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1st pork loin.... Amazing!

shtgunal3shtgunal3 Posts: 2,902
Rubbed with olive oil and McCormick's grill mates Smokehouse Maple. On the egg @ 300 with plate setter legs up and grid on legs. Loin directly on grid. Pulled from egg @ 160 IT. Man was this thing juicy. This loin definitely had the wow factor. No plated pics, I need to go to the @hapster school of photography.

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 LBGE,SBGE, and a mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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Comments

  • henapplehenapple Posts: 14,430
    nice
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • I want a slice
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  • smokesniffersmokesniffer Posts: 1,742
    Nice job, looks great. Bet there weren't any leftovers

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  • Mattman3969Mattman3969 Posts: 4,734
    Good job!! Pork is awesome off the Egg.

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    Large BGE. Small BGE Henderson, Ky.
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  • Plano_JJPlano_JJ Posts: 448
    Killer, Im doing one of these on Sat. Lookin forward to it even more now.
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  • calikingcaliking Posts: 6,975
    That does look juicy. Maybe I'll try one this weekend.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • shtgunal3shtgunal3 Posts: 2,902
    I done a lot of loins in the oven, gasser, or crockpot. This one beat all the rest hands down.

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     LBGE,SBGE, and a mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • johnkitchensjohnkitchens Posts: 3,460
    So far pork loin is my favorite thing to cook on the egg. Well not so much to cook, but to eat!

    I will be cooking one this weekend.
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    Louisville, GA - 2 Large BGE's
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  • ptmurphyptmurphy Posts: 42
    Looks great.  Glad it worked out for you.  I did my first pork loin a couple of weeks ago and was very disappointed.  The outer layer with the seasoning was great tasting, but the rest of it didn't have much taste on mine.
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  • I think I will do this as the first cook on my egg.
    Persistence and determination are omnipotent!
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  • johnkitchensjohnkitchens Posts: 3,460
    @pmurphy I didn't cook mine whole. I had mine pre sliced into 3/4" pieces. 

    I coated each piece individually with evoo, sea salt, black pepper, and either dizzy dust or raging river (I did 1/2 of the bath in DD and the other half in RR as a test of the rubs). I did this on both sides and cooked them like a steak. Direct heat at around 340. I flipped them every two minutes so they wouldn't burn on either side. 

    I pulled them at 140 degrees internal and let them rest for about 15 minutes. (Mainly because Mrs. K didn't have the rest of the dinner ready).

    My kids are kind of picky and they loved it. They were cut with a fork tender, juicy, and loaded with flavor. 

    I have been told that I should apply my rub and cook it whole, but I feel like I am getting more flavor by rubbing each piece with rub instead of just the outside.

    My son told me not to alter my procedure because he loved them so much. 

    I will be doing it again this weekend. I can't wait!
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    Louisville, GA - 2 Large BGE's
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  • ptmurphyptmurphy Posts: 42
    @johnkitchens - I will have to give this method a try... has to come out much better than what I did.  It certainly will spread the flavor around, which my disparately needed.  Thanks for the tip.


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  • six_eggsix_egg Posts: 605
    Nice job looks terriffic.

    XLBGE, LBGE 

    Texarkana, TX

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  • SmokeyPittSmokeyPitt Posts: 6,582
    That juicy and delicious.  That rub browned up quite nicely!  I honestly haven't had the best luck with pork loins.  The loins I have tried were just too lean, but that one looks downright tasty.  


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • GriffinGriffin Posts: 6,926
    Looks pretty juicy. It wasn't dried out? You know with the new regs, pork is safe at 145 now? Some people do have a problem with pink pork, though.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • shtgunal3shtgunal3 Posts: 2,902
    @griffin it wasn't dried out at all. I'm one of the ones who don't like pink pork and the wife is worse than me.

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     LBGE,SBGE, and a mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • GriffinGriffin Posts: 6,926
    Ah, gotcha. No, it didn't look dried out. Plenty of juices on the plate testify to that.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • BudgeezerBudgeezer Posts: 522

    @shtgunal3 look good, I'll be egging one tonight in the snow storm.  Roughly how long did it take?

    Edina, MN

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  • shtgunal3shtgunal3 Posts: 2,902
    @budgeezer roughly 20 minutes per pound.

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     LBGE,SBGE, and a mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • I'm doing the same thing today about how long did it take for them to reach 160 at 300 indirect?
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  • shtgunal3shtgunal3 Posts: 2,902
    @eggheaderic roughly 20 minutes per pound. I think mine was 4lb and it took 1.5 - 2 hrs

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     LBGE,SBGE, and a mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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