Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It doesn’t get much hotter than the EGG cookin’ in July! Make sure to keep yourself hydrated with a bit of whatever you’re using for the Beer Can Chicken. Ice Cream Sandwiches are also a great way to stay cool. Looking for some great ideas for a summer cook out? Try out a Pimento Cheeseburger or Dr. BBQ’s Spare Rib Surprise. Just don’t be surprised if your neighbors stop by for a quick bite when they smell what you’re cooking!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Garlic stuffed pork

MaineggMainegg Posts: 7,787
edited 8:14AM in EggHead Forum
thank you Poot :)
IMAG0380-2.jpg
very simple raws :) garlic. 3.5 lb boneless pork roast, 2 heads of garlic.
IMAG0381-2.jpg
sliced a tiny slit and poked in the garlic cloves
IMAG0382-2.jpg
rubbed with magic butt dust!
IMAG0383-2.jpg
on to the egg 350 indirect with two bakers
IMAG0389-2.jpg
should have dropped down to 300-325 and gone a bit slower to cook the garlic more but was in a hurry LOL very good! the left overs will be sliced thin on the slicer for lunch meat. ;)
·

Comments

  • Capt FrankCapt Frank Posts: 2,578
    That looks great Julie! Thanks to you and Poot both, I gotta try it :) :cheer:
    ·
  • Carolina QCarolina Q Posts: 8,479
    Looks good, Jules! I've only done that with tenderloin. Slice the cloves instead of whole, and stuff 'em in paring knife slits (the only thing a paring knife is good for hahha). Excellent flavah!

    You're just now getting lilacs?! Lordy!!
    Michael 
    Central Connecticut 

    ·
  • Austin  EggheadAustin Egghead Posts: 3,343
    yum, looks tasty and pretty too ;) . Thanks for the post
    Eggin in SW "Keep it Weird" TX
    ·
  • MaineggMainegg Posts: 7,787
    Michael why do you think I have been whiny about the weather???
    ·
  • MaineggMainegg Posts: 7,787
    You can just give me the credit Frank :) Poot will just forget anyways :laugh:
    ·
  • MaineggMainegg Posts: 7,787
    About as simple as it gets Joan :) any rub is good and I had a coffee based one I almost used but I needed to do a little sucking up to ol' Poot :whistle:
    ·
  • Carolina QCarolina Q Posts: 8,479
    Darlin', I just figured you were a whiner. :laugh:
    Michael 
    Central Connecticut 

    ·
  • MaineggMainegg Posts: 7,787
    :angry:
    ·
  • We got ours yesterday here, you are not alone.

    Doug
    ·
  • Gator Bait Gator Bait Posts: 5,244
     
    Looks great Julie! But then everything you cook looks great. Funny how every time you or Faith post I know I'm going to be hungry soon! :laugh:

    I have put garlic in many a roast beef as Carolina Q says and always get great flavor but as you say the garlic has never cooked enough. I wonder if it just takes more heat to cook the garlic properly then the meat? If you got the garlic cooked enough would the meat be toast? :blink:

    I wonder if you could roast the whole bulb of garlic and then insert the roasted cloves? Just a thought . . . with a little gravy on the side . . . now I have made myself hungry! :)

    Blair

     
    ·
  • Austin  EggheadAustin Egghead Posts: 3,343
    Gator, I think I would soften the garlic some in the microwave. A minute on med should start the whole cloves cooking, but still be firm enough to insert in the meat. ...just a thought
    Eggin in SW "Keep it Weird" TX
    ·
  • jzccjzcc Posts: 123
    Mainegg, that looks fantastic! Do you have a recipe for the "Rub Your Butt" rub or is it available commercially?

    Jeri
    ·
  • JLOCKHART29JLOCKHART29 Posts: 5,897
    Nice color on the pig Julie. About how long did it take? Doing two loins tonight real quick to slice or chop for sandwitches.
    ·
  • MaineggMainegg Posts: 7,787
    I figured 15 min a pound and pulled at 135 the rest brought it to just over 140. perfect
    ·
  • MaineggMainegg Posts: 7,787
    The Rub Your Butt Is from Pork Butt Mike..... I am going to use what is left very slowly though as I am sure he has forgotten how he made it... :whistle:
    ·
  • MaineggMainegg Posts: 7,787
    I bet that would work Joan!
    ·
  • MaineggMainegg Posts: 7,787
    i think it would be to soft if you roasted it first Blake... but a little cook might not be bad. not sure if this is going to be good to slice for sandwiches for Neill or not LOL no one will be able to stand him :sick:
    ·
  • Magic meal!
    How did you get those cloves of garlic that deep with little slits?? Mine always pop out cause can't get them in very deep :blink:
    How did you get that stretchy stuff off so smoothly?? I always end up with most of the bark stuck onto the fake string stuff :sick:
    Must have something to do with all that hooking B)
    ·
  • Pork Butt MikePork Butt Mike Posts: 2,584
    Nice looking piece of pork there Julie. As for the garlic I crush them some but still able to push down in the meat. It looks Mighty fine, Neil did a great job on the roast, I hope you enjoyed it. :P
    ·
  • MaineggMainegg Posts: 7,787
    today ends in "Y" poot :evil:
    ·
  • MaineggMainegg Posts: 7,787
    must be those new knives LOL slices like buttha :)
    ·
  • DrZaiusDrZaius Posts: 1,481
    That Poot sure can make some rub. :woohoo:
    This is the greatest signature EVAR!
    ·
Sign In or Register to comment.