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.

Wednesday's Cook

AcnAcn Posts: 1,746
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.

image
image
image
image
image
image
image

LBGE

Pikesville, MD

Comments

Sign In or Register to comment.
Click here for Forum Use Guidelines.