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April showers bring...National BBQ Month! Are you ready for a month full of briskets, pulled pork and chicken wings? We hope so, because it’s almost here! Keep an eye out for some of our favorite BBQ recipes we’ll be sharing with you throughout the month of May.

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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  • 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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  • Re: Stuffed Peppers - First Time! (Pic Heavy

    "I'm not sure it's possible to get them all to stand up. "

    Oh sure, they stand up just fine.....until you shut the dome lid and walk away, then at least one of them falls over and melts cheese into the fire, just to mess with you :) 
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  • Re: BBQ 25

    I just got that one about a week ago but haven't made anything from it yet. It's definitely a different format. I'm looking forward to trying some of his techniques out.

    My first impression is this would be a GREAT book for someone just starting live fire cooking because of how he teaches the techniques more than just giving recipes.
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