French-Cut Pork Loin | Big Green Egg

Course Main Course

Ingredients
  

FOR SAUCE:

  • 1/2 cup Dry White Wine
  • 1/2 cup Chicken Stock
  • 1/2 cup Heavy Cream
  • 4 tablespoons Dijon Mustard
  • 1 tablespoon Minced Garlic
  • 1 tablespoon mixed herbs rosemary, thyme & sage
  • Heath Riles BBQ Garlic Butter to taste
  • Salt & Pepper to taste **To thicken add 2 tablespoons of Flour and 1/4 cup of water to form a "slurry"**

Instructions
 

  • Fire up Big Green Egg to a temperature of 300º, we added some hickory wood chunks on top of our charcoal.
  • Remove French-Cut Pork Loin from package and dry off well. Trim as desired.
  • Coat loin with Dijon Mustard.
  • Coat loin with Heath Riles BBQ Garlic Jalapeño Rub and then Heath Riles BBQ Garlic Butter Rub.
  • Coat loin with herb mixture (rosemary, thyme & sage).
  • Wrap loin bones with foil if you wish.
  • Put loin on the grill, cook to a temperature of 140º (this was an hour and a half total cook time for us).
  • Let loin rest for 15-20 minutes.
  • Top with sauce if you wish!

Video

Notes

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Honey Chipotle Citrus Salmon | Big Green Egg

This easy recipe is a crowd pleaser. We used a simple recipe for a citrus infused Salmon and smoked it on our Big Green Egg, with just a hint of spice with our Honey Chipotle Rub.
Prep Time 15 mins
Cook Time 15 mins
Resting Time 5 mins
Course Main Course
Cuisine Salmon
Servings 2 people

Equipment

Ingredients
  

Instructions
 

  • DIRECTIONS:
  • Season fresh pineapple slices with Heath Riles BBQ Simple Citrus Rub.
  • Grill pineapple approximately 5 minutes total (2.5 minutes on each side).
  • Assemble salsa - avocado, lime juice, cilantro, red onion and diced pineapple slices (once charred), Heath Riles BBQ Simple Citrus Rub to taste and a splash of Olive Oil; place in refrigerator to chill
  • Make sure GrillGrates are sprayed good with oil.
  • Coat both sides of salmon with olive oil. Season flesh side of salmon with Heath Riles BBQ Simple Citrus Rub and then Heath Riles BBQ Honey Chipotle Rub.
  • Place salmon on Big Green Egg (or grill of choice) skin side down.
  • Cook for approximately 15 minutes at 500º. Pull once salmon reaches a temperature of 130º.
  • Top salmon with salsa

Video

Keyword BBQ, Big Green Egg, Salmon
Tried this recipe?Let us know how it was!

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