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Bone in Pork Loin

Ross in VenturaRoss in Ventura Posts: 6,838
edited 8:04PM in EggHead Forum
I started this cook in the afternoon with a Rhubarb crisp a la mode with strawberry sauce
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Indirect @ 375* for 1 hr. 10 min.
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Brined overnight
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Cooked indirect @ 325* 1 1/2 hrs. then added the spice glaze and cooked until interior temp 150*
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While the pork was cooking Jackie made some roasted brussel sprouts and roasted garlic mashed potatoes
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This was a wonderful Sunday Dinner

Recipes:
Brined Bone-in Pork Loin

For Brine
5 Tbsp kosher salt
5 Tbsp light brown sugar
1 Tbsp freshly ground black pepper
2 Tbsp grated or finely chopped sweet white onion
10 Garlic cloves, crushed
1 Tbsp paprika
1 tsp ground cumin
1 tsp garlic salt
1 bunch fresh thyme
1 bunch fresh flat-leaf parsley
1 bunch fresh rosemary
6 cups cold water
Canola oil or vegetable oil

Ingredients for Spice Glaze

¼ cup packed light brown sugar
2 Tbsp paprika
1tps ground cumin
¼ cup honey
2tsp grated lemon zest
2Tbsp freshly squeezed lemon juice
2Tbsp chopped fresh chives

Preparation
Combine all the brine ingredients in a bowl. Mix and crush all ingredients.
Add Pork and let set in the refrigerator for up to 24-hrs.

Cook

Glisten with canola oil
Cook 1 ½ hrs. @ 325* indirect
Transfer to a platter
Brush with Spice Glaze and return to Egg for 45-min.

Recipe:

http://www.latimes.com/features/la-fo-calcookrec9bapr09,0,3460881.story

Thanks for looking

Ross

Comments

  • Super Dinner! I made the simple version last week. Love the bone in rib loin!
    BGE'er since 1996 Large BGE 1996, Small BGE 1996, Mini BGE 1997
  • golfguygolfguy Posts: 105
    delicious is not even the right word to describe that pork loin!
  • 2Fategghead2Fategghead Posts: 9,623
    Lovely cook and lovely wifey Ross. :)

    I must say I don't eat those round green things very often but, when I have to I like them creamed. :laugh:
  • Ross in VenturaRoss in Ventura Posts: 6,838
    Thanks

    Ross
  • Ross in VenturaRoss in Ventura Posts: 6,838
    You are right Adam, Thanks

    Ross
  • Ross in VenturaRoss in Ventura Posts: 6,838
    Thanks, have a great week

    Ross
  • HossHoss Posts: 14,587
    LAWDAMERCEY!!! That is some FINE lookin eats! ;)
  • brisket30brisket30 Posts: 122
    Nice work, love how you started with desert. The pork looks very good. I may have to try one soon.
  • cookn bikercookn biker Posts: 13,407
    That is a really nice meal Ross! Thanks for sharing.
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • Ross in VenturaRoss in Ventura Posts: 6,838
    Thanks Hoss

    Ross
  • Ross in VenturaRoss in Ventura Posts: 6,838
    Thanks Ben, get to cooking

    Ross
  • Ross in VenturaRoss in Ventura Posts: 6,838
    You are welcome Molly

    Ross
  • Rolling EggRolling Egg Posts: 1,995
    Nice as always Ross. Thanks for sharing!
  • BeliBeli Posts: 10,751
    Ross I'm at a loss for words, Fantastic pork loin, & out of this world Rhubarb & strawberries. Ross any plots of land next to you? :laugh:
  • Misippi EggerMisippi Egger Posts: 5,095
    Fantastic rewards for a great day of cooking :woohoo:

    Thanks for posting the pics AND the recipe! :)
  • Grandpas GrubGrandpas Grub Posts: 14,226
     
    Other than the brussel sprouts that plated picture looks to die for.

    Very nice cook Ross.

    Kent
  • Ross in VenturaRoss in Ventura Posts: 6,838
    Thanks Heath, Have a great week

    Ross
  • Ross in VenturaRoss in Ventura Posts: 6,838
    Beli, you are so kind with your accolades! Thank You

    Ross
  • Ross in VenturaRoss in Ventura Posts: 6,838
    You are welcome Clark, enjoy them!

    Ross
  • Ross in VenturaRoss in Ventura Posts: 6,838
    Thanks Kent, you are right, the Brussel Sprouts were not the best as I holped

    Ross
  • Grandpas GrubGrandpas Grub Posts: 14,226
     
    "Brussel Sprouts were not the best as I hoped"

    At best Brussel Sprouts are not good, they are next of kin to spears of death.

    Kent
  • GriffinGriffin Posts: 7,066
    Ross - everything looks amazing! I wish my wife liked sweets at all. Besides pineapple, I have not even attempted to make a dessert on the egg. Kind of hard to make something like your crisp when you know nobody else is going to eat it. :( Great looking cook.....jealous of your crisp.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • Ross in VenturaRoss in Ventura Posts: 6,838
    It was wonderful Jason, make one for yourself

    Ross
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