Report Forum Abuse
It looks like you're new here. If you want to get involved, click one of these buttons!
EGG Table Forum
Rules & Disclaimer
Salads and Dressings
Sauces, Rubs, Marinades
Soups, Stews, Chilis
Weight Loss Forum
As we round out National BBQ Month, we hope you’ve gotten to try some new recipes that will keep you cooking all summer long. Check out our
Smoking Basics Publication
. For delicious recipes, try Justin Moore’s
, Greg Bate’s
BBQ Dr. Pepper Chicken
, Bobby Flay’s
or Dr. BBQ’s new
Maple Brined Pork Chops
. Need dessert? Finish off your meal with some
. Get ready for some fun summer happenings!
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
Still looking for help
8 1/2 pound pork loin for easter diner, I need some idea's on cooking times, set up and temp. Our plan is to stuff this monster, wrap it in bacon and cook it. Worried that it is to big for the v-rack.
Thanks and Happy Easter all.
I did not stuff mine but did inject it with a marinade.
It was about a 5.5 lb pork Loin. Cooked it at 350 degress for about 2 hours (took it off at 155) for medium. As you can see, I used the V-rack in a pan. Hope this helps.[p]
My method for large loin roasts is indirect at 400 dome until I hit 150 internal. Times? Meat should be done under two hours(could be as short as I hour) if the roast is not too cold and then it's good to let the roast rest for a while before slicing. Have clean buring lump with dome temp settled in before the roast goes in. If the stuffed roast is a big long one, I'd slice into two after tieing and roast side by side on the grid with a drip pan on inverted plate setter. A little apple or pecan smoke is a nice touch.
Hope this helps.
That, my good friend, just got me droolin. Absolutely beautiful!
Have a great Easter day,
stormyddog,[p]I've made this several times, very good, and I think you would like it...[p]I cooked indirect at 300 till temp was 140+ and let rest for 10 minutes.
Spiral cut this so that it was about 3/4inch thick and cover with Dijon mustard, season with a little salt, pepper, rosemary, thyme, and paprika. Chop up 1/4 cup of onion, one jalapeno, and three cloves of garlic. I added 1 tbs of corn oil, 1 Tbs real lime, 4 tbs orange juice and 6 tbs of rhubarb chutney.
1/4 the mixture was spread onto the roast then rolled back up and tied off. The remainder was basted back on during the cook.
If you have the time, let this marinate for several hours in the fridge, but double the ingredients and use half as the marinade. [p]
here is what it'll look like after you spread the mixture[p]
[p]and on the egg[p]
[p]the chutney was homemade, lost the dang recipe,but try and find something at the grocery store to substitute.[p]Scott
Thanks buddy! Have a great Easter yourself.
Powered by Vanilla