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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Pork Tenderloin Tonight

pineypiney Posts: 230
edited January 2012 in EggHead Forum
I just finished 2 pork tenderloin tonight, both injected with apple juice and sprinkled with Butt Rub. One I cooked direct at 400 turning after 5 min or so to sear both sides pulling at 140 let rest for 15 to 20 min before slicing. The second one I did the "bar towel method" on The Naked Whiz's website. Both were wonderful to say the least. Both were very juicy and tender. I love my BGE! 
Lenoir, N.C.

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