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

Want to see how the EGG is made? Click to Watch

Modified

Joel Ferman
Joel Ferman Posts: 243
edited November -1 in EggHead Forum
P5100090.JPG
<p />Thanks for the base of the recepie MadMax.
-Joel
P5100092.JPG
· Share on FacebookShare on Twitter

Comments

  • jwitheld
    jwitheld Posts: 284
    Joel Ferman,
    That looks awesome
    · Share on FacebookShare on Twitter
  • WooDoggies
    WooDoggies Posts: 2,390
    Hey Joel, nice shot.
    What did you do differently from Max's recipe?[p]John

    · Share on FacebookShare on Twitter
  • char buddy
    char buddy Posts: 562
    WooDoggies,[p]yeah, Joel. What did you do? Details. Nice pics. Also, do you actually go to classes and learn stuff at your college?[p]CB
    · Share on FacebookShare on Twitter
  • Joel Ferman
    Joel Ferman Posts: 243
    char buddy ,
    well for starters, I didn't like the idea of bell peppers in the center, so I put peppers on the first 1/2 then orange slices on the second 1/2. The orange slices made a REALLY nice effect, I think I am going to try some with apple or pear next time.I had been roasting a ton of garlic for a soup, so I took a bunch of roasted garlic (roaste din spic4es and olive oil) and spread it in the inside of the flank steak. After that I added a REALLY light coating of honey wiuth a basting brush and liberally applied some turbanado sugar and brown sugar mix. Next I added a few slices of partially cooked bacon to the prochutto And fresh rosemary, grated parmesian and mozarella to the inside. (I also included all of the listed Mad Max ingridents as well)
    -Joel
    · Share on FacebookShare on Twitter
  • char buddy
    char buddy Posts: 562
    Joel Ferman,[p]did you cook it in a pot or direct on the grill? I ask because in the pic it looks like a nice char on the outside. Max cooks his in a pot on top of his grill and he's been thinking about cooking it direct on the grill[p]CB
    · Share on FacebookShare on Twitter
  • Joel Ferman
    Joel Ferman Posts: 243
    char buddy ,
    I cooked it direct on a raised grill at about 350. I rubbed the bottom in brown sugar to get it sweet and crispy on the bottom..... really neat consistency. But definatly no pan. I made it in a pan, but I bbq all meat touching a grill.
    -Joel
    · Share on FacebookShare on Twitter
  • char buddy
    char buddy Posts: 562
    Joel Ferman,[p]thanks
    · Share on FacebookShare on Twitter
  • mad max beyond eggdome
    mad max beyond eggdome Posts: 8,134
    Joel Ferman,
    that looks fantastic!!!!. . .i'm still trying to figure out when you go to class???. . ..[p]just curious.. .while i would imagine that adding the fruit would add to the sweetness of the peppers against the saltiness of the prociutto.. ..did the bacon take away from the prociutoo??. . .my family really loves the taste of the prociutto standing out strong in these, and i think that if i did anything to rob from that flavor, i'd be in trouble here. .. [p]also, did you add anything to basic oil and vinegar marinade, or did you apply the brown sugar afterwards to the roll???[p]you are definitely one of my heros on this forum!!!![p]now, go to class. .. :-)[p]max
    · Share on FacebookShare on Twitter

Categories