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Tenderloin - what a mess...
Even upon completion, it looked great. Cooked about 45 minutes at 330 direct. Internal was about 150 when I pulled it.
If - and that's a big if - we do this again, we will reduce the zest by about 75%. Very overpowering. My wife had her head looking forward, but her eyes looking at me askance. Guys, we have all seen the look - just not related to cooks on the egg.
Revenge and redemption must be swift, compelling and without hesitation. A 5lb pork shoulder will be ready about dinner time today.
Comments
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Just looking at it, the zest looks overwhelming! How much did the recipe call for?
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We did one similar, but used goat cheese, toasted pine nuts, sun dried tomatoes,dried apple and apricots, and basil, then wrapped it in bacon. It was an outstanding combination of flavors.Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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billyray said:We did one similar, but used goat cheese, toasted pine nuts, sun dried tomatoes,dried apple and apricots, and basil, then wrapped it in bacon. It was an outstanding combination of flavors.
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Just a guess but if you had used a shoulder you would probably have cooked to 160+ to render some fat. That might have tempered the lemon zest a bit.
Steve
Caledon, ON
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Grambler, I have seen DDD present ingredients and methods, but I never specific portions. They may have them elswhere on the website, but I have not looked.
Steven, I thought of that. But, with only two of us, opted for a single tenderloin instead. BTW, even though I live in Dallas, I had my poppy on this weekend.
BillyRay - even though my wife looked at me sideways, we did talk about ways to improve on the recipe. Bacon, pine nuts, and some fruit entered into the discussion.
As an update, after 4 hours, my pork shoulder is rocking along at 140 internal, (220 grate).
XL and Medium. Dallas, Texas. -
Don't let it get you down...it was a good experiment! I think it looks quite nice! I'll bet you can come up with a recipe that works for you with this method.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Keep it simple. Salt, pepper and garlic. You can't get any better than that.Simple ingredients, amazing results!
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BTW, what were you guys smoking?Simple ingredients, amazing results!
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Sam, Stuffed tenderloin can be a thing of beauty. Buddy did a recipe that should have been lean shoulder.
Steve
Caledon, ON
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You can even do them Italian style
Procuitto and Calabrese salami
Provolone, green onions and sliced garlic
Sundried tomatoes, bomba
Pile of Genoa salami
All wrapped up
Egged
Very good
SteveSteve
Caledon, ON
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outstanding!
______________________________________________I love lamp.. -
Sam seems to be fixated on his own methods. Great cook from what I can see but horizons need to be broadened. Just sayin'
Steve
Caledon, ON
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Is that bamba as in, La bamba?Be careful, man! I've got a beverage here.
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Travis, La bomba...the bomb. You and Nola e-mail me your addresses and I will send some. I sent a couple of cases to Mickey last year for Salado? I think
Steve
Caledon, ON
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Before ya mail la bomb...what kind of bomb exactly are we talking about? I think customs might have a problem with dat.
______________________________________________I love lamp.. -
Man it's an italian antipasto spread. Funniest thing is that we have French labelling here so it translates to le Bombe. Think the pink panther here. Send me your mailing address, think you might like it. None for Cen-Tex though
Steve
Caledon, ON
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hell yeah, I love antipasto. Central Grocery is one of my favorite stores in town.
______________________________________________I love lamp.. -
Little Steven said:Man it's an italian antipasto spread. Funniest thing is that we have French labelling here so it translates to le Bombe. Think the pink panther here. Send me your mailing address, think you might like it. None for Cen-Tex thoughKeepin' It Weird in The ATX FBTX
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I noticed a while ago my Gillette Hair & Body Wash says prominently in the front label "Nettoyage Complet Shampooing & Gel Douche" I haven't pointed that out to Wilma as the laughter would make me ashamed I like the product. Also she would point out that soon I won't have to worry about the "shampooing" part.Flint, Michigan
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I know you guys are smoking some good stuff now. Do not confuse Antipasto with grilling. You should be enjoying Antipasto while your Egg is cooking the main course. Of course, that is my humble opinion. It just seems like a waste of good deli meats. Alora, buona fortuna!!Simple ingredients, amazing results!
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shower gels, body washes, gel douche
:-\"fukahwee maineyou can lead a fish to water but you can not make him drink it
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