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A Man of Wealth and Taste
Join Date: Dec 2002
Location: Out there somewhere beyond the doors of perception
Posts: 51,063
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The Egg and I
Well I put another Pork Roast to the test on my Big Green Egg. This time the fire was a little harder to get started but once it did I was able to control the temperature quiet well. This time the Roast was at room temperature before I put it on. I also used a toned down version of my dry rub, a bottle of Spanish White Cooking Wine in the drip pan and the Lump charcoal without any Wood Chunks. I basically set the temperature at 300* and let it cook for about 6 hours before I pulled it out of the Egg. The internal temp was about 160*. The roast was throughly cooked but could have used another hour or so in the Egg to be well done. The Roast was as delicious as ever, had a bit of a Bacon Flavor with the wine as an after taste.
Next I think I'll try something like a Meatloaf. I want to try using it for some nontraditional BBQ items..and see if it flys.
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"Some Observer"
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