Searching the Forum

RWhiplash

Being new to this site I am making every effort to avoid asking a question that has probably been answered several times. How do you search the forum. I've used the "search" button in the upper right hand corner but all I get is articles....many if not all articles totally unrelated to the topic I've entered. For example, my first cook in my egg will be a pork tenderloin. I'm looking for some recipes. I entered "pork tenderloin" in the search box and get totally unrelated articles. What am I doing incorrectly? Thanks in advance.

Grandpas Grub

Here are some sites with different recpies. Also, don't be too worried about asking a question. If you have tried to find something and can't then ask away.

GG


I am sure this list does not have all the web sites available but it should is a good start. If anyone has other links Post them and I will try to keep this list updated and current.

The intent of this list is to include sites that have recipes, tips and instructions which are egg related.

Each of the following sites have great recipes and information. Some suggestions are provided but each site has much more.

Recipe Sources:


Try - Pastrami
http://playingwithfireandsmoke.blogspot.com (Thirdeye)

http://www.houseoffaulkner.com/BGE.html (House of Faulkner)

http://www.wessb.com (Wess

Try – Cooking Pulled Pork
http://www.celticspiritbbq.com/howtos.html (Celtic Wolf)


http://philcase.com/bge (Eggnerd’s BGE Page)

Try - North Carolina Style Pulled Pork — Elder Ward
http://www.nakedwhiz.com/elder.htm

Instructions, tips, comparisons and recipe’s
Try - Mad Max's Turkey and Gravy
http://www.nakedwhiz.com/madmaxturkey.htm (The Naked Whiz)

http://bbq.yyyz.net/default.asp (GFW’s BBQ)

http://www.phhp.ufl.edu/~tlambert/recipes-page.htm (Qbabe’s BBQ Adventure)


Dealers with instructions and recipes:

How to videos and demo’s, also has recipes
http://www.fredsmusicandbbq.com/category_s/230.htm (Fred’s Guitar and BBQ)

http://www.dizzypigbbq.com/recipes.html (Dizzy Pig)

Dealers
http://www.eggaccessories.com/ (Egg Accessories – tjv)


Appears to be partial or non egg related, recipes will work in egg.
http://www.tm52.com/bge/ Tim M's (Egg, Primo & Viking)
http://daltongrillandsmoke.com/CateRecipeListing.asp?logo=gold (Dalton Grill and Smoke)


Enjoy, Kent

Unknown

GG, that is a heck of a list. Thanks, Kent.

NibbleMeThis

Whiplash,

The search in the upper right hand corner isn't the same as searching the forum.

From the main screen there is no option to search the forum. But if you go into any single post, in the upper left corner of the frame you see an orange box next to the word "Egghead forum" and then under than, a simple box that says "search forum". If you put your search in there, it will return tons of posts.

I know, not very intuitive and I think that is why so many people ask questions that were already answered. It took me a while to figure it out too.

Hope that helps!

AZRP

A simple recipe for pork tenderloin is marinate it for several hours in a ziplock with half Wishbone Italian dressing and half soy sauce. Then grill it direct with a dome temp of 350. Give it a quarter turn every 5 minutes and pull it out when it hits 145 internal temp. Let it rest for 10-15 minutes before slicing. -RP

RWhiplash

Perfect.......thanks folks.

jbrodie

I typed a word into the search forum space and nothing happened . What do you do to get the search to operate?

NibbleMeThis

Once you have the word typed in, hit your "enter" key. It should bring up a list of posts.

I'm glad to see I'm not the only one who had problems figuring it out :blink: :P

Broc

Roast Pork Loin Roulade

This recipe is for cooking a full pork loin – about a 10 lb roast. The recipe is for cooking it outdoors, in a Big Green Egg [www.biggreenegg.com], and you may need to adjust it for your roaster. Of course, you can roast a smaller hunk-a meat… A full loin will serve 14 – 20+ people.

I have, over the past six months, cooked pork loin for groups of 30, 40 and 150 -- on my Medium Egg, no less!
To help keep the meat moist, I ALWAYS butterfly the loin -- that is, slice it so that it lays out, like unrolling a scroll. It's best to get the meat quite cold [but not frozen] to do this. When the meat is stiff, it's easier to control when slicing.

I season the inside [S & P, herbs, sauteed garlic and onion] and layer it with fruit, nuts, sometimes Italian sausage... Italian sausage and apricots -- yum! The sky's the limit! I’ve created raspberry roulades, apricot roulades, apple roulades… If you feel necessary, use rice as a base for the roulade, and add whatever you’d like.

Then, I roll it back up, so it now looks like a "jellyroll". Tie it every 1.5 inches or so.

Apply your favorite dry rub to the exterior, wrap it in plastic -- and put it in the fridge overnight. Dry rub recipe below.

Next Day -- Cook Day...

Let the pork sit out for up to an hour to warm up a bit before roasting.

Bring the Egg to HOT -- as in 600+F. Sear the roast about 2 min on all sides. Pull the roast, and drop the Egg [oven] to 350F. If you’re cooking indoors, bring a griddle to high heat for the sear, or broil for 2 min/side.

Set up for an indirect cook, 350F – 375F, with drip pan. Keep liquid in the drip pan [anything, even water. I prefer apple cider.] Don't let the drip pan dry out, or the drippings from the roast will burn… not good eats!

Roast until 140F internal -- won't take long after searing... maybe 40+ minutes.

Pull at 140F internal -- and double wrap the roast in heavy duty aluminum foil to keep juices from “leaking.” Further wrap the roast in several old towels, and place in oven, or "cooler" chest for at least 1/2 hour -- up to four hours. The roast with "carry over" cook another 6 - 12 degrees, and get very juicy.

Slice-'n-serve...

Get used to hearing... "I've never eaten a pork loin this good!"

Respond with modesty, and give all credit to the Egg.

Smiles!

~ Broc
broc4brockway at yahoo dot com

This is a very good and basic BBQ Dry Rub. It works well on any food for smoking or grilling. Compliments of DrBBQ [Ray Lampke].
- 1/2 cup salt
- 1/2 cup Turbinado sugar
- 1/4 cup granulated brown sugar
- 1 tablespoon granulated garlic
- 1 tablespoon granulated onion
- 2 tablespoons paprika
- 2 tablespoon chili powder
- 2 tablespoon freshly ground black pepper
- 2 teaspoons cayenne
- 1 tablespoon thyme leaves
- 1 tablespoon ground cumin
- 1 teaspoon ground nutmeg

Mix ingredients together
Store in dark, cool, dry place, airtight container

jbrodie

Thank you very much.