Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Dinner Party Ideas

Fellow Egg Heads,
I'm having a dinner party tonight/ wine tasting with four other couples this evening.  Any ideas for the main course for dinner?  I was thinking some sort of pork tenderloin but would love any ideas/recipes you might have?

Thanks!

Comments

  • lousubcaplousubcap Posts: 10,021
    For me the driver here would be "Who's on first?"  Is the wine set so the idea would be to pair the food with the wine or is it wide open as implied above?
    Louisville;  L & S BGEs 
    Pit Barrel Cooker
    ABC- 
  • AcnAcn Posts: 1,737
    I agree with lou's question above, are you trying to do couses to match with the tastings, or is it tasting with crackers and then dinner?

    Multiple tenderloins in different marinades can be nice, a whole pork loin roast or leg of lamb would be nice too.

    LBGE

    Pikesville, MD

  • bsgatorbsgator Posts: 30
    Great question.  It is a tasting with crackers and then dinner afterwards so the food can be anything.
  • TjcoleyTjcoley Posts: 3,500
    I like the multiple pork tenderloin idea.  Its a fairly quick, low maintenance cook, so you won't be tied up cooking all night and can enjoy the company, yet still show off the Egg.  And you can do a variety of things with them for different tastes.  Wrap one in bacon, seasoned with your favorite rub, marinate some in different things, rub one with garlic and rosemary.  Lots of choices.  If they don't eat pork, you could do the same thing with chicken breasts. 
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • johnmitchelljohnmitchell Posts: 4,059
    I am thinking you want something stress free and easy..What about some vegetable kabobs: Zucchini,Mushroom,pepper,pineapple,onion. Then a whole beef fillet, with a cracked pepper cream sauce. The fillet and the kabobs can be done indirect at about 400 dome. Cook the fillet to about 110 internal pull it off and set the Egg up for a good sear, and sear until around 145 internal. The cracked pepper sauce can be done in advance. Maybe served with a big green salad..A nice Pinotage red wine as an accompaniment..
    Greensboro North Carolina
    When in doubt Accelerate....
  • Marinate some shrimp in coconut milk, sweet onions and spicy peppers, wrap scallops in serano ham, and do a couple of whole fish.
  • henapplehenapple Posts: 15,575
    App...

    Red pears...peeled, halved, hollowed, goat cheese and walnuts. Wrap in bacon. Serve with chardonnay.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • johnmitchelljohnmitchell Posts: 4,059
    Sorry forgot the dessert..Rum soaked peaches grilled and served with vanilla ice cream..
    Greensboro North Carolina
    When in doubt Accelerate....
  • lousubcaplousubcap Posts: 10,021
    @bsgator-as you are quite new here-welcome aboard and to set you straight, @henapple will suggest a bacon wrapped course for any menu-sometimes he even mentions that you may want to cook the bacon...but on other occasions... :)>-
    Louisville;  L & S BGEs 
    Pit Barrel Cooker
    ABC- 
  • paqmanpaqman Posts: 2,304
    Chicken ballotine. It has a wow factor to it, you can prepare it in advance and it can trigger some nice conversations.

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • paqmanpaqman Posts: 2,304
    edited August 2014
    Here's a thread that contains a link to the youtube video instructions.

    http://eggheadforum.com/discussion/1163278/cordon-bleu-chicken-jacques-pepin-style-pics-heavy

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • johnmitchelljohnmitchell Posts: 4,059
    @paqman..Dang that does look good thanks for the link..
    Greensboro North Carolina
    When in doubt Accelerate....
  • paqmanpaqman Posts: 2,304
    edited August 2014
    @johnmitchell‌ - this one looks even better than the one in the thread I posted. You can use whatever you want as stuffing. My favorite is bread chicken stuffing with dried appricots and cashew nuts.

    image

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • TTCTTC Posts: 669

    It all depends on how much work you want to do, and if you want to spend the party cooking or hanging out with guests (sometimes I'd rather be in the kitchen....)

    For the less work option I almost always go with a whole beef tenderloin. I actually don't use the Egg for a whole tender, 23 minutes in a 500 degree oven produces a perfect medium rare. Blasphemy I know...This can actually be done an hour or so before eating - I think it actually has more flavor the closer it gets to room temp.

    For a little more effort, I find grilled bacon (or pancetta) wrapped shrimp always make people happy. Get the big honking shrimp, and serve over cheese grits. Make a balsamic vinegar reduction (Vinegar+OJ reduced to a syrup) to drizzle over the plate. Top with caramelized shallots and you have a happy happy crowd.  

    XL BGE - Gallatin, TN
  • Ladeback69Ladeback69 Posts: 3,835
    Whole beef tenderloin. I did an 8 pound one to 133°, took it off to rest while I cooked vegetables. It was medium rare to medium and awesome. I rubbed it with olive oil, salt, pepper and garlic powder. I was going to take it to 115° then reverse sear, but that was going to take to long and everyone was hungry. It was a hit. I think doing a pork loin or stuffed one would be good to. Good old steaks is always a hit too.
    XL, WSM, Little Kahuna, Coleman RoadTrip Gas Grill

    Kansas City, Mo.
  • henapplehenapple Posts: 15,575
    Mexican love bites...unusual and surprisingly good.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • pgprescottpgprescott Posts: 5,156
    Pork T is easy and always a winner. I always truss two together end to end and then cut into medallions. Raging river, red eye or yardbird rubs for me. If you want to go another direction, cedar plank salmon is easy and always great. Raging river on that. You can plank the tenderloin as we'll if you want to get fancy. I've used maple planks with a simple maple syrup glaze. Just search for a maple glaze. Usually just syrup and a few other ingredients. Good luck. All the work is in the prep and planning.
  • Crispix49Crispix49 Posts: 190
    what did you end up cooking?  My vote would have been the pork T as well...or a couple spatchcocks if you have some picky eaters.
    Atlanta suburbs
    Large & Mini owner
    UGA Alum - Go Dawgs!
  • johnmitchelljohnmitchell Posts: 4,059
    What did you end up cooking for your guests?
    Greensboro North Carolina
    When in doubt Accelerate....
  • bsgatorbsgator Posts: 30
    Ended up doing pork tenderloin 3 ways: wrapped in bacon; one stuffed with goat cheese, spinach, and sundried tomatoes; and one with a mustard marinade and crust. Delicious, easy and everyone loved them!
  • johnmitchelljohnmitchell Posts: 4,059
    Awesome..Glad it was a success..
    :-c
    Greensboro North Carolina
    When in doubt Accelerate....
Sign In or Register to comment.
Click here for Forum Use Guidelines.