Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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 at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

4 lb pork loin

BushgatorBushgator Posts: 110
edited 9:23AM in EggHead Forum
Just got a 4 lb pork center cut loin from Sams any suggestions what to make with it we been wanting to make q-babes coffee crusted loin but open to others as well, also what temp should the inside be before pulling? Thanks

Comments

  • BushGator,[p]I just cooked 12 5lb roasts for a Christmas feed with 150 guests. Scroll down for results. It's pretty easy to spot my posts. :)[p]No matter how ya stuff 'em, or rub 'em, pull 'em at 140F and double wrap 'em in HDFoil... rest for 1/2 hour+... and serve.[p]Yummy![p]BTW -- I go to the bother of removing silver skin [under fat cap]... hate that stuff.[p]Good luck![p]~ B

Sign In or Register to comment.
Click here for Forum Use Guidelines.