I have got to try this sometime. I would love your suggestions for alternative wood or rubs which could be substituted. Thanks and keep these recipes on the Big Green Egg coming.
Richard Gearhart tou could use some apple wood chunks or even some sugar maple. So many rubs on the market, I say go with what you love. A nice chili spice works great too. Some cumin and chili powder too. Happy cooking, Chef J
Great Video! Thanks Chef Jason. I have one question - In order to have the cast iron pot below the grate you are required to remove the fire ring - Is that correct? I tried doing it with the fire ring in place but i do not have enough room to cook the Meat on the grate. Any feedback would be greatly appreciated!
@@ChefJasonMorse I am also using the XL big green egg - It might be possible that my Dutch oven is to tall. I used this recipe and cooked the meat before hand and it was delicious - this will be a staple for our family for many years to come! Thanks Again.
With the great flavor coming from the charcoal I am okay cooking this at higher temp, giving me a good caramelization and overall flavor to the meat. You could easily start lower and smoke for a bit, but the beauty of the Egg is the flavor is always there at all temps. Happy Cooking, Chef Jason
Must be a white people thing. I'm from Laredo, TX, my family is from Mexico, and we always use beans. If you don't like beans, don't eat them, but why do you care what other people eat?
