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Pork Loin and fresh baked bread

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banzaitoyota
banzaitoyota Posts: 173
edited December 2011 in EggHead Forum
Cooking a pork loin for tonightt. Just glazed it with the agave syrup. Bread goes on after the pork is pulled to rest
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  • banzaitoyota
    banzaitoyota Posts: 173
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    Well crap! Nobody took out the dough to thaw. Here are the veggies
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  • bigguy136
    bigguy136 Posts: 1,362
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    Looking good. Pork loins are my favorite. Here is one I just did with a garlic, black pepper and cayenne dry rub with a brown sugar 2nd rub. I've also done the first rub and drizzly honey for the last half hour also. 275° till center is 142°image

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

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  • smokesniffer
    smokesniffer Posts: 2,016
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    Looks good, how long did you leave it on the grill. I want to do one for supper tomorrow.
    Large, small, and a mini
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  • medic119
    medic119 Posts: 80
    edited December 2011
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    It must be Pork Loin Sunday.  I just put one on at 07:15.  I rubbed it with Dizzy Pig Red Eye Express.  I mixed apple and hickory chip for the smoke.  Do I need to flip them half-way thru? 

    Thomas Bubba's BBQ and Harris Family Catering Pigs on the Run Competition BBQ Team Medic-Que BBQ Team, LBGE, Party Q
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  • bigguy136
    bigguy136 Posts: 1,362
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    Mine take 1 hr 45 min to 2 hrs @ 275°-300°

    I don't flip. I always let it rest for 20 minutes.

    Also, I use cherry for smoke. I want a sweet wood to go with the honey or brown sugar.

    Post some photos and tell us how they came out. 

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

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  • Botch
    Botch Posts: 15,467
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    Well crap! Nobody took out the dough to thaw. Here are the veggies
    I had to chuckle at this, glad I'm not the only one!  
     
    That loin looks delicious!  
    _____________

    Remember when teachers used to say 'You won't have a calculator everywhere you go'?  Well, we showed them.


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