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

Simple Pork- Many a pic-

Found a new favorite meat shop recently.  They have locally farmed Montana Heritage Pork among other things I am not yet brave enough to try (beef heart).  This was about a 7 hour cook-
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Boneless roast looking good-
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Simply seasoned with a blanket of Dijon, Sriracha, & a Rib Rub I had
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Dome between 225-250 Indirect with about a cup each of apple & cherry wood chips.  Meat was cold as an attempt for it to take extra smoke & color
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At about 160F I foiled it and let the temp climb slowly to about 203F
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It rested quietly in time out for a while before I took the forks to it.  Was still too hot to handle
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Juicy, Smoky, and Delicious!  It was a fun cook, done simply with no injections, brining, or excessive mopping.  

Here is a little story I wrote with more info about the experience-

I hope everyone has a fantastic weekend!  Especially all you dads out there!  P-

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