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:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Mediterranean stuffed suckling pig loin and belly
Don Marco
Posts: 287
Howdy...
Looked through my freezer yesterday and found this nice skin on suckling pig loin and belly. Time for an Eggsperiment !
After seasoning with kosher salt, fresh ground pepper, minced garlic and Steven Raichlens mediterranean Rub i put some spanish serrano ham on top of the loin part.
Topped that with diced onion, cream cheese stuffed cherry peppers, sun dried tomatoes and minced black olives.
Rolled the whole thing and tied it up, seasoned with a lot of salt for the crust and some more SR rub and put on the 400 F egg for 80 Minutes with some olive wood for smoke.
To make a long story shot : It was good enough to eat
The smell was phantastic, meat was juicy and the crust was crackin like it should be. The mix of the juicy tender young pork and the stuffing was out of this world delicious.
Had some romaine with italian dressing and parmesan, potatoe wedges and grilled bread with chipotle butter as sides and a good cold and dark "Schwarzer Herzog" to flush it down. Life is good !
Lean back and enjoy !
DM
Looked through my freezer yesterday and found this nice skin on suckling pig loin and belly. Time for an Eggsperiment !
After seasoning with kosher salt, fresh ground pepper, minced garlic and Steven Raichlens mediterranean Rub i put some spanish serrano ham on top of the loin part.
Topped that with diced onion, cream cheese stuffed cherry peppers, sun dried tomatoes and minced black olives.
Rolled the whole thing and tied it up, seasoned with a lot of salt for the crust and some more SR rub and put on the 400 F egg for 80 Minutes with some olive wood for smoke.
To make a long story shot : It was good enough to eat
The smell was phantastic, meat was juicy and the crust was crackin like it should be. The mix of the juicy tender young pork and the stuffing was out of this world delicious.
Had some romaine with italian dressing and parmesan, potatoe wedges and grilled bread with chipotle butter as sides and a good cold and dark "Schwarzer Herzog" to flush it down. Life is good !
Lean back and enjoy !
DM
www.don-marcos-bbq.de
Comments
-
That looks great but it's torture. I'm starving and stuck here at work and you have to post something like that
:laugh: Great job on the cook and pics :woohoo: -
Great cook. Those stuffed pork Loins are great. Nice job.
-
Wonderful pics. Great Job!
-
Hi Don,
I would say your eggsperiment was a huge sucess! WOW, that looks as good as your Ribeye feast and that was a work of art!
Gator -
:woohoo: Gator's got it right with those drooly guys! what a wonderful meal you created!!
-
I'd say you'd win the meat tying throwdown. The pork looks awsome.
Faith
Tampa, FLHappily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini
Categories
- All Categories
- 184K EggHead Forum
- 15.8K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.4K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 13 Valentines Day
- 93 Holiday Recipes
- 224 Appetizers
- 520 Baking
- 2.5K Beef
- 88 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 33 Salads and Dressings
- 324 Sauces, Rubs, Marinades
- 548 Seafood
- 175 Sides
- 122 Soups, Stews, Chilis
- 44 Vegetarian
- 102 Vegetables
- 313 Health
- 292 Weight Loss Forum