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 to Experience our World of Flavor™ 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.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Pork Loin
Mark_B_Good
Posts: 1,601
in Pork
Ended up doing this 9 lb baby yesterday.
Used mustard as a binder and liberally coated with Weber KC BBQ Rub. Let sir for 48h.
Put it on the Rotisserie indirect at 350F ... but was cooking too fast so u turned it down to 300F. Took 2.5h in total to reach an internal of 145F to 150F.
Once done, I drizzled in honey, and balsamic glaze. Sprinkled with KEG Seasoning, and some herbs.
Used mustard as a binder and liberally coated with Weber KC BBQ Rub. Let sir for 48h.
Put it on the Rotisserie indirect at 350F ... but was cooking too fast so u turned it down to 300F. Took 2.5h in total to reach an internal of 145F to 150F.
Once done, I drizzled in honey, and balsamic glaze. Sprinkled with KEG Seasoning, and some herbs.
Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
Comments
-
Looks great. Is that the P500RSIB?
-
-
No fair, @Canugghead, I loosened the jar for you. Had just missed the lights, etc. 😉
-
Haha, the answer is in OP’s signature line. The playing field is also not level since I have ‘insider’ knowledge… btw, RSIB is usually followed by N or P, then some other letters, eg SS for stainless steel, etc. Now, without searching, you may or may not know what RSIB, N or P meanGrateEggspectations said:No fair, @Canugghead, I loosened the jar for you. Had just missed the lights, etc. 😉
canuckland -
@Canugghead: I use mobile exclusively, so miss those lavish sig lines. I bet yours reads “know-it-all.” 😛
-
@GrateEggspectations
Not know it all but I learned a few things about Napoleon and other popular consumer brands during my part time fun stint in bbq sales at a reputable dealer after retiring from my day job
canuckland -
Looks good, I am eating those carrots with my eyes!South of Columbus, Ohio.
-
______________________________________________I love lamp..
-
Ding, ding, ding. Winner, winner, chicken dinner!Canugghead said:PRO665RSIB?Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ! -
I put them in that foil pan under the loin ... they got smoked nicely ... yum, yum!alaskanassasin said:Looks good, I am eating those carrots with my eyes!
What's nice about the Prestige Pro 665, is that I have a pellet/wood chip loader ... right where all the gas dials are ... load it up, insert and replenish all without having to open the lid. Pellets last about 20 minutes ... so it needs to be replenished frequently ... but you get an amazing smokey flavor from this BBQ!Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ! -
IIRC it also has a cutting board, a tub for six pack or marinating meat, and soft closing doors; propane tank platform slides out for easy access.
canuckland -
I'm natural gas, so that propane tank platform is full of spices and devices!Canugghead said:IIRC it also has a cutting board, a tub for six pack or marinating meat, and soft closing doors; propane tank platform slides out for easy access.Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
Categories
- All Categories
- 183.2K EggHead Forum
- 15.7K Forum List
- 460 EGGtoberfest
- 1.9K Forum Feedback
- 10.4K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 517 Baking
- 2.5K Beef
- 88 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 32 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 544 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 37 Vegetarian
- 102 Vegetables
- 314 Health
- 293 Weight Loss Forum