Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Get ready to turn up the heat as we dive into August. While there are only a few weeks left to perfect those tailgate recipes, summer isn’t over yet! Two things we’ll be making this month are Chile Rubbed Grilled Pork Chops and Bell Pepper Kabobs. Then, relax after a cookout with a cool dessert cooked on your EGG - Ice Cream Sandwiches! You can mix and match your favorite cookie flavors with ice cream flavors. Simple, yet delicious!

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

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

Comments

  • RLeeperRLeeper Posts: 480
    I would go indirect at 350 until it reaches your target temp
    Extra Large, Large, and Mini. Tucker, GA
  • RLeeper said:
    I would go indirect at 350 until it reaches your target temp
    That is what I ended up doing. They came out great. The whiskey glaze that I finished them off with was the perfect touch
    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
  • I will definitely be repeating this
    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
  • RLeeperRLeeper Posts: 480
    Looks great!
    Extra Large, Large, and Mini. Tucker, GA
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