Sweet and Savory Big Green Egg Pork Loin and Chicken Thighs
This recipe showcases the versatility of a honey-based rub by cooking two different proteins simultaneously. By utilizing a raised direct setup at 350°F, you achieve a stunning mahogany crust without scorching the sugars.
Servings: 6 people
Ingredients
- 2 pounds Center-Cut Pork Loin
- 2 pounds Boneless Skinless Chicken Thighs
- 1/2 cup Monk McGuire’s Honeysuckle Dust or honey-powder based BBQ rub
- 2 tbsp Light Olive Oil for binder
Instructions
- Prep: Trim any excess fat from the pork loin and pat all meat dry with paper towels.
- Season: Apply a light coat of olive oil and a heavy layer of rub to all sides.
- Rest: Let the seasoned proteins sit at room temperature for 20 minutes to allow the rub to adhere.
- BGE Setup: Configure your grill for raised direct cooking and stabilize the dome temperature at 350°F.
- The Cook: Place the pork and chicken on the grates and close the lid for 15 to 20 minutes.
- The Flip: Turn the meat over once a deep red crust begins to form on the bottom side.
- Temp Check: Monitor the internal temperatures using a digital thermometer to ensure accuracy for both proteins.
- The Pull: Remove the pork at 140°F and the chicken at 165°F from the grill.
- Resting: Place the meat on a cutting board and tent loosely with foil for 10 minutes.
- Service: Slice the pork loin into thin rounds and serve alongside the whole chicken thighs.