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Finally got it

egginericeggineric Posts: 75
edited 10:14PM in EggHead Forum
I just wanted to let everyone know that i finally got my egg. i had to make a special trip but i couldnt wait any longer. anyways had burgers (i know simple, but i had to have a place to compare) last nite. great. gonna throw a welcome home party for my egg saturday. any suggestions on menus. i was thinking brisket and a boneless pork loin, but i always cook brisket. if any of u guys have any suggestions for me or recipes, i would greatly appreciate it. thank you. eric
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Comments

  • BENTEBENTE Posts: 8,337
    congrats on the new egg!! word to the wise make sure you stay under 500 for the first 8-10 cooks to give your gasket adhesive some time to set or "cure":::


    here is a pork loin recepie:::


    Pork, Loin, Stuffed, Roast, Florentine, Wise One


    Ingredients
    1 boneless pork loin roast (3-5 lbs)
    1 Tbs dried rosemary
    3 cups spinach
    3 Tbs Mustard (Dijon or Coarse grind)
    salt and pepper to taste
    1/4 cup feta cheese



    Procedure
    1 In a bowl mix spinach, rosemary, mustard, and feta cheese. Mix until well coated.
    2 Untie the pork roast and unroll. If necessary slice along the bottom to get more surface area.
    3 Take mixture and put on top of flattened pork loin.
    4 Roll pork loin into a tube shape and retie with bvutcher twine.
    5 Brown slightly using direct heat for two to three minutes on each side (may want to turn two or three times)
    6 Cook indirect at 350 degrees until it reaches 160 internally.
    7 Allow to rest for 15 mnutes. Slice and serve.


    Servings: 1

    Recipe Type
    Main Dish, Meat

    Recipe Source
    Author: Wise One

    Source: BGE Forum, Wise One

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

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  • gdenbygdenby Posts: 4,416
    Some people get the hang of holding a steady temperature right away, but a lot of folks don't. So jumping in to do a brisket might be a little hard. Spatchcock'd chicken is really a snap, and could probably be done at the same time as a pork loin.

    Do a google on "Naked Whiz" for some good basic info on using your Egg.

    "T-Rex'd" steaks are always a hit, too.

    Have fun, the Egg repays any effort aimed at it
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  • Mike in AbitaMike in Abita Posts: 3,302
    Can you answer your phone or would you prefer me to call later? Just a couple quick questions.
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  • BENTEBENTE Posts: 8,337
    call me phone duying but you will just speed that up!!

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

    ·
  • FidelFidel Posts: 10,168
    Congrats and welcome. Stick around here and you'll get more recipes and ideas than you think you can possibly cook.

    Of course, you'll end up trying many of them and develop a few favorites.

    You can also browse the recipe section of this site.
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  • usc1321usc1321 Posts: 627
    Congrat's on joining the best club in the world. ;) B)
    I would agree on not going above 500 the first few cooks it can really do bad things to the gasket :(
    Spatchcock chicken is one of my favorites :) I also love AZRP's "The Chicken". B) Of course you can never, ever go wrong with some ribs or a nice pork butt ;) B) :whistle:
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