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Some times good things result....

Mike in AbitaMike in Abita Posts: 3,302
edited 9:59PM in EggHead Forum
from a bad situation. Pork loin was a hit with the in-laws. Everyone had their fill and a few left overs as well. No knead bread was a little too crusty for my taste. Will have to experiment.

Porkloin001.jpg

Porkloin006.jpg

Comments

  • JeffersonianJeffersonian Posts: 4,244
    They all look delicious, but that stuffed one in particular. Did you post your stuffing recipe and I'm too senile to remember it?
  • ThrRoffThrRoff Posts: 169
    Glad the cook went well. I certainly was in pain when I read your post earlier today.
  • No I haven't posted it. Let's see Beat up 1 egg mixed with about 3 Tbs of EVOO. Mixed that with a 16 ozs of frozen spinach that was thawed. Pressed it to remove as much water as possible. Added 2 Tbs of Parm Reggiano and 2Tbs of Pecorino Romano. Also added 4 toes garlic minced. Slabbed loin and dusted with salt pepper and garlic powder. Rolled it all up and threaded the skewer through it as I had run out of twine.

    I didn't suck. Definetly will do it again, maybe with fresh spinach.
  • Thanks. The results of the cook did alleviate some of the pain.
  • JeffersonianJeffersonian Posts: 4,244
    Thanks, Mike, I'm saving that one
  • TRexTRex Posts: 2,709
    Man that looks great. I almost bought a pork loin yesterday but opted for a flat iron because I was craving beef. What did you stuff those with?

    I want to say that I've ready somewhere what you can do to make the crust less "crusty," but I can't remember where I read that - will have to research.

    Cheers,

    TRex
  • Not crusty at all. Used the Trex method for the sear marks with my half moon CI grid. Stuffed that one with spinach, cheese, garlic, and EVOO mixed into a paste.

    Definetly will do it again.
  • Beanie-BeanBeanie-Bean Posts: 3,092
    Great-looking pork loin, Mike. Sorry to hear about your BGE dilemma. Hopefully you'll be back on track soon.
  • I actually don't think it's going to slow me down one bit. Won't do any Nuke temps on it until I have the replacement in hand. That loin cooked for 1.5 hrs at 350 dome after the base split. Once I removed the CI, crack sealed up and I have to look hard to see it. If it sat on a wooden deck I would be freaking out about it. Sits in its' nest, on a paver patio 20 feet from the house. Ground is so soggy you couldn't light it with a weed burner.
  • BENTEBENTE Posts: 8,337
    well it looks like everything turned out ok.. i am glad to see things are back to normal

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

  • They all look beautiful! Great sear marks!
  • Thanks. So far so good.
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