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Help with pork loin please

Cooking a pork loin on the BGE tomorrow for the first time so I need tips, recipes, times, temps etc. Thank you and ROLL TIDE!!! <img src="https://us.v-cdn.net/5017260/uploads/FileUpload/ab/e1ed0e07b1b878490ad98e3e200d5e.jpg"

Comments

  • jcaspary
    jcaspary Posts: 1,479
    350-400 raised direct if you can.  Brine is good but not required.  Put your favorite rub on and enjoy.  Can also be fileted and stuffed with your favorite items.  Cook to 145 IT not time.  Depending on size you should be around 45 minutes to an hour.  And enjoying it is a must!!!
    XL BGE, LG BGE, and a hunger to grill everything in sight!!!
    Joe- Strongsville, OH
  • Pork loin is very versitile. What do you like and how much effort do you want to put into it? You can stuff, wrap with bacon, both. Just season with rub or s&p. They cook fairly quickly raised direct or a little longer indirect. Cook to 140 for pink or up to 160 IT max for well done not tough.
  • sumoconnell
    sumoconnell Posts: 1,932
    I like the pork caterpillar :) raised direct, 350-400, until it of 160 as above. Wrapped in bacon, poke deep holes every few inches and stuff with garlic, jalapenos, and green onions. 5 min before you remove it, slather the beast in bbq. Always a winner!

    http://eggheadforum.com/discussion/comment/1380434#Comment_1380434

    Have fun!
    +++++++++++++++++++++++++++
    Austin, Texas.  I'm the guy holding a beer.
  • stemc33
    stemc33 Posts: 3,567
    I like to fillet and stuff. Let your imagination run wild. Pork is safe at 145° and it tastes wonderful at that temp. The link below was my favorite

    http://eggheadforum.com/discussion/1172332/stuffed-pic-heavy#latest
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
  • Grillmagic
    Grillmagic Posts: 1,600
    Here is my method, I trim the silver skin off and any thing else that needs trimming and when I get them that size I often cut them in half (so I can season them differently after I brine them) then smoke at 250 dome indirect with apple until 120/125, then I pull the platesetter and take the BGE to 450/500 and sear rotating often to 140/145  then tent/rest for 15/30 minutes and carve them as people eat them. Great protein for the money. Like mentioned above I also like to butterfly them and stuff them when I have time.
    Charlotte, Michigan XL BGE
  • stemc33
    stemc33 Posts: 3,567
    Do you have any pics/details for the method mentioned above @Grillmagic‌? I might try this method.
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
  • Grillmagic
    Grillmagic Posts: 1,600
    stemc33 said:
    Do you have any pics/details for the method mentioned above @Grillmagic‌? I might try this method.
    I am in Mexico until next week and my photos are on my Iphone which I am not using down here. It's pretty simple and I bet someone will share similar methods. I would say good luck but these are so easy to do luck isn't a factor. I am sure it will be great.
    Charlotte, Michigan XL BGE
  • SGH
    SGH Posts: 28,791
    @CrimsonTideGirl‌
    Glad to see a fellow Tide fan.
    image

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

  • OMG!!! Those pics look fantastic!!!!! I'm also cooking buffalo "eagle" wings. Lol!!!!
  • SGH
    SGH Posts: 28,791
    @CrimsonTideGirl‌
    Can you solve the puzzle sister ;)
    image

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

  • Yep!!!! Revenge tomorrow. Can I brine one for just 4-5 hours and if so what would y'all suggest using in the brine.
  • SGH
    SGH Posts: 28,791
    On a full size loin I prefer to brine them in the 12 hour arena. Also I use a very basic brine of salt and brown sugar. The reason I use such a basic brine is that I'm only trying to add moisture and not flavor. More often than not I butterfly and stuff loins and that is where I get the flavor that I'm shooting for. Not from the brine. However I'm sure that there are others who spice their brine up and will probably be glad to share. For the record, the basic brine works wonders as is on pork.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

  • stemc33
    stemc33 Posts: 3,567
    edited November 2014
    @CrimsonTideGirl‌, I never brine mine, but I'm guessing apple cider vinegar should work.
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
  • shtgunal3
    shtgunal3 Posts: 5,629
    Looks like you have enough advice on the loin. I just dropped in to say ROLL TIDE!!!!!!!!!

    ___________________________________

     

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