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Must impress the Girlfriends Family...HELP!!!

HamboneHambone Posts: 17
edited November -1 in EggHead Forum
So here is the situation. My Girlfriend's parents live out of town, and are coming in for the GT game next weekend. So is her Aunt and Uncle. I am supposed to cook dinner for them following the Tech game. They have requested something from the egg. My question is, does anyone have a recipie that is quick easy and delicious for say a pork tenderloin? And anything else that would go along with it.
Thanks in advance!!!

Comments

  • Hambone,[p]After 3+ hours at the Orange Bowl dealing with Miami fans, the first thing they are going to need is a shower!
  • SpinSpin Posts: 1,375
    Hambone,[p]This is not tenderloin, but is very impressive in looks, flavor, and coming from a charcoal grill. We have always gotten great comments and requests for this one. Good luck with whatever you cook.[p]Spin
    [ul][li]Clams Casino[/ul]
  • ChuckChuck Posts: 812
    Hambone,[p]Pork tenderloin with sweet potato hash is an easy but tasty meal.[p]I do the tenderloins direct, at 375, rubbed with Dizzy Dust and or Raging River Rub until they get to 145 internal. Slice about 1/4" and serve with apricot chipotle sauce. [p]For the sauce heat 1 jar apricot jam, 1 or 2 finely chopped chipotles in adobo sauce, 2 tablespoons of white vinegar and a little apple juice.[p]For the sweet potato hash dice (about 1/4-3/8") 2 large yams or sweet potatos. Saute 1 finely diced sweet onion and 1 chopped red bell pepper until tender, add 2 cloves crushed garlic, heat through and remove from pan. While onion mix is cooking blanch the potato until just starting to get soft. Add potato to oiled pan on medium/high heat flipping occasionally until browned. Add onion mixture back in, season with Raging River Rub, heat through and serve.[p]I usually serve this with string beans. The colors all together make a nice presentation and the flavors go real well together. If you don't have the Dizzy Pig Rubs (you should get them) you can adapt what you have I am sure.[p]Chuck


  • ChuckChuck Posts: 812
    Spin,[p]I love clams casino and use a similar recipe that was my Moms. I think I'll head to Tuckerton tomorrow, get some fresh clams (and oysters) and do some casinos tomorrow night.[p]Thanks for the reminder.[p]Chuck
  • ChefDaveChefDave Posts: 142
    Chuck,[p]It was good to meet you the other day at the Royal. I hope you all enjoyed your stay. It is normally a bunch of fun. It looks from your patio picture that we purchase our bird equipment from the same place. I have three of the pole units in our back yard and many bird houses.[p]David
  • Chuck,
    Where are you from? i grew up in Beach Haven. Hung out in Tuckerton. Dad was there last week for the decoy show.
    Mike

  • Smokin' ToddSmokin' Todd Posts: 1,099
    Spin,
    And how can anyone forget your presentation at Waldorf '01 on the easy cleanup method for this recipe!
    Good to see your handle on here.
    ST

  • ChuckChuck Posts: 812
    EmandMs'dad,[p]My Dad was at the Decoy show too....small world. I live in Medford but we have a small house in Tuckerton Beach. You still live in NJ?[p]Chuck

  • ChuckChuck Posts: 812
    Letts-Do-It,[p]It was grat meeting you too and yes we had a great time. Yes we have several more bird feederd and houses all aroune our house along with a few hummingbird feeders. Quite a job keeping them all filled. Again it was great seeing you at the Royal.[p]Chuck

  • Chuck,
    No, Maryland. My dad is a fish carver. Grew up in BH Does the Tuckerton show, and gets to see evevryone he ever knew in one weekend.

  • TigerTonyTigerTony Posts: 155
    Hambone,[p]Spatchcock Chicken never fails to impress. It's very easy and comes out perfect every time. Spatchcock chicken is my "ace-in-da-hole". The perfect side with this is roasted corn-on-the-cob and onion rice.[p]Onion rice: In a dutch oven pot.Combine 1-cup of rice, 1-can of mushroom soup, 1-stick of butter, cook at 365* indirect, covered 30 minutes, then uncovered final 30 minutes. (or covered on stove-top medium heat for 50 minutes.)

    Note: I have found that most butchers will cut the back bone out of the chickens if you ask them, also if you have a Whole Foods Market near you I highly recommend their chickens.[p]The link to The Naked Whiz site on Spatchcock chicken is bellow the pics.
    BGEphotos147.jpg
    BGEphotos113.jpg

    [ul][li]http://nakedwhiz.com/spatch.htm[/ul]
  • Hambone,
    something that is really easy, and can probably be prepared in as little as 45 mins to an hour, planked Salmon. it is impressive and good too!
    DSC01566.jpg[p]
    DSC01565.jpg[p]

  • HamboneHambone Posts: 17
    HungryNephew,
    This is for next weekend following the Homecoming game at Tech. Which i will be making pulled pork for...Busy week for the egg..and me!

  • edbroedbro Posts: 297
    Hambone,
    Qbabe's Coffee Crusted Pork Tenderloin is easy and one of my favorites.[p]http://www.greeneggers.com/recipes/newRecipes/pork0351.htm[p]QBabe's Coffee-Crusted Pork Tenderloins
    Category: Pork Tenderloin
    Group:
    Submitted by: QBabe
    From: Inspired by a Raichlen recipe, but modified some......
    It sounds like an unlikely combination, but the flavor combination is one of the most FANTASTIC I've ever had. Give it a try![p]Ingredients:
    • 4 Tbs freshly ground coffee beans • 1 ¼ tsp onion powder
    • 4 tsp coarse salt, kosher or sea • ¾ tsp ground cumin
    • 4 tsp dark brown sugar • ¾ tsp ground coriander
    • 2 tsp sweet paprika • ¾ tsp unsweetened cocoa powder
    • 1 ¼ tsp freshly ground black pepper • 1-2 lb pork tenderloin (usually come 2 to a pkg)
    • 1 ¼ tsp garlic powder • 2 Tbs canola oil[p]Preparation Directions:
    • In a small bowl, mix together the coffee, salt, brown sugar, paprika, black pepper, garlic and onion powders, cumin, coriander and cocoa.
    • Sprinkle the rub on the tenderloins.
    • Drizzle the tenderloins with oil and rub it in well.
    • Wrap in plastic wrap and let sit for at least 4 hours (overnight is better).[p]Cooking Directions:
    • Preheat the egg to 300° - 325° dome temperature.
    • Cook tenderloins direct on a raised grid for about 30-45 minutes, flipping every 10 minutes, until they reach an internal temperature of 145°.
    • Remove from cooker and let rest 5-10 minutes before slicing.[p]Special Instructions:
    • Serve with Redeye Barbecue Sauce (see Sauces section)

  • edbro,
    I agree One of our favorites

  • Hambone,[p]If I had a girlfriend, and if it didn't have to be pork...[p]Tri Tip is the only way I'd go. It's easy. It ain't quick, but it ain't slow. It never fails to impress, and you can really throw some great rubbed flavors at 'em. Smoke too! If they're staying a long time, you can make samishes with leftovers.[p]Good luck with the girlfriend's parents and the cook.
  • billtbillt Posts: 225
    Hambone,
    quickest easiest for me is pork tenderloins direct or indirect at 350. turn as needed. take off about 145. place on large piece of foil cover with you favorite store bought sauce.
    let it rest and come up to temp. sometimes i will put it back on the egg to heat up the sauce for a few minutes. pour off the meat juice / sauce to a bowl for serving slice it up. baked potatos are almost fool proof as is grilled asparagus. good luck.

  • HamboneHambone Posts: 17
    DynaGreaseball,
    Thanks! I think I am going to do the Tenderloin, I will let you know how it all turns out (food and the company). I am sure that they will be impressed Thanks for the help!

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