Okay, so this is only my second meal on the Egg and I have to say, I screwed it up. I made a Hormel brand "Pork Center Cut Loin Filet" of the "Lemon Garlic" variety. I did nothing to it. I cut the package open and put it on my 400° egg with the plate setter feet up and the cast iron grate. I centered the probe in the thickest part of the meat and set alarm for 140°.
Unfortunately I DID NOT flip the switch that turns the buzzer on! I discover this mistake when the meat has an internal temp of 167°
Even worse, because of the indirect heat, there is NO CRUST. None. I always get a crust on my gas grill. In fact I am usually fighting not to burn it too much before it gets to 140°.
I let it rest while I heated some frozen spinach. When I cut it — it is amazingly moist inside, and if the color where any pinker I'd go put it back on the fire. What really amazes me is the flavor. It tastes amazing all the way to the center of this fairly thick cut of meat. Even the little triangle cut from the center in this photo tastes like I would expect a smokey outer crust to taste.
How does the Big Green Egg do that? There is mischief afoot. When I signed that sales slip, did I sell my soul in exchange for perfectly grilled meat every time?
I finally took the plunge and bought my large Big Green Easter Egg from Roswell Hardware in Roswell, GA 03/31/2012