Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Looking forward to a delicious Christmas dinner? Keep our Holiday Entertaining Publication handy throughout December for all your holiday dinner needs. But you can also find some of our favorites on our Country Christmas page, including Christmas Ham and Peach Cobbler. Happy cooking!

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

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

Sign In or Register to comment.