Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Get ready to turn up the heat as we dive into August. While there are only a few weeks left to perfect those tailgate recipes, summer isn’t over yet! Two things we’ll be making this month are Chile Rubbed Grilled Pork Chops and Bell Pepper Kabobs. Then, relax after a cookout with a cool dessert cooked on your EGG - Ice Cream Sandwiches! You can mix and match your favorite cookie flavors with ice cream flavors. Simple, yet delicious!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

That Cuban marinade

SundownSundown Posts: 2,913
edited 11:32AM in EggHead Forum
Just put a pork roast in the 'frige using the Cuban marinade that floated through the forum yesterday. If it tastes anything like it smells all I can say is OH. MY. GOSH.! I'll post the results tonight after supper.
Carey

Comments

  • GretlGretl Posts: 670
    Sundown,
    Hey, I just put a big ol' pot of black beans in Humpty from a recipe on that same Cuban site. It's the one with honey, lots of spices, and rum. Wow! The aroma's making the neighbors line up and take a number. I'll post the results tomorrow.
    Cheers,
    Gretl

  • SundownSundown Posts: 2,913
    Gretl,
    I can't seem to find the black bean recipt you are doing got a link?
    The pork roast is on and my wife wants to know when it's going to ready ... it absolutely smells great![p]Carey

  • Wise OneWise One Posts: 2,645
    Sundown, try this one

    [ul][li]Black Beans with Honey and Rum[/ul]
  • Wise OneWise One Posts: 2,645
    Sundown, and I'll even make it easier:
    Black Beans with Honey and Rum
    From Three Guys from Miami (iCuban.com)
    Ingredients
    1 pound dried black beans
    12 strips bacon
    2 large onions, finely chopped
    6 cloves garlic, minced
    2 cups chicken stock
    1 cup cider vinegar
    2 teaspoons ground ginger
    1/2 teaspoon ground black pepper
    1 tablespoon dry mustard
    1/2 cup honey
    1/4 cup dark brown sugar
    1/2 teaspoon ground cloves
    2 teaspoons ground cinnamon
    4 cups water
    1/2 cup dark rum [p]Directions
    Preheat the oven to 275°F.
    Clean and soak the beans overnight.
    Fry the bacon until crisp. Drain and set aside.
    Use a little of the bacon grease to sauté the onions and garlic until the onions are translucent. Add chicken stock, vinegar, ginger, pepper, mustard, honey, brown sugar, cloves, and cinnamon to the pan. Bringing to a boil, stirring constantly.
    Add the water and the beans. Keep stirring until the mixture comes to a boil. Reduce heat to low, cover and simmer until the beans are tender (about one hour).
    Place the beans in a large covered casserole. (Suitable for oven use.) Stir in rum, cover, and bake for 6 1/2 to 7 hours.
    Remove the lid during the last half hour. This will allow the top to brown (hey they're black beans -- isn't that impossible?) OK, more like a slightly darker black. They need to be crusty on top!

Sign In or Register to comment.