Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.
In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center
! 3786 DeKalb Technology Parkway, Atlanta, GA 30340.
Wish to share a recipe we really enjoyed
Hi All,[p]I just wanted to share a recipe for a pork chop sauce that blew our socks off. It is by Cheryl Smith and is available for a limited time via the FoodTV website. The link to the recipe is below.[p] We enjoy the extra flavor "kick" of Egg seared chops, but often find that a sauce recipe tends to be a bit dull when paired against the chop. This sauce has the substance to stand up to the charcoal flavor and offsets it quite nicely.[p]I did the recipe verbatim with only the following adjustment. The recipe calls for pan searing the chops and finishing in the oven. I seared the chops (1.25" loin chops) in the Egg using only a dusting of tellicherry pepper. I seared the fat trimmed from the chops in the pan to produce the nice brown flavor bits on the bottom of the pan prior to making the sauce.[p]The coconut rum is nice, and definitely adds a coconut overtone to the result (the flambe is nice too). The recipe has lots of room for personal flavor adjustments. The cook is quick, so have all of the ingredients preped and ready to be used prior to making the sauce.[p]I hope you enjoy it as much as we did,
[ul][li]Carmelized Pineapple Sauce