Mini

randomegger

The office wants me to bring the Mini and grill something on Monday. I read somewhere, I think, about getting a couple pork tenderloins on the mini. Can't remember if that was using some convoluted elevated rack method or if you cut or coiled them up.[p]Er, uh, a little help here?[p]RE

Chef Arnoldi

Since you are not set up with dual grids, i would cut the loins to size that will fit on the 9" grid & keep turning like hotdogs til done

Wise One

randomegger, I do mine curled into a U-shape on a second grill. I put the first grill in as normal and then put down two thin firebricks and then put the second grill on top. My thin firebricks are only about 1/3" thick so it really does not raise it up too much. If Chubby would ever create his Grill Xtenders for the Mini then I could dispense with that setup.

randomegger

Wise One,[p]Thanks![p]Don't have time to run into Tucker to get a second grate - can they be had at the Lowe Depot store?[p]RE[p]

YB

randomegger,
Go to Lowe's and buy three 3/4" copper couplings and stand them on the fire ring and put the grid on them.That will give you about a 1 1/2" raised grid.
Larry

Rumrunner

randomegger, I cut them in half and you can easily fit two whole pork t-loins on the Mini. I've got pics somewhere, but darned if I can find them in cyberpace today. Try and level the heat around 400° (+ or -, mostly +) and flip them every few minutes and moving position on the grid. They come out great. Don't over cook...150° is high enough, 140° is better.