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Stuffed pork loin on the BBQ pit
Posted on 11/23/18 at 8:27 pm
Posted on 11/23/18 at 8:27 pm
I got a bacon wrapped pork loin stuffed with cream cheese and jalapeños from Chris specialty meats that I’m grilling tomorrow. It is about 20 inches long and 3 inches thick. I have a charcoal pit that I get really hot on one side and not as hot on the other. I wanted to do it on low heat for a while then put it on high heat at the end. Now I’m wondering if I should do high heat first then low. My wife is saying that it will take a while to cook and I should bake it in the oven wrapped in foil at 200 degrees for a couple hours then throw it on the high heat side of the pit for 10 or so minutes each side. Any recommendations?
Also have quail, duck, chicken breast for grandma, ribeyes and sausage.
Also have quail, duck, chicken breast for grandma, ribeyes and sausage.
4
Posted on 11/23/18 at 8:31 pm to lsulaker
What time will it be ready? Thanks for the invite baw
This post was edited on 11/23/18 at 8:32 pm
Posted on 11/23/18 at 8:45 pm to lsulaker
quote:
I have a charcoal pit that I get really hot on one side and not as hot on the other.
Sear it over high heat on all sides. Move it to the cooler side. Put a foil water pan over the hot side. Try to keep it somewhere between 250 and 300F for about an hour. Should be plenty of moisture in there with the cream cheese. You shouldn't need to wrap. Rest for 15-20 minutes before carving, so all the cheese doesn't run out one side.
Posted on 11/23/18 at 8:45 pm to beerJeep
Starting at 3 eating at 545 I’d like to eat later but gotta be done before kickoff!
Posted on 11/24/18 at 2:03 am to lsulaker
quote:
My wife is saying that it will take a while to cook and I should bake it in the oven wrapped in foil at 200 degrees for a couple hours then throw it on the high heat side of the pit for 10 or so minutes each side
That's definitely a woman talking.
You don't need to do that. Seer the sides then move off the coals and let it indirect cook/smoke for a couple hours.
Much better taste than oven baking.
Posted on 11/24/18 at 7:48 am to BurningHeart
If it’s a loin be sure not to overlook it. Pull it at about 140 and let it rest for 15-20 minutes. I butterfly tenderloins and stuff with cream cheese, sausage and jalapeños and wrap in bacon. I grill and brush with bbq sauce. Delicious!
Posted on 11/25/18 at 2:41 pm to BurningHeart
Update: everything came out great. I did the pork loin under high heat for 10 minutes then low heat for an hour. It actually was 160 degrees when I pulled it off. I didn’t intend for it go get that high but it was still really juicy. Great advice on letting it sit for 20 minutes before cutting. The duck was even better than the pork loin and my wife made an awesome Asian style hoisin based sauce for it. Chris specialty meats came through.
The worst was probably the ribeyes from rouses, but they were still good. They just weren’t overly thick and didn’t have a ton of marbling. There were a great deal in the pre packaged steak section so I knew what I was getting and didn’t want to spend 17.99 per lb on ribeyes that I have them cut 1.5 inches thick with all the other stuff I had.
Sorry for no pics but I didn’t even think of it. It didn’t look special anyway, but the flavors were great.
The worst was probably the ribeyes from rouses, but they were still good. They just weren’t overly thick and didn’t have a ton of marbling. There were a great deal in the pre packaged steak section so I knew what I was getting and didn’t want to spend 17.99 per lb on ribeyes that I have them cut 1.5 inches thick with all the other stuff I had.
Sorry for no pics but I didn’t even think of it. It didn’t look special anyway, but the flavors were great.
Posted on 11/25/18 at 3:36 pm to lsulaker
quote:
Stuffed pork loin on the BBQ pit
I approve of every word in this phrase.
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