Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Have a great rest of May & get ready for some fun summer happenings!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Sambal Pork Loin

edited 4:23AM in EggHead Forum
Just a note to add what's cooking here for the 4th. We've got a 4lb center-cut pork loin marinating all night in Sambal Badjak - an Indonesian red pepper condiment (the best brand I've seen commercially is by Konigsvogel). Plan to go for a slow burn at 200 with some hickory to 150 internal.[p]About 20 minutes before taking it out and once the fat cap has melted I will baste with some more sambal for a nice (and hot) glaze.[p]My mouth s watering already - Bob


  • Nature BoyNature Boy Posts: 8,339
    Bob vanA,
    Cool!! That sounds great. RhumAndJerk will also comment if he sees this post...he loves that stuff!! Maybe mix a little oyster sauce in for the baste. It will add a nice flavor, and help with the glazing as well.
    Keep us posted!
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • RhumAndJerkRhumAndJerk Posts: 1,506
    Bob vanA,
    That sounds wonderful. How was the heat level?
    I once had some beef that was marinated overnight in Sambal Odjak (sp?), the flavor was incredible when grilled. I actually use that more than Sambal Bdjak.[p]On quick suggestion on Boneless Pork Loins, I have found that they taste best when cooked direct at 350. You should flip the meat every 15 minutes or so to get an even crust on the meat. Also, when the internal temperature gets to 150-155 the meat is done.[p]You just gave me an Idea, I may try the Sambal like a jerk rub and let it sit for two day before cooking it.[p]Happy Grilling,

Sign In or Register to comment.