Thank you. I plan on doing a couple of pork loins this morning. I also clean my egg before each use but I use a kickash basket and can that makes cleanup much easier. Thanks again for the video. Very informative!
Where you at? Like you 1 video and want to see more. I have a kamado grill and love to see recipes that are a little bit different than the sugary barbecue you see everywhere else
Most cooked on my Green Egg, Pork Tenderloin. Adding it to the Thanksgiving meal at friends. I use a totally different approach. Indirect heat @ 300 to 130, bast it with a Pecan Praline rub, wrap it in aluminum foil and cook to 140! Open up the foil to more that a cup of juice and great taste.
Great idea! yes that works and pork tenderloin is tasty so many ways, I just wanted to show people how to grill with outer texture firm and juicy in the middle, I have done multiple ways, so totally cool about your wrap!
This is one of the better Komodo videos I’ve seen. Well done sir! Thank you for the free education!
Glad it was helpful!
Doing one now, thank you
Thank you. I plan on doing a couple of pork loins this morning. I also clean my egg before each use but I use a kickash basket and can that makes cleanup much easier. Thanks again for the video. Very informative!
Great video
Where you at? Like you 1 video and want to see more. I have a kamado grill and love to see recipes that are a little bit different than the sugary barbecue you see everywhere else
Atlanta GA, will be posting more soon. Stay turned.
Just did a brisket in the editing now !
Most cooked on my Green Egg, Pork Tenderloin. Adding it to the Thanksgiving meal at friends. I use a totally different approach. Indirect heat @ 300 to 130, bast it with a Pecan Praline rub, wrap it in aluminum foil and cook to 140! Open up the foil to more that a cup of juice and great taste.
Great idea! yes that works and pork tenderloin is tasty so many ways, I just wanted to show people how to grill with outer texture firm and juicy in the middle, I have done multiple ways, so totally cool about your wrap!
I have used a wood board for years for both meat and veg! Just scrub the board with salt after you work with meats!
What are the measurements of the seasonings?
Plz, check the description.
It’s says pork tenderloin you have a pork loin totally different muscle
Your ignorance is painfully clear
Just a mistake not ignorance. Thanks for the understanding!
Not a pork loin, just looks the same … I know it did look like it but the size is similar to a pork tenderloin
Damn bro why don’t you cry about it? Maybe tell your mom on him…