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 to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Holy Smoking Chipotle thanks my King!
Options
2Fategghead
Posts: 9,624
Richard's "Holy Smoking Chipotle" is a big hit here in middle Tennessee! Thanks Richard.
We tried our new foodsaver's quick marinading container and it worked fantastic. I made a small batch of low sodium flavor brine and some home made rub and put it to use. After 20 minutes the thin cut boneless pork chops were ready for the sear. Here it is plated up with some rice. Merry Christmas everybody. :P
We tried our new foodsaver's quick marinading container and it worked fantastic. I made a small batch of low sodium flavor brine and some home made rub and put it to use. After 20 minutes the thin cut boneless pork chops were ready for the sear. Here it is plated up with some rice. Merry Christmas everybody. :P
Comments
-
I have yet to use my marinading container. I should look into that because our house has a really small fridge!
-
Looks really good.
Got to love that Holy Smoking Chipotle. Don't forget to sprinkle a little on the red stuff.
-
Stephen, You should try it because in no time we were ready to sear these bad boys up and they were super juicy. :P Tim
-
Oh oh no got red stuff.
We will have to wait until Monday. -
Lookin good Tim. That is some good stuff from the King aint it.Dave San Jose, CA The Duke of Loney
-
Crap the post office promised!!!
-
:laugh:
-
He is da man! For sure
-
It's good stuff!!Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
That's what I am thinking too.
I am trying to get my egg stable at 120° with a half firebox full of lump. This is going to be interesting indeed. Had to use the stoker for this one.
I need 1 to 1.5 hours at 120° then 140° for an hour, then 160° for 30 minutes and then 185° until done. I think I should have started this earlier.
Got the Christmas music on, Mom's wrapping presents for the grand kids I am playing with the forum and the egg and the stoker getting ready to finish of the summer sausage for gifts tomorrow along with some of the 'red stuff'. At some point in time we are going in to watch Scrooged, then Scrooge with Cpt. Pictard and then Jimmy Stewart, then All Mine to Give (real tear jerk-er) and Miracle on 34th Street. The movies will go on for the next week or as long as it takes and time permitting. All kind of a tradition for the wife and I and it sometimes goes on until New Years.
Hope you and Cindy are having a good evening.
Kent -
Hey Kent one of these days I'm going to get into sausage making. Wishing you two a very Merry Christmas. Tim
-
Your right Molly. Richard makes some mighty fine rub. :P
I just happened to be looking at this old post and seen I didn't speak to you. Have a good day. Tim
Categories
- All Categories
- 182.8K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 164 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 36 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum