Big Green Egg Business Plan

2190 Words 9 Pages
Big Green Egg’s caramelized pork shanks
Serving size: 3 oz.
Servings per Recipe: 4
Calories: 182.8 per serving
Cooking Time: 40 minutes (Preparation time)
Ingredients:
For Glaze:
1. Ghost pepper vinegar: 16 oz.
2. Honey: 1 cup
3. White sugar: 2 cups
For Brine:
1. Kosher Salt: 1 ¼ cup
2. Water: 1 Gallon
3. Sugar: ¾ cup
4. Black peppercorns: 1 tablespoon
5. Bay leaves: 6
6. Coriander seeds:1 tablespoon
7. Whole Allspice: 1 tablespoon
8. Fresh Garlic: 1 garlic, chopped
Peaches: 4
Pork Shanks: 8
Nutrition Information:
1. Carbohydrate – 5 g
2. Protein- 24 g
3. Fat – 8.9 g
4. Sodium – 54 mg
5. Cholesterol – 78 mg
Directions:
Preparation for Glaze:
1. Take a pan and heat vinegar, sugar and honey into it.
2. Heat the contents until they turn bit lustrous
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Walnuts: 1/3 cup, chopped
5. Scallion: 1, thinly sliced
6. Gorgonzola: ½ cup, crumbled
7. Apples: 1 ½ cup, chopped
8. Fresh thyme: 1 teaspoon
9. Butter: 2 tablespoons, melted
10. Sea salt and pepper: as per taste
Nutrition Information:
1. Carbohydrate – 9 g
2. Protein- 15 g
3. Fat – 8 g
4. Sodium – 820.0 mg
5. Cholesterol – 90.0 mg
Directions:
1. Take a mixing bowl and combine all the spices together for seasoning purposes.
2. Preheat the grill to 400 degrees.
3. Meanwhile, brush the pork chops with olive oil and sprinkle the sea salt and pepper all over it. It is now time to stuff the pork chops with the ingredients prepared above.
4. Take a sharp knife and cut pockets into each pork chop. Make sure the pockets are not too deep otherwise it may spill while cooking.
5. Stuff the chops with the filling. When done, seal all the pockets with a toothpick so the stuffing does not fall out while grilling.
6. Directly grill the pork chops on every side, with heat up to 500 degrees. Cook for about 3 minutes and lower down the heat and cook until the internal temperature reaches 145 degrees. Don’t forget to sear both the sides.
7. Before serving, wrap the pork in foil and let it rest for 5 minutes. Serve with your favorite

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