Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Bacon explosion

So I tried the bacon explosion pork loin. Have to say it turned out awesome. Had a pretty good smoke ring.


  • chad408chad408 Posts: 140
    Give do details of your cook. Cook temp, time, wood used.
  • EggcelsiorEggcelsior Posts: 14,009
    chad408 said:
    Give do details of your cook. Cook temp, time, wood used.
    +1 Please do. That looks great
  • GaryLangeGaryLange Posts: 378
    I made four of those a couple years back to take to a Rally I was going to. Mine had the Bacon layer then Pork rub, Italian sausage and I stuffed them with Pepperjack cheese, Onions Green Peppers and Mushrooms. They were very good if I do say so myself. I smoked them with Mesquite at about 225 or so for about 4-5 hours if I remember correctly. Te original recipe called for well done crunchy bacon in the center but I wanted something with less bacon so did my own thing. If you look on-line for Bacon Explosion you will find the recipe.
  • Next time I will use thinner cut bacon. Pork loin was 4.5 pounds. Had 1.5 pounds of back on it. I did a basket weave on the bacon. Then used Bad Byron's Butt Rub and put brown sugar over that. I rubbed the loin down in squeeze butter and a little more brown sugar. Wrapped the loin with the bacon wrap and left overnight. Got the egg going on 350 with plate setter and drip pan. Let it go for about 3 hours. Pulled it at 170 internal. I used soaked applewood chips. Also used BGE lump. I am changing back to Wicked WW lump though. The BGE seems to burn a little fast.
  • FanOfFanboysFanOfFanboys Posts: 2,047
    I did one traditional style around the BCS title game. They are awesome.
  • FanOfFanboysFanOfFanboys Posts: 2,047
    Yours looks great
  • Hard to beat pork on pork. Although next time I will use thinner bacon. It didnt get as crispy as I had hoped for. Also I will pull the plate setter for about 20-30 mins at the end so that the bottom can get some direct heat. I thought it turned out really well though.

    I am still learning new tricks. I haven't had my egg that long. So far I love it.

  • caneggercanegger Posts: 540

    Hard to beat pork on pork.

Sign In or Register to comment.
Click here for Forum Use Guidelines.