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

Quick question on pork loin

I am doing two stuffed pork loins today. One I have stuffed with apple pie filling and wrapped in bacon and the other I have stuffed with spinach, gouda cheese and sweet Italian sausage and of course wrapped in bacon haha. 

My question is, what temp should I cook them at. I would rather do them low and slow seeing how they shouldn't take that long. Or am I better doing them direct? Thanks
Pure Michigan
Large BGE, Medium BGE, Weber Performer.
If dogs don't go to heaven, when I die I want to go wherever they went

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