Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Friends

Followed by 1 person
We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Have a great rest of May & 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

EggersRUs

About

Username
EggersRUs
Joined
Visits
10
Last Active
Roles
Member
Points
1
Posts
3
  • Pork loin, turned out great, weight, time and temp included

    No pics.

    however, some info for those who search on time and temp, etc.

    3.7 lb pork loin from local grocery.

    Egg, trying for 350, mostly at dome temp of 375 or slightly lower.

    Hour and fifteen minutes - which was my original projection for time - checked at an hour, then ten more - then five minutes more and hit slightly over at 143 - wanted to hit 137, let stand in tinfoil for 15 minutes

    used marinade recipe from below

    Put on a roasting rack, over a pan to catch the drippings,  indirect heat at gasket level.

    Submitted by jmoorenc | Updated: May 8, 2011


    Ingredients
    2 Tbs soy sauce
    2 Tbs hoisin sauce
    2 Tbs dry sherry
    1 Tbs brown sugar
    1 Tbs oil
    1 ½ tsp honey
    ½ tsp garlic powder
    ½ tsp cinnamon
    2-3 pounds pork tenderloin
    Preparation
    1 Mix together all ingredients. Pour over pork and marinade for 6 to 8 hours.
    2 Cook indirect at 350 for 20 minutes, then finish off with high direct heat until pork reaches an internal temperature of 140
    degrees. Let pork rest for 10 minutes before slicing.

    Read More http://www.epicurious.com/recipes/member/views/BIG-GREEN-EGG-PORK-TENDERLOIN-50135094#ixzz2T23vza6a

    Note - the recipe above is verbatum, I think they mean 20 minutes per lb.

    This was moist, delicious - a little mild, interesting, slightly unusual in a good way.

    Everybody really enjoyed, including the grandchildren, who are really hard to please.

    Will readily use this recipe again, it's a keeper.

    Wife described as flavorful, without being overwhelming - very moist and tender which can be hard to do with pork.

    ·