Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

wine salts

anyone else try this rub/brine from the NY times? used on a bone-in pork loin. taste was great - not sure i got too much of the wine flavour, but definitely worth giving another shot. didn't use any wood smoke - did a quick sear and then dropped the egg down to under 300 to get the roast up to temperature. served with green beans, sauteed apples and roasted potatoes.

http://www.nytimes.com/2012/09/05/dining/using-wine-salt-for-a-marinade.html?_r=0&gwh=E40ED64147169B34799725983703C1B3

Comments

  • Thanks for the link.  I like dry brining and this is very interesting.  Messina Hof makes and unoaked chardonnay that should work well with this process.  
    When you made the wine salts did you notice the oak tannin taste in your salt?
    Large, small and mini now in Rowlett Tx
  • used a $15 gewurzt - figured the sweetness would hold up best in the reduction. would definitely be interesting to try something more oaked though.
  • DocWonmugDocWonmug Posts: 298
    Wow, sounds good. Thanks.
    LBGE
Sign In or Register to comment.
Click here for Forum Use Guidelines.