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 to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Peruvian Marinated Double Cut Pork Chops on the Minimax
Stormbringer
Posts: 2,007
I made Peruvian chicken following the post by @KiterTodd and it was fantastic.
I thought that the marinade and dip, with a bit of tweaking, would work well with double cut pork chops, so we gave it a try. It worked ... really well. I loved the combination of the spice and savoury notes in the marinade, it was fantastic with the flavour and texture of the pork. Served with a sour cream dip and black bean coconut rice and a Dundee Hills Pinot Noir.
Recipes are on my food blog:
Cooking on the minimax:
Dinner is served:
Close up of the black bean coconut rice:
I thought that the marinade and dip, with a bit of tweaking, would work well with double cut pork chops, so we gave it a try. It worked ... really well. I loved the combination of the spice and savoury notes in the marinade, it was fantastic with the flavour and texture of the pork. Served with a sour cream dip and black bean coconut rice and a Dundee Hills Pinot Noir.
Recipes are on my food blog:
- Pork and dip: http://wp.me/p7qSlA-2Fr
- Black bean coconut rice: http://wp.me/p7qSlA-2Ne
Cooking on the minimax:
Dinner is served:
Close up of the black bean coconut rice:
-----------------------------------------------------------------------
| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
-----------------------------------------------------------------------
| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
-----------------------------------------------------------------------
Comments
-
Very pretty plate that looks delicious!Sandy Springs & Dawsonville Ga
-
That plate looks great, could be an offering to Viracocha! I added your blog to my feedlyL BGE, XL appetite
Cape Coral, FL -
That looks delicious!
i have a question on the side dish recipe though - it calls for 2 tablespoons of allspice - is that correct? I have only ever seen it used sparingly...
thanks! -
Bookmarked!
______________________________________________
Large and Small BGE, Blackstone 36 and a baby black Kub.
Chattanooga, TN.
-
@UKMatt - yep, 2 tbsp is correct. Bear in mind it is for four servings and is tempered with coconut milk. You could do 1 tbsp (or even 1tsp) and adjust according to taste.
Also, as we discussed in the Peruvian chicken thread, all spice from one supplier may not be the same as all spice from another, I use Schwartz all spice. I used to use Schwartz cumin, then I bought East End cumin, it is at least three times as powerful as Schwartz. I foolishly did not test this before adding it to an aromatic duck rub, ruined the meal that evening .
@Aviator / @mikeinccfl / @bgebrent - thanks.
-----------------------------------------------------------------------
| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
----------------------------------------------------------------------- -
Great cook!!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
-
Stormbringer said:@UKMatt - yep, 2 tbsp is correct. Bear in mind it is for four servings and is tempered with coconut milk. You could do 1 tbsp (or even 1tsp) and adjust according to taste.
Also, as we discussed in the Peruvian chicken thread, all spice from one supplier may not be the same as all spice from another, I use Schwartz all spice. I used to use Schwartz cumin, then I bought East End cumin, it is at least three times as powerful as Schwartz. I foolishly did not test this before adding it to an aromatic duck rub, ruined the meal that evening .
@Aviator / @mikeinccfl / @bgebrent - thanks. -
UKMatt said:Stormbringer said:@UKMatt - yep, 2 tbsp is correct. Bear in mind it is for four servings and is tempered with coconut milk. You could do 1 tbsp (or even 1tsp) and adjust according to taste.
Also, as we discussed in the Peruvian chicken thread, all spice from one supplier may not be the same as all spice from another, I use Schwartz all spice. I used to use Schwartz cumin, then I bought East End cumin, it is at least three times as powerful as Schwartz. I foolishly did not test this before adding it to an aromatic duck rub, ruined the meal that evening .
@Aviator / @mikeinccfl / @bgebrent - thanks.
@JohnnyTarheel - thanks.
-----------------------------------------------------------------------
| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
----------------------------------------------------------------------- -
/bow
Kansas City, Missouri
Large Egg
Mini Egg
"All we have to decide is what to do with the time that is given to us" - Gandalf -
Outstanding.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
-
These look really nice.
=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
I can't stop dreaming of meat. Seriously....every night right now, I can't sleep because I keep waking up thinking I need to check the temp on something...all from posts like this one of amazing looking meals I want to try.
Someone needs to apply that Stamp of Approval picture to this thread! Wowza!
Just bought an Egg? Here is what you get to look forward to now:
Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night. Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs
Livermore, California -
Beautiful!!! All of itLBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
-
@bhedges1987/ @Foghorn/ @thetrim / @tikigriller / @NPHuskerFL - thanks. A double thumbs up from NPHuskerFL is a variation on a stamp of approval.
-----------------------------------------------------------------------
| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
-----------------------------------------------------------------------
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum