First Try

Unknown

I stayed up late to assemble my first egg and marinate my pork loin. i choose that cut of meat because it is realtively inexpensive and fairly forgiving. I am looking for rookie advice and tips to gaurantee success on this first cook. my wife was not crazy about this expenditure, so a tasty dinner would go a long way towards smoothing over the cost of my new toy???? thanks,

mikeb6109

i'd check out wessb's site www.wessb.com he's got a nice pictorial on how and when stuff!!

thirdeye

JETCITYFIRE,[p]Welcome to the club. A pork loin (I'm guessing you don't mean a tenderloin) is a perfect first cook. It will take only a few hours and they are wonderful when cooked to an internal temperature of 145°, then rested tented in foil for about 15 minutes. Loins are very popular and you will no doubt get some excellent advice right here. There are also two BGE recipe sections on this site with favorite recipes by other Eggheads.[p]I have assembled a few do's & dont's on my site that you might want to check out. Some of the most important information will help make sure you don't over-smoke your meats. It is a quick read and if you learn one thing it will be worth it. The link to that page is below. Links to some recipes can be found on my "Homepage". On my "Web Sightings" page you will find links to several other sites run by regulars here like TNW (everything you need to know and then some), WessB (be sure to check out the downloadable cookbooks here), Dizzy Pig (you will figure it out), just to name a few.[p]Hope the wife enjoys the meal!
~thirdeye~
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BajaTom

<p />JETCITYFIRE,
It is very important not to overcook your pork loin. The right temp is 145/150 internal. A very important tool is an instant read themometer or some themometer to check temp. Some people wrap their loin in bacon or butterfly and stuff. I like to cook direct at about 375/400 turning a few times to avoid burning. Next time try a bone-in rib roast. I think the taste and moisture is better. Good Luck, Tom