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jimkdickey
KenK
brianwdmn
It doesn’t get much hotter than the EGG cookin’ in July! Make sure to keep yourself hydrated with a bit of whatever you’re using for the Beer Can Chicken. Ice Cream Sandwiches are also a great way to stay cool. Looking for some great ideas for a summer cook out? Try out a Pimento Cheeseburger or Dr. BBQ’s Spare Rib Surprise. Just don’t be surprised if your neighbors stop by for a quick bite when they smell what you’re cooking!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

NibbleMeThis

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  • Re: Angus Beef back ribs and Beer Brats in Greensboro

    Like how you did the beef ribs.  I'm the only one in my family that loves them but that just means more for me!
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  • Re: The Renouned Mr. Brown

    This was one of the first ways that I ever learned to cook pork shoulder, a very straight forward and reliable cook.  Can't go wrong with Smoke and Spice, fantastic book.

    I did like you, I was up so late last night that my "foil towel cooler" (actually a Cambro) was actually my "overnight" too.  While everyone was still asleep, I fried up an egg and put in on top of a little bit of the fresh pulled pork with some hot sauce. 
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  • Pork-don Bleu (Pork Chop Cordon Bleu)

    I decided to try something new with pork chops last weekend.  I experimented with grilling a Cordon Bleu but using pork instead of chicken.  It turned out pretty great.

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    Butterflied some boneless pork chops...

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    Pounded 'em thin...

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    Seasoned them with salt, pepper, garlic and herbs and topped with sliced chicken and Swiss...

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    Rolled them up and secured with toothpicks (always count your toothpicks!)

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    Made a bacon cream sauce...

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    The sauce was a roux of bacon grease/flour, stock, cream, salt, pepper, and the minced bacon

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    Then I seared the pork chops 2 minutes per side for 3 sides...

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    Put it all in some small pans, topped with bread crumbs and finished indirect for 15 minutes until the sauce got bubbly.

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    Saved a little minced bacon to sprinkle over the Pork-don Bleu...

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    Yeah, these did NOT suck and I'll be making them again!  (Full Recipe)
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  • Porkopolis Eggfest Pictures

    Work up before the crack of dawn yesterday and headed up to Cincinnati to catch the 2014 Porkopolis Eggfest.  It was the first one I have been to this year and I'll tell you what [crowd says, "WHAT?"] - Eddie Meiners sure puts on a great Eggfest.  It was great to see everyone.  The North Georgia Eggers represented in force, I got to meet some of my favorite Eggers face to face, and heck, even some folks I haven't heard from in a long time where there. 

    Here are my pictures, too many to post so I'll just do a link to the slide show.  Porkopolis Eggfest 2014 Album

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    Post 'em if ya got 'em.  Thanks for a great time, Eddie!  I gotta run go make some Pork-don Bleu on my Egg.
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  • Re: Corn on the cob suggestions

    +1 on Elote.  Chris Lilly has a fantastic recipe for it at Grilling.com.

    Otherwise, I like to grill it, shucked, direct and every few minutes, roll it in a pan on the grill with butter and BBQ rub or other seasonings, then back to direct.  It really layers the flavor on that way and keeps it luscious.
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