Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Rockin th EGG tonight !

*** Note to oneself *** Do Not be afraid to admit when you could be wrong


Curiousity kills the cat ... right?


I am so into this BGE thing that when member eh76 called me out on cooking my Pork Loin raised/direct, I had to try another soon & do it indirect.

.... so I prepped my loin. Exactly the same as before except instead of the bacon weave I just wrapped the bacon its entire length.


Here it is as I placed it on my Egg. Settled the temp in at about 375 degrees with plate setter legs up.


Here it is at the flip. About 35 minutes into the cook. Naturally, it seems to be taking a tad longer to cook.


... and here it is on the table ready to be eaten. Total cook time of about an hour and 15 to 20 minutes. Pulled it when it reached 160 degrees.



*** Conclusion ***
While I honestly did not notice any difference in the way the bacon was done, I did notice a significant difference in the Loin itself. It had a very slight pinkish color in the very center & the meat absolutely fell/pulled apart. Very tender and moist to say the least. I preferred its texture much more than the way it was on the direct cook.


Thanks for your suggestion eh76