Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Are you happy it’s finally National BBQ Month? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our Smoking Basics Publication...if not, proceed to some of our favorite recipes! We love Dr. BBQ’s Coffee Rubbed Brisket, Famous Dave’s Sticky Ribs and Virginia Willis’ Pulled Pork. Pair with this cheesy favorite for a winning way to start off May!

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

Thanks, CaptTable

Lawn RangerLawn Ranger Posts: 5,466
edited 12:34AM in EggHead Forum
<p />Thanks for the last post that prompted this cook about to take place. This is an under 1 pound pork tenderloin that I sliced into Medallions, wrapped in bacon, soaked in Blackberry?pear Balsamic Vinegar (a la Chubby) and coated with Ken Stone's Red Rooster.[p]I'm waiting on a MickeyT monitored fire to get ready. Wil, I promise I will get them done.[p]Mike


  • ChubbyChubby Posts: 2,790
    LawnRanger,[p]Yummy!![p] are my Hero!!![p]Evans
  • Lawn RangerLawn Ranger Posts: 5,466
    That's as it should be.[p]BuddyLawn

  • LawnRanger,
    Okay, Those pork medallions look awesome, how did you do them..and.. where did you get the Pear Balsamic vinegar?

  • LawnRanger, Talk is cheap! I need an address where to show up next time!;^)[p]Phillip

Sign In or Register to comment.