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Who’s ready for September? We’re ready as ever for football season! Check out our tailgating page for recipes that are great to bring to a tailgate, or cook at home if you’re entertaining friends during a game. Either way they’re sure to become a fan favorite! We couldn’t forget about Labor Day...we have recipes and cook out ideas to celebrate the long weekend no matter what you’re doing. And lastly, be sure to cook up a batch (or five) of bacon for National Bacon Day! We can’t wait to fall into cooler weather with you!

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

Hogman348

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  • Smoked balsamic pork belly - Yum


    Ive been sitting on a recipe for a smoked balsamic pork belly for about a year. Whenever i remember it, i didnt have the pork belly handy, nor the 24 hours to marinate. Well i planned ahead finally last week and picked up a belly for the weekend cook. I did not regret it!

    Marinade belly in a ziplock for 24 hours.
    Stablized egg at 250 indirect with AR and drip pan, apple chunks, and 3 hours cooking time. after the first hour, i basted with the glaze every 30 mins. i did have a thermo in the belly and at 3 hours it was at about 180. I didnt use the temp though to judge the cook.

    What i would do different... half the belly still had some skin on and it didnt crisp up due to the low temp, moist marinade, and glaze so i would have preferred to cut it off prior to cooking. then also maybe finish at a little higher temp direct to just give the whole thing a little more crisp. but it was still amazing.







    Marinade ingredients:

    • 1 slab of pork belly (1-3 pounds, or whatever you have)
    • 4 large garlic cloves
    • 1/2 teaspoon kosher salt + 2 teaspoons kosher salt (divided)
    • 1 tablespoon finely chopped fresh rosemary
    • 1 tablespoon coconut palm sugar
    • 1 1/2 tablespoons balsamic vinegar
    • 3/4 teaspoon cayenne pepper
    • 3/4 teaspoon freshly ground black pepper

    For the glaze:

    • 1/2 cup balsamic vinegar
    • 1/4 cup coconut palm sugar
    • 1/4 cup water

    Yum! It was delicious. Every bite was just like butter in your mouth. Like the best part of a pork butt in every bite. A little too fatty for the Miss's so more for me and my friends. wah!


  • Re: Show us your perfect wings

    This thread is making me drool. Think im off to the store to do these again tonight!

    image
  • More smoked meatloaf

    I got my LGE on Memorial Day weekend and have been following this forum almost daily ever since. I am eager to try everything on it. So far ive cooked a butt, baby backs 2x, steaks, pork chops, and now smoked meatloaf. I love meatloaf! who doesnt?  Butt i have never been satisfied with the results in the oven. "What am i doing wrong or why isnt it like mom's." I pretty much had given up.

    Well all the meatloaf talk on here lately has had my mouth drooling (thx user "onelikearock").. so i decided yesterday was the day and I was even going to wing it a little with the ingredients because i trust my new pretty egg isnt going to do me wrong.

    This is what i used: 1.5 lb chuck, .75 lb Italian sausage, medium onion, fresh cilantro, 6 oz shredded sharp cheddar, 1/2 cup milk, 2 eggs, 1 cup Panko Bread crumbs, tbsp kosher salt, tbsp ground pepper. For the topping I used Onelikearock's: Tbls mustard, 1/4 cup ketchup, 1/4 cup brown sugar.

    I was completely out of any wood chips, but i had some hickory chunk so i found the smallest pieces in the bag for my smoke. probably about 8 pieces the size of a match box. I fired up the egg and when it hit 200 I threw in the chunks and put the place setter with the legs up and drip pan. I had prepped the loaf on the standard grate on the patio table nearby and kept it there until the grill was ready. It was 97 degrees outside and the egg sure didnt want to stay low (hovering at 285-290 with bottom door almost shut and dw at 1/2 open). I was able to get some shade on the egg with an outdoor umbrella, I didnt know if it would help much, but dropped the temp 7-10 degrees in 1-2 mins. I waited a little longer until it finally stabilized at 260-270 and placed the grid and loaf on the egg.

    image
    image

    It smoked mildly for about 30-45 mins. i had the bottom door at about a key width open, dw about 1/2 open for rest of the cook. Temp checked with maverick. I put loaf on grill at 4:30, off at 8:45 or so. The loaf did plateau at 151 for a good hour, then slowly started moving back up. The smell coming from the grill was amazing. I pulled it right at 160 and let it rest for 15 very long minutes.

    image

    Served with Mashed Potatoes and green beans. Once it was done resting it looked amazing and juicy. I thought we would need to baste with leftover sauce, but it was oozing with sauce and juice so I decided against it because I didnt want to have the raw sauce flavor mix with the smoked flavors. The meatloaf was amazing. We were so hungry and drooling i forgot to take plating pics..thats a good sign! My quote was, "i finally have a meatloaf recipe, and I'll never cook one in the oven again."  

    Lastly, my neighbor a restaurant chef, had been very interested all afternoon with how this would turn out. I gave him a slice later when we were done and you should have seen his grin. "mmmm... when are you making this again, lets make 2", he said.  -- love my egg!

    thx all!
  • Re: Easy as can be

    Try lightly dusting your bacon with your favorite bbq rub prior to cooking. I love all the different flavors you can create. Whats bacon after all but pig, and whats good on pig, rub!

    My recent favorite is John Henry's Sugar Maple rub seasoning. Yum!
  • Re: Cedar-planked salmon

    If you liked that honey glaze, you should try this recipe below. easy to make and it is heavenly. i now make extra glaze and keep it in the fridge for spontaneous salmon cooks or just tasting with a finger. oh.. and if you also make those mustard mashed potatoes, they are spot on too!


    enjoy