Pork Loin and Corn on the Cob

TXTriker

Tonights dinner was finally done but I did have problems with the loin. I put it on at 3:30PM and about 4:15 I was shutting down the egg. I had to go till 5:30 or a little after when my wife would be home. At about 4:30 I decided I needed to start the small for the corn since the large was down about 300 degrees and the loin temp was still rising. All in all, things turned out well, but I wonder if the loin had cooked the full time at 350 to temp if it would have been better.


Just put it on the egg




Corn almost on the small




Everything off the eggs




Plated


The Prettiest Part of the Meal! :cheer:

SSN686

Morning Ray:

Nice looking meal...




and I agree...the prettiest part of my meals is the good looking lady setting next to me too. :laugh:

bubba tim

Hey Ray. Just a suggestion, try clipping your pit probe to your meat probe for more accuate temp reading at the grid. LC cooks her pork loins 375 grid to internal 137 and let's it rest for ten minutes. Temp will climb to 145.
Your cook looks good btw. For timing, your roast should take less than an hour...hope this helps.. :woohoo: :woohoo: :woohoo:

TXTriker

And good morning back to you. Yes, the prettiest part of a meal is what it's about.

TXTriker

Thank you Tim. I'll try moving the pit probe and I just have to tell Susie I cooked to her temp. I haven't gotten her convinced 160 is too high yet. I did read your message to her and explained LC's position in life. I think one hour would have been about right also at 350. I really do appreciate the tips and thanks a bunch.

Crimsongator

hey, where are the little corn cob holders that are shaped like a bge. Now that would be a hit.

TXTriker

Gene, tell me where to get them! :laugh:

Ross in Ventura

Nice cook Ray

Ross