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70\'s Night
Beli
Posts: 10,751
The temperature that was.... :laugh: , the night couldn't have been better the right egged delicacies with the right friends...
Cranked the Large to 500* + , rubbed a Leg of Lamb (A present from my good friend Chuy)with EVOO, garlic, S & P and on to sear...FIRE...FIRE...FIRE...
Let rest for 20 min. & then rubbed with fresh orégano from the garden, luckily it didn't freeze, (the twigs at the bottom of the cazuela), butter, Lea & Perrins Worcestershire sauce, lemon juice, bread crumbs, fetta cheese & red wine. And again on the large at 350* Pulled at 135 internal.Added Molly's merlot smoking chips.This is by far the best Leg of Lamb I've had.
The juices were all over...............
The sauce was just DELICIOUS............
accompanied with a few bottles of Rioja, Malbec & Merlot
Fired the XL & egged some Tacos Al Pastor: Marinated Pork & Pineapple Tacos.......
We bought the meat already marinated, but the typical recipe includes:
Ingredients
1 white onion, halved
1 pineapple, peeled, cut crosswise into 1/2-inch-thick rounds
1/2 cup fresh orange juice
1/4 cup distilled white vinegar
1/4 cup guajillo chile powder
3 garlic cloves, halved
2 teaspoons coarse kosher salt
1 teaspoon dried oregano (preferably Mexican)
1 teaspoon ground cumin
1 large or 2 small chipotle chiles and 1 to 2 teaspoons adobo from canned chipotle chiles in adobo
1 2 1/2-to 3-pound boneless pork loin, cut into 1/2-inch slices
1/4 cup chopped fresh cilantro
Corn tortillas
Lime wedges
Preparation
Coarsely chop 1 onion half & 2 pineapple rounds, discarding core; cover and chill remaining pineapple. Place chopped onion and chopped pineapple in blender. Add orange juice and next 7 ingredients; puree marinade until smooth. Place pork in large resealable plastic bag. Add marinade and seal bag, releasing excess air. Turn to coat. Chill at least 4 hours.
Grill remaining pineapple until warm and slightly charred, 4 to 6 minutes per side. Grill the pork with some marinade until slightly charred and cooked through, 2 to 4 minutes per side. Chopped pineapple into 1/2-inch cubes, discarding cores. Chopp the pork & Mix.
Meanwhile, finely chop the remaining onion half, add cilantro & mix. Grill tortillas until warm and slightly charred, about 10 seconds per side.
This ladies always seem to be in the right place....which is where the food is of course..... :woohoo: :laugh:
Oh for dessert............merengue with fruit & chocolate fudge cakes...
Sorry no pics of the guys they came out all blurred, kept moving their jaws pretty fast eating & drinking all night.. :P
This morning I took the cazuela with the bones out for choco, my labrador, it smelled sooooo good I took it back to the kitchen for further consumption , poor choco :woohoo: :laugh:
HAVE A GREAT WEEKEND
Cranked the Large to 500* + , rubbed a Leg of Lamb (A present from my good friend Chuy)with EVOO, garlic, S & P and on to sear...FIRE...FIRE...FIRE...
Let rest for 20 min. & then rubbed with fresh orégano from the garden, luckily it didn't freeze, (the twigs at the bottom of the cazuela), butter, Lea & Perrins Worcestershire sauce, lemon juice, bread crumbs, fetta cheese & red wine. And again on the large at 350* Pulled at 135 internal.Added Molly's merlot smoking chips.This is by far the best Leg of Lamb I've had.
The juices were all over...............
The sauce was just DELICIOUS............
accompanied with a few bottles of Rioja, Malbec & Merlot
Fired the XL & egged some Tacos Al Pastor: Marinated Pork & Pineapple Tacos.......
We bought the meat already marinated, but the typical recipe includes:
Ingredients
1 white onion, halved
1 pineapple, peeled, cut crosswise into 1/2-inch-thick rounds
1/2 cup fresh orange juice
1/4 cup distilled white vinegar
1/4 cup guajillo chile powder
3 garlic cloves, halved
2 teaspoons coarse kosher salt
1 teaspoon dried oregano (preferably Mexican)
1 teaspoon ground cumin
1 large or 2 small chipotle chiles and 1 to 2 teaspoons adobo from canned chipotle chiles in adobo
1 2 1/2-to 3-pound boneless pork loin, cut into 1/2-inch slices
1/4 cup chopped fresh cilantro
Corn tortillas
Lime wedges
Preparation
Coarsely chop 1 onion half & 2 pineapple rounds, discarding core; cover and chill remaining pineapple. Place chopped onion and chopped pineapple in blender. Add orange juice and next 7 ingredients; puree marinade until smooth. Place pork in large resealable plastic bag. Add marinade and seal bag, releasing excess air. Turn to coat. Chill at least 4 hours.
Grill remaining pineapple until warm and slightly charred, 4 to 6 minutes per side. Grill the pork with some marinade until slightly charred and cooked through, 2 to 4 minutes per side. Chopped pineapple into 1/2-inch cubes, discarding cores. Chopp the pork & Mix.
Meanwhile, finely chop the remaining onion half, add cilantro & mix. Grill tortillas until warm and slightly charred, about 10 seconds per side.
This ladies always seem to be in the right place....which is where the food is of course..... :woohoo: :laugh:
Oh for dessert............merengue with fruit & chocolate fudge cakes...
Sorry no pics of the guys they came out all blurred, kept moving their jaws pretty fast eating & drinking all night.. :P
This morning I took the cazuela with the bones out for choco, my labrador, it smelled sooooo good I took it back to the kitchen for further consumption , poor choco :woohoo: :laugh:
HAVE A GREAT WEEKEND
Comments
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it all looks really good!
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Dang, for some reason my computer won't let me get off of that picture of the fudge cake.....yummy...oh, I guess I need to move my fingers first...NOT!Judy
Covington, Louisiana USA -
As always Beli, stunning pics & cook! I love egged leg of lamb. Everything looks fantastic. How will you top that tonight?
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that cake looks crazy good!!! Work of art....
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Wow, I wish we we neighbors! Your food and parties always look like something you'd see from "The Rich and Famous" on tv.
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Hey Mike, TKS & good to hear from you, don't stay away too long
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:laugh: :laugh: Judy that was a good one
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A good night sleep Teresa. :laugh:
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This girls are really figure conscious ,so we're getting to eat most of it... :P
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Tammie not rich or famous I'm afraid only a good nest of eggs
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That all looks so good. You will be expected of much in Salado :ohmy:Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Food can be a wonderful and memorable thing. You keep proving that every time you light up your Egg.
"Mary had a little Lamb..." just took on a whole new meaning at your house.
Spring "North Of The Border, Up Chicken Ranch Way" Chicken
Spring Texas USA -
Beli a great cook with great friends!!It doesn't get any better.Thanks for sharing.
GOOD EATS AND GOOD FRIENDS
DALE
P.S. I am jealous our weather is cold and rainy -
Robert, are you coming to Salado?
Here's the link if you missed it.
http://saladoeggheadgathering.blogspot.com/
Hope to see you there.
Spring "34 Days And Counting" Chicken -
Still wish we were neighbors! You guys definitely know how to entertain. See you in Salado.
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A great night for you for sure! You have some very lucky friends - you always treat them to absolutely fabulous food & drink!
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Beli, you've been eating well my friend! :laugh:
The leg of lamb and the Tacos al Pastor look sooooooo good!
Was that a boneless leg of lamb? How much did the leg of lamb weigh?
BTW, I'm going to report you to the humane society for abusing poor Choco. -
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Yum, you just made me sooooo hungry. The lamb looks perfect. Your friends are very lucky.Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
Are all of your lady friends drop dead gorgeous? So it would appear. Incredible!
Long time, Amigo. Sounds like things are getting worse around Monterrey. You are in my thoughts and prayers.
Miguel. -
The menu sounds and looks fantastic Beli!! You know how to do it right brother!! I'd go for the fruit and merenge with wine for dessert.
Gals look like they are enjoying themselves fine without the guys. :laugh: :laugh:Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
See you there Tammie it's going to be great!!!!!
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Mickey I'm like Pat (Poolman) love eating at the fests...but cooking...mmmmmmm
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:laugh: yeap...great memories like the one at the Chicken Ranch wowwwwwwwww was that good
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TKS Dale, you are right, the weather was just perfect to be outside,
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Elizabeth, funny thing is I don't get very hungry when I cook, can't explain it .....oh I compensate with the drinking :laugh:
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TKS Rebecca, It had the bone in, couldn't tell the weight because it was a present from a friend who breeds them, think it looked rather small because the cazuela was big & deep took all the large grill 18 in.yabadabadooo, actually I thought at one time of putting two on but then the girls normally go for the carne asada, anyway everything went fast. Guess what??? Choco got it in the end, Loren's idea.....but I kept the sauce so I suppose that was a fair negotiation
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TKS, Got The Rioja "Club Privado 2007" from Baron de Ley, The Malbec was the "Poesía 2009" from Mendoza, both are pretty good commercialy & inexpensive. Do you own a vineyard?
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Faith one thing I'm sure of, if I can make it to the sunshine fest I'm going to be all over your cooks :laugh:
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TKS Mike, well to tell you the truth I didn't choose them, they were chosen by their hubbies my friends :laugh: Appreciate your T & P
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