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

There's a warming in my loins

AUCE
AUCE Posts: 890
in EggHead Forum
Ahhhhh..
A magical stuffed pork roast warming up to be sacrificed.
Recipe:
1/2 loin All outside fat trimmed off.
1 whole fresh pineapple
1/4 # smoked boars head ham sliced thin
2 small tubs gorgonzola cheese
4-6 tsp. Brown sugar
Basalmic glaze
Pork loin, Once trimmed and sliced for roll lay out flat and stretch evenly.
Slice pineapple to pencil thickness and cover slab o meat to 1" from all edges.
Lay ham out and cover same area 
Sprinkle gorgonzola chunks over same area
Sprinkle with brown sugar.
Roll er up and Tie
Liberally Drizzle with basalmic glaze.
Wrap in foil tightly and refrigerate 2 hours
I'D cook @ 350° til 155° IT.
Pull and rest 15 minutes min.
Slice and die



I would much rather be able to say I was glad I did than wished I had........

XL owner and purveyor of pallette perfection...

Homosassa....Mecca of Florida

· Share on FacebookShare on Twitter

Comments

  • AUCE
    AUCE Posts: 890
    Stay tuned

    I would much rather be able to say I was glad I did than wished I had........

    XL owner and purveyor of pallette perfection...

    Homosassa....Mecca of Florida

    · Share on FacebookShare on Twitter
  • AUCE
    AUCE Posts: 890

    I would much rather be able to say I was glad I did than wished I had........

    XL owner and purveyor of pallette perfection...

    Homosassa....Mecca of Florida

    · Share on FacebookShare on Twitter
  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    edited June 2015
    Man that looks and sounds fantastic so far.  Never have a coveted another man's loins before.  

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

    · Share on FacebookShare on Twitter
  • AUCE
    AUCE Posts: 890
    One man's loin is another man's feast...lol

    I would much rather be able to say I was glad I did than wished I had........

    XL owner and purveyor of pallette perfection...

    Homosassa....Mecca of Florida

    · Share on FacebookShare on Twitter
  • AUCE
    AUCE Posts: 890
    Oh my.........I prefer it to baste in its OWN natural juices thank you very much...hehe

    I would much rather be able to say I was glad I did than wished I had........

    XL owner and purveyor of pallette perfection...

    Homosassa....Mecca of Florida

    · Share on FacebookShare on Twitter
  • AUCE
    AUCE Posts: 890
    Cook seam up

    I would much rather be able to say I was glad I did than wished I had........

    XL owner and purveyor of pallette perfection...

    Homosassa....Mecca of Florida

    · Share on FacebookShare on Twitter
  • Bentgrass
    Bentgrass Posts: 443
    Wow is this post off the chart...
    1. Bettendorf, Ia with lots of time in Chattanooga, Tn.  LBGE, plate setter, ar, Looft lighter, maverick et-735, Rutland gasket, Smokeware SS cap, Kickash basket, and lots of cast iron.
    · Share on FacebookShare on Twitter
  • Sookie
    Sookie Posts: 335

    Do you know if you marinade those little potatoes in olive oil, spices (S&P, garlic, red pepper, maybe some Montreal) they outside will turn crispy and delicious, even though in appearance they  shrivel up and look like .....umm awww nuts I can't think of the word that I'm searching for! 


    Regardless great looking meal my friend.  I hope you had a ball. 

    · Share on FacebookShare on Twitter
  • AUCE
    AUCE Posts: 890

    I would much rather be able to say I was glad I did than wished I had........

    XL owner and purveyor of pallette perfection...

    Homosassa....Mecca of Florida

    · Share on FacebookShare on Twitter
  • johnmitchell
    johnmitchell Posts: 7,366
    Sookie said:

    Do you know if you marinade those little potatoes in olive oil, spices (S&P, garlic, red pepper, maybe some Montreal) they outside will turn crispy and delicious, even though in appearance they  shrivel up and look like .....umm awww nuts I can't think of the word that I'm searching for! 


    Regardless great looking meal my friend.  I hope you had a ball. 

     =) 
    Greensboro North Carolina
    When in doubt Accelerate....
    · Share on FacebookShare on Twitter
  • ChrisgrillsSTLMO
    ChrisgrillsSTLMO Posts: 401
    @AUCE , It looks like you did that indirect. Was that with the plate setter legs up or another method. looking to do this tonight...
    Chris
    St. Louis, MO
    Unit 1: LBGE, cedar table Unit 2:Akorn
    · Share on FacebookShare on Twitter
  • IPASooner
    IPASooner Posts: 208
    Wow looks incredible

    LBGE

    Marblehead, MA
    · Share on FacebookShare on Twitter
  • AUCE
    AUCE Posts: 890
    LEGS UP

    I would much rather be able to say I was glad I did than wished I had........

    XL owner and purveyor of pallette perfection...

    Homosassa....Mecca of Florida

    · Share on FacebookShare on Twitter
  • ChrisgrillsSTLMO
    ChrisgrillsSTLMO Posts: 401
    Good, I guessed right on the setup. Here was my attempt. I think I pulled it a little too late, might have overcooked by a couple of minutes but it sure was tasty =)Thanks fort the recipe, will definitely do it again!

    Cheers,
    Chris
    St. Louis, MO
    Unit 1: LBGE, cedar table Unit 2:Akorn
    · Share on FacebookShare on Twitter
  • AUCE
    AUCE Posts: 890
    Looks good..well done!

    I would much rather be able to say I was glad I did than wished I had........

    XL owner and purveyor of pallette perfection...

    Homosassa....Mecca of Florida

    · Share on FacebookShare on Twitter

Categories