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It’s almost Halloween and if you’re cooking on your EGG, you may end up with more people knocking on your door asking for pork chops than candy! In case you’re willing to share and want to please a crowd, we recommend warm Margherita Pizza, FGL’s Lemon Pepper Wings or our favorite, S’mores in a Cone!


If you missed the 17th Annual EGGtoberfest here are the highlights Click Here 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

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 :)

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