Achieving the perfect doneness for your favourite meats is an art, and mastering the right cooking temperatures is the key. I swear I Google this information every time I cook or grill chicken, beef or pork. Whether you’re firing up the grill or using your oven, having a quick reference guide can make a world of difference. In this post, I will quickly break down the recommended cooking temperatures for various meats, ensuring your next meal is cooked to perfection. I also won’t bore you with some story ahead of time as I know you are here for the straight goods.
Even though it’s the dead of winter, it’s hard not to think about firing up the Big Green Egg and cooking some meat.
People always ask me, do you still grill in the winter? While I have not yet done it in 2024, I did smoke a ham for Christmas.
Whether it’s hot and steamy, or cold and icey, it’s always nice to be outside fussing over tempertures and the size of your fire.
So to keep me fired up so to speak, I thought it would be fun to cover the best meats to cook on the Big Green Egg. These are the meats I get the most joy out of cooking as well as the final product.
Over the years, I have grilled, smoked, baked and added fire to many recipes in the backyard. One dish that keeps getting requested by my wife is Big Green Egg jerk chicken.
Recently, to help celebrate my wife’s birthday, I whipped up a batch of jerk chicken and this time around wanted to share the recipe with you.
There are few dishes I make that pack more flavour into the final product than jerk chicken. For almost a full day, the spicy smell of pepper is stuck in your nose and on your hands. This is not a bad thing.
Every March it happens. We have that first day of sun and mild temperatures and my mind starts to think – Big Green Egg time! But if you are like me, you were lazy and left your Egg in a sad state last fall. So before you get smoking, grilling and roasting, your Egg needs a good spring cleaning.
Here are my 6 tips for spring cleaning your Big Green Egg.