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Well, it's wrap up time for the weekend...

transversalInactivetransversalInactive Posts: 376
edited 7:11PM in EggHead Forum
Sure enjoyed the restful break. But, even more so, I enjoyed the Egging today.....a beautiful 10 lb. rib end bone in pork loin, stuffed with garlic and a pinch of kosher salt in small piercings about 2 inches apart, rubbed down with EVOO and a little Dizzy Pig. Grilled at 250* to a pulling temp of 140* with a 30 minute rest. Then, it was melt in your mouth tenderness and the most delicious pork loin I ever ate. String beans and rice with some onion gravy made from the drippings. I ate so much I can't move. But, I love days like today.......there is nothing like acing a meal on the egg.......I love my Egg. Did I mention how much I loved my Egg. Yall have a great week, and stay safe.


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