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Family Feast
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Frank from Houma
Posts: 5,755
Sister and BIL visiting from Wyoming so we cooked up a feast.
Cuban Pork
BB Ribs
The Chicken
Spread - Salad/veggies,chicken/pork/ribs/garlic bread/Black Beans
Cuban Pork/Mojo Sauce/Black Beans
Ribs again
The crew al fresco
Sweets
Nice get together.
Cuban Pork
BB Ribs
The Chicken
Spread - Salad/veggies,chicken/pork/ribs/garlic bread/Black Beans
Cuban Pork/Mojo Sauce/Black Beans
Ribs again
The crew al fresco
Sweets
Nice get together.
Comments
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Looks like you've been busy Frank.I hope they enjoyed it
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Absolutely. The locals took doggie bags. :laugh:
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Looks great. I am planning on a huge feast here in couple of weeks for Mother's Day. Hopefully it come out just as nice as yours :laugh:
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good looking spread
happy eggin
TB
Anderson S.C.
"Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."
Tyrus Raymond Cobb
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Okay....... Note to self...... Join Franks family and move next to Ricks Tropical Delight. :woohoo: Seriously though, that looks like one well cooked meal. :cheer:
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That's one fine lookin spread. -RP
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Everything looks fantastic
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Beautiful food and Beautiful home; you have got to love it.
Oledog -
Good luck - BTW it was one load of lump to the top of the fire ring. Fourteen hours on the pork roast, Five hours on the ribs (both at 250 dome), 1-1/2 hours on "The Chicken" and still had enough to get the temps up to 675 to clean up the grids.
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It was mightyfine - thanks Bente
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I bought all the lots up next to RTD and 25% of Vinny's :laugh:
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Caught my sister stuffing chicken thighs in her purse :laugh:
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Great looking Feast Frank! and with the weather we had this weekend I'm sure your guests thought they were back up north!
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Hey Frank, do you have a recipe for the Cuban pork? -RP
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WOW!! That looks so nice and inviting!
hahaha about your sister stuffing her purse...sounds like something I would have done!
OT I was wondering about your brick flooring in your kitchen. I have always wanted to do that. If you have time could you tell me how that was done and it's pros and cons? -
Great weather. My sister and bil are in for a wedding. What a nice day for a wedding.
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Here it is. It was originally a recipe for sliced pork the I found of the Food Network. Made a few changes (more garlic ) and modified for pulled pork. The marinade and the mojo sauce really make it a nice change of pace. My bride requested it along with "The Chicken"
Ingredients
4 1/2 cups fresh orange juice, divided
1 1/4 cups fresh lime juice, divided
Zest of 1 orange
Zest of 1 lime
1/4 cup finely chopped fresh oregano
1/2 cup garlic, coarsely chopped
1/2 cup olive oil
1 bone-in pork shoulder (about 4 to 6-pounds), trimmed of excess fat
Salt and freshly ground black pepper
Combine 4 cups of the orange juice and 1 cup of the lime juice and zest in a large saucepan over high heat and reduce to 2 cups.
Remove from the heat and stir in the remaining orange juice and lime juice garlic, oregano and olive oil.
Let cool to room temperature.
Marinate the pork roast in the refrigerator over night
Remove the pork from the refrigerator 30 minutes before cooking.
Place roast and marinade in a pan
Add fresh ground black pepper to taste
Cook at dome temp of 250 until internal temperature of 195-200
Occasionally baste with the juices in the pan
Wrap with HDAF and place in a cooler for an hour or so
Pull and enjoy with Mojo dipping sauce
Mojo Dipping Sauce:
8 cloves garlic, chopped
2 serrano chiles, chopped
3 tablespoons chopped cilantro leaves
Salt
1/2 cup orange juice
1/4 cup lime juice
1/4 cup extra-virgin olive oil
Using a mortar and pestle, mash the garlic, serrano, cilantro and a few pinches of salt until it becomes a paste. Add the orange juice, lime juice and oil and stir to combine. -
Got it, thanks. -RP
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Makes me hungry...I'll be right back, I have go fire up the BGE!Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com You can also follow my posts on FaceBook under the name Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241
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Gosh Frank, you´ve been pretty bussy by the look of things.......great variety and master of timing on the egg...something I haven´t attained yet.....by the way did you decide to foil the BB´s? how did they come out? All the best
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HOLY COW!! :woohoo:
Looks like a good place to visit!
Great lookin' spread.
TRex -
How is it done?
A mortar base is laid down and the bricks are laid in the mortar base.
Pros:
Extremely durable
Low Maintenance - When we bouaght the house 12 years ago we cleaned them with soap and water using a rented buffer with a brush attachment - about 24" in diameter. We let the foors dry for about 4 days and then coated with Valoil. Haven't had to do anything but vacuum and mop since then
Nice looking - The floors look the same clean or dirty :laugh:
Cons:
Hard on your legs - I never walk barefooted.
Next house will have wood or cork floors - easy on the legs -
Frank:
Absolutely Beautiful! Looks like a recent top dressing of compost on the lawn....it's that time of year. Good job!
Lawn Ranger -
No foil.
Platesetter legs up. Two fist sized pieces of pecan and a handful of apple chips. Pulled the membrane, coated with mustard, and rubbed with 50/50 DP Dizzy Dust and turbinado sugar. 250 dome for almost 5 hours. Sauced with Sweet Baby Ray's Honey BBQ Sauce for 20 minutes after the 90 degree test on the rack.
Muy sabroso -
That's oak leaves. Got three live oaks in the yard. Every year after the last of the leaves and other stuff falls I lower the deck and mulch the leaves one last time. Raising back up to three inches and will go up to four over the next four weeks - back to cutting once a week.
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Thanks. And thanks to all the posters and neat websites that adavance the Eggucation of EggNation. I think my BIL will be visiting the local Egg store in Casper.
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They should look up Thirdeye, he lives there. -RP
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Great looking feast, and thanks for posting the pork recipe. Gotta try that one.
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Sounds like the same drill here. Nice yard, Bud!
Mike -
Classic looking cook you done. The "twins" in next to last pic get any?
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