Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Whole pork loin
Options
Jerome Poole
Posts: 44
I am planning to do a coupleof pork loins after we do chile first at the egg fest I am
looking for some sugestions for time and temp. this will be our first to cook at. I wounder if they will let us unload some of our equiptnment at the sight where we willbe cooking after the mother ship closes.
Jerome
looking for some sugestions for time and temp. this will be our first to cook at. I wounder if they will let us unload some of our equiptnment at the sight where we willbe cooking after the mother ship closes.
Jerome
Comments
-
Jerome,
I did one last night. I cut it into two short logs, and then rubbed them down. I followed the instructions on the Dizzy Pig web site and used Jamaican Firewalk and Dizzy Dust. 300 direct on a raised grid for less than an hour worked well for me. [p]Cheers, Adrian
[ul][li]DP Pork Loin[/ul]
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum