Find A Dealer
Report Forum Abuse
It looks like you're new here. If you want to get involved, click one of these buttons!
EGG Table Forum
Rules & Disclaimer
Salads and Dressings
Sauces, Rubs, Marinades
Soups, Stews, Chilis
Weight Loss Forum
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 recipes by following Big Green Egg at:
Share your photos by tagging us and using the hashtag #EGGhead4Life.
In Atlanta? Come visit Big Green Egg headquarters, see our new showroom and check out the History of the EGG Museum and
! 3786 DeKalb Technology Parkway, Atlanta, GA 30340.
Need a little refresher on pork tenderloin on the egg. I don't know how to search this board on my mobile phone. Can anybody help?
At the bottom of your screen you can go to full site then a search. There are a bunch of different ways to do it.
350....indirect till medium. Season with what you enjoy.
Green egg, dead animal and alcohol. The "Boro".. TN
Check out my bacon explosion thread under pork. Its awesome.
get it to 140, pull and cover with foil for 8 mins . . then slice!
Personally, I do mine in a brine for 8-12 hours, wash then place in fridge for another hour, then quick sear at low grid temp around 500f, pull off egg and finish raised raise direct around 350f until 140 internal . . .
Anyway you want as long as you pull it off NLT 140F internal temp.
Powered by Vanilla
for Forum Use Guidelines.