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Help! Pork Loin surprise. Not sure what to do!

HubHub Posts: 435
edited August 2012 in EggHead Forum
Hi Folks,

I've been a BGE man for quite a while now, but tend to stick with the basics - pork butts, ribs, chicken, steaks, burgers, etc.  Tomorrow I am cooking for a fairly large group of family members who ONLY like basic, basic things (pulled pork sandwiches, burgers, etc.)  One of my relatives made a big deal out of providing me with the pork butt to cook, and today delivered it to me ... a 7.5 pound pork LOIN!?!?!?!!

What in the world do I do with this thing? I've never cooked or served one! I can look up a recipe here, but the problem is these folks only like super basic stuff.  Can I low and slow the loin and chop it just like pulled pork? Should I slice it and serve it on sandwiches? What is the most basic, idiot proof, non-fancy thing I can do with this thing? Please help!!


Beautiful and lovely Villa Rica, Georgia

Comments

  • BrownieBrownie Posts: 1,023
    You could slice into chops.
  • nolaeggheadnolaegghead Posts: 22,331
    Chops.  Good idea. It's tender meat, cook to 135-ish.  Maybe 145 so they don't freak out on pink pork. 
    ______________________________________________
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    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • bigphilbigphil Posts: 1,390
    slice it into thick chops or cook it whole either way cook to about 140/145 internal temp let it rest about five mins or so then serve or butter fly it pound it and stuff it with a bread stuffing or cheese and veggies you can do a lot 
    Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
  • GarlicGarlic Posts: 40
    Sneak out and get a butt, save the loin for later.
  • If you do it whole, just season it with your favorite rub or just salt and pepper and do it around 250 (grid) indirect until 135 like NOLA said and slice it up. They are really good and super easy


    Keeping it Weird in the ATX
    2 Large BGE
    1 MiniMax BGE
    1 Karubecue C60 (aka-"The Dishwasher")
    More accessories than TFJ knows about and one more purchase from mandatory counciling
  • Doc_EggertonDoc_Eggerton Posts: 5,060
    Canadian bacon!

    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

  • Check out Mr. Toad's Pork Loin.  Slice into half or thirds lengthwise.  Between layers use some dried fruit like apples and cherries, some fig jelly or apple jelly and some cashews.  Tie it up with string and roast at 350ish until the center is at 140 degrees.
    The Naked Whiz
  • Here's my version: Pork Loin Number 1

    image
    The Naked Whiz
  • bigguy136bigguy136 Posts: 1,160
    If you do it whole, just season it with your favorite rub or just salt and pepper and do it around 250 (grid) indirect until 135 like NOLA said and slice it up. They are really good and super easy



    +1 but I go to 142° center. Here are a few I've done. I guess I do a couple every month but I don't take anymore pics of them. The first one I drizzled a little honey 20 minutes before it was done for a little extra sweet. The second one I added a few light coats of bbq (sweet baby rays)

     

    image

    image

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

  • I would cook it whole as described above. Provide buns if they want sandwhiches or they can have it solo.
  • Doc_EggertonDoc_Eggerton Posts: 5,060
    Re Canadian bacon!

    http://ruhlman.com/my-books/

    The Craft of Salting, Smoking and Curing by Michael Ruhlman and Brian Polcyn

    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

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