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

Improvisation - Bacon wrapped pork loin

So another first for me - bacon wrapped pork loin.
Had 2 pork loins, washed and dried, did not cut off excess fat. Rubbed down with mustard, then a dry rub with sugar, onion powder, garlic powder, paprika, chili, salt and pepper, rosemary and ginger. Also added some jerk seasoning wrapped and kept in fridge overnight.
Next day - fired up lbge set @ 250 indirect with apple chips.
Wrapped loin in bacon blanket (needed a ton of toothpicks - bacon was too short so "customised".
Put on Egg until internal temp of 100 - them spritzed with Angostura 1919 rum (I am off to Trinidad next week and wanted a local flavour)
Spritzed again at 125 and 140. Removed at 155, put on direct heat till 165 and voila!

Bacon Blanket

Marinated pork loin

Bacon wrapped pork loin - notice the 2 dozen toothpicks :)

1919 rum from Trinidad - this rum is magic - nectar of the gods!

On the LBGE

Final product. image

Any direction on improving is greatly appreciated - for instance how not to use so many toothpicks :)


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