I like my butt rubbed and my pork pulled.
Member since 2009
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
Stuffed pork loin
Options
Terrebandit
Posts: 1,750
in Pork
Stuffed pork loin roast. Stuffed with jalapeño, red peppers, pineapple, creme cheese, Gouda cheese, salt, pepper, and BBQ rub. It was a 7 lb roast cooked at 325 indirect to 160 IT. FTC for 45 minutes.
Served with cob corn, baked onion, and fresh cut pineapple.
Dave -
Austin, TX
Comments
-
Looks great! Good stuffing idea.ScooterMid TN. Hangin' in the 'Boro. MIM Judge
-
-
Man that looks appetizing. I have a 7 pounder I need to cook. What temp and how long did it cook? What's FTC?The problem with a problem is that you don't know it's a problem until it's a problem, and that is a big problem.
Holding the company together with three spreadsheets and two cans connected by a long piece of string. -
Foil
Towel
Cooler
Double wrap it in HD foil, place it in a cooler just big enough for it and some towels. Allow to rest until desired eating time. Allows for the temp to hold and the meat to rest. Generally used for large cuts like pork butt. The temp can hold for three hours or more.
-
Nice cook.
I used that technique with boneless chicken thighs the other day, came out delish.
______________________________________________I love lamp.. -
Looks like a great meal.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
-
Thanks....I've done the FTC with briskets before but never picked up on the acronym. I shoulda known!
Ca C'est Bon Oui
The problem with a problem is that you don't know it's a problem until it's a problem, and that is a big problem.
Holding the company together with three spreadsheets and two cans connected by a long piece of string.
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum