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Quick pork tenderloin question.. i have read here to cook internal to anywhere from 140 to 160. opinions? This is my first one. thanks for any help!


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  • Re: So we've done "What's your favorite music to Egg by?" Now time for the flipside.

    Bryan Adams
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    Rush?? You don't like Rush?? Off with your american head!! But ya, the rest of those Canadian bands do suck. Well, actually most of what Rush has done in the last 20 years has kinda sucked too. Ok, you can keep your head.
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  • Re: Quick pizza question..

    Pretend you are cooking the first pizza. Do everything the same just don't actually is a pizza.
    Brilliant! I will even check my invisible pizza while it's cooikng to fool the Egg into thinking there is one there!! Man, I have so much to learn...
  • Re: Quick pizza question..

    @CANMAN1976 - they will fry too, just not on the first pie. We do pizza at the gasket friendly 550 max. It is a relationship of crust moisture, topping quantity and temp - takes a few to get it right. 
    @pirates21 - if the first topping cooks/browns, but the crust is not done, the stone is not hot enough. As you note, the second is good, the stone has heated - the dome hasn't changed. 
    If you reduce the amount of topping, I bet the crust on the first will be great. On the second the crust will overcook (burn) while the toppings will be undercooked. The solution here is to wipe the stone with a damp cloth between pies, this cools the stone to avoid overcooking the second pie. 
    If you leave your pies alone, same toppings, let the stone heat for 10 to 15 minutes more - like cooking the invisible pizza. If the first crust comes out good, wipe the stone before the second or it might overcook. Good Luck. 

    Thanks so much. Good advice. Still looking forward to eating the invisible pizza though..
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