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Sunday's dinner, Monday, Tuesday...

bayoueggerbayouegger Posts: 286
edited 3:53PM in EggHead Forum
Since both my wife and I work about 40 miles from home we usually cook (EGG) a bunch of stuff on Sunday for lunches and Dinners during the week. Last night, chix thighs with spinach, cheese, olive and sun dried tomatoes. Coffee rubbed pork loin and two boneless breats rubbed with Bad Byron's Butt Rub.

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Comments

  • They all look delicious!

    What does the coffee rubbed pork loin taste like? I'd consider trying it...any recommendations on a coffee flavor? Did you do it indirect?
  • EggtuckyEggtucky Posts: 2,746
    same here bayou..I'll be having leftover stuffed chix thighs, a leftover ribeye we're gonna use for black n blue salad, and some pulled beef and bbq beans during the week this week..over 100d here with 90+ humidity.. glad i dont have to get out in it to egg for a couple days! :blink: :P :blink:
  • HungryManHungryMan Posts: 3,470
    I got ribs on now with butt rub. What do use for the coffee? Fresh ground?
  • Porky,

    Here's a writeup of my cook of the coffee crusted pork loin recipe from the Forum ...

    http://www.fearlesskitchen.com/2008/06/recipe-coffee-g.html

    In short, I was curious about this and tried it, and it came out great. I recently took a similar approach to a beef roast, which also was really good. I haven't gotten a chance to post that one yet, but it should be there soon.

    Enjoy!

    -John
  • Thanks, I'll definitely check that link out. ;)
  • Beanie-BeanBeanie-Bean Posts: 3,092
    That looks really good...what did you use for smoke?
  • CecilCecil Posts: 771
    I have used both, find I find that I get little more "crunch"with fresh ground. Both are really good.

    Walt
  • bayoueggerbayouegger Posts: 286
    I used a hand full of apple and pecan. The coffee I used was whole beans that I ground up. I cut the black pepepper way down b/c of the kids not liking the heat.

    Here is a link to the website where I got the recipe from. The "sauce/gravy" is out of this world good!

    http://www.phhp.ufl.edu/~tlambert/recipes/Coffee-Crusted-Pork-Tenderloins.htm

    Hit 99 here today! Miserable hot! I drive a commuter van with 13 hot angry riders. It takes the van about 10 miles before it even starts to cool off. Then nothing but snores! Good thing is I don't pay a thing, bad thing,,,I have to drive while everyone is snoring!

    Steve
  • FidelFidel Posts: 10,172
    You been busy!

    I normally do something similar in the winter months, weekend cooking for the week, but during the summer I'd rather come home and cook and have a late dinner.

    I haven't stuffed chicken parts in a good while - those look nice!
  • Beanie-BeanBeanie-Bean Posts: 3,092
    Thanks for the note on the woods...yeah, it's been a bit toasty here. I turned on the TV to see where the hurricane will be making landfall, and the corner of the screen says 105°

    "But it's a dry heat..."

    Yeah. Whatever. The inside of the egg is dry heat. It's HOT!

    Take care, man!
  • Thanks bayou for the recipe too.
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