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Started By
Message
Have pork loin need ideas on way to prepare
Posted on 6/10/16 at 3:10 pm
Posted on 6/10/16 at 3:10 pm
I was thinking indirect heat (my gas grill) since smoker is jacked.
What to Inject or marinade?
Rub?
What type of wood chips?
Any simple ideas appreciated.
What to Inject or marinade?
Rub?
What type of wood chips?
Any simple ideas appreciated.
4
Posted on 6/10/16 at 3:24 pm to sms151t
Posted on 6/10/16 at 3:55 pm to Coater
It's called a center loin on package and that looks too hard
I want something simple I'm not a grill or pit master
I have some apple juice, Tony's, and trying to be simple since just me at home this weekend.
I want something simple I'm not a grill or pit master
I have some apple juice, Tony's, and trying to be simple since just me at home this weekend.
Posted on 6/10/16 at 4:03 pm to sms151t
If you put it on the grill, give it indirect and low heat between 250 degrees to 280 degrees. If you have a temp guage, pull the loin off when it gets to 145 degrees. If you go much above that, it'll start to get very dry. Chips - a little Hickory or apple. Rub - season the hell out of it with whatever you wish and a little brown sugar.
This post was edited on 6/10/16 at 4:10 pm
Posted on 6/10/16 at 4:27 pm to Cailloue Pitre
What will brown sugar do?
Should I inject with apple juice?
Should I inject with apple juice?
Posted on 6/10/16 at 4:49 pm to sms151t
This is one of the best things you can do sous vide but I realize you want to grill it. That said, I've always enjoyed doing it on indirect heat for a few hours until it gets to about 135/140F or so.
My favorite way to season would be to poke/ stuff the loin with small garlic cloves. Then mix up some olive oil, fresh rosemary, salt, pepper, a little fresh mint, garlic powder, a touch of cumin, and lemon juice. Put the loin in a ziplock and let it marinate as long as you can, 1-24 hours. Put it on the grill and baste occasionally with the leftover marinade until you don't think it's safe for the amount of time you have left on heat. Make a little more of the marinade and heat it to make a bit of a sauce. Slice and serve.
I've got no proportions because I always eyeball it but it's damn good. For a little more insight, I always say in my head that I'm trying for the flavor as the lamb on a spit they serve at Greek Fest in Nola. If you're familiar, adjust the seasonings in a manner that you think might achieve that goal.
My favorite way to season would be to poke/ stuff the loin with small garlic cloves. Then mix up some olive oil, fresh rosemary, salt, pepper, a little fresh mint, garlic powder, a touch of cumin, and lemon juice. Put the loin in a ziplock and let it marinate as long as you can, 1-24 hours. Put it on the grill and baste occasionally with the leftover marinade until you don't think it's safe for the amount of time you have left on heat. Make a little more of the marinade and heat it to make a bit of a sauce. Slice and serve.
I've got no proportions because I always eyeball it but it's damn good. For a little more insight, I always say in my head that I'm trying for the flavor as the lamb on a spit they serve at Greek Fest in Nola. If you're familiar, adjust the seasonings in a manner that you think might achieve that goal.
This post was edited on 6/10/16 at 4:51 pm
Posted on 6/10/16 at 5:07 pm to sms151t
I don't bother marinating, injecting, or brining. Chop up a crapload of garlic, mix into a paste w olive oil, chopped rosemary, black pepper or a fat pinch of red pepper flakes, a handful of chopped fennel fronds or 1/2 tsp fennel seeds, and zest of a lemon if you've got one on hand. Slather this all over the loin, sprinkle generously w salt, and cook it over indirect heat at around 400-425 until it his 145. If the outside is pale, stick it over the direct coals for a bit. Remove from grill, tent w foil, rest 20 mins, then slice.
Posted on 6/10/16 at 5:28 pm to hungryone
Brine it, then dry rub it. indirect heat until 140 internal at thickest part. Brush with some type of fruit based sauce or preserves ( I like raspberry chipotle). Simple and delicious.
Posted on 6/10/16 at 5:52 pm to hungryone
Pretty much what I described above. I hadn't thought of Fennel but I will now, thanks. 
Posted on 6/10/16 at 6:08 pm to sms151t
You'll find brown sugar in most commercial rubs and rub recipes. Don't put alot, but just lightly dust the exterior. I find it gives it a hint of sweetness and contributes to a tasty bark on the outside of whatever your are seasoning and smoking. Can't help you with the apple juice. I can add that some melted butter with some garlic powder in it makes a good injection fluid.
Posted on 6/11/16 at 1:53 pm to Cailloue Pitre
I bet I screwed it up for the masters on this board but here is what I decided to do
Inject pork with Apple juice (used Great Value brand)
Used the dry rub and some apple juice made a paste to coat thinly and sat overnight
Raised to room temp
Using indirect heat source to cook
Have some mesquite chips over direct heat try get a smoke flavor also
Yes not conventional but l used some of ideas from this thread and used what I had.
No I'm not gourmet or pit master
If all goes wrong I can shred to make sandwiches I suppose.
Inject pork with Apple juice (used Great Value brand)
Used the dry rub and some apple juice made a paste to coat thinly and sat overnight
Raised to room temp
Using indirect heat source to cook
Have some mesquite chips over direct heat try get a smoke flavor also
Yes not conventional but l used some of ideas from this thread and used what I had.
No I'm not gourmet or pit master
If all goes wrong I can shred to make sandwiches I suppose.
Posted on 6/11/16 at 2:48 pm to sms151t
You sound kinda pissy and insecure, dude.
Posted on 6/11/16 at 4:27 pm to Matisyeezy
You do also
Posted on 6/11/16 at 4:34 pm to sms151t
Pork loin is pretty easy. I usually get a nice sear on it stove top with some herbs and garlic and then finish it in the over at 400 for about 4-5 minutes a side.
Posted on 6/11/16 at 4:52 pm to sms151t
1. Crock Pot
2. Your favorite pkgd taco seasoning mix
3. 12 oz dark beer
Serve on fresh tortillas with queso fresco.
Enjoy !
Oh, and drink the other 5 dark beers.
2. Your favorite pkgd taco seasoning mix
3. 12 oz dark beer
Serve on fresh tortillas with queso fresco.
Enjoy !
Oh, and drink the other 5 dark beers.
Posted on 6/11/16 at 5:02 pm to sms151t
quote:
If all goes wrong I can shred to make sandwiches I suppose.
This is not a shredding piece of meat. Do not overlook or it will be dry and tough. This really should be cooked somewhat high, hot and fast. Or cut into thick porkchops. It's a cheap good one if done correctly.
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