Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Are you happy it’s finally National BBQ Month? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our Smoking Basics Publication...if not, proceed to some of our favorite recipes! We love Dr. BBQ’s Coffee Rubbed Brisket, Famous Dave’s Sticky Ribs and Virginia Willis’ Pulled Pork. Pair with this cheesy favorite for a winning way to start off May!

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

pork loin took forever

edited 9:50PM in EggHead Forum
I got a pack of pork loins that weighed about 2 pounds last night.I fired up the egg and let it stabalize at about 350. The pork loins were marinated and then tied together with mandarin oranges in between them.At 6:50 last night I put them on the egg on a raised grid and cooked them direct and flipped them every so often. About 30 minutes later I CHECKED THEM FOR DONENESS and they were at 120. Ichecked every 10 minutes after that as I became impatient.Anyway they did not come off till 8:30 last night and the meat thermometer only said 150.They were absolutely delicious, but the time it took was insane and I was wondering what the likely cause was.
checking them too much
thermometer [which was just calibrated]
tying the 2 together
or raised grid
Anyway thanks for the info in advance.
·
Sign In or Register to comment.