tag:blogger.com,1999:blog-2405514800355021878.post508143683179196119..comments2010-02-04T19:25:33.087-06:00Comments on Big 'Dawg Eats: Venison BackstrapUnknownnoreply@blogger.comBlogger2125tag:blogger.com,1999:blog-2405514800355021878.post-45184074901112831362008-04-30T14:13:00.000-05:002008-04-30T14:13:00.000-05:00I've done a lot of pork loins/tenderloins on the B...I've done a lot of pork loins/tenderloins on the BGE but I don't usually use the sear high/cook low method. I typically just fire it up to about 500 and cook to about a 150 internal on the pork. Unlike 10 years ago today's pork is leaner, doesn't require extreme temps to be "done", and trichinosis has basically been eradicated. I usually don't even coat with bacon as drying out hasn't been too big an issue. <BR/><BR/>There's a TON of pork loin recipes on the BGE sites. I suggest perusing them. My dad messes with pork loin recipes a lot on his egg, I'll ask him his favorite.MCG DAWGhttps://www.blogger.com/profile/15765381218424762837noreply@blogger.comtag:blogger.com,1999:blog-2405514800355021878.post-85348352988428207152008-04-28T12:40:00.000-05:002008-04-28T12:40:00.000-05:00Have you ever done pork or beef like that? I've h...Have you ever done pork or beef like that? I've heard the milk/cream, and I've done pork tenderloin in the dutch oven like that, but not on the grill. How do you keep it from drying out, since it's a very low-fat cut? Is that the purpose of the bacon?OGhttps://www.blogger.com/profile/17644898634483658051noreply@blogger.com