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:

Want to see how the EGG is made? Click to Watch

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

Trying a new to me way for pork tenderloin

Did a salt brine for a couple hours then Meathead's cowboy coffee rub. Doing with lid up, flipping/rotating every 90 seconds or so, raised direct

See how it turns out 
Boom

Comments

  • BotchBotch Posts: 9,995
    Looks like a winner!  (although, how well was the meat seasoned?  2 hours sounds kinda short for that thick of a cut....)  
    ____________________________________________
    Introvert Engineers - Social Distancing before it was cool.  
    Ogden, Utard.  
  • FanOfFanboysFanOfFanboys Posts: 2,455
    Well, that was really good. I can't wait to try on beef 
    Boom
  • FanOfFanboysFanOfFanboys Posts: 2,455
    Botch said:
    Looks like a winner!  (although, how well was the meat seasoned?  2 hours sounds kinda short for that thick of a cut....)  
    Botch said:
    Looks like a winner!  (although, how well was the meat seasoned?  2 hours sounds kinda short for that thick of a cut....)  
    Dry brine with salt was 2 hours. The rub went on maybe 30 before grilling. It pretty much all remained once done cooking. I was actually thinking about using less of it next time, a thinner coat 
    Boom
Sign In or Register to comment.
Click here for Forum Use Guidelines.