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70\'s Night

Beli
Beli Posts: 10,751
edited November -1 in EggHead Forum
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...

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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.

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The juices were all over...............

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The sauce was just DELICIOUS............
accompanied with a few bottles of Rioja, Malbec & Merlot

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Fired the XL & egged some Tacos Al Pastor: Marinated Pork & Pineapple Tacos.......

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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:

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Oh for dessert............merengue with fruit & chocolate fudge cakes...

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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
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