We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.
The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here
Whole Pork Loin - Delicious! (with Pics and Temps)
I tried my first whole pork loin, 4.3 lbs., and it was a big winner with the family. Brought the Egg up to 350 with a raised rack. Once the loin reached room temperature I covered it with a 50/50 mix of canola and olive oils. Then I generously seasoned it with Bad Byron's Butt Rub. It went on the Egg, direct but elevated, for 45 minutes. At 45 minutes I "made the turn" and flipped it, also tossing some cherrywood chips on the coals. It went another 35 minutes until it reached an internal temp of 162. I would have pulled it earlier but SWMBO doesn't like any pink in her pork! Let it rest for 15-20 minutes (while the corn on the cob cooked) and served it up. I never knew pork loin could be so moist and tasty!