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JLGougeon

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  • Re: Whole Pork Loin - Delicious! (with Pics and Temps)

    For clarification: I took the first pic on the lower rack.  I realized it was WAY TOO CLOSE to the coals and raised it immediately after.  I use two brick pavers set on their sides with a cast iron grill piece from my Weber Silver C balanced on top for my raised grill.  It works great and it didn't require any real work to assemble!
  • Let's Go Lions!

    Another reason to like Matthew Stafford:  He bought all of his offensive linemen brand new BGE's for Christmas!
  • Merry XL-Mas!

    Merry Christmas to all you Egg-heads out there.  It's been "The Year of the Egg" for me - a new XLBGE for Father's Day followed by a Digi-Que and XL cover for Christmas.  Does my family know me or what??

    Merry Christmas to all and to all a good grilling!
  • Whole Pork Loin - Delicious! (with Pics and Temps)

    I tried my first whole pork loin, 4.3 lbs., and it was a big winner with the family.  Brought the Egg up to 350 with a raised rack.  Once the loin reached room temperature I covered it with a 50/50 mix of canola and olive oils.  Then I generously seasoned it with Bad Byron's Butt Rub.  It went on the Egg, direct but elevated, for 45 minutes.  At 45 minutes I "made the turn" and flipped it, also tossing some cherrywood chips on the coals.  It went another 35 minutes until it reached an internal temp of 162.  I would have pulled it earlier but SWMBO doesn't like any pink in her pork!  Let it rest for 15-20 minutes (while the corn on the cob cooked) and served it up.  I never knew pork loin could be so moist and tasty!imageimageimage
  • Re: Spatchcock Chicken band wagon with Pics.

    The spatchcock chicken turned out great.  We had to wait about an hour for dinner so it was kept warm in an aluminum pan with a cover.  Even after an hour it was still warm, tender and juicy.  What a great way to grill chicken!image
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