Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
National BBQ Month sure was tasty! We hope you got to try just as many new BBQ recipes as we did and some old favorites as well. If not, you can find all our BBQ recipes here and try them out all summer long. One of our favorites was Dr. BBQ’s Spare Rib Surprise and Ted Reader’s Rum Injected Sweet Potatoes. As the weather’s heating up, use your EGG for a cool treat-Ice Cream Sandwiches! Keep an eye out for some Father’s Day recipes from chefs & their dads, coming soon!

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Pork Tenderloin...

GfwGfw Posts: 1,598
edited 7:47PM in EggHead Forum
<p />Tonight we are doing a nice little Pork Tenderloin. No marinate - nothing fancy, just a little Memphis Style rub to be applied about 1 hour before grill time. The plan is to serve it with a little BBQ sauce and green beans. Tomorrow we are going to really get fancy - hamburgers and Italian (hot and regular) sausages to be accompanied by slaw, potato salad and baked beans.[p]Have a great 4th of July! [p]What else is cooking?


  • char buddychar buddy Posts: 562
    Gfw,[p]I went after Mr. Toad's version of the loin. Nothing much to add to what's already been said about his egg classic. Instead of fig preserves I used a vidalia onion fig sauce I got from the family for father's day. I forgot how much the loin weighed, maybe 2-3 lbs. It stayed at 300 dome temp for a little over two hours with a couple of hickory chunks. Beautiful smoke ring on the meat. Great flavors and textures. it came out pretty close to what Mr. Toad put down at Eggfest 2000 in Maryland. [p]Doing ribs on the 4th. Yes, life is good. [p]
  • CatCat Posts: 556
    char buddy ,[p]Vidalia onion fig sauce...WOW. That sounds like it was made for pork. Is it the Stonewall Kitchens stuff? I've seen it on the shelf but never tried it.[p]Congratulations on recreating Mr. T's masterpiece. Happy holiday.[p]Cathy

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