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Started the Christmas Roast Tonight...

stikestike Posts: 15,597
edited 12:53AM in EggHead Forum
sorta. started dry-aging it, anyway
Went to the grocery store with my wife today.

she says i cannot ever go again.

in the back is a 22-pound bone-in (seven ribs) prime rib roast, dry aging for christmas. gonna give it 35 days. i'll chunk off a roast for us, and package the rest as steaks

in front of that is a 9-1/2 pound pork loin. i have a one pound chunk leftover in the upstairs fridge. those will start curing in brine for back bacon ("Canadian bacon"). little known fact, they call it "canadian" because it is small, dense, heavy for its size, soaked in alcohol, and salty :whistle:

on the bottom, three trays of fresh belly, soon to become 1. sweet maple bacon (maple smoke), 2. savory bacon (apple smoke), and 3. black pepper bacon (hickory and/or oak). those will start curing this weekend. the trays are 11, 13, and 14 pounds each. my butcher was thrilled. was about 300 bucks, including a blade roast, a turkey, and some ground pork butt and fat for 'corton' (pork stuffing).
ed egli avea del cul fatto trombetta -Dante


  • I always wondered why they called it Canadian bacon. :lol: :laugh: :lol:

    Stike, you're certainly ready for the holidays with that stocked meat locker!
  • Carolina QCarolina Q Posts: 9,219
    No wonder she says you can't ever go back! I say, dump her! :laugh:

    If you’re afraid of butter, use cream.    Julia Child

    Central Connecticut 

  • BacchusBacchus Posts: 6,019
    You obviously arent going Vegan anytime soon. :)
  • BigABigA Posts: 1,157
    Stike let me know when i can come over and eat!! :)
  • Photo EggPhoto Egg Posts: 4,496
    Way cool. Great holiday eats at your house.
    Thank you,

    Galveston Texas
  • FlaPoolmanFlaPoolman Posts: 11,670
    So,,, what time will dinner be served,, I can even bring the dense, salty Canadian for entertainment
  • That is awesome.
  • crghc98crghc98 Posts: 1,006
    Nice...wish my wife was that "understanding"....
  • AlaskanCAlaskanC Posts: 1,346
    Dang I wish we could get pork belly like that here! I ordered one once from some expensive organic place and it showed up spoiled so I had to throw it out. They refunded my $150 (one belly) but I was mucho disappointed!
  • What time is dinner, I will bring my fork and knife. :woohoo:
  • Bacon 4 ways...what, no panchetter? (New England pronunciation)
  • LDDLDD Posts: 1,225
    canadian available as the +1
    context is important :)
  • stikestike Posts: 15,597
    actually... decided on pancetta last night. mentioned it to my wife, and she said "yes" before i could finish my sentence.. (just like the old days!)

    so: bacons will be sweet, savory, and pancetta

    gonna dry it three weeks i think
    ed egli avea del cul fatto trombetta -Dante
  • fishlessmanfishlessman Posts: 18,468
    is corton a stuffing or are you making it from pork spread. i make gorton and have seen it sold as creton but we just spread it on wonder bread with mustard, are you adding bread cubes and baking it. which butcher you getting the pork belly from
  • Yeah, they get over that "you're never shopping here again" thing pretty quickly, don't they?
  • stikestike Posts: 15,597
    saw it sold as "creton" for the first time at market basket. looked too smooth. my wife makes it for spreading on wonder bread. also makes a meat stuffing, with pork and veal i think. that'll probably be christmas. it's just the four of us for thanksgiving! hahaah

    go a lot to eat
    ed egli avea del cul fatto trombetta -Dante
  • vidalia1vidalia1 Posts: 7,091
    I will drop by and just watch the proceedings.... ;) :P :lol:
  • stikestike Posts: 15,597
    we went from the grocery store to home depot and bought a new washer, dryer, and chest freezer. i said to her with a straight face "there're your anniversary and christmas presents. happy anniversary and merry christmas"
    ed egli avea del cul fatto trombetta -Dante
  • stikestike Posts: 15,597
    could use some help handling my belly
    ed egli avea del cul fatto trombetta -Dante
  • fishlessmanfishlessman Posts: 18,468
    thwaites market calls it gorton, more pebbly like a gravel floating in grease once you warm it up
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