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Pork roast

Little StevenLittle Steven Posts: 27,303
edited October 2013 in Pork

Did this tonight and it didn't suck. Frenched pork loin roast rubbed with garlic, sea salt and raw sugar. Basted with Dianna's mustard sauce and then Inglehoffer sweet hot mustard. Served with asparagus risotto. Some applewood and cooked to 140* and rested

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Steve 

Caledon, ON

 

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Comments

  • Doc_EggertonDoc_Eggerton Posts: 4,330
    LOL, it didn't suck?  Good job on and every day cook.
    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

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  • Little StevenLittle Steven Posts: 27,303
    I haven't actually eaten yet but my daughter  enjoyed it and my sister who is Down syndrome gave me an A+.

    Steve 

    Caledon, ON

     

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  • I haven't actually eaten yet but my daughter  enjoyed it and my sister who is Down syndrome gave me an A+.
    That makes it all worth while.  

    image

    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

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  • Little StevenLittle Steven Posts: 27,303
    She gives me an A+ most nights. It still feels good.

    Steve 

    Caledon, ON

     

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  • EggNorthEggNorth Posts: 507
    That looks great and tasty.
    Cambridge, Ontario - Canada
    LBGE (2010)
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  • DMWDMW Posts: 6,631
    Looks great, plated pic is perfect.
    My Facebook Place where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - Hasty Bake Legacy - Black Stone Pizza Oven - Gasser - 30" Firepit w/SS Cooking Grid
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  • It didn't suck?  That's right up there with "We choked it down."  Looks great to me!

    ........................................................................................

    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

    We invented the U.A.W. and carjacking!

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  • shtgunal3shtgunal3 Posts: 2,902
    Looks very edible.

    ___________________________________

     

     LBGE,SBGE, and a mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • EggcelsiorEggcelsior Posts: 11,189
    Looks delicious. How did you do the pan sauce?
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  • Little StevenLittle Steven Posts: 27,303
    I think you mean the balsamico I drizzled on the sweet peppers

    Steve 

    Caledon, ON

     

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  • calikingcaliking Posts: 6,797
    Damn that sounds/looks good! I'll have to try sweet hot mustard on pork like that. 

    A+'s from family always feel good and make it all worthwhile :)  The best compliment I have ever received was from my niece and nephew when they dubbed my ribs "world famous" a couple of years ago. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • BigWaderBigWader Posts: 587
    @Little_Steven I'd like to know how you made Risotto and watched the egg.  I know it doesn't take much watching - but that's being in two places at once.

     

    Large BGE

     

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  • SkiddymarkerSkiddymarker Posts: 6,863
    Nice, very nice. Pork loin roast always a crowd pleaser, specially when the crowd is the family. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • It looks great and sounds wonderful...looking forward to trying this myself. I'm a BGE newbie so I'm trying to cook everything I see right now.
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  • Little StevenLittle Steven Posts: 27,303
    BigWader said:
    @Little_Steven I'd like to know how you made Risotto and watched the egg.  I know it doesn't take much watching - but that's being in two places at once.

    BW,

    I don't sweat risotto too much on a weeknight. If I'm making it for guests I'll get a new box of Arborio and pay attention but it is a pretty easy cook at best. I couldn't get the egg down below 300* but it was still a slow cook. That and I have about 5 steps from the egg to the stove. BTW I have done risotto on the egg but it doesn't add much IMHO.

    Steve 

    Caledon, ON

     

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