Archives for August 2012

Canadian Bacon and Peach Pizza

This is a definite first trial version of a pizza that I’d like to perfect over time.  The taste is similar to a pineapple and Canadian bacon, but somewhat more of a sweet/salty combination. Recipe: Canadian Bacon and Peach Pizza   Print Prep time 15 mins Cook time 12 mins Total time 27 mins   […]

Slow and Low: the BBQ secret

My sister was in town last night from Tyler, TX and we took her out for her birthday. Her choice was to have barbeque and she picked The County Line. I enjoy the ambiance of the restaurant and sitting on the lake makes it especially near and dear to my heart; however, the BBQ is […]

The difference a single degree makes

*Note: this is an old post from another blog that I wrote a couple of years ago, but felt it was good information to include here. This morning I woke up early to put 2 pork butt’s on the Big Green Egg (BGE). I pulled the pork out of my garage fridge, soaked the hickory […]

Sizzling Steak

Grilling a steak house quality steak had always been something I hoped would be possible, yet never seemed to quite hit the mark. When grilling a steak under normal circumstances, I would have cooked around 400 degrees Fahrenheit which left me with a dry and generally over cooked piece of meat. In most steak houses, […]

Egg Cracked?

If you haven’t noticed or haven’t read my other posts, you may know that I absolutely love cooking on my Big Green Egg.  I recently noticed the outer green shell of the egg has hairline cracks all over, from top to bottom.  I’ve had one instance when cooking cheeseburgers and shutting both the top and […]