Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Wednesday's Cook

Got back to the egg yesterday after a weekend away. Pork tenderloin, marinated in Ume Plum vinegar, canola, lots of freshly grated ginger and garlic. Cooked raised direct at 425 for about 35 minutes. Once that came off an was resting, put some baby bok choy on, also raised and the same temp. The bok choy was brushed with a soy/butter sauce and cooked until the greens were wilted and the stalks were crisp tender. Served with Brussels sprouts, sautéed in bacon fat with lots of garlic, salt and pepper.

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LBGE

Pikesville, MD

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