JEALOUS DEVIL PORK LOIN
- 1 Large pork loin
- 1/4 cup soy sauce
- 1/4 cup Balsamic Vinegar
- 3 Tbs Olive oil
- Dizzy Pig Pineapple Head Seasoning
Jealous Devil lump charcoal (burns very hot)
Start a small amount of the lump charcoal in the Big Green Egg. Use a Looft Lighter or equivalent to start the coal.
While the coal is heating, rinse the meat and slice across the grain about 1 1/2 inch thick. (Like a thick pork chop!) Place the steaks into 2 large zip lock style bags.
Mix the soy, vinegar, and oil together and pour over the meat in the bags. Set aside to marinate.
When the coals become hot, add more coal to fill the fire bowl of the Big Green Egg.
Place your (oiled) cast iron cooking grids onto the Big Green Egg to heat.
We want the BGE to reach 600 degrees before placing the steaks onto the cooking grid. Place steaks into an aluminum pan and coat both sides with the Seasoning.
Add about 8-10 Bourbon soaked smoking chunks to the coal before placing the steaks onto the cooking grid. The steaks will sear immediately when they hit the grates. Cook two minutes and then flip with a large spatula. Wait two more minutes and then check with an instant read thermometer. 135-138 degrees, and get them off and into an aluminum pan with foil over the top. Lay a dish towel on top of the covered aluminum pan and then let rest for about 15-20 minutes. The meat temperature will rise approximately 5 degrees because the meat is still cooking.
Slice into cubes and let them swim in all the juices in the aluminum pan.
Serve with tooth picks as an appetizer when guests or the kids’ friends are at the house.
You can offer some BBQ sauce on the side, but you do not really need it!
TL Stallings, Madison Fireplace & Patio