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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Please raise your hand if it was you! Pork Cakes

boatbumboatbum Posts: 1,261

Sometime over the past couple of weeks someone posted about using pulled pork, mixed with cream cheese and onions to make patties that were cooked.   Wanted to reference that post to give credit for the idea - but couldn't find it.

Did a variation as a test last weekend - had some guests and served a plate of the patties and asked for feedback.   As I was doing some other tasks on the other side of the island, people were standing around the island sampling with forks - didn't hear a lot of feedback - but 4 minutes later the plate ( with 6 slider + patties were gone - I got one taste.   Summary of the feedback was excellent.

I did them again the next night for wife and I.   Loved them.   Not a pretty presentation ( they didn't last long enough)...   but here is my variation on the idea.

Chopped pulled pork

mixed bbq sauce - less than 1/4 cup

Some really softened cream cheese, maybe 1/4 to 1/3 of the 8oz bar.

1/2 cup of Panko crumbs

5 chopped green onions

Stirred the mixture well, adjusted some components till I had a composition that would stay formed as a patty.

Refrigerated for an hour ( hoping to help keep the patty together better for the next phases).

Dizzy Pig sprinkled on both sides

beat an egg in a small bowl.  Dipped the patty in the egg mixture, then into a bowl of panko crumbs that had grated parmesan cheese ( the Green Can stuff).

Heated a griddle up, cooked on each side till browning well ( about 4-5 minutes per side), checked internal with thermapen - got it to over 180 in the middle.

As toppings, we tried couple of different mustards, bbq sauce, nothing at all - and - our absolute favorite Blueberry Jam.   Wow, the Jam set them free.

I think it would work just as well with brisket - though the toppings might change.

Cookin in Texas


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