Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Tonights cook was the wife's choice

Dave in FloridaDave in Florida Posts: 743
edited November -1 in EggHead Forum
She picked a pork loin she wanted for Sam's Club. I have never cooked this before. But with the information provided from the forum, these were her words not mine, "the most tender, juicy, awesome flavored pork I have ever tasted. God, I am glad you bought that Egg" And I have to agree with her. It was fantastic!

Indirect 350 dome, mustard slathering, Barnwood Bar-be-que rub, cooked to internal 145 temp, foil wrapped and rested for 45 minutes. Served with just a bit of Uncle Kenny's Mustard Sauce. I don't usually like mustard sauce but this is a VERY good one.

The side dish:


The pork loin is done:


Hmmmm, this is looking juicy:


What it looked like on the plate for about 30 seconds before it was devoured:


Welcome to the Swamp.....GO GATORS!!!!


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