Did you know May is National Barbecue Month?
We are the area’s authorized dealer for the Big Green Egg and Eggcessories. The Egg is the original American-designed ceramic cooker and is well-known as the most versatile barbecue and outdoor cooking product on the market. Eggs offer more capabilities than all other conventional cookers combined. From the perfect steak, melt-in-your-mouth ribs to appetizers and desserts, The Big Green Egg comes in six convenient sizes to choose from, so there is a model to fit any lifestyle or budget. We have a large selection of Eggs and Eggcessories in stock at our showroom, and we can also order directly for prompt shipment, so now is the time to place your order in time to enjoy outdoor cooking and dining this season!
Along with being a Big Green Egg authorized dealer, Archadeck of West Central & Southwest Ohio also carries a varied line of upscale outdoor grills. This includes the newest addition to our outdoor dining and living aresenal… Arteflame outdoor grills!
Arteflame combines art with outdoor cooking as it can be used as a focal point in an outdoor living setting, as a super sophisticated outdoor firepit/ bowl, or as a functional outdoor grill. This grill is the most unique of any outdoor grill available today and the only grill on the market today that can replace that unsightly, traditional backyard grill with a functional piece of art. The Arteflame is a pleasure to look at and can be displayed as a center piece of any outdoor space in addition to its grilling capabilities it can also double as a Fire Bowl on those days when there is a chill in the air. Watch this video to learn more:
You can learn more about the Big Green Egg, Arteflame and our superb outdoor living space designs, including outdoor kitchens, by visiting our website. To help celebrate National Barbecue Month, we would like to share these mouth-watering Egg recipes — enjoy!
Recipe courtesy of Matt Pittman of Meat Church. From the Big Green Egg website.
This brisket is wonderful alone or served with soft tortillas and taco toppings.
- Trim the excess fat and silver skin from the brisket. Also, remove any “hard” pieces of fat as they will not render off during the cooking process. Trim the fat off the bottom of the brisket leaving only ¼ in (6 mm) fat. Apply rub to all sides of the meat liberally … I mean liberally! Cover the brisket and place in the refrigerator to marinate overnight.
- Mix the rub ingredients (listed below) in a large bowl. This mix will make more than you need for one brisket; store the remainder in an airtight container.
- Set your EGG for indirect cooking with the convEGGtor at 250°F/121°C.
- Place the brisket on the grid, fat-side down – this is my preference, but highly debated in the barbecue world. Fat-side up is fine if that is your preference, but fat down is what many competitors do as it gives you a much better presentation. When the meat reaches an internal temperature of 160°F/71°C, double wrap the brisket in non-waxed butcher paper or aluminum foil – this is what we call the Texas crutch. The bark will have formed nicely by this point.
- Continue to smoke the brisket until the meat is “probe tender,” which means when you probe it there is no resistance … think of a toothpick in a cake. Each piece of meat is different but this will likely be at an internal temperature of between 200-202°F/93-94°C. Remove the brisket from the EGG, wrap in a towel and place in a cooler for at least one hour. This will allow the juices to re-distribute in the meat. Unwrap the brisket and slice against the grain.
Recipe courtesy of Dr. BBQ from the Big Green Egg website.
- Rub the meat with the oil and then sprinkle liberally with the rub. Put in the refrigerator for at least a half hour and up to 12 hours.
- Set the EGG for indirect cooking at 275°F/135°C using hickory and cherry smoking wood for flavor. Put the butt in the EGG and cook until the internal temperature is 160°F/71°C; this should take 6 to 8 hours. Lay out a big double piece of heavy duty aluminum foil and put the pork butt in the middle. As you begin to close up the package pour the apple juice over the top of the butt and then seal the package, taking care not to puncture it put it back in the EGG and cook until the meat reaches an internal temperature of 195°F/91°C; this should take another 2 to 3 hours.
- Remove the package from the EGG to a baking sheet. Open the top of the foil to let the steam out and let it rest for ½ hour. Using heavy neoprene gloves or a pair of tongs and a fork transfer the meat to a big pan. It will be very tender and hard to handle. Discard the juices as they will be quite fatty. Shred the meat, discarding the fat and bones; it should just fall apart. Continue to pull the meat until it’s shredded enough to make a sandwich. Add 1 cup of the sauce and mix well. Reserve the additional sauce for serving on the side. Serve on fluffy white buns topped with cole slaw.
*Makes 12 sandwiches
Big Time BBQ Rub Instructions:
From Dr. BBQ’s Big Time Barbecue Cookbook” by Ray Lampe and published by St. Martin’s Press. This is a very good and basic BBQ Rub. It works well on any food for smoking or grilling.
Combine all ingredients, mix well, and store in an airtight container.
*Yields 1½ cups
Dr. BBQ’s Carolina Barbecue Sauce Instructions
From The NFL Gameday Cookbook” by Ray “Dr. BBQ” Lampe and published by Chronicle Books.
In a small saucepan mix together the vinegar, catsup, sugar, salt, Worcestershire and pepper flakes. Cook over low heat for 5 minutes stirring to blend.
*Yields about 2 cups
Contact us today to learn more at (937) 848-7040 or (513) 897-2040. You can also email us at firstname.lastname@example.org.
“Let this be the year that Archadeck makes your outdoor living dreams come true.”