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We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

BBQ Eggrolls

We tried a BBQ joint called the Rib Shak while on Spring break in Perdido Key.  The BBQ was not bad but they had a pretty cool appetizer - a BBQ eggroll.  Simply pork, bbq sauce, and mozzarella.  It seemed like a weird idea but we both liked it.

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I tried making my own up this weekend.  First I smoked two pork butts.

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Injection:  Chris Lilly's recipe
Rub:  Mixed two together (Wild Willies #1 from Smoke and Spice book and Melissa Cookston's basic rub)
Wood:  Cherry chunks and hickory chips
Cooked at 250f, one came off at about 12 hours, the other 14.  Rested in foil in cooler.

Nice bark, good flavor, tender and juicy.

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After several versions, the one that was closest to the ones we had at Rib Shak were chopped pork, Blues Hog sauce, Drapers AP rub, and the mozzarella.
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Deep fry at 350f - little known fact....Thermapens work indoors ;)
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They were crispy and good.

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We did several other versions and I will play with this some more.  I could see doing a Southwestern version and something with brisket.

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