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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Dizzy Pig Dinner Pics

orion11orion11 Posts: 140
edited November -1 in EggHead Forum
Dizzy Pig comes thru again! Followed the directions for Pork Loin on their website and here is the before cook shot. Covered with olive oil the coated with two differant magic dusts.

Cooked with a raised grid, direct, and temps between 300 and 320. As the directions said, these jewels were done to 140 in right about an hour. Juicey, tender, and GREAT! In hindsight, I will probably bump the temp up for the last 20 mins or so next time to get a little more carmelization. In the background is some roasted corn that was awesome. Heh, the gasser was good for something even if it was just corn....
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