Pork Loin Help

Eggmoramus · March 2009

Good morning, I would like to cook a pork loin on my egg, I am a newbie at this point. I would like some good advice on how to cook this, thanks very much.

Richard Fl · March 2009

This should help.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=603611&catid=1

Eggmoramus · March 2009

I appreciate your suggestion very much and it looks terrific but a little beyond my expertise at this point. I am really looking for a recipe that is a little simpler.

BuBaQlishus · March 2009

Here are two links that should help...good luck
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=600989&catid=1

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=601011&catid=1

:woohoo:

civil eggineer · March 2009

I have cooked over 200 pounds recently at a couple of church events. We seasoned them (anything you want) and cooked direct at 300 dome temp for around 1.5 to 2 hours. The most important thing is to pull them when the internal meat temp is between 140 and 145. Wrap in foil and let rest 1/2 hour or longer. Received 100s of compliments. So much so I will have to over cook some to get the cooking requests to slow down. :(

Mike in Abita · March 2009

If these were not helpful, then just sprinkle it with salt, pepper, and garlic powder. Cook it at 350 indirect until it's 140 internal. Allow it to rest for 10-15 minutes and carve and eat.

Eggmoramus · March 2009

That's what I'm talking about. Thanks very much!

Eggmoramus · March 2009

Thanks very much for your help!

civil eggineer · March 2009

When cooking with direct heat they get a nice char crust that adds a lot to the flavor (in my opinion).

Pork Loin Help

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