A new level of cooking!

GrillMeister

<p />Yesterday I put together my new egg nest and hoisted the large egg and gently dropped it in. I must say, I really enjoy this new "level" of cooking. I was going to build a table, but decided to wait till I get my second egg (which should not be too long if we have a Texas egg fest).[p]My first experience at this new level was a pork loin stuffed with Feta cheese and lined with minced garlic with fresh cilantro. I saw a pic posted by nikkig and borrowed the bacon idea. Cooked till 145 internal and it was fantastic. The in-laws can't get over it, but they may have second thoughts this morning after my ABT's. [grin]

Nature Boy

GrillMeister,
Nice ale! [p]First place I look in your pictures is on the edge of the table to see what wonderful concoctions are being consumed. Looks like you have purty good taste. Oh yeah....nice looking loin![p]Chris

GrillMeister

Nature Boy,[p]Yeah, I do enjoy good barley pops. They kinda go beer in hand with egging. I have to set it down in order to take a picture. [grin]

Seth

GrillMeister,
did you use any wood for smoke, or just lump? I gotta do this one this weekend! Looks great.
Seth

GrillMeister

seth,[p]I used a handful of mesquite chips that soaked in water for 30 minutes. The minced garlic was from Cotsco in a jar. Made it pretty simple to spread it like peanut butter on the inside.

Prof Dan

GrillMeister,[p]How long did you cook that lovely loin, and at what temp?[p]Thanks!!

GrillMeister

Prof Dan,[p]About 1.5 hours at 350 till a 145 internal. I have the other half of the pork loin on right now, but not stuffed. I covered it with Dizzy Dust that just arrived today.