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Pork tail from the Big Green Egg

Recipe by BBQ specialist Leonard Elenbaas. The tendon comes from Grainfed Heifer from Europe.

Setting Big Green Egg:
cast iron grill grate, 200°C

Ingredients

pea tip
4finely ground coffee
4Curry powder
Aluminum foil
Sea salt

Preparation

  1. Remove the membrane from the piece of beef tail.
  2. Make a rub from the coffee and curry powder.
  3. Sprinkle the meat with some salt and rub.
  4. Grill the meat for a few minutes on each side until it reaches a core temperature of 50°C.
  5. Wrap the meat in aluminum foil and let it rest for a few minutes.