We Went, We Cooked, We Won!

4 years participation; 3 wins, and one second!


Miners Mix EggFest Recipes

 Miners Mix Pulled Pork, Carnitas Style

Rub your pork butt heavily with Miners Mix Maynard’s Memphis BBQ Rub. For the best flavor, wrap the rubbed pork with stretch wrap and allow to sit in the fridge for at least a day or two. Lacking time for this EggFest, however, they went directly into the BGE after the rub. I used boneless butts from Costco.

Set the Egg up for a smoke. Use quite a bit of smoking wood, 40% or more of the fuel load. Since I planned to smoke for only about four hours and then finish up in the oven, I wanted a heavy smoke pulse, so I used real Mariposa oak limbs that were about 3” in diameter and about 4-6” long. There were probably 8-10 pieces this size in the fuel load. Almond and apple produce much lighter smoke flavors, and are probably better for overnight smokes. Because I did a shorter smoke, I smoked at a higher temp., about 300F using a plate setter and a drip pan.

After about four hours on the Egg, I removed the butts, placed them in an aluminum roasting pan and covered the pan tightly with foil. Into the oven they went at 250 for another five hours, until they were falling apart tender. One could finish in the Egg this way, but I needed the Egg for another two butts for the event! Finishing in the oven facilitates the collection of fantastic smoked pork juice and smoked grease, which are great additions to boxed au gratin potatoes, stove top stuffing, or anything that calls for butter and would benefit from a smoke flavor as well. If a recipe calls for butter, substitute an equal amount of smoked pork fat instead, for great smoky flavors. Use the juice to make a fantastic smoked pork gravy.

After cooking in the oven, the pork was allowed to cool, divided in half, and then placed into ziplock bags and then the freezer. porkOn EggFest day, the pork was thawed and half a butt dumped into a grill basket directly over the coals (no plate setter). NOTE: I don’t remove any of the fat layer at any time; it ends up in the grill basket just as it came out of the bag in which it came from the store. The grease in the fat is essential for crisping over the coals. As the pork heats over the coals at medium high heat, 350-400+F or so, shred it with tongs, turn it, and sprinkle with more Maynard’s Memphis Rub. Allow the meat to get a little crispy, so it becomes pulled pork carnitas. Serve on Kings Hawaiian rolls with your favorite BBQ sauce. 

Salty, Crusty, Bacon-Wrapped Ol’ Miners Balls For EggFest, there were three variations.

 Bacon –wrapped, garlic mashed potatoes with Lil’ Smoky inside. For EggFest, I used instant mashed potatoes. At home I use real potatoes. For using real potatoes, bakeballs

or boil three medium potatoes until they are done. Peel and mash without adding butter or milk. To three potatoes, add half a pack of Miners Mix OMGarlic! Cheese Bread Spread, and about 1 cup sour cream. Adjust the amount of sour cream up or down to obtain the constancy of the potatoes you desire. For salt, use chicken bouillon granules instead of white salt. To wrap with bacon, I wanted dry potatoes, however, for mashed potatoes with dinner, I’d add butter or maybe some of that smoked pork fat from above along with a little milk. The sour cream is what makes the magic happen though.

When cool, scoop a small gob of potatoes, roll it into a ball, and shove a Lil’ Smokie sausage inside. Wrap the ball with a strip of bacon. When the strip overlaps itself, angle the bacon and begin to wrap a different portion of the ball, so that most of the ball gets covered with bacon. Allow the balls to sit and harden up somewhat, or better yet refrigerate while you make more and different Miner’s Balls.

NOTE: After cooking at EggFest, I’d add an egg or two next time, depending on the amount of potatoes, so that the balls hold together better while cooking.

Bacon-Wrapped Stove Top Stuffing with Lil’ Smokie. I wanted stuffing to hold up to the bacon in texture and flavor, so I used cornbread stuffing. You want the stuffing to be dry, so use only one cup of water and nothing else. When cool, add one egg/package of stuffing used and mix well. Form balls, shove a Lil’ Smokie inside and wrap with bacon as for the potatoes, above. Dust liberally with Miners Mix Maynard’s Memphis Rub and allow to sit and set-up, or refrigerate.

Bacon-Wrapped Steak and Lil’ Smokies.   Hot Tip! Our local meat market has “Stew Meat” in their freezer that they sell REAL CHEAP (about $2 / lb). The chunks are actually trimmings from rib steaks, New York, Porterhouse, etc….so the meat is very tender, lean, and of exceptional quality. Worth getting to know your local meat market and looking into “Stew Meat”, I’d say!

big ballsTake a couple pieces of “Stew” meat, season with Miners Mix Original Steak and Veggie Rub, surround a Lil’ Smokie, and wrap the whole with a strip of bacon. All there is to it!

Grill your Crusty, Salty, Bacon-Wrapped Ol’ Miners Balls at about 400F over a plate setter for 20-30 min or so, until the bacon is the desired degree of doneness. Allow the balls to cool a little, then burn the heck out of your mouth as you eat greedily! 

Miners Mix Magic Shrooms 

Wash mushrooms and cut in half or quarters if they are large. Drizzle mushrooms liberally with olive oil and coat liberally with Miners Mix Original Steak and Veggie Rub. Stir fry with tongs in a grill basket over fairly high heat until the shrooms are golden brown, tender and juicy.



About minersmix

In early 1849, Joshua Shelby was working as a cook in a fancy St. Louis restaurant. The hottest topic among the patrons there was the rivers of gold that had been found out in California. These seemingly easy pickins stoked a full-blown case of Gold Fever! The only cure was a pick axe and gold pan way up in the Sierra Nevada Mountains which lay far to the west. In mid 1849, Shelby loaded up his wagon and along with hundreds of other would-be prospectors he headed west to California. Eventually he settled in the Mother Lode region, not far from what became Yosemite National Park. Accompanied by his trusty mule Codie, and panning along the Merced River, Shelby found a little gold, but eventually grew tired of the backbreaking work. Looking around for something else to provide a living, Shelby realized that the gold mines and camps dished up awful, bland food that failed to stick to a man's ribs and about which the miners complained constantly. Falling back on his skills, recipes, and spice blends, Shelby took a job as a gold camp cook which led to local fame and a little fortune. He soon developed a reputation as a first class frontier chef famous for good 'ol fashioned home-style cooking. Joshua Shelby's trademark spice and rub blends were always chock full of flavor and new blends continuously evolved as immigrants of from far off countries arrived in the camps, some with exotic and rare spices with flavors he'd never encountered before.
This entry was posted in Barbeque, Cooking, Food and tagged , , . Bookmark the permalink.

2 Responses to We Went, We Cooked, We Won!

  1. Wow. You’ve out done yourselves! Congrats on your third victory in four years. That’s fantastic.

    Love the miner’s balls. That’s good stuff. I’ll need to try that one post haste!

    Continued success and many thanks!

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