Big Green Egg: The Ultimate Grilling Machine

Posted on March 20, 2015 by Don Roden | 1 comment

Grilling season has kicked off and it's time to get serious. Is your old propane grill not cutting it anymore? Have you been coveting a smoker? Do you dream of an outdoor pizza oven? If you answered yes to any of these questions, then you should really consider the Big Green Egg. With customized accessories, the egg can be used for direct and indirect grilling, roasting, baking and smoking. Eggs come in seven different sizes to suit your needs — Mini, MiniMax, Small, Medium, Large, XL and XXL.

Big Green Eggs are more durable and provide better heat insulation than any other outdoor cooker on the market. They are easy to start, use natural lump charcoal, and the airtight ceramic cooking chamber allows for precise temperature control. 

Big Green Egg's patented air flow technology works like a fireplace, allowing air in through the bottom and out through the vent at the top. By adjusting the airflow, you adjust the temperature.
Big Green Egg has a robust catalog of accessories to outfit your Egg, from nests and tables to pizza stones and cookbooks
The Organic Butcher of McLean is an authorized dealer of Big Green Eggs. We are always happy to walk you through how Eggs work and advise you on sizes. Personally, we are hooked and cook on Eggs at home and at the store. Trust us when we say that this is the only outdoor cooker you'll ever need.

Posted in BBQ, Big Green Egg, Grilling, Roasting, Smoker

Ready, Set, Start Your Grills!

Posted on March 17, 2015 by Don Roden | 0 comments

It's time to pack up the slow cooker and uncover the smoker. The weather is mild and the snow has melted — grilling season has finally arrived! 

There is nothing better than the simplicity of cooking over fire. Your meals don't have to be complicated because the char of the grill adds an ton of flavor. Start off easy this month with steaks, chicken, or sausage. Toss a bunch of veggies on and you've got yourself a meal!

We grilled green sausages, grass-fed bison hot dogs, organic cauliflower and scallions for an incredibly easy Monday night meal. 

We also added some sauerkraut and pickles to round things off. It was flavorful and not one pan in the house was used.

Stop in and stock up on all your grilling essentials, including Big Green Egg accessories.

 

 

Posted in BBQ, Big Green Egg, Cooking Instructions, Dinner, Grilling, Sausages, Smoker, Vegetables

RIBS SHOWDOWN! ST LOUIS VS. BABY BACK RIBS...

Posted on July 01, 2014 by Don Roden | 3 comments

At The Organic Butcher we are often asked about our preference between Baby Back Ribs or St. Louis Ribs. We decided to go around and ask our staff about their opinion! Check out what everyone decided on and let us know what you think!

But first, let us discuss the differences:

Baby Back Ribs -

These come from the top of the ribcage between the spine and the spare ribs of the pig. They have meat between the bones and on top of the bones, and are shorter, curved, and usually meatier and leaner than St. Louis ribs.

St Louis Ribs - 

These come from the belly side of the rib cage, below the section of back ribs and above the breast bone. They contain more bone than meat, but they also have more fat content which can make them more tender then the Baby Backs.

 

The Organic Butcher Staff Rib Showdown! St Louis vs. Baby Back Ribs: 

Don - "If I'm cooking for a few people I'd pick the St. Louis Ribs because there is more fat and marbling in them which renders out into great flavor and tender meat, but if I'm cooking for a larger group I'd pick the Baby Backs because there is just more meat on the bones."

Wendell - "I like doing the St. Louis Ribs on the smoker because they have a higher fat content and it gives them a great flavor"

Wyatt - "I go for Baby Back Ribs because I like to smoke them and if I'm going to wait 2-3 hours I want as much meat as possible when they are done."

Jovel - "I like the Baby Backs because they are meatier."

Dave - "I'm picking the St. Louis Ribs because they have more flavor."

German - "I like the St. Louis Ribs because you can chew on the bone."

Carson - "I prefer Baby Back Ribs.  Off the bat there is more meat and any way you season them they turn out pretty awesome.  More meat, great flavor, more happy people."

Elyse - "I don't have a grill so I tend to go for The St. Louis Ribs because they are best for cooking indoors as they are flatter and can be easily used in recipes that require being browned on the stove top." 

 

Turns out we are split right down the middle!  Bottom line? You can't go wrong with either!   

One thing all of us agree on?  The cooking method.

Step 1 - Pick up your rack of ribs from The Organic Butcher.

Step 2 - With membrane removed, rub with EVOO and liberally season with The Organic Butcher Pork Rub or any of our other great dry rubs.

Step 3 - Big Green Egg or Smoker...fill with BGE Organic Lump Charcoal and mix in wood chunks or chips of choice.  We like to use applewood chips.  Heat smoker to 250 degrees and place ribs bone side down on grill grate.  If using the Big Green Egg use the rib rack to stand the vertically to fit more (up to 5 on the large Big Green Egg).  Cook at 250-275 degrees for 3 hours flipping once half way through (omit this step if using the rib rack). Make sure the meat pulls away from the bone easily to ensure that they are done.  This way you will know they are tender and ready to go. 

Cooking your ribs in the oven.  Preheat your oven to 300 degrees.  Wrap ribs loosely with aluminum foil and place on baking sheet or in a roasting pan. Cook for 2.5-3 hours.  Optional - remove ribs from oven and pour or brush on bbq sauce. We have some great options at the shop. Turn your oven to broil and cook an additional 4-5 minutes.  

 

 

Posted in Big Green Egg, Cooking Instructions, Pork, Recipes, Ribs, Smoker

SMOKED BRISKET RECIPE

Posted on June 17, 2014 by Don Roden | 0 comments

 The best way to cook our local Angus or Wagyu Brisket is to smoke it on the Big Green Egg. We've been floored by how tender and delicious our Wagyu Briskets have been turning out lately and while we love our Angus briskets, the Wagyu has taken top honors in the flavor and tenderness departments.

 

Step 1 - Go to The Organic Butcher and pick up 10-12 LB of whole brisket (also referred to as a Packer-Cut brisket).

 

Step 2 - Rub with olive oil and a BBQ style rub. We have great seasonings in the shop! Ask one of our knowledgable staff members to help you pair your meat with a rub that suits your menu plan.

 

Step 3 - Use Big Green Egg Organic Lump Charcoal. If you use woodchips, make sure to pick a milder option like Cherry or Pecan Wood Chips. Heat your Big Green Egg to between 225-275 degrees. With the fat side facing up, smoke for 12 hours or until the temperature at the center of the brisket reaches 190-200 degrees.

 

 

Step 4 - Wrap your finished brisket in tin foil and let it sit for 30-45 minutes. You can even place the wrapped brisket in a cooler for a few hours to hold in the heat which lets the brisket continue to cook and tenderize further. When you're ready to eat, un-wrap and slice into the most tender and delicious brisket you've ever had! Enjoy!

 

 

Posted in Beef, Big Green Egg, Brisket, Cooking Instructions, Smoker, Wagyu