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super all in one egg supper

GaDawgGaDawg Posts: 178
edited 9:58AM in EggHead Forum
Had a great supper tonight. Baked potatoes with olive
oil and kosher salt into a 550 degree egg impaled on an
old brinkman rib rack. 30 minutes later added six foiled
ears of corn that were soaked in sugar water (winter corn)
to the rack. Finally I took a pork tenderloin and cut it into
small slices or medalions (sp?) about 1/2 inch thick. Covered them
with Lawrys lemon pepper and put them on the egg for about 2
minutes, flip, 90 seconds and remove. Very good stuff. I did have
a hard time staying under 600 degrees. I lit the egg with 3 starter
cubes under the lodge trivet. Maybe that's too much ignition.
Any advice? [p]Also, if you have trouble getting kids to eat thick pork chops,
try a tenderloin like I described. I was lucky to get any.[p]Thanks,[p]Chuck



  • MopMop Posts: 496
    GaDawg, WHAT????, No Rocksalt?[p]Mop!

  • GaDawgGaDawg Posts: 178
    We need to arrive at a salt standard, methinks.
    Seriously, maybe there is a USDA type classification
    for salt that would get us on the same page. You're
    tax $ at work, ya know.[p]Chuck

  • Char-WoodyChar-Woody Posts: 2,642
    GaDawg, I kick start my large bake potato in the micro wave with the oils (peanut or olive) and seasoning on and then toss in on the grill.
    Closing off the lower vent will drop the temperatures or are you grilling with the dome open?

  • GaDawgGaDawg Posts: 178
    Dome closed with wide open slide daisy. Bottom vent about 1.5 inches open. I think I just started too big of a fire, with a full load of lump and 3 starter cubes. Next time I'll start the fire in one spot and let it come up more slowly and see what happens.[p]Chuck

  • Char-WoodyChar-Woody Posts: 2,642
    GaDawg, your burning good timber..:-) I agree with ya.

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