XL vs 35lbs of Pork Loin

Iowa State Egger

Big game coming up this week and I am planning on cooking for 70 people before the ISU vs. Chokeye game. Bought the XL used so this is my first try. We had to first replace the gasket - not as hard as I thought it would be. Currently smoking away. I plan on cooking it until 130 or 135, then letting it rest, slice, then wrap in foil packets. On Saturday, I will warm up in packets, pull them off, then through on the grill to sear them up. Sammies should be good. I could not think of another way to cook for that many with only two smalls at the tailgate. I will post more after the big game.



Rubbed them up



Showing off new gasket:



First load of lump:



I was surprised how quickly it warmed up. Used MAPP torch in four or five spots and it was at 300 before I new it.

Shot on XL BGE: Used Large Grill extender with Large Grid on top of that. Had to cut a little as you can see:



Been on at about 225 for about an hour and a half.

Hope it comes out!

Iowa State Egger

Just had to give you a shout out!

Panhandle Smoker

This is when you are going to love the XL.

Rolling Egg

Dude I would love to tailgate beside you! I never have pulled for ISU but what the hell, theres a first for everything. I use a map also. It makes egging a whole lot easier when your tight on time. I did burgers yesterday before work and I started it in four spots. I went inside to prep the burgers for 10 minutes and it was at 400 when I came back. Good luck on your cooks.

Hoss

Hate to be the bearer of bad news .You are'nt eligible for the COVETED BTCMD Award until you hit 500 posts and someone else nominates you. :( You can however get the Bubba Tim thumbs up!

Iowa State Egger

Here will be the set up for Saturday - any time you are close stop over!

GO CLONES!

Frank from Houma

Nice - I like the acreage of an XL

What temp are you planning to take them to?

Are you going to reheat on the two smalls?

Iowa State Egger

130 or so - maybe a little higher.

Debating on reheating on two small eggs, or taking the a gasser (I know that sucks) - but that way I can cook some app's as the slowly reheat.

I will definitely grill them and melt cheese on the BGE's, but not sure about the slow reheat.

Any thoughts?

Iowa State Egger

Hoss -

Thanks for the update, and I kind of guessed that. However, one can hope!

Frank from Houma

130 sounds just right for reheating.

I don't think anyone will throw a penalty flag on the gasser - especially after they get a few bites and brews.

jagweed

you might skip the warm-up in packets. they will probably warm up just from the sear. the first time you cook them, to 135, they will coast to 140 and technically be 'done'.

i think that warming them, and then additionally searing them might end up overcooking 'em.

just a thought

sounds like a great cook for a tailgate
congrats on the XL too

Iowa State Egger

That would make it a lot easier, but I do NOT want a cold middle. Could go both ways.

Any others have experience?!?!?

Hoss

What jw said.How thick are you gonna cut em? :huh:

Iowa State Egger

I am thinking 3/4" or so, inch at biggest.

Still okay?

Hoss

Yep,The sear will do it. Do NOT OVERCOOK!Remember you cannot uncook anything!Do you have an instant read thermometer?

jagweed

how thick is a slice?

you don't want a hot middle do you, over 140?

Iowa State Egger

Yep - got the thermometer. I assume get the grill not TOO hot?

Iowa State Egger

3/4 to one inch. Hoss agrees with you so that is what I will go with!

Hoss

I would go 400 sear to NO MORE than 140-145 IT.You got it!!!

Iowa State Egger

Pulled at 130 or so. FYI - this made about 100 3/4 ich to one inch slices. Lots of Sammies!

Hoss

Did you read THAT??? :P :laugh:

Hoss

OMG! DELISH!Heat(sear) em to 140-145 serve and start signin autographs!!! BTW,carry lot's of sharpie pens!No tellin how many you'll go through!!! :woohoo: