Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It doesn’t get much hotter than the EGG cookin’ in July! Make sure to keep yourself hydrated with a bit of whatever you’re using for the Beer Can Chicken. Ice Cream Sandwiches are also a great way to stay cool. Looking for some great ideas for a summer cook out? Try out a Pimento Cheeseburger or Dr. BBQ’s Spare Rib Surprise. Just don’t be surprised if your neighbors stop by for a quick bite when they smell what you’re cooking!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

New Egg Owner Question-Lack of Color

Hi everyone, my name is Tracy and I am a long time BBQ'er and competitor and I recently won a Large BGE in a contest.  I've cooked on it a few times and while the meat is beyond delicious, I'm a bit disappointed in the appearance that I'm getting.  For instance, I cooked an apple brined pork loin the other night and it hardly got any color on the roast (though I did get a baby smoke ring go figure).  Temp was 325 for the whole cook which should be well into the Maillard reaction range.  I used BGE lump, not sure how long it was on I cooked it to 145 degrees.  Cooking this on my other charcoal cookers with briquettes at the same temperature yields a beautiful mahogany exterior, what am I doing wrong?  Thanks very much :)

image

·

Comments

  • BBQPHXBBQPHX Posts: 7
    Oh, and I did indeed calibrate the thermometer
    ·
  • MickeyMickey Posts: 16,468
    edited August 2013
    Can't say but toss a little cherry chips or chunk in. Did I say welcome? Welcome to the forum.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

    ·
  • hapsterhapster Posts: 7,052
    Welcome...

    More smoke should give you some color, or get it closer to the fire
    ·
  • Also finishing at a higher temperature would help.
    The Naked Whiz
    ·
  • BBQPHXBBQPHX Posts: 7
    Thanks guys, guess I'll just have to cook more stuff on the Egg aw shucks :)
    ·
  • The Naked WhizThe Naked Whiz Posts: 7,780
    edited August 2013
    Interesting tid bit I just dug up.  You can increase the effect of the Maillard reaction (actually lower the temp where it occurs) by increasing the PH of the food.  Wikipedia suggests baking soda, lol!

    Here is a link to some interesting information: http://modernistcuisine.com/2013/03/the-maillard-reaction/

    It suggests that if the surface of the meat is wet, the temperature of the surface may not get hot enough for the Maillard reaction to occur.  Remember, just because the air temperature in the cooker is 350, the surface of the meat itself is nowhere near that hot.


    The Naked Whiz
    ·
  • GK59GK59 Posts: 501
    Welcome aboard!
    You did nothing wrong. My first cook was bone in /skin on chicken breasts. They never got a char on them.The internal temp was close to 165* . Yes they looked pale, but dang moist and at that point I could of cared less . 
    It's a terrible thing you'll need to use the egg more often. Have to agree with Whiz  to.

      Bill

    Smitty's Kid's BBQ

    Bay City,MI

    ·
  • BBQPHXBBQPHX Posts: 7

    Interesting, I wouldn't have thought that the Egg would be that much more of a moist cooking environment vs. my other cookers.  I'll try putting some paper towels to the meat before throwing it on.

    ·
  • lousubcaplousubcap Posts: 6,647
    Welcome aboard and great contest prize.  Enjoy the journey.
    Louisville   L & S BGEs 
    ·
  • fishlessmanfishlessman Posts: 17,295
    with the egg ive found that you can cook 50 or so degrees hotter than you can with an oven or other style grill. this is especially true if you use and indirect setup like a platesetter but overall i just find myself cooking hotter since getting the egg. definatly pat it dry before putting it on the grill, even with hot cooks like a steak it helps.
    ·
  • YEMTreyYEMTrey Posts: 2,519
    That pork loin looks delicious.
    XL and a Mini Max Egg in Cincinnati, Ohio
    ·
  • When cooking pork loin , I use a few apple chips.  Seems to help on color and taste.  Your cook looks fine to me
    ·
  • calikingcaliking Posts: 7,060
    I can't tell what you're doing wrong, so I won't be bale to help until you send me an awesome looking plate like that one so I can taste and critique your method. :)

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
    ·
  • RLeeperRLeeper Posts: 480
    Whenever I brine pork the meat has a more pale appearance.....idk if anyone else has that same experience
    Extra Large, Large, and Mini. Tucker, GA
    ·
  • Nature BoyNature Boy Posts: 8,342
    I agree with Fishless. More heat. Also, consider cooking direct. It's wonderful.
    Chris
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    ·
  • bbqlearnerbbqlearner Posts: 739
    Welcome.

    Houston, TX - Buddy LBGE, Don SBGE, Tiny Mini & Shiny Momma Pitts n Spitts

    ·
  • BBQPHXBBQPHX Posts: 7
    Wow, I certainly appreciate all the responses!  Guess I have to realize the BGE is not like any of my other cookers and I need to learn how it likes to roll.  Like Jaybird says (sorry, it's an AZ thing) practice, practice, practice :)
    ·
  • LitLit Posts: 4,022
    Not sure what accessories you have but I like to do a reverse sear on my pork loins. Check your different options of accessories at theceramicgrillstore.com to raise the grate but keep the heat direct. The most popular are the woo and adjustable rig. Both options will raise your grate to atleast the felt line. I cook there till the loin hits 140 or so then take the accessory out and lower the grate to the fire ring and kick your temp for a quick sear.
    ·
  • bbqlearnerbbqlearner Posts: 739
    I use a spider to get it close to the fire for searing. I usually get temp to at least 500 or more to sear.

    Houston, TX - Buddy LBGE, Don SBGE, Tiny Mini & Shiny Momma Pitts n Spitts

    ·
Sign In or Register to comment.