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

pgprescott
pgprescott Posts: 14,544
in EggHead Forum
Title says it all. Thanks for lookin. 
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Comments

  • SmokingPiney
    SmokingPiney Posts: 2,319
    Just killer! The pork is done spot - on, and the brussel sprouts look great.

    Well done, Sir! 
    Living the good life smoking and joking
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  • lousubcap
    lousubcap Posts: 36,806
    Dang- the trophy cooks are rolling out tonight.  Most eggcellent across the board.  Nailed that piggy!
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Eggdicted_Dawgfan
    Eggdicted_Dawgfan Posts: 1,912
    Nailed it!
    Snellville, GA


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  • JNDATHP
    JNDATHP Posts: 461
    Looks great!
    Michael
    Large BGE
    Reno, NV
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  • pgprescott
    pgprescott Posts: 14,544
    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!
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  • YukonRon
    YukonRon Posts: 17,261
    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
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  • Focker
    Focker Posts: 8,364
    I would crush it, all.
    Pig is perfect.
    Nicely done!
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • StillH2OEgger
    StillH2OEgger Posts: 3,896
    That all looks fantastic. I'm not familiar with the onion soup onions. Can you say anything more about what that entails?
    Stillwater, MN
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  • SciAggie
    SciAggie Posts: 6,481
    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. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • pgprescott
    pgprescott Posts: 14,544
    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. 
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  • pgprescott
    pgprescott Posts: 14,544

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



    Too kind. Thanks!
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  • pgprescott
    pgprescott Posts: 14,544

    StillH2OEgger said:
    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! 
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  • pgprescott
    pgprescott Posts: 14,544

    Focker said:
    I would crush it, all.
    Pig is perfect.
    Nicely done!
    Thanks Brandon. The girls love this meal at our house. 
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  • StillH2OEgger
    StillH2OEgger Posts: 3,896
    pgprescott said:


    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
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  • MeTed
    MeTed Posts: 800
    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
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  • pgprescott
    pgprescott Posts: 14,544
    StillH2OEgger said:
    pgprescott said:


    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. 
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  • pgprescott
    pgprescott Posts: 14,544
    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. 
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  • henapple
    henapple Posts: 16,025
    Dayum 
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • pgprescott
    pgprescott Posts: 14,544
    henapple said:
    Dayum 
    Gracias!
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  • shtgunal3
    shtgunal3 Posts: 6,134
    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 .

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  • pgprescott
    pgprescott Posts: 14,544
    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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