Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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

1st Pork Loin?

edited November -1 in EggHead Forum
Folks, getting ready to do my first pork loin, what is the lowest meat temp that's safe? Wife likes it on the rare side. Alos trying out my first DizzyPig rub, any recommendations for the loin (have RR,TS,CL and DD??


  • Natchez Tiger,
    I'd say not to go any lower than 145 degrees on pork. Just my 2cents. I've only used the DD so far and it's awesome.

  • CornfedCornfed Posts: 1,324
    Natchez Tiger,[p]I would go with RR or TS, assuming they're Raging River and Tsunami Spin. They're pretty different, though, so try a little finger full or something before choosing.[p]I think the bad germs die at 137 or 138*. The USDA still says cook pork to 160*, but many chefs say cook to 140*. I usually aim for 145, for some reason, but often hit 150* if I'm not paying close enough attention.[p]Good luck and let us know how it comes out.

  • Thanks, guys. I think I'll go with 145 and go with the Dizzy Dust. I can go direct on the extender can't I??

  • Natchez Tiger,[p]Go with a heavy coating of DP Ragin' River and cook to 140-145 for medium-rare. Toward the end of the cook, baste the entire loin in a red BBQ sauce (I use Tenneessee River sauce). Slice the loin about 1/2 inch thick for superb will melt in your mouth. [p]I did one this way last weekend and the family liked it as much or better than the beef filet tenderloin.[p]Cooking it direct is okay on the will cook faster and watch the under side for burning...may want to flip loin half way through the cook [p]Good luck with the loin !!![p]Kirk[p][p][p][p][p][p][p][p]

Sign In or Register to comment.