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Pork Tenderloin, onion soup onions, balsamic brussels and some noodles.

Title says it all. Thanks for lookin. 

Comments

  • SmokingPineySmokingPiney Posts: 2,282
    Just killer! The pork is done spot - on, and the brussel sprouts look great.

    Well done, Sir! 
    South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS 
  • lousubcaplousubcap Posts: 16,770
    Dang- the trophy cooks are rolling out tonight.  Most eggcellent across the board.  Nailed that piggy!
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • Nailed it!
    Snellville, GA


  • JNDATHPJNDATHP Posts: 258
    Looks great!
    Michael
    Large BGE
    Reno, NV
  • pgprescottpgprescott Posts: 10,521
    Thanks all! I forgot to mention the Dizzy Pig Red Eye Express rub on the pork. A family favorite from our forum friend @Nature Boy! Delicious!
  • YukonRonYukonRon Posts: 12,238
    What you cook is not fair. Nobody can catch up to your cooks dude.
    Delicious looking cook, beautiful presentation, as always.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • FockerFocker Posts: 8,263
    I would crush it, all.
    Pig is perfect.
    Nicely done!
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

  • StillH2OEggerStillH2OEgger Posts: 1,909
    That all looks fantastic. I'm not familiar with the onion soup onions. Can you say anything more about what that entails?
    Stillwater, MN
  • SciAggieSciAggie Posts: 3,564
    Oh my word... That's a fantastic meal. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven.
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • pgprescottpgprescott Posts: 10,521
    YukonRon said:
    What you cook is not fair. Nobody can catch up to your cooks dude.
    Delicious looking cook, beautiful presentation, as always.
    LOL! Thanks for the very generous words Ron. This admitted hack does appreciate them. 
  • pgprescottpgprescott Posts: 10,521

    SciAggie said:
    Oh my word... That's a fantastic meal. 



    Too kind. Thanks!
  • pgprescottpgprescott Posts: 10,521

    That all looks fantastic. I'm not familiar with the onion soup onions. Can you say anything more about what that entails?
    Thanks! The onion could not be easier or more delicious. Take a sweet onion and core a hole out in the top. Then place a beef bullion cube and a pad of butter in each hole. Drizzle in oil and wrap in foil.  When done we remove them and top with Swiss cheese. I usually get a bit more char on the onions. I like the char! 
  • pgprescottpgprescott Posts: 10,521

    Focker said:
    I would crush it, all.
    Pig is perfect.
    Nicely done!
    Thanks Brandon. The girls love this meal at our house. 
  • StillH2OEggerStillH2OEgger Posts: 1,909


    Thanks! The onion could not be easier or more delicious. Take a sweet onion and core a hole out in the top. Then place a beef bullion cube and a pad of butter in each hole. Drizzle in oil and wrap in foil.  When done we remove them and top with Swiss cheese. I usually get a bit more char on the onions. I like the char! 
    I somehow missed this earlier. Thanks for posting. This is going into the definitely need to try right away pile.
    Stillwater, MN
  • MeTedMeTed Posts: 716
    Excellent post! Thanks for the inspiration for the tender and most of all for the onion recipe. How about time and temp for the onion. Again, Thanks!
    Belleville, Michigan

    Just burnin lump in Sumpter
  • pgprescottpgprescott Posts: 10,521


    Thanks! The onion could not be easier or more delicious. Take a sweet onion and core a hole out in the top. Then place a beef bullion cube and a pad of butter in each hole. Drizzle in oil and wrap in foil.  When done we remove them and top with Swiss cheese. I usually get a bit more char on the onions. I like the char! 
    I somehow missed this earlier. Thanks for posting. This is going into the definitely need to try right away pile.
    Hey thanks for looking. The brussel sprouts are to die for as well. The bacon grease, balsamic reduction and park combo is killer IMO. Enjoy. 
  • pgprescottpgprescott Posts: 10,521
    MeTed said:
    Excellent post! Thanks for the inspiration for the tender and most of all for the onion recipe. How about time and temp for the onion. Again, Thanks!
    The onions are pretty forgiving I did these @350 or so. I have done them hotter before. I like to get some char on them ideally. When they soften they are done. The softer, the sweeter they get. You could even cave man them for a while then roast them to finish. Time was prolly an hour total. Not totally sure. 

    Thanks for looking and the kind comments. 
  • henapplehenapple Posts: 15,986
    Dayum 
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • pgprescottpgprescott Posts: 10,521
    henapple said:
    Dayum 
    Gracias!
  • shtgunal3shtgunal3 Posts: 4,005
    Great looking meal! I have a pork tenderloin in the fridge awaiting its fate with the egg. What temp did you pull yours off the egg? 140?

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

  • pgprescottpgprescott Posts: 10,521
    shtgunal3 said:
    Great looking meal! I have a pork tenderloin in the fridge awaiting its fate with the egg. What temp did you pull yours off the egg? 140?
    Exactly!!!
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