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We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

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Glazed Pork Loin with Cilantro and Garlic (APL)

This was my Christmas Eve cook - so, so good.  The recipe is in APL's Serious Barbecue book and here as well:


Got a 6-lb pork loin for this, which is a lot of meat.  We have a lot of leftovers, which is fine by me but we could have halved the recipe and done just fine.  Anyway, I split it into three pieces and brined them all in separate bags for about 8 hrs (recipe calls for up to 12).  Here they are on the egg after applying the glaze:

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I used a couple of chunks of apple wood with the cook.  Cooked indirect at 250+ dome.    I had some trouble with temperature control on this one.  Not sure what the problem was, but my DFMT and bottom gate were open more than usual to maintain the temp at 250.  The loin also finished faster than the recipe calls for - it was done in about an hour, with some of the pieces finishing sooner than others.  I pulled them just above 145.  Here they are just off the LBGE:

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And here it is dredged in the glaze and plated:

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This was phenomenal.  Just the right amount of smoke in the pork, and the rub/apricot glaze gave it a great flavor.  People at the table were moaning - almost always a good sign.  The recipe's a bit of work from start to finish, but definitely worth it.  
If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots.

Currently in Albuquerque, breaking bad.  
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Comments

  • bud812bud812 Posts: 1,249
    Man I'd dive right in the middle of that !!! 

    Not to get technical, but according to chemistry alcohol is a solution...

    Large & Small BGE

    Stockton Ca.

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  • bud812 said:
    Man I'd dive right in the middle of that !!! 

    Thanks bud!
    If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots.

    Currently in Albuquerque, breaking bad.  
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  • Looks and sounds fantastic.  I have three of his books (Serious BBQ, Charred/Scruffed, BBQ25), how have I managed to over look this recipe so far?  
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  • Village IdiotVillage Idiot Posts: 6,947
    edited December 2013
    You had me at "garlic".  Great looking meal.  Thanks for the link.  Your pictures look better than their picture.
    __________________________________________

    Dripping Springs, Texas.
    Gateway to the Hill Country

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  • Those are gorgeous!  I can't wait to try this.
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  • looks awesome!

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  • shtgunal3shtgunal3 Posts: 2,902
    We love pork loin. Yours looks great. I gotta try it that way. Thanks for posting.

    ___________________________________

     

     LBGE,SBGE, and a mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • calikingcaliking Posts: 6,152
    That looks beautiful! Thanks for the link.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • warwomanwarwoman Posts: 198

    I will definitely give this a try. Thanks!!

    BTW, where in Carolina are you?

    From the Georgia Mountains!
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  • Thanks for all the kind words folks.  
    If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots.

    Currently in Albuquerque, breaking bad.  
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  • warwoman said:

    I will definitely give this a try. Thanks!!

    BTW, where in Carolina are you?

    I'm in Durham, where there are surprisingly relatively few Eggs. 
    If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots.

    Currently in Albuquerque, breaking bad.  
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  • EggcelsiorEggcelsior Posts: 9,952
    warwoman said:

    I will definitely give this a try. Thanks!!

    BTW, where in Carolina are you?

    I'm in Durham, where there are surprisingly relatively few Eggs. 
    Not surprising: too many Devils.
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  • @Eggcelsior - what, deviled eggs not your thing? ;)
    If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots.

    Currently in Albuquerque, breaking bad.  
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  • EggcelsiorEggcelsior Posts: 9,952
    image
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  • JohnInCarolinaJohnInCarolina Posts: 1,671
    edited December 2013
    @Eggcelsior Heh.  Not sure how I've never seen that before, but it's reasonably accurate.  But man there are a lot of locals who are Dukies as well - never ceases to amaze me.  
    If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots.

    Currently in Albuquerque, breaking bad.  
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  • Just got APL's Serious BBQ for Christmas.  Definitely gonna give this one a go.  Thanks for sharing.
    "Let us cross over the river, and rest under the shade of the trees." 
    -Thomas "Stonewall" Jackson

    Peachtree Corners, GA
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  • beteezbeteez Posts: 303
    Have cooked that one several times, it does rock
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  • jfm0830jfm0830 Posts: 903
    Looks like you knocked that one out of the park!! Nicely done. I've made quite a few recipes from that cookbook and I can't believe I overlooked that one. Thanks to your post, this is a mistake that will be corrected real soon.

    Jim
    Website: www.grillinsmokin.net
    3 LBGE & More Eggcessories than I care to think about.
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  • jfm0830 said:
    Looks like you knocked that one out of the park!! Nicely done. I've made quite a few recipes from that cookbook and I can't believe I overlooked that one. Thanks to your post, this is a mistake that will be corrected real soon.

    Jim
    Thanks Jim!  Coming from you, that is a real complement.  
    If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots.

    Currently in Albuquerque, breaking bad.  
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  • Looks really good and you have great taste in Scotch!
    NW Iowa
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  • KoskoKosko Posts: 535
    Awesome! Just went and picked up the stuff to make this tomorrow!
    Peachtree City, Ga Large BGE
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  • KoskoKosko Posts: 535
    @JohnInCarolina , thanks for the recipe. I cooked it tonight ( subbed the pork loin for a pork tenderloin) . The wife said it was the best thing I have ever cooked! She isn't a big carnivore like I am and she absolutely tore it up! I thought it was incredible ! Thanks again!
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    Peachtree City, Ga Large BGE
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  • @Kosko - that looks fantastic. Great idea to try it with a tenderloin - why not? Probably cooked quite a bit quicker though I bet - maybe 30 min? And a happy wife is a happy life!
    If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots.

    Currently in Albuquerque, breaking bad.  
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  • KoskoKosko Posts: 535
    Yes john, it cooked for roughly 30 minutes . Cooked it raised direct at 400. This one is def. on my frequent list. My bro in law is coming down from DC next weekend and he wants an egg pretty bad. I am going to cook this so it will " seal the deal" .
    Peachtree City, Ga Large BGE
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  • KoskoKosko Posts: 535
    Well the bro in law is in the market for a BGE now after eating your recipe john. I must say this recipe is probably my favorite. After the glazed pork recipe I followed up with a 9 lb pork butt. It was over from there!
    Peachtree City, Ga Large BGE
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  • Kosko said:
    Well the bro in law is in the market for a BGE now after eating your recipe john. I must say this recipe is probably my favorite. After the glazed pork recipe I followed up with a 9 lb pork butt. It was over from there!

    Well I wish I could take credit for it, but it's from Serious Barbecue. Anyway, glad it was such a hit!
    If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots.

    Currently in Albuquerque, breaking bad.  
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