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Pork loin--to sear, or not to sear?

BirdmanBirdman Posts: 66
edited 11:06PM in EggHead Forum
Tomorrow I will Egg a Tuscan Pork Loin. The recipe, from Weber's Big Book of Grilling (a great book, if that's not sacrilege), calls for a marinade (really, a wet rub) of olive oil,lemon,rosemary, peppercorns, and salt. It also says to sear the roast with direct heat, and then reduce the temperature and cook with medium,indirect, heat.
It seems to me that the one (and only) limitation of the BGE is that once you get the temperature up, you really can't reduce it. (However, a second Egg --tops on my Christmas list -- would cure that problem).
Anyway, should I pan sear the roast first, or will the Egg keep in so much moisture that I can eliminate the searing requirement?


  • Tim MTim M Posts: 2,410
    Birdman,[p]You are correct in your assumption that it is hard to get the temps down once you have gone over them. The longer they are over the desired temp the harder to get lower. But there are ways to deal with it. First you could sear direct over the coals at 275-300 (you never mentioned a temp), then go to an indirect cook at a higher temp than your recipe calls for but since it's indirect it won't easily burn.[p]You could also sear at the temp you want and cut it short a little while you close the slide/diasy top fully and close the lower vent all but 1/4". This setting should allow the fire to keep burning but at the most minimum amount and slowly the temp will drop. A loin takes a long time so while it comes down you will be fine if you cut the searing time to allow the heat to drop.[p]Good luck - let us here how you do.[p]Tim
  • SpinSpin Posts: 1,375
    Birdman,[p]A high temperature sear produces a thin crust on the meat that cannot be made by any other method. Definitely keep the sear and do the meal entirely in your Egg. Once the meat (with wet rub) is seared on all sides, close the top and bottom vents to openings that would control a 220°F fire (1/8" opening of the bottom vent with the top vent just a crack open). This will allow the Egg to cool down without quenching the fire.[p]Medium heat is normally in the 300-350°F range and your Egg will slowly cool down to this temperature. To speed the cooling down of the Egg, remove the top vent completely and open the dome wide for several seconds. Add the top vent back on upon closing the dome. This can be done several times to cool the Egg itself.[p]Spin
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