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Hello Egret!

captjocaptjo Posts: 93
edited 5:25AM in EggHead Forum
Thank you for all of the great info last night at the class. You did a wonderful job! I enjoyed it.

May I request two things from you? The first is the recipe for the coffee crusted pork terderloin.

The other is instructions and/or pictures of the delicious smoked cheese! I thought about it all the way home! Does the cheese sit directly on the ice? Does the ice last an hour? What kid of wood chips or chunks to you use for cheese? It had wonderful flavor!

Thank you in advance. I'd really like to try both of these.

Hope to see you again,
Joellen Bulgrin
aka: captjo
Bristow, VA
1 Lrg & 1 XL

Comments

  • Richard FlRichard Fl Posts: 8,151
    Rumor has it he might be sleeping in or traveling after his grand performance last night. Here is the one he did Mar '07 in Ocala. Hope he has not changed it.

    Pork, Tenderloins, Coffee-Crusted


    Ingredients
    1-2 lbs Pork Tenderloin (usually come 2 to a pkg)
    4 Tbs Freshly ground Coffee Beans
    1 1/4 tsp Onion Powder
    4 tsp Coarse Salt, kosher or sea
    3/4 tsp ground Cumin
    4 tsp Dark Brown Sugar
    3/4 tsp ground Coriander
    2 tsp sweet Paprika
    3/4 tsp unsweetened Cocoa Powder
    1 1/4 tsp freshly ground Black Pepper
    1 1/4 tsp Garlic Powder
    1/3 cup Turbinado Sugar
    2 Tbls. Canola or Vegetable Oil




    Preparation :
    1 In a small bowl, mix together the first 11 ingredients (coffee through
    2 sugar).
    3 Sprinkle this mixture on the tenderloins.
    4 Drizzle the tenderloins with oil and rub it in well.
    5 Wrap in plastic wrap and let sit for at least 4 hours (overnight is better).
    6 Preheat the egg to 400° dome temperature.
    7 Cook tenderloins direct on a raised grid for about 20 minutes, flipping
    8 every few minutes, until they reach an internal temperature of 145°.
    9 Remove from cooker and let rest 5-10 minutes before slicing.
    10 * This is QBabe’s recipe that I’ve modified slightly by adding Turbinado
    11 Sugar and cooking at a higher temperature. I cook this on a regular basis
    12 at my dealer and it’s always a big hit even without the Redeye Barbecue
    13 Sauce (see Sauces section on BGE site) that she recommends.


    Recipe Type
    Main Dish, Meat

    Recipe Source
    Author: John Hall (egret)

    Source: BGE Florida Eggfest '07, Egret



    la
  • egretegret Posts: 4,089
    Hey Joellen,
    Thank you for the kind words. It was nice meeting you last night. I never did catch whether you are a dealer of BGE products, or, whether you are just connected somehow.
    I see Richard has you covered on the tenderloins. Here is the cheese tute I posted some time back :

    http://www.eggheadforum.com/index.php?option=com_simpleboard&Itemid=112&catid=1&func=view&year=2007&number=446617

    If you ever run across any Tillamook extra sharp cheddar by all means get some. We found some at Costco sometime back and haven't been able to find it since. It's special!!
    Best wishes..... :)
  • captjocaptjo Posts: 93
    Thanks so much Richard! I appreciate it.
    Bristow, VA
    1 Lrg & 1 XL
  • captjocaptjo Posts: 93
    Hi John,
    Can't wait to try the cheese and pork! Thank you. I'll watch for the Tillamook...something makes me think I've seen it here.

    I am not a dealer. My local dealer has hired me to do demos and a grilling class. We are all hoping it is successful, and turns into a regular thing. My next demo (handing out samples) is August 23rd. The first Grill Class is September 2nd. We are in Prattville, Alabama (just outside of Montgomery).

    thanks again,
    Jo
    aka: captjo
    Bristow, VA
    1 Lrg & 1 XL
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