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 to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Sliced Pork Loin Sands Tonight

Options
Wazoo
Wazoo Posts: 150
edited November -1 in EggHead Forum
Did up a few pork loins on the BGE this evening. Chachere's Cajun spice on the loins, 325 degrees for about 2.5 hours, 170 internal. Hot and juicy!

100_1206.jpg

100_1207.jpg

100_1208.jpg

100_1209.jpg
· Share on FacebookShare on Twitter

Comments

  • Capt Frank
    Capt Frank Posts: 2,578
    Options
    Beautiful! :cheer: !

    Capt Frank
    Homosassa, FL
    · Share on FacebookShare on Twitter
  • Unknown
    Unknown
    Options
    You will need to cook an extra loin or two when Rich gets back up there. He has learned to appreciate real food after fending for himself for a while!

    I am going to have to find a way to get an egg. They are just too versitile.
    · Share on FacebookShare on Twitter
  • JLOCKHART29
    JLOCKHART29 Posts: 5,897
    Options
    Great job! How you like the DQ? I love mine but usually on over nights. Loins look great and like you I think Tony's is a food group!! :laugh: If you like your loin a little more moist try pulling a little sooner. I normally pull mine at 140-145 and is safe to eat. That is the very center temp.
    · Share on FacebookShare on Twitter

Categories