- One 7 to 8 pound pork butt, fat cap trimmed off
- Tony Chachere’s Injectables Roasted Garlic & Herb Marinade
- Tony Chachere’s Spice N’ Herbs Seasoning
- Tony Chachere’s Original Creole Seasoning
- Olive oil
Set the EGG for indirect cooking with the convEGGtor at 275°F/135°C.
Inject the pork shoulder with the marinade. Rub the meat with the oil and then sprinkle liberally with the seasonings.
Put the butt in the EGG and cook until the internal temperature is 195°F/91°C ; this should take 8 to 10 hours.
Using meat claws, transfer the meat to a big pan; it will be very tender. Shred the meat, discarding the fat and bones; it should just fall apart. Serve on fluffy white buns topped with barbecue sauce and cole slaw.
Bacon, Egg and Cheese Smoked Deviled Eggs
- 6 hard boiled eggs, cooked and peeled
- 3 Tbsp mayonnaise
- 1 Tbsp cheddar cheese, shredded
- 1 tsp stone ground mustard
- Salt and pepper to taste
- 2 slices bacon, cooked and crumbled, bacon fat reserved
- Chives, minced for garnish
Set the EGG for indirect cooking with the convEGGtor at 200°F/93°C.
Place cooked and peeled eggs directly on the grill grate. Smoke eggs for 15-20 minutes (flipping over halfway through the cook). Remove and allow the eggs to cool.
Cut off about ⅛” slice off opposite sides of each hardboiled egg and discard. Removing this piece of egg white will ensure that your deviled eggs will sit flat on the plate. Next cut each hard-boiled egg in half crosswise and carefully lift out the yolks and place into a small mixing bowl.
Add mayonnaise, cheddar cheese, mustard, reserved bacon fat, salt and pepper to the yolks and mash with a fork. Place filling into piping bag and pipe into egg whites. Garnish with crumbled bacon and minced chives.
- 1 pound piece of pork belly
- Your favorite barbecue rub
- Your favorite barbecue sauce
- Apple juice
Set the EGG for indirect cooking with the convEGGtor at 275°F/135°C with hickory smoking chips or chunks.
Trim the pork belly and cut the pork belly into 1” cubes. Cover the pork belly pieces in your favorite BBQ rub. Place pork belly pieces on the cooking grid and smoke for 3 hours, spraying with apple juice every hour until the pork reaches and internal temperature of 190°F.
Remove the pork pieces from the EGG and place them in an aluminum pan. Toss the pork belly pieces with BBQ sauce until evenly covered. Drizzle with honey and put the aluminum pan back on the EGG. Cook the pork belly and cook for another hour until the sauce has reduced and caramelized.
- 2 pounds Yukon Gold potatoes, washed and dried
- 2 eggs
- 1 cup bacon grease, softened, not melted
- ½ lb. bacon, cooked and diced
- Big Green Egg Citrus & Herb Seasoning
- ½ cup yellow onion, diced
- 1 tbsp apple cider vinegar
- 1 tsp salt
- 1 tsp pepper
- 2 tbsp yellow mustard
- 2 cups mayonnaise
- 2 stalks of celery, chopped
- 1 tbsp chives, chopped
Set the EGG for indirect cooking with the convEGGtor at 225°F/107°C.
Cover the potatoes completely with warm, soft bacon grease and the Big Green Egg Citrus & Herb Seasoning. Puncture each potato several times. Place the potatoes and the 2 eggs on the Big Green Egg and cook for 2 hours, or until the potatoes are tender in the center. Put the eggs in an ice bath after removing from the EGG.
While the eggs and potatoes are cooking, mix together the onion, vinegar, salt, pepper, mustard, mayonnaise, and celery.
Once cooled, dice the eggs and potatoes and mix with the rest of the ingredients. Top with the chives and enjoy!
Labor Day grill recipes are just the beginning when you own a Big Green Egg. You can use your egg year round to make meals for a crowd or just yourself. The numerous eggcessories allow you to tailor your egg to your specific cooing needs. If you don’t already own a Big Green Egg, give us a call 317-858-8440 or stop by Frazee Gardens to see for yourself. Its a purchase you will never forget!