Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Friends

Following 1 person
Followed by 1 person
CharleyR
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

bonemuse

About

Username
bonemuse
Joined
-
Visits
270
Last Active
Roles
Member
Points
15
Posts
53
  • My First Real Stuffed Pork Tenderloin-- Lots 'o Pics...

    You never forget your first, right?
    Apologies for the pictures, they were taken by my cell phone...

    Step 1:
    Flatten two Swift Premium vacuum-sealed tenderloins flat and spread 8 oz. cream cheese. Start drooling.
    image

    Step 2:
    Cover with fresh spinach and minced garlic.


    image
    Step 3:
    I used a Pampered Chef peeler/slicer/corer to thin-slice a Fuji apple.  I mixed the apple in a bowl with some brown sugar and Pineapple Head, then layered them on top of the spinach.



    image

    Step 4:
    I added four strips of already cooked thick-cut bacon to keep it real. I also sprinkled some chopped walnuts...


    image
    Step 5: Topped with about 6 oz. of goat cheese.

    image

    Step 6: Trussed it up (I was really worried about it falling apart...)  Dry rubbed it on the outside with more Pineapple Head



    image

    Step 7: Put it on ~360-370 indirect raised for about 30 minutes, *carefully* flipping once.  Please ignore the extra chicken breast-- he was a leftover finishing up for my lunches during the week.



    image
    Step 8: Pulled it at 140, let it rest for about 10 minutes.
    Served with couscous and some grilled asparagus tossed in EVOO and Tsunami Spin.  Drank a Devil Over a Barrel (from Tyranena) throughout.





    image

    That one is a keeper.  One of the better meals I've made on the Egg! Thanks for reading!

    ~TK~



  • Re: OT - Beer (what's your favorite?)

    As you can see from my avatar, I love Bourbon County (the whole series, really).  My wallet and waistband (400 calories per bottle? Eep!) do not.  So, when I'm just "drinking", here are some of my favorites:

    Two Brothers Domaine Dupage
    Oskar Blues Deviant Dale's
    New Glarus Spotted Cow (and Dancing Man, when it's summer)
    Avery White Rascal
    Goose Island 312

    But mostly, I'm trying whatever is new on tap -- just had some Stone RuinTen last night and it was great.

    My overnight cooks lately have been incorporating Central Waters Bourbon Barrel Stout or Bourbon Barrel Barleywine.

    My other favorite beers are Founders KBS, Founders Backwoods Bastard, Central Waters Peruvian Morning, and about eleventy billion others.


    I may have a problem.

    ~TK~
  • Re: What are you reading right now?

    I just finished two WWII nonfiction books. One was Frozen in Time, about the survival and rescue of downed planes in Greenland, and the other was Unbroken, the biography about Louis Zampernini. I would recommend either of them if you have any interest in WWII. Fascinating and horrible at the same time.
  • Re: What's your occupation?

    Elementary school teacher -- 13 years and running.  Currently teaching fourth grade. My job rocks.
  • Re: What's going on your Egg for the 4th of July?

    Our town is one of the smaller ones in the Chicago suburbs, so we can't get any "good" attractions for a parade on the fourth.  So, we improvise and have it on the 3rd, in the evening!  This will be the second year of me doing pulled pork for friends and family-- probably three butts on the large...
Click here for Forum Use Guidelines.