Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Finally some cooking pix!

ETBeeETBee Posts: 46
edited October 2012 in EggHead Forum
I finally get to post pix of a cook rather than of building my table. The table still isn't done (putting on multiple coats of varnish takes time) but I'm loving cooking on my Egg. This is Naked Whiz's Pork Loin recipe...almost doneimage  Letting it sit for a few minutes after it reached 145 degrees.image And the final product. It was excellent!!!image


  • lakewadelakewade Posts: 383
    Looks great!

    I feel a whole lot more like I do now than I did when I got here.
  • Nice !  What's the stuffing?

    Dripping Springs, Texas.
    Just west of Austintatious

  • ETBeeETBee Posts: 46
    The stuffing is dried apple slices and cashews.  I'm not too sure the cashews added much.  Next time I might try something more like maple syrup and cinnamon with the apples.
  • henapplehenapple Posts: 15,983
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • DonWWDonWW Posts: 323
    Looks great!  Love the idea of stuffing the pork loin with apples, cinnamon. 
    XL and Medium BGE.  Dallas, Texas.
Sign In or Register to comment.
Click here for Forum Use Guidelines.