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Brine and Fillings Variation forMr. Toad's Pork Loin

PujPuj Posts: 615
edited 3:17AM in EggHead Forum
All,[p]Tonight we did a Mr. Toad's Pork Loin in the large. The tendorloin was brined using Nature Boy's Righteous Chops brine, and stuffed with apples and wild rice. Yummy to say the least.[p]Thanks Mr. Toad and Nature Boy!
Puj

Comments

  • Nature BoyNature Boy Posts: 8,521
    Puj,
    Cool! One of the great things about posting a recipe, is others can get creative with it and we all win. I have been thinking of doing a Toad concoction again soon. I'll try that brine on it.[p]Thanks for the report, and the ideas.
    Happy Monday atcha.
    NB

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
  • Tim MTim M Posts: 2,410
    Nature Boy wrote, " I have been
    thinking of doing a Toad concoction again soon. "[p]Yummm, first squid now frogs?? [p]Tim

  • Nature BoyNature Boy Posts: 8,521
    Tim M,
    I just did some frog legs a few weeks ago. They were righteous. [p]Here is djm's version. Good stuff. Tastes like frog legs : )[p]NB

    [ul][li]djm's froglegs[/ul]
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
  • Tim MTim M Posts: 2,410
    Nature Boy,[p]touché[p]Tim
  • PujPuj Posts: 615
    Nature Boy,[p]One thing with the brine - the cook time was much longer than without the brine. The Egg ran at 325F for a 2.6 lb tenderloin plus the stuffing and it took 2 1/2 hours to reach 155F. It was quite good though. I have another pork tenderloin in the freezer and will try to get a little more disciplined around the temps and time. [p]Raining like a dog at the moment. We need it.[p]Later,
    Puj

  • Puj,
    Is this one of those secret Nature Boy recipes that is geographically challenged and/or does not recognize the Louisiana Purchase (not yet west of the Mississippi)?? Looked high and low in both recipe sections for NB's pork chop brine, and I guess our Internet access to the BGE website here in New Mexico has a block on it! Where can I find it, or can you or NB tell me what it is? Sounds like just the ticket on especially, those boneless chops that are mighty lean and dry...without a little help. Thanks,
    Big Murth

  • Nature BoyNature Boy Posts: 8,521
    Sorry Big Murth,
    I just posted it as part of a thread, and not in the recipe section. Here is what I have in my Word document:[p]BRINED CHOPS!
    Here is a recipe for you to try with pork chops. You know the kind of pork chops with very little fat that often comes out like cardboard if even slightly overcooked. A brine works great for these, and I have been using a brine posted on another forum from Spice Cooks. I wanted to try something new with the brine, and the results were fab.[p]1 cup water
    1 cup apple juice
    1/4 cup salt
    1/4 cup soy sauce
    1 chopped stalk lemongrass
    6 cloves of chopped fresh garlic
    1/4 cup brown sugar
    1/4 cup pure maple syrup
    2 tbs pepper[p]I boiled the mixture to infuse the flavors, and chilled with ice-in-a-ziplock. Brined the chops in a ziplock for 4 hours, then rinsed, patted dry, and coated with pepper/corriander/sage/onion powder (don't use any salt), and a layer of yellow mustard. Grilled them like steaks, maybe 600 for 4 minutes a side, then dwelled to an internal temp of 145-150.[p]They were juicy and the flavor was awesome all the way through.[p]Next time you have those super lean loin chops, give it a try. I think an overnight brine with the same mix would be good on a whole loin.[p]Have a great one!
    NB

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
  • Nature Boy,
    This is what I love most about my BGE!!. Thanks for another addition to not only my recipe file, but my success in Egging. Yup, this sounds great to try as I occasionally pick up specials on the boneless chops so I have a good meat base for my red chile sauce....and there's always a few choppers left over that don't need any more freezer burn after a few months. Gracias amigo!! Big Murth

  • PujPuj Posts: 615
    Big Murth,[p]I see that NB was able to locate the recipe. It's a good one and I know that you'll enjoy it.[p]The only deviation from the brine recipe that I do is substitute apple cider instead of apple juice (only because that's what's in the house now), and I haven't been able to hunt down the lemongrass (haven't tried too hard either :) ). I left the tenderloin in the brine overnight, but the chops are good at 4 hours.[p]Sorry for sending you on a goose chase,[p]Puj
  • Puj,
    Yeah, NB zapped it right over the mountain to me. By the way, I take it that your wild rice was fully cooked when you stuffed it into that pork loin, right? And it was a loin, and not a tenderloin, right? Thanks again,
    Big Murth

  • PujPuj Posts: 615
    Big Murth,[p]Rice was fully cooked prior to stuffing the pork tenderloin. To clarify, it was a pork tenderloin last night and pork loin center cut for the righteous pork chops.[p]Later,
    Puj[p]

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