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.

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.




  • 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.


  • 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


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