Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Humongus Pork Loin Is Now Cookin

dayzed&confuseddayzed&confused Posts: 103
edited November -1 in EggHead Forum
Here are the little darlins' warming in the sun while I get the egg ready

MVC-249F.jpg

This is the only way to start the egg. A little under 1/2 of a chimney full.
MVC-254F.jpg
Here is all the wood I'm using for smoke. It is a piece of live oak with the beer for size comparison (and drinkin).
MVC-253F.jpg

The egg with its load of lump unlit.
MVC-255F.jpg

The egg after i dumped in the lit coals.
MVC-256F.jpg

OK i guess i'm at the picture limit. I can't seem to post anymore.
The meat went on at 4:22pm central dalight savings time, 45 minutes ago.
San Angelo, texas

Comments

Sign In or Register to comment.