Rouses
    Shopping Cart Shopping Cart (0)   Login
My Store: +
 

The Great (Big Green) Egg Hunt

 

 

TIM ACOSTA’S HWY 1 RIBS

 

WHAT YOU WILL NEED

3 slabs of St. Louis-style ribs or baby back ribs

Remove membrane on back of ribs

1 cup of your favorite rib rub

2 cups apple juice

1 cup apple cider vinegar

1 cup honey

Best Choice Applewood chips

Heavy duty aluminum foil

 

HOW TO PREP

After removing membrane from ribs, rinse with cold water.  Pat dry. Add rub to both sides of ribs, more on meaty side. Let rest at room temperature for one hour.

Set Big Green Egg or smoker for indirect cooking at 225 degrees. Add Applewood chips. Add a drip pan under grill grate and fill with apple juice and apple cider vinegar (this will keep the ribs moist during cooking). Place ribs bone side down on grill and cook for two hours. 

Grease three sheets of Aluminum foil  (one for each slab). Lay slab on foil, spray with apple juice drizzle with honey, and fold tightly to close. Place ribs back on grill, meaty side down.

After two hours remove ribs from foil and place back on grill for one more hour. Drizzle honey over ribs and spread with brush. Cook for 30 minutes, then open foil, flip ribs, drizzle with honey, close foil, and cook 30 minutes longer.

 

DONNY ROUSE’S CHAPPAPEELA PORK TACOS

 

PULLED PORK

 

WHAT YOU WILL NEED

8 pound bone-in Boston Butt pork roast

Nalty’s Butt and Breast Rub

 

HOW TO PREP

Heat Big Green Egg to 220 degrees.

Rub pork with Nalty’s seasonings. You do not need to remove the fat cap. Cook for 16 hours. When pork is done, remove from egg and wrap in tin foil. Let rest for one hour before slicing.

 

MEXICAN TACOS

6 tortillas, warm

1 1/2 cup pulled Boston Butt pork roast

½ cup pickled red cabbage, jar or homemade*

½ cup Chipotle-Raspberry-Adobe sauce (see recipe)

¼ cup chopped Cilantro

1 small avocado, sliced

*You can substitute thinly shredded green or red cabbage

 

CHIPOTLE-RASPBERRY-ADOBE SAUCE

In a blender, puree two pints fresh or two cups frozen raspberries with 2 tablespoons chipotle chilies in adobo sauce (about 1/3 of a 7 ounce can), 1 tablespoon of red wine vinegar, and ¼ cup sugar.

 

CAJUN TACOS

6 tortillas, warm

1 1/2 cup pulled Boston Butt pork roast

1 cup corn macque choux (see recipe)

1 cup coleslaw

¼ cup green onion “chives”, sliced thin

½ cup Carolina Style BBQ Sauce

½ cup Crème Fraiche (see recipe)

 

MACQUE CHOUX

WHAT YOU WILL NEED

¼ stick butter

1 cup finely chopped white or yellow onion

½ cup chopped red bell pepper

2 cups sweet corn kernels, fresh or frozen

¾ cup heavy whipping cream

1 teaspoon Crystal hot sauce

Rouses salt and black pepper to taste

 

HOW TO PREP

In a large skillet, melt butter over medium-high heat. Add onion and sauté until translucent, about five minutes. Add red pepper; sauté until just soft, about three minutes. Add corn; sauté two minutes. Add cream and hot sauce. Stir. Simmer until sauce thickens, about 5 minutes. Mix in green onion, parsley, and basil. Season to taste with salt and pepper.
 
CRÈME FRAICHE

In a saucepan, warm two tablespoons of buttermilk and 2 cups of heavy cream until you reach a tepid temperature. Remove saucepan from stove and pour mixture into a clean glass jar. Partially cover jar and let mixture stand at room temperature until thickened (at least eight hours). Stir. Refrigerate until use.

 

“PEKIN” TACOS

6 tortillas, warm

1 1/2 cup pulled Boston Butt pork roast

½ cup Hoisin Sauce

1 large radish, sliced thin

½ cucumber, sliced thin

½ carrot, sliced thin

¼ cup green onion “chives”, sliced thin

  

TOMMY ROUSE'S (CRAIG BERGER'S) FILET

Season with Rouses olive oil and McCormick’s Montreal Steak seasoning (both sides). Cook the filet for five minutes on one side, five minutes on the other, and flip it over for another five minutes on the first side.

 

TOMMY ROUSE'S (CRAIG BERGER'S) TUNA STEAK

Season with jalapeno olive oil and a little Tony Chachere’s. Cook the tuna for five minutes on one side, two minutes on the other, and flip it over for another two minutes on the first side.

 

LEE VEILON'S TURKEY BRINE

One gallon buttermilk, one gallon of water, two quarts of Kosher salt and six tablespoons of Cajun Blast Rub. 

Marinate the turkey for 12 hours in the fridge, and inject it with Stubb’s Texas Butter before cooking. 

For a 10-12 pound bird, you need 5-6 hours at 225 to 240 degrees.

 

Connect with us:

Like us on Facebook Follow us on Twitter View our pictures on Instagram View our videos on YouTube Email us!