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Pork Loin &ABT (Pic Heavy)

My first Pork Loin and ABT. I had to research what an ABT was, then it sounded good for an appetizer. Pork Loin brined for 24 hours with an Alton Brown modified version. This was a bad cook, new recipes, new adjustable rig, and new program for CyberQ wifi. I had all kinds of issues, not sure if it was the rig, iPad app, or just me. In the end, it was an amazing dinner. My wife also tried two new recipes for sides, which turned out great! ABTs were made with little smokies and a few with Chorizo, both types were great. imageimageimageimageimageimageimageimage
LBGE Johns Creek, GA

Comments

  • Chris_WangChris_Wang Posts: 1,253
    Looks good. The journey is half the fun, no matter how many things "go wrong."

    Ball Ground, GA

    ATL Sports Homer

     

  • Randy1Randy1 Posts: 374
    Trouble or not, it looks great! I am going to amazon now to see if I can find one of those briner buckets.
    Maumelle, Arkansas
  • grege345grege345 Posts: 3,515
    Abt drippings on pork loin? Genius!
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

  • jtippersjtippers Posts: 512
    That looks heavenly...  
    =P~
    SBGE December 2012 •  XLBGE December 2013 •  Yoder YS640 July
    Location: Jasper, Georgia

  • TerrebanditTerrebandit Posts: 1,623
    Great job.
    Dave - Austin, TX
  • DMWDMW Posts: 9,345
    Very nice!
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser
  • DuranglerDurangler Posts: 985
    Lil Smokies in an ABT is great, Love em.
    Pork looks mighty fine as well.

    XL BGE, 22" Weber Red Head, Fiesta Gasser .... Peoria,AZ
  • johnkitchensjohnkitchens Posts: 4,510
    Looks great!

    Louisville, GA - 2 Large BGE's
  • GriffinGriffin Posts: 7,440
    Great looking meal. A little tip, if I may, don't slice off the end of the jalapeno. Doing that leaves a way for the cheese to escape when it melts (depending on what kind of cheese/cheese blend you use). Keeping the end on and just removing the seedds and membranes leaves you with more of a canoe type shape that keeps the cheese in, if that makes sense.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • johnkitchensjohnkitchens Posts: 4,510
    That is a fine looking meal!

    Louisville, GA - 2 Large BGE's
  • dagrillerdagriller Posts: 74

    Griffin said:
    Great looking meal. A little tip, if I may, don't slice off the end of the jalapeno. Doing that leaves a way for the cheese to escape when it melts (depending on what kind of cheese/cheese blend you use). Keeping the end on and just removing the seedds and membranes leaves you with more of a canoe type shape that keeps the cheese in, if that makes sense.
    Thanks for the tip, makes perfect sense. I will try that next time.
    LBGE Johns Creek, GA
  • GeorgeSGeorgeS Posts: 949
    Very nicely done!
    Bristow Virginia XLBGE One of the best feelings in life is watching other people enjoy the food I cooked!
  • dagrillerdagriller Posts: 74
    Thanks for the comments, always learning, attempting to make each better.
    LBGE Johns Creek, GA
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