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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

Pork Loin - WIN!

robnybbqrobnybbq Posts: 1,466
edited January 2013 in EggHead Forum
For new years Day we decided to try a pork loin on the Egg.  All I can say is I never knew pork could be moist.  WOW.

I took the pork loin out of the fridge and coated with Byrons Butt Rub while heating the Egg up.

Got the Egg up to 375 and cooked some potato pockets (chopped potatoes, red peppers, dill, butter, garlic powder - wrapped in tin foil pockets) for 20 minutes.  Added the indirect stone (AR) and lowered the egg temp to 350.  After the Egg stabilized back to 350 I removed the potatoes added 2 small pieces of apple wood chunks and added the pork loin.  It took ~ 1 hour to reach 140-145 according to the new Thermopen.

Took it off the Egg and let it sit for 15 minutes and served.  Very easy cook and GOOD.


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LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


Garnerville, NY

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