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We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

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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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Comments

  • AltonAlton Posts: 431
    Great idea..
    PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
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  • Dyal_SCDyal_SC Posts: 2,062
    Love me some BBQ egg rolls, and those look great! I like to fry mine up with pulled pork and a simple slaw (oil and vinegar based). Then dip the egg roll in a SC mustard based sauce. To die for!
    2014 Co-Wing King
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  • Wow thats too cool.
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  • NibbleMeThisNibbleMeThis Posts: 2,246
    I did one like that too, @Dyal_SC.   I took just shredded cabbage and carrot, tossed in an Eastern NC sauce then let it drain to get most of the moisture out.  And the dipping sauce we used for that was The Shed's new Spicy Mustard BBQ sauce.  Great minds think alike, ha ha.


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  • calikingcaliking Posts: 6,135
    Awesome! I could down a plate of those... easily.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Solson005Solson005 Posts: 1,905
    Wow that looks great and I just portioned out a bunch of pulled pork with my new food saver. This is something right up my alley! =P~
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
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  • MickeyMickey Posts: 15,443
    Wow. Just wow
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max +++ 5th Salado EggFest is March 14, 2015 http://saladoeggheadgathering.blogspot.com

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  • shtgunal3shtgunal3 Posts: 2,902
    That looks AWESOME!!!!!!!

    ___________________________________

     

     LBGE,SBGE, and a mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • Richard FlRichard Fl Posts: 7,737
    Love them rolls! years ago there was a little "rat hole" food joint around here that made the best rolls in the county.  They were stuffed with mashed potatoes. Folks would go there just for an order and a beer.
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  • Austin  EggheadAustin Egghead Posts: 3,238
    edited April 2013
    Double yum.
    @Dyal. Like the slaw idea too.
    @richard fl The mash taters sound like rolled and fried pirogues
    Eggin in SW "Keep it Weird" TX
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  • SmokinDAWG82SmokinDAWG82 Posts: 1,704
    Those look great and I like the idea of adding slaw, may have to try these!
    LBGE
    Go Dawgs! - Marietta, GA
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  • Must have!

    GEAUX TIGERS!!!!!!!!!

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  • travisstricktravisstrick Posts: 4,672
    Bookmarked. These must happen very soon.
    Be careful, man! I've got a beverage here.
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  • Plano_JJPlano_JJ Posts: 448
    That's awesome. What kind of dough is that for the egg roll shell?
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  • six_eggsix_egg Posts: 598
    edited April 2013
    Awesomeness. Great idea. Seems fairly easy if you have a butt already cooked. Oh and to go the lazy way let kids roll'em up. I cook we eat. :)

    XLBGE, LBGE growing accessories.

    Want: Ceramicgrillworks 2 tier large, Dutch oven, Cyber Q Wifi

    Grenada, MS

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  • NibbleMeThisNibbleMeThis Posts: 2,246
    @Plano_JJ  Those are just purchased egg roll wrappers.  I find them in the produce section of grocery stores, usually near where the wonton skins, sprouts, and micro-greens are.
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  • EddieK76EddieK76 Posts: 415
    @NibbleMeThis those look fantastic.   I wonder how they'd turn out baked because the wife can't handle fried foods.   I know I'm making some pulled pork sometime soon and we will have plenty of leftovers and this needs to go on the priority list!
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  • dpittarddpittard Posts: 126
    EddieK76 said:
    @NibbleMeThis those look fantastic.   I wonder how they'd turn out baked because the wife can't handle fried foods.   I know I'm making some pulled pork sometime soon and we will have plenty of leftovers and this needs to go on the priority list!
    I'd be interested to know how they turn out baked as well.

    LBGE with a massive wish list
    Athens, Ga.
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  • tazcrashtazcrash Posts: 1,847
    Looks good. Totally un-egg-related, but we do a variation with Corned beef, and saurkraut, and mustard. 
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
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  • Plano_JJPlano_JJ Posts: 448
    @Plano_JJ  Those are just purchased egg roll wrappers.  I find them in the produce section of grocery stores, usually near where the wonton skins, sprouts, and micro-greens are.

    Thanks man. BTW, like your blog. Just got through perusing it.
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  • six_eggsix_egg Posts: 598

    @NibbleMeThis Do you think cooking these in a CI skillet on the egg would go well?

    XLBGE, LBGE growing accessories.

    Want: Ceramicgrillworks 2 tier large, Dutch oven, Cyber Q Wifi

    Grenada, MS

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  • henapplehenapple Posts: 12,824
    bookmarked
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • travisstricktravisstrick Posts: 4,672
    I just bought the goodies to make this and took the pork Burt out of the freezer. I can't wait.
    Be careful, man! I've got a beverage here.
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  • Little StevenLittle Steven Posts: 26,914
    You got Burt out of the freezer? Ernie would taste better in a roulade

    Steve 

    Caledon, ON

     

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  • Que_n_BrewQue_n_Brew Posts: 547
    We go to Perdido every summer for vacation. I have passed the Rib Shack 100 times and never even thought about going in. Living in Texas, I have to gorge on seafood while I'm there. I will try it out this July. Thanks for sharing. Btw...yours looked awesome. Bookmarked.
    PROUD MEMBER OF THE WHO DAT NATION!
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  • travisstricktravisstrick Posts: 4,672
    @Que_n_brew you must go eat at the grand marlin on Pensacola beach. I was born and raised on that coastline and its the best seafood I've ever had at a restaurant.
    Be careful, man! I've got a beverage here.
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  • JRWhiteeJRWhitee Posts: 2,546
    Doing some of these tonight with the Butt I made on Sunday. Just picked up the egg roll wrappers and cheese at Kroger.
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




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  • Plano_JJPlano_JJ Posts: 448
    I have done these twice since posting, they are killer with some BBQ sauce. Thanks NibbleMeThis.
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  • NecessaryIndulgNecessaryIndulg Posts: 1,090
    edited April 2013
    Oh my gosh . . . =P~
    On my list of things to try, thank you!
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences -
    You can find me on Facebook & Instagram, too! 
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  • JRWhiteeJRWhitee Posts: 2,546
    Made some last night with the pork butt I smoked on Sunday seasoned with FB's Cowgirl rub and stubbs on mine, sweet baby rays on my wifes. There were fantastic, fried some shrimp to go with them.
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    _________________________________________________

    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




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