Bacon
is Blowin Smoke!
- Joined
- Jun 22, 2008
- Location
- North Dallas
Fantastic shot.
Hell, Im still cooking. I dont know whether to be discouraged or inspired. :lol:
ok kids... here's what i got for brethren throw-down pork! :biggrin:
i called the fancy grocery at 0930 this morning and said "i need a crown roast for the throw-down!". they said, "today?" i say "YES TODAY!"
i said, "i'll pick it up at 1!" they said, "ok, sir!"
so i went to the bakery counter before the meat counter and i got a loaf of rustic country bread. i toasted a few slices and added melted butter and roasted garlic and threw on a few fingerling potatoes.
but on to the pork! this here is a crown roast cut and tied by the butcher. i rubbed it with dizzy pig jamaican firewalk and smoked it with cherry and apple chips for about 2:30 and then added a mixture of breakfast sausage, onion, mushrooms, and apples in the crown and then another 30-45 minutes in the egg.
holy carp! this was good! the original recipe is from YB on the big green egg forum and in the 2006 eggtoberfest cookbook...
i made a glaze of captain rodney's mango pepper jelly, apple juice, brown sugar, allspice, cinnamon, and honey... boiled and reduced to a thick sauce
:biggrin:
Ok, here's mine... and I have a witness... Pat from Patrick's Barbecue was here for dinner!...
Stuffed tenderloin with roasted cauliflower puree. I stuffed with sauteed mushrooms and caramelized onions, along with rosemary, thyme and sage from my garden.
The puree was cauliflower roasted with garlic and olive oil on the big green egg at 500 degrees for 20 minutes, then pureed with a wand blender with salt and pepper added.
The outside was seasoned with grey salt, fresh ground black pepper and ancho pepper for a sweet touch of heat. Cooked to 145 or so, rested and served on the puree.
I also had the same bread that Rick did, from the same fancy market. But that was just for the appetizer of smoked caprese salad.
RixCue, excellent cook! You are making this throwdown fantastic!!!! That looks great!
Rick, thank you. You did it.Thank you Sir.
Rick
rick I love the last pic with the bread in the background. Looks like a cookbook pic.