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It’s almost Halloween and if you’re cooking on your EGG, you may end up with more people knocking on your door asking for pork chops than candy! In case you’re willing to share and want to please a crowd, we recommend warm Margherita Pizza, FGL’s Lemon Pepper Wings or our favorite, S’mores in a Cone!


If you missed the 17th Annual EGGtoberfest here are the highlights Click Here Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

super all in one egg supper

GaDawgGaDawg Posts: 178
edited November -1 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

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