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NervousDad
Posts: 307
So Last night I made a pork tenderloin and I forgot about it for a few minutes while I chopped up some mushroom. I ran out to check on it so see that it was 175 (crap!) I let it rest for 10 minutes and cut it, WOW by far the most juicy tender piece of pork that I've ever had! If I take pork over 140 in my gasser it is shoe leather.
My wife is finally sold on the Egg! Maybe it's time to plant the seed for the second one.
Aurora,OH
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No time like the present...LOL
Glad it came out great for you.Albion, PA -
A fellow I know has only cooked once on an Egg. Just some chicken breasts. That alone was enough to convince him how juicy Egg'd food could be. He was happy to mention that yet another restaurant in town has opened that is using Eggs for its meals.
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