ham.”  Which is a ham, usually the entire hind leg section of a pig, NOT cured, nor pre-cooked. Typically, a green-ham is placed in a brine for an extended period of time; however, due to the difficulty of locating a green-ham (it took us two days), we injected our pork. After visiting Vaughn Packing Company, we hopefully have found a new competition meat supplier.…

  • Barbeque News,  Recipes

    Leftover Competition Pork in this Goulash Stew

    A goulash is typically a stew made with some sort of protein and seasoned with spices, then cooked for an extended amount of time. Smokin J’s Barbeque keep the trimmings off our competition meat, for the exception of the fat; bring them home and store them in the deep freezer. Recently, I found TWO, two gallon zip lock bags in the deep freezer.  Frustrated, I decided to develop my own goulash recipe and use one of those 2-gallon bags as my protein. Trim the Meat After thawing the meat, overnight in the refrigerator; I had to trim any remaining fat off the meat.  It is difficult to remove ALL the…