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 to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Indonesian pork satay and rack of lamb
Little Steven
Posts: 28,817
in Pork
Sorry again, no cook pics. Avacados stuffed with three peppers, onions, olives, cilantro and jack cheese. Rice with chicken stock and veg.
Satay and peanut sauce, sous vide lamb rack seared, and Brit mint sauce
Satay and peanut sauce, sous vide lamb rack seared, and Brit mint sauce
Steve
Caledon, ON
Comments
-
Looks great. Must not have to many Canadians in you.County of Parkland, Alberta, Canada
-
-
That looks great. What cut of pork did you use for the satay?They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
I use tenderloin. I've done it at every fest I've ever been to. There are recipes all over the place for it.
Steve
Caledon, ON
-
Yum yum...MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Good stuff! We just had leg of lamb with mint sauce a few days ago.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
-
That looks incredible brother. Fine job indeed!!!
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Food :-bd
Plating =D>
Nicely done!LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
LS - I'm glad you're using your SV again after the "science experiment".
______________________________________________I love lamp.. -
-
Impressive, everything looks good, but that Lamb is stellar!
Large BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada
https://www.flickr.com/photos/monty77/ -
That looks incredible. I've got my eyes ( and stomach) on those satays.
I would like to try them using pork shoulder too.
I found your previously posted recipe. Thanks for sharing
-
Where did you find it? The one on the old forum has been tweaked. I have it at work but not here. I'm pretty sure I've posted it here though.Serial Griller said:That looks incredible. I've got my eyes ( and stomach) on those satays.
I would like to try them using pork shoulder too.
I found your previously posted recipe. Thanks for sharing
Here is the current version
(http://eggheadforum.com/discussion/comment/1474699#Comment_1474699)
Steve
Caledon, ON
-
You get an "ATTA BOY" Nice job as always.Have a great weekend.Large, small, and a mini
Categories
- All Categories
- 183.2K EggHead Forum
- 15.7K Forum List
- 460 EGGtoberfest
- 1.9K Forum Feedback
- 10.4K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 517 Baking
- 2.5K Beef
- 88 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 32 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 544 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 37 Vegetarian
- 102 Vegetables
- 314 Health
- 293 Weight Loss Forum