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FTC Pork Loin?

I am picking my wife up from the airport tomorrow night at 9:30 and I would like to surprise her with dinner at home. (She is a flight attendant and has not had a meal off of the egg yet.) My thought was to cook a pork tenderloin with a Dizzy Dust rub and be done with the cook at 8:30 and then FTC until we get home at about 10:15-10:30. Here is the question...will the tenderloin be ok if I FTC it for that long? I want her to have an excellent meal as it will be her first experience with the egg. Any advise is much appreciated as always.
Persistence and determination are omnipotent!
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Comments

  • ddeggerddegger Posts: 244
    Pork tenderloin on the egg is fantastic - probably my favorite thing yet.....unbelievably juicy. I'm sorry I don't have a rec on the FTC thing - haven't done it. Your idea sounds great. Something to consider as an alternative, or maybe for next time is this: http://eggheadforum.com/discussion/1148041/pork-tenderloin-with-black-berry-sauce-pics#latest I followed the rub and marinade instructions and it was a huge hit with the family and guests. Good luck!
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  • Charlie tunaCharlie tuna Posts: 2,191
    I don't think pork tenderloin has enough mass to remain hot for that period of time, plus it is only cooked to 140 internal degrees to it's finish temperature. Sounds like a great meal, but the only thing that screws up a pork tenderloin is over cooking it, and that could happen?
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  • jay75jay75 Posts: 153
    Pork loin is a whole different thing to a tenderloin and as such requires a completely different approach?
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  • nolaeggheadnolaegghead Posts: 14,013
    Yeah, pork loin has a lot of mass, you like it MW, it should be fine.  You can pre-heat your cooler with some boiling water to help it out, or throw in a couple of hot bricks.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • So it looks like the FTC idea is out. Thank you guys for the advice before I messed up a good meal. Looks like swmbo will just have to wait. Lol.
    Persistence and determination are omnipotent!
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  • nolaeggheadnolaegghead Posts: 14,013
    2 hours, pork loin, you'll be fine with FTC.  Charlie thought it was a tenderloin.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • Gotcha. S the cook is back on. Wish me luck. I will let everyone know what swmbo thinks about the BGE.
    Persistence and determination are omnipotent!
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  • EggcelsiorEggcelsior Posts: 11,148
    She will love it!

    Just don't let her hug it until it cools down.

    Safety first!
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  • She will love it! She won't have a chance to hug it. She has been gone for 34 days, so she will (hopefully) too busy hugging me. Just don't let her hug it until it cools down. Safety first!

    Persistence and determination are omnipotent!
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  • She has been gone for 34 days, so hopefully she will be too busy hugging me. Lol.
    Persistence and determination are omnipotent!
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  • If you have DP Red Eye Express, it works great on a pork loin. My wife loves grilled brown sugar covered pineapple rings with it.
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    Welcome to the Swamp.....GO GATORS!!!!
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  • Charlie tunaCharlie tuna Posts: 2,191
    In the heading you are calling "pork loin", but in your explanation you discuss "pork tenderloin" there is a big difference in size,cooking methods and ability to store prior to serving.
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  • In the heading you are calling "pork loin", but in your explanation you discuss "pork tenderloin" there is a big difference in size,cooking methods and ability to store prior to serving.
    My mistake!!  Due to being new, and not really knowing my cuts of meat, I did not realize that there was a difference.  My mistake!!  I am guessing that the tenderloin is the much smaller cut that is more "tender" and what I had meant was the pork loin.  Thank you again for your help!!
    Persistence and determination are omnipotent!
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  • ddeggerddegger Posts: 244
    Yep,  that's it. My response was about tenderloin. Haven't egged a loin yet but have heard good things. 
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  • Charlie tunaCharlie tuna Posts: 2,191
    Pork tenderloin is a very special meal- acceptable for "this" special occasion! Each time I have it, we always say "why don't we have this more often!". The only issue is over cooking it, and your question about keeping it warm for a few hours could be a problem..
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