Okay, so I've cooked on this Big Green Egg three times and all I can say is Holy Crap!
Yesterday I did a tied pork loin roast with this rub on it :
2t Chile Powder
2t Black Pepper
2t Kosher salt
2t Ground Cumin
2t Oregano
1t Granulated Garlic
(probably good on chicken too, Birdy)
Then cooked it on the 'Egg @ 225F until the internal temp hit 145F, then I let it rest and ramped the egg up to about 600F, seared the roast and served.
I could not believe how juicy the meat was, and I cooked it for about 4 hours without any cover on it - Easily the best pork roast I've ever done.
Another thing that really impresses me about the Egg is how easy it is to set the temp and hold it there. Adjust the dampers and walk away!
Thanks Ed! This thing is crazy-good. Everyone needs a BGE!
Yesterday I did a tied pork loin roast with this rub on it :
2t Chile Powder
2t Black Pepper
2t Kosher salt
2t Ground Cumin
2t Oregano
1t Granulated Garlic
(probably good on chicken too, Birdy)
Then cooked it on the 'Egg @ 225F until the internal temp hit 145F, then I let it rest and ramped the egg up to about 600F, seared the roast and served.
I could not believe how juicy the meat was, and I cooked it for about 4 hours without any cover on it - Easily the best pork roast I've ever done.
Another thing that really impresses me about the Egg is how easy it is to set the temp and hold it there. Adjust the dampers and walk away!
Thanks Ed! This thing is crazy-good. Everyone needs a BGE!