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Pork Roast??

BabyrayBabyray Posts: 250
edited 10:00AM in EggHead Forum
wife wants me to do a pork roast.. What cut of meat? She doesn't want a pork shoulder or Boston Butt. Also setup, time and temp.[p]Appreciate.[p]Ray

Comments

  • davebachelorpartymay07-013.jpg
    <p />Babyray,
    for me... it's a pork loin with apple chips indirect at about 300 dome for a couple of hours till its 143-145 degrees internal.[p]the pork loin is the prime rib of the pig

  • Babyray,[p]Here is one we like.[p]Pork, Loin, Stuffed, Richard


    [p]INGREDIENTS:
    1 3-5 Lbs Pork Loin, Butterflied
    1/4 Lb Capicola, Thinly sliced
    1/3 Cup Cottage Cheese or Ricotta
    1 Pkg Spinach, Fresh
    1/3 Cup Mozzarella, Shredded
    1/4 Cup Pignole nuts, pine nuts
    3-4 Slices Bacon, Uncooked, cut in half
    1/3 Cup Mango Chutney
    EVOO
    Rub
    1 Tbs Garlic Powder
    1 Tbs Black Pepper, Fresh ground
    1 Tbs Favorite Pork Rub
    Butcher Twine
    Time & Temp Line:
    3:45 PM 250°F DOME 68°F
    4:20 PM 275°F DOME 88°F
    4:45 PM 300°F DOME 103°F
    5:30 PM 300°F DOME 140°F




    Preparation:
    1 Take the pork tenderloin and butterfly it. Take the spinach and sauté with EVOO until limp.
    2 Lay 4-5 lengths of butcher twine on a flat surface and coat the exterior of the loin with olve oil and a rub of your choice.,
    3 Layer: capicola, spinach, cottage cheese or ricotta, pignole nuts, shredded mozzarella & mango chutney.
    4 Roll up and tie the twine, Place in a "V" rack with the open section up. Cover with bacon slices.
    Cooking
    1 Used large BGE set up indirect. 2-3 pieces apple or guava wood for smoke. Had earlier in the day cooked BB ribs @250°F so started the loin at 250°F and slowly brought it up to 300°F. Total cooking time 1 hour and 45 minutes. Let rest for 30 minutes Don't forget to remove the twing. Removed from BGE when internal temperature reached 140°F. Had a few chicken pieces so they went along for the ride. Pulled them 1 hour 15 minutes.


    Servings: 6
    Preparation time: 15 minutes
    Cooking time: 1 hour and 45 minutes
    Ready in: 2 hours and 15 minutes

    Recipe Type
    Main Dish, Meat

    Recipe Source
    Source: BGE Forum, Richard, 07/01/07[p]If I were going to be doing one from the start would get the BGE to 300-325F and the cooking time should be closer to 1- 1 1/2 hours for a loin this size.[p]07/15/07--Someone on the forum mentioned that Mr Toad started the stuffed loin many years ago. Thank you SIR!. He cut a loin cut into thirds and I think I will try the sliced into thirds and pounded a bit next time.


    [p]

  • thirdeyethirdeye Posts: 7,428
    Rick's Tropical Delight,[p]And if you can get a bone-in loin, ooh-la-la.[p]~thirdeye~

    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • 30dec06-020-1.jpg
    <p />thirdeye,
    like this?

  • Car Wash MikeCar Wash Mike Posts: 11,244
    jampkrst3.jpg
    <p />Rick's Tropical Delight,
    Hey mon. Did I say that right? Good MOJO going on here.[p]Mike

  • 30dec06-060.jpg
    <p />Car Wash Mike,
    nice one!

  • thirdeyethirdeye Posts: 7,428
    Rick's Tropical Delight,[p]That's what I talkin' about.[p]~thirdeye~

    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • 27may07-021.jpg
    <p />thirdeye,
    bite size pieces?

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