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BBQ Eggrolls
NibbleMeThis
Posts: 2,295
We tried a BBQ joint called the Rib Shak while on Spring break in Perdido Key. The BBQ was not bad but they had a pretty cool appetizer - a BBQ eggroll. Simply pork, bbq sauce, and mozzarella. It seemed like a weird idea but we both liked it.
I tried making my own up this weekend. First I smoked two pork butts.
Injection: Chris Lilly's recipe
Rub: Mixed two together (Wild Willies #1 from Smoke and Spice book and Melissa Cookston's basic rub)
Wood: Cherry chunks and hickory chips
Cooked at 250f, one came off at about 12 hours, the other 14. Rested in foil in cooler.
Nice bark, good flavor, tender and juicy.
After several versions, the one that was closest to the ones we had at Rib Shak were chopped pork, Blues Hog sauce, Drapers AP rub, and the mozzarella.
Deep fry at 350f - little known fact....Thermapens work indoors
They were crispy and good.
We did several other versions and I will play with this some more. I could see doing a Southwestern version and something with brisket.
I tried making my own up this weekend. First I smoked two pork butts.
Injection: Chris Lilly's recipe
Rub: Mixed two together (Wild Willies #1 from Smoke and Spice book and Melissa Cookston's basic rub)
Wood: Cherry chunks and hickory chips
Cooked at 250f, one came off at about 12 hours, the other 14. Rested in foil in cooler.
Nice bark, good flavor, tender and juicy.
After several versions, the one that was closest to the ones we had at Rib Shak were chopped pork, Blues Hog sauce, Drapers AP rub, and the mozzarella.
Deep fry at 350f - little known fact....Thermapens work indoors
They were crispy and good.
We did several other versions and I will play with this some more. I could see doing a Southwestern version and something with brisket.
Knoxville, TN
Nibble Me This
Nibble Me This
Comments
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Great idea..PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
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Love me some BBQ egg rolls, and those look great! I like to fry mine up with pulled pork and a simple slaw (oil and vinegar based). Then dip the egg roll in a SC mustard based sauce. To die for!
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Wow thats too cool.
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I did one like that too, @Dyal_SC. I took just shredded cabbage and carrot, tossed in an Eastern NC sauce then let it drain to get most of the moisture out. And the dipping sauce we used for that was The Shed's new Spicy Mustard BBQ sauce. Great minds think alike, ha ha.
Knoxville, TN
Nibble Me This -
Awesome! I could down a plate of those... easily.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Wow that looks great and I just portioned out a bunch of pulled pork with my new food saver. This is something right up my alley! =P~Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK.
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Wow. Just wowSalado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now).
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That looks AWESOME!!!!!!!
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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Love them rolls! years ago there was a little "rat hole" food joint around here that made the best rolls in the county. They were stuffed with mashed potatoes. Folks would go there just for an order and a beer.
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Those look great and I like the idea of adding slaw, may have to try these!
LBGEGo Dawgs! - Marietta, GA -
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Bookmarked. These must happen very soon.Be careful, man! I've got a beverage here.
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That's awesome. What kind of dough is that for the egg roll shell?
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Awesomeness. Great idea. Seems fairly easy if you have a butt already cooked. Oh and to go the lazy way let kids roll'em up. I cook we eat.
XLBGE, LBGE
Fernandina Beach, FL
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@Plano_JJ Those are just purchased egg roll wrappers. I find them in the produce section of grocery stores, usually near where the wonton skins, sprouts, and micro-greens are.
Knoxville, TN
Nibble Me This -
@NibbleMeThis those look fantastic. I wonder how they'd turn out baked because the wife can't handle fried foods. I know I'm making some pulled pork sometime soon and we will have plenty of leftovers and this needs to go on the priority list!Large BGE
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EddieK76 said:@NibbleMeThis those look fantastic. I wonder how they'd turn out baked because the wife can't handle fried foods. I know I'm making some pulled pork sometime soon and we will have plenty of leftovers and this needs to go on the priority list!LBGE with a massive wish listAthens, Ga.
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Looks good. Totally un-egg-related, but we do a variation with Corned beef, and saurkraut, and mustard.Bx - > NJ ->TX!!!All to get cheaper brisket!
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NibbleMeThis said:@Plano_JJ Those are just purchased egg roll wrappers. I find them in the produce section of grocery stores, usually near where the wonton skins, sprouts, and micro-greens are.
Thanks man. BTW, like your blog. Just got through perusing it. -
@NibbleMeThis Do you think cooking these in a CI skillet on the egg would go well?
XLBGE, LBGE
Fernandina Beach, FL
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bookmarkedGreen egg, dead animal and alcohol. The "Boro".. TN
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I just bought the goodies to make this and took the pork Burt out of the freezer. I can't wait.Be careful, man! I've got a beverage here.
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You got Burt out of the freezer? Ernie would taste better in a roulade
Steve
Caledon, ON
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We go to Perdido every summer for vacation. I have passed the Rib Shack 100 times and never even thought about going in. Living in Texas, I have to gorge on seafood while I'm there. I will try it out this July. Thanks for sharing. Btw...yours looked awesome. Bookmarked.PROUD MEMBER OF THE WHO DAT NATION!
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@Que_n_brew you must go eat at the grand marlin on Pensacola beach. I was born and raised on that coastline and its the best seafood I've ever had at a restaurant.Be careful, man! I've got a beverage here.
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Doing some of these tonight with the Butt I made on Sunday. Just picked up the egg roll wrappers and cheese at Kroger._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
I have done these twice since posting, they are killer with some BBQ sauce. Thanks NibbleMeThis.
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Oh my gosh . . . =P~
On my list of things to try, thank you!
I'm Kristi ~ Live in FL ~ BGE since 2003.
I write about food & travel on Necessary Indulgences. You can also find me on Facebook, Instagram, and Twitter. -
Made some last night with the pork butt I smoked on Sunday seasoned with FB's Cowgirl rub and stubbs on mine, sweet baby rays on my wifes. There were fantastic, fried some shrimp to go with them._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia
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