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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!

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Yet another big tenderloin tonight

MopMop Posts: 496
edited 2:41AM in EggHead Forum
My neighbor Karen is putting on a "ladies" cooking class on some cheese dish and the boys are going to watch the game, Karen`s husband invited me over for one or two beers, ok maybe 6 or 7, who`s counting..[p]I`m bringing over the same dish I had last night..[p]Fresh pork tenderloin rubbed up with some "Smokin' Guns" HOT rub, cooked indirect at 350º til an internal temp reaches 155º.......[p]nice plump shrimp simmered in soy,worchestershire,garlic butter or softened garlic and maybe a light sprinkle of Head Country rub, all poured over the sliced loin.......is your trap watering yet?[p]lifes finer than frog hair isn`t it![p]Mop
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Comments

  • djm5x9djm5x9 Posts: 1,342
    Mop:[p]And I thought "finer than frog hair" was a Southernism . . . I guess someone moved north of the Mason-Dixon and a little further . . . You guys ever say "hot damn"?[p]Try this recipe with your pork loins or tenderloins. The only modification I would make is to let a fresh selection soak for five days in a very cold refrigerator.[p]

    [ul][li]Santa Fe Cured Pork Loin[/ul]
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  • MopMop Posts: 496
    djm5x9, I would have never thought of marinating a loin in any solution for ANY length of time to be honest with you, If the tenderloins I do were any moister, you`d have to drink them...[p]Thanks for the link, I`ll think about it![p]mop[p]

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