Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

Early Cooks

AcnAcn Posts: 463
I just got posting rights, but wanted to share some of my first cooks. My first (no photos) was a pork loin roast with a ginger-garlic paste. Cooked direct, grate on the fire ring, temp held around 375 dome. Pulled a bit late, around 153-155, rather than the 145 I usually try for w/ pork, but it was much better than slightly overdone in the oven.

Next moved to a pork shoulder; rubbed with a rub from one of Steven Raichlen's book, cooked at 280 dome with some apple and pecan wood included with the lump.
The start: image

Taken off and resting:
image

Pulled: image

Ready to eat: image

Finally, my first pizza: image

LBGE

Pikesville, MD

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