Cuban Butterfly Pork Chops a.k.a. Bun-less Cuban Sandwiches

If "Imitation is the sincerest form of flattery" then Chris of NibbleMeThis should be flat as a pancake.  I think this is AT LEAST the third time that I have read his blog, then pirated some attempt at repeating his recipe/cook.  Now, I do need to qualify a few things that distinguish the two of us.  First, I take pictures on the fly...I don't use ANY special lighting and recently I put away my $1200 Nikon and even started using a smart phone camera.  So for me, it's ALL about the cook and the taste.  I even quit worrying about presentation. 

I like to prep, cook, eat, clean up and move on.  Chris goes all in...all the time.  But hey, we're Internet Grillin' friends so whats a few stolen recipes between those who've never really met? LOL.

The plating looks a little boring but the meal was spot - on !

For tonight's meal I have prepared what I am going to call Grilled Pork Cuban Butterflies and Seasoned Pee-Wee potatoes.  This is my attempt to get 'close' to what Chris posted (Bobby Flays Cuban style butterfly pork chops and Papas Asadas - Easy Cuban Roasted Potatoes. 

Truth be known, my version is, if you compare them, very obviously prepared using the AHCD/OCD grilling methodology.  In fact, I may rename my (forever pending) recipe/cookbook, AHCD/OCD grilling.  I tossed out the potato preparation and all the ingredients from Chris's potatoes and also from Flay's original pork chop recipe and went with Pee-Wee potatoes (no cutting required) and Mojo (I didn't have all those spices in Flay's list anyway). 

This makes preparation a snap, you get 'similar' results and you get some options on how to take a great recipe and make is average, LOL.  Besides, it gets dark early and I haven't fixed all my lighting issues on the porch yet so we'll eat and run to the movies.

 

Ingredients for the Grilled Cuban Butterfly Pork chops

• 6 - Butterflied Pork Chops (approx. 6 ounces each)
• 1 - Bottle, Mojo (eliminates the entire list on Flay's ingredients) 
• Suggested additional 'fixins'"
• Mustard
• Honey Ham (deli sliced)
• Baby Swiss Cheese (deli sliced)
• Tomato slices (TOTALLY optional and non-traditional)
• NO BUNS or CUBAN ROLLS required!

Potato ingredients

• 1  - 3 Lb. Bag - Yellow Pee-Wee Potatoes, rinsed (use the quantity you need to feed your guests, 3 Lb. might be on the high end for feeding 6).
• Cumin
• Paprika
• Black Pepper
• Pink Himalayan Salt
• Dried Roasted Garlic

Pork Directions
1. Place chops in a 9 x 13 roaster and soak in Mojo, cover in plastic wrap and refrigerate for at least 4 hours.
2. Remove 45 minutes prior to cooking and drain off marinade.  Cover in plastic wrap again and let come to near room temperature while the grill gets hot.
3. Prepare the chops by layering your favorite ingredients then fold.  You might need to stick a toothpick in them to keep them 'folded.'
4. Fire up (in this case I used my Rosle Kettle grill) and Kingsford Charcoal and place on hot grid and sear grill marks into each side.
5. Raise grid or place a grill basked on the grid (the idea is to raise the pork chops further from the heat so the pork can finish without demolishing the cheese and condiments. Optional:  Use a grilling surface like a Emile Henry Baking Stone for final cooking cycle instead of raising the grid or messing with temperature controls.
6. Cook to temp and remove to rest for 3-5 minutes and serve.

Finished Marinating

 

Layered on Honey Ham, Home Canned Dill Pickle Slices and Baby Mozzarella

 All Wrapped up and ready for the Grill (that's a Emile Henry Small Baking Stone)

 

 

Potato Directions

1. Rinse potatoes and pat dry and dump into a gallon freezer bag.
2. Add spices (to taste but using those recommended above)...it will NOT take much.

All spiced up for the oven (I hate cooking anything indoors!)

3. Set aside or refrigerate depending on how soon you will cook.
4. If you are going to use the oven (sacrilegious at our house) cook on a cookie sheet at 350-375 F until tender. If you cook on the grill, use a grill rack and roast until tender, rotating constantly to avoid burning.

Note:  The potatoes will take 20 minutes minimum....prepare them BEFORE you start the pork chops because those will cook in under 10 minutes. 

KEEP ON EGGIN' my Friends!

More information than you will ever want to know about the Cuban Sandwich paraphrased from Wikipedia, the free encyclopedia (so you gotta know this is suspect information LOL).

 

The Cuban sandwich is a variation of a ham and cheese originally created in cafes catering to Cuban workers in Cuba and in the early Cuban immigrant communities of Florida: Key West and Ybor City, Tampa. Later on, Cuban exiles and expatriates brought it to Miami  where it is also still very popular. The sandwich is made with ham, roasted pork, Swiss cheese, pickles, mustard, and sometimes salami (the Italian influence) on Cuban bread. ^{FUN FACT!!!!} In April 2012, the "Historic Tampa Cuban Sandwich" was designated as the "signature sandwich of the city of Tampa" by Tampa's city council.

 

While there is some debate as to the contents of a "true" Cuban sandwich, most are generally agreed upon. The traditional Cuban sandwich starts with Cuban bread. The loaf is sliced into lengths of 8-12 inches (20–30 cm), lightly buttered or brushed with olive oil on the crust, and cut in half horizontally. A coat of yellow mustard is spread on the bread. Then roast pork, glazed ham, Swiss cheese, and thinly-sliced dill pickles are added in layers. Sometimes the pork is marinated in mojo and slow roasted.  The main regional disagreement about the sandwich’s recipe is whether or not to include salami.

ENTRIES ARE CLOSED Grilling Kabob Giveaway

Thanks to Emile Henry and Missouri Legacy Beef I am able to offer you the opportunity to win a fabulous set of gifts in my Grilling Kabobs Contest.  Pictured here are the prizes being donated for this contest.

1. One Grill Barbecue from Emile Henry and
2. Four (4) pounds of Free Range “Kabob Cut” beef from Missouri Legacy Beef
3. In addition the winner will receive a DVD copy of the latest revision of my 320 page Keep On Eggin’ my cookbook dedicated to recipes prepared on the Big Green Egg. 
4. All entries will receive 
1. A complimentary code/coupon for free shipping on your first order from Missouri Legacy Beef.   
2. A promotion code from Emile Henry good for 25% off our first retail online order, excluding sale merchandise. 

Your task is to describe in one or two paragraphs WHY you should win the Kabob Giveaway...pure and simple.  Anonymous comments will be deleted without being read. 

So while we are still not requiring the traditional ‘sign up for my blog or FB page’ game you will have to at least write a comment below or on  my KeepOnEggin Facebook page to be entered into the giveaway.    Thanks for stopping by!!! 
Contest Rules:
1.    Contest open to all residents of the Continental United States.  
2.    Entries will be accepted from the date of this posting until July 15^th at 6 PM CST.
3.    All entries must be comments on this post or on my Facebook page where this contest link originates.  No anonymous comments will be opened unfortunately.   
4. All entries will be judged by our family on creativity and all decisions will be final.
5. The winner will receive prizes shipped directly from those donating the prizes; no PO boxes allowed. . 
6. The Blog owner reserves the right to publish the winning comment, name or nickname of the contest winner on this blog-site.  
7. Winner will be notified by email and the winner will be notified and announced no later than July 31, 2012. 
8.   Disclaimer(s): This is a hobby and a contest ran for fun only.  However the Blog author does reserve the the right to block or reject any and all comment for any reason.  Blog author receives NO compensation from Emile Henry or Missouri Legacy Beef nor are any current advertising revenues received.  Individuals interested in knowing who wins the contest must monitor this blog site. 

Emile Henry BBQ ceramic, for healthy summer cooking...

A new line in 2012 for a new trend: natural, refined cooking on the barbecue. Our new BBQ ceramic has been designed to grill your meat in a healthier way and for cooking more delicate ingredients such as fish, seafood or vegetables.

Extremely resistant to heat, our BBQ ceramic can reach 500°C/930°F. It heats as well as cast iron, but diffuses the heat more gently so the ingredients do not burn as quickly. Thanks to its solid surface, our BBQ products do not let the fat drip onto the hot embers, creating toxic fumes.  The result is slow, healthy cooking without any additional fat, which preserves the nutritional qualities and vitamins in the food.

Our new grill stone makes cooking on the barbecue easy and versatile. Our BBQ ceramic protects your meat and vegetables from the direct flame and you can cook your kebabs evenly and naturally placed in the provided slots. You can also use it for simply grilling your food: by diffusing the heat gently and evenly, the BBQ ceramic protects the nutritive qualities of your summer meals!   The items in our BBQ ceramic range can be used all year round, either in the oven or the microwave, and are easy to clean in the dishwasher.

Missouri Legacy Beef

My family and I produce the beef you will win in this contest.  It is as tasty and tender as traditional corn-fed beef with the health benefits of grass-fed beef. I select the best cattle and supplement with a high fiber ration, so the beef has the wonderful taste that I demand. Their diet increases the Omega-3 oils and CLA’s making the beef healthier. We are proud of our craft that was passed from generation to generation. By buying our beef, you are supporting a vanishing art and making a statement about how food should really be ~ healthy, sustainable, and full of taste.

Missouri Legacy Beef is free from Hormones, Antibiotics, Containment Farms, and Slaughter Mills  I select the cattle that have been bred to produce flavor and tenderness. And I use a high fiber supplement feed in addition to grass, this gives the taste of corn-fed. My cattle live on pastures and are never confined. They graze on grass and on a high fiber ration that gives them extra protein.

Being mostly grass fed, the cattle get lots of photo nutrients that you can’t get from corn alone. My beef tests high in Omega-3 and CLA, and nutrient content.  My cattle are not confined and never leave the farm until harvest, so they are kept disease-free and very healthy, the all-natural, old-fashioned way. My cattle don’t go to the slaughter mills but to a local butcher, where the beef is always kept separate and not exposed to mass contamination. The beef is processed and quick frozen on location providing you the safest beef possible.

Good Luck To All and KEEP ON EGGIN'

Grilled Pork Chops with Garlic-Basil Rub

I may never finish my cookbook if I keep finding these delicious recipies and wanting to add them to the content...Tonight I guess you can say we were “inspired” by a recipe we found in a magazine that you can find on the PorkBeInspired website.  Pork cooks so well on the Big Green Egg I don’t know why we don’t do this more often. This recipe was prepared in conjunction with our Mayo Potatoes pictured in the plating and the results were amazing!

Ingredients

€        4 – 1 ¼” Fresh Pork Chops (bone-in)
        Minced Garlic (fresh cloves 3-4)
        1 Cup Fresh Basil, minced
        2 Tbls. Lemon Juice
        2 Tbls. Extra Virgin Olive Oil
        1 Tsp. Coarse Sea Salt

Directions

1.    Prepare a wet rub with all of the ingredients above in a food processor or in our case a manual chopper…regardless the goal is a wet rub.
2.    Spread both sides of the pork chops, cover and chill for a minimum of 3 hours and as long as overnight if necessary.
3.    Fire up the BGE to full T-Rex with grid extended 2 inches.
4.    Sear and flip, sear and Flip. Close lid and simmer for 3-4 minutes, raise lid, check temp and flip one last time and close lid.  Remove as close to 145 as possible and let rest for 5 minutes or remove at 150 degrees and serve immediately

Tri Tip

The story behind Tri Tip Beef (a.k.a. Triangle Roast):  This cut of meat is limited in availability because there is only one per side of beef.  Therefore it is typically ground into hamburger or cut into cubes and sold as soup meat.   This often over looked piece of meat is not only relatively inexpensive but also very flavorful and has become a favorite amongst the few in the know. The tri-tip roast or steak (also called a triangle roast) is the 1 1/2 to 2 1/2 pounds of meat that sits at the bottom of the sirloin.   It has great flavor and tends to be much lower in fat than most cuts of beef i.e., it's a good lean cut of beef. 

The thing to remember is that lean also means it will dry out faster so it is recommended that you prepare with a good marinade &/or Rub.  Particularly good flavors for tri-tip are Southwestern or Asian. Because tri-tip is lean, be careful not to overcook it, particularly when preparing the full roast. Medium is as far as you should go with this cut. Use a meat thermometer to monitor often during cooking.  If you are used to grilling other cuts, this one can throw some grillers off by appearing underdone when it is ready to serve and by the amount it ‘swells’ when cooked.

Santa Maria/Grilled Soy Lime Style – This simple tri tip recipe utilizes a hybrid marinade that is loosely based on a combination of spices picked up from two different recipes.  

Ingredients

€        2-3 Lb. Tri-tip roast (we use Missouri Legacy Beef - Free Range Beef)

€        Paul Prudhomme’s Magic Seasoning Blends – Meat Magic (optional)

Seasoning Marinade:

€        2 teaspoons freshly ground 4-color pepper

€        1 teaspoon onion powder

€        1 Tbls. Garlic powder

€        2 Tbls. Sea Salt (fresh ground)

€        1 ½ Cups Apple Juice (100% pure juice)

€        ¼ Cup Soy Sauce  (low sodium)

€        2 ½ Tsp. Lime Juice

€        1 Tbls. Red Pepper Flakes

€        2 Tsp. Worcestershire sauce

€         2 Tsp. Cayenne  Pepper

€        ½ Tsp. Fresh Ground Ginger Root

€        Optional: Corn Syrup or Honey (3 Tbls.)

Basting Sauce:

€        ½ cup red wine vinegar

€        ½ cup vegetable oil (or EVOO) (add garlic powder if you can’t find garlic infused oil)     

Preparation and cooking

1.    Mix together all marinade ingredients in a small bowl and pour over the tri tip in a 1 gallon freezer bag.  Place in refrigerator for 4-8 hours turning occasionally.

2.    Whisk basting sauce ingredients together in a small bowl and set aside for basting.

3.    Lightly oil your cooking grid and fire up BGE to T-Rex.  Remove from Marinade and pat dry. 

4.    Rub each side with Paul Prudhomme’s Meat Magic then sear the tri-tip at 600 to 700 degrees for 3-4 minutes per side. NOTE:  This recipe calls for Searing; it is NOT necessary and you can choose to start the cook indirect and get very similar results without searing (cooking time for indirect will increase slightly)

5.    Remove seared tri-tip from the BGE, cover it with foil and let it rest while bringing the BGE temperature down to 350 to 400 degrees. Optional: During this cool down period consider adding a few oak chunks to your lump.

6.    Now set up BGE for Indirect cooking (plate setter) and return the tri-tip back in the BGE and cook to an internal temperature of 125-130 degrees (approximately 35 minutes) for medium rare, basting with the sauce every 5 to 10 minutes (optional).

7.    Return the tri-tip back into the BGE and cook to an internal temperature of 125-130 degrees, basting every 5 to 10 minutes.

8.    Remove tri-tip from the BGE, cover it with foil and let it rest 15 minutes; to serve cut into ½” slices against the grain.²

1 Paraphrased from Beef Tri-Tip, One of the best cuts you are probably not buying, By Derrick Riches, About.com Guide 2 this recipe is adapted loosely from Foodnetwork.com’s website; titled “Santa Maria Style BBQ” with lots of input from the gang at EggHeadForum.com

Roasted Chicken

Grilled (roasted actually) a 5+ Lb. Free Range Chicken utilizing the Emile Henry Flame Roaster. FLAME®. This is one of the latest of Emile Henry's newest innovations in ceramic technology and it is designed to work on the barbeque, (gas, charcoal, natural wood or electric cooking), in the oven, and under the broiler at temperatures up to 750° F (400 C).  It will hold up to a 8lb chicken with room to put potatoes and vegetables around the chicken at the base to soak up the delicious juices.

What makes this cooking vessel so special? Made of ceramic, the chicken roaster will cook your chicken more efficiently as the ceramic will maintain heat and cook from the inside as well.  A Juicy Chicken = reduced fat; the ceramic retains heat, and the design actually cooks from inside out.  It has a pouring spout to use because the basin collects juice or offers room for roasting vegetables

Ingredients

1 - Free Range Chicken

1 Bg. Fingerling style potatoes, sliced thick
Paul Prudhomme's Poultry Magic
Unsalted Butter

Directions

This is the simplest it can possibly get…Rinse chicken, coat with unsalted butter and your favorite rub; we used Paul Prudhomme’s Poultry Magic tonight. Set your Big Green Egg up for Indirect (plate setter legs up) and stabilize the temperature just short of 400 degrees. Close lid and cook to internal temperature of 180 at the breast; do not undercook breast temperature! Cooking time varies by size of bird but will be in the range around 60 minutes. Remove and let rest for 15 minutes, slice and serve.

 

Big Green Egg Recipes Book DONE !!!!!

After many pre-releases and several hundred folks downloading previous 'versions' of my Recipe and Cookbook I am declaring this edition as the final FIRST EDITION PLUS 2.  298 pages of recipes, fun facts, charts, LOTS of complete dinners prepared exclusively on the BGE. 

This book is NOT the traditional list or recipes focused on Briskets, Butts, and Smoking...it is dedicated about 90% to just plan ol' Grilling good food.  Lots of WOK recipes, unique cookware demos, a fairly large compliment of organic ingredients when available, one dish meals, casseroles, et al all topped off with a lot of great information about grilling. 

The key now is to figure out how to get this puppy into yours hands.  Printing is offensively expensive so I'm thinking about distributing it on Thumb drives on PayPal at cost.  Down loading it from DropBox seems to be a problem due to the file size so I'm working on alternatives.  Stay Posted!!!!

This Big Green Egg Blogsite Turned 3

     I was reviewing some statistics in Google Analytics about traffic and views on this blogsite (what a nerd thing to be doing on the weekend at 2 in the morning) when it dawned on me, this blog turned 3 years old March 19th!  Wow.  So I thought I would share some comments and then a few of the statistics from the site just for kicks in celebration! 
     In the early days the posts were awful!  Even today an occasional off topic post sneaks in however the purpose was always to develop relationships with other grillers and eggheads so I could learn to be a better cook and hopefully do the same for others. 
     So, where does the traffic  on this blog come from? Search Engines (69%), Referring Sites (usually links on other peoples websites or blogs (21%) and Direct Traffic (people that have the site saved in their favorites (10%).  Other than the home page which receives 42% of entry level page visits, my BGE Large Table Plans and Beer Bum Chicken  pages receive about 3% of the direct hits each. 
     Google searches for the word ORGANIC have sent 89,000 people to this blog while Yahoo and Bing run a far second place on searches resulting in visits.  Key Word Searches used to find this site 'Big Green Egg Recipes' has sent another 12,000 here.
     This blog has been visited from 141 countries over the three years we have had between 265 - 289 visitors per day with the first couple of years being pretty slow.  The high visit days now are in the 600 range with an average of nearly 400 hits per day on Saturday and Sunday, (the days I typically cook and post).
     This is one crazy hobby I've picked and the hours spent at the computer, with the camera, food prep and recipe writing have all been a ton of fun.   This has all grown into my new current obsession, my cookbook. Currently under a MAJOR revision I published early and was not happy with the formatting, etc so I'm doing a 100% ground up rewrite while continuing to steal recipies from you all for content, ha. --Tony

     So I guess we'll set out for another three years and hope you all keep coming back, commenting and sharing with your friends while I try to keep this interesting!
     Keep On Eggin'       

Cherry-Marinated Bone-in Ribeyes with Corn Salsa and POLENTA

Starting with 2-4 Bone-In Ribeyes (sustainable &/or organic preferred) or Beef Tenderloins this recipe calls for a simple marinade that serves to infuse your beef with the tartness of cherries. When grilling the beef the marinade will result in a thin crusty glaze. BTW, T-Rex is NOT the recommended cooking method for this recipe. This recipe is fantastic with mashed polenta seasoned with sun dried tomatoes and garlic salt.

Marinade Ingredients
 2-4 each - 1 ½” Bone-In Ribeyes or Beef Tenderloin steaks

 12 oz. Can – Frozen Cherry-Apple Concentrate, thawed

 ½ Cup – Extra Virgin Olive Oil (EVOO)

 1 Tbsp. – Fresh Ground Peppercorns

 2 Cloves – Minced Fresh Garlic

Corn Salsa Ingredients

 1 Cup – Frozen Whole Kernel Corn, thawed

 1/3 Cup – Finely Chopped Red Bell Pepper

 1/3 Cup – Finely Chopped Green Bell Pepper
 ¼ Cup – Fresh Chopped Red Sweet Onion
 1 Tbsp. – Fresh Cilantro
1 ½ Tsp. – Lime Juice (half for concentrate)

¼ Tsp. – Fresh Ground Sea Salt
 1/8 Tsp. – Fresh Ground Peppercorns

Preparation and Cooking

1. Trim excess fat from steaks and place in a large resealable freezer bag.

2. In a medium size bowl, stir the juice concentrate, EVOO, pepper and garlic. Pour into bag over meat, seal and rotate to coat meat well and place in refrigerator for 3-4 hours.
3. Fire up your Big Green Egg to T-Rex (full-flame) and remove Beef from refrigerator. Drain off and discard marinade
4. Cooking method 1: Toss those steaks on the grill for 2-3 minutes per side (to taste but NEVER more than Medium – Medium-Rare). You will likely not get a glaze finish with this method.
5. Cooking method 2 (recommended): Cook indirect on your grid with a drip pan for 30-40 minutes. Turn after 20 minutes. Serve with the Corn Salsa.
6. Corn Salsa: In a medium size bowl combine the corn, red and green peppers, Onion, Cilantro, Lime Juice, Salt and Pepper and mix. Set stand at room temperature. If made ahead of time the salsa should be refrigerated for 24 hours and removed 1 hour prior to serving at room temperature.

Legacy Beef Tenderloin MELTS IN YOUR MOUTH!

Cookin' for One:
Cooking on a Large Big Green Egg for one is not tough, but it does seem like a little overkill, especially in the Lump Charcoal department. However after 3 months without having ANY BGE I just need to shut up and COOK! Maybe there is a mini BGE in my future???? If Santa is listenihng.

Tonights Dinner:
After a day of reading stuff for work, a quick trip to the Earth Day festival downtown and two naps, count them TWO naps, I thought I should get busy and think about supper. Tonight I cooked up some fresh asparagus (organic) and a .3 oz Beef Tenderloin from Missouri Legacy Beef I picked up at the Farmers Market here in Columbia Saturday morning. After first arriving and seeing the NO DOGS ALLOWED sign I almost turned around (I had both my dogs with me). After walking them around for a half hour I put them in the car and jogged to the market to get a steak, a cherry pie and the asparagus (and yes, it was cool and the windows were down about 6 inches).

Preparation and cooking:

1. Bring Tenderloin to Room Temperature and rub on BAD BYRON's BUTT RUB...let marinate while you fire up the Big Green Egg and bring it up to T Rex temperatures.

2. Washed up the asparagus, trimmed the butt ends and sprayed the bamboo steamer with olive oil (keeps bamboo from taking on the smell of the food you cook).
3. Sprayed the asparagus and coated it with garlic and parsley (ground).
4. Fired up the egg and brought three (3) cups of water to a boil and placed the steamer on the wok for 15 minutes.
5. Wrapped my twice baked potato (store bought and NOT organic, ha) in foil and placed it on the second layer of the bamboo steamer.
6. Removed the steamer and seared the Tenderloin on both sides (about 1 minute and 30 seconds a side) and removed it for 10 minutes.
7. Finished the steaming of the asparagus for another 10 minutes then plopped the tenderloin back on the t rex hot grill for 2 minutes a side and DONE!

KEEP ON EGGIN'

Fire Ring Upgrade Improves High Heat Cooking Results

I like to cook hot but it causes problems (only occasionally) so I picked up a 2" fire ring to raise my grid and the results were outstanding!

This is tonights spiral stuffed pork loin (Recipe is in an earlier Blog entry - Spiral Stuffed Pork Loin).

And this is the 2" Ring Adapter in action.

Big Green Egg PLANTER BOX

Worlds most expensive garden planter box...the base from my cracked Large Egg is now the home of my green pepper garden.

The Green Guide (Organic, Sustainable)

Check out "The Green Guide" websote by clicking on the title above! Go ahead, it won't hurt you!

Spiral Stuffed Pork Tenderloin

Nothing can beat well prepared, ‘butt rubbed’ pork tenderloin and this recipe bursts with flavor. Using boneless, skinless pork tenderloin and just a few simple ingredients you’ll never think of tenderloin the same again; serves well as leftovers.

Ingredients Recommended1 or 2 Pork Tenderloin (1.25-1.5 lbs) Skinless and boneless
Baby Spinach Leaves Fresh
Chopped Garlic cloves Substitute Garlic Salt
Bundle Green Onions Whole
Garlic Pepper Seasoning Big Green Egg Brand
Olive Oil
Rub Bad Byron’s Butt Rub Get yours at Buttrub.com
Optional Asparagus and/or Mozzarella cheese Fresh

Preparation Directions
1. Spiral cut the tenderloin and spread flat
2. Coat both sides lightly with olive oil
3. Lay spinach leaves (or asparagus, or both), chopped garlic cloves, Garlic Pepper Seasoning (to taste) and whole green onions toward one end.
4. Roll up and tie with cooking twine
5. Rub the outside with Bad Byron’s Butt Rub

Cooking Directions
1. The Big Green Egg temperature should be stabilized at 4500
2. Place Loin directly on the grill and seal all around (with lid open)
3. Remove from heat for 5 minutes (let the meat relax)
4. Close lid and reduce stabilize heat at 250-260 degrees.
5. The loin will need to cook for 60 to 90 minutes (and remember if you are looking you are not cooking!)6. You should use a meat thermometer to track the temperature until it reaches 155-160 degrees
7. Remove from heat, slice and serve hot.

Recommended Side Dishes and Deserts• Red Skin Potatoes, Brussel Sprouts and Jalapenos on the side
• Iced Tea with Lemon

This recipe was first discovered and ‘borrowed’ from the http://www.outdoorhome.com website and subsequently modified (thank you)