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Help with pork loin please
CrimsonTideGirl
Posts: 130
Cooking a pork loin on the BGE tomorrow for the first time so I need tips, recipes, times, temps etc. Thank you and ROLL TIDE!!! <img src="https://us.v-cdn.net/5017260/uploads/FileUpload/ab/e1ed0e07b1b878490ad98e3e200d5e.jpg"
Comments
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350-400 raised direct if you can. Brine is good but not required. Put your favorite rub on and enjoy. Can also be fileted and stuffed with your favorite items. Cook to 145 IT not time. Depending on size you should be around 45 minutes to an hour. And enjoying it is a must!!!XL BGE, LG BGE, and a hunger to grill everything in sight!!!Joe- Strongsville, OH
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Pork loin is very versitile. What do you like and how much effort do you want to put into it? You can stuff, wrap with bacon, both. Just season with rub or s&p. They cook fairly quickly raised direct or a little longer indirect. Cook to 140 for pink or up to 160 IT max for well done not tough.
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I like the pork caterpillar raised direct, 350-400, until it of 160 as above. Wrapped in bacon, poke deep holes every few inches and stuff with garlic, jalapenos, and green onions. 5 min before you remove it, slather the beast in bbq. Always a winner!
http://eggheadforum.com/discussion/comment/1380434#Comment_1380434
Have fun!+++++++++++++++++++++++++++Austin, Texas. I'm the guy holding a beer. -
I like to fillet and stuff. Let your imagination run wild. Pork is safe at 145° and it tastes wonderful at that temp. The link below was my favorite
http://eggheadforum.com/discussion/1172332/stuffed-pic-heavy#latestSteven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming -
Here is my method, I trim the silver skin off and any thing else that needs trimming and when I get them that size I often cut them in half (so I can season them differently after I brine them) then smoke at 250 dome indirect with apple until 120/125, then I pull the platesetter and take the BGE to 450/500 and sear rotating often to 140/145 then tent/rest for 15/30 minutes and carve them as people eat them. Great protein for the money. Like mentioned above I also like to butterfly them and stuff them when I have time.Charlotte, Michigan XL BGE
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Do you have any pics/details for the method mentioned above @Grillmagic? I might try this method.Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming -
stemc33 said:Do you have any pics/details for the method mentioned above @Grillmagic? I might try this method.
Charlotte, Michigan XL BGE -
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
OMG!!! Those pics look fantastic!!!!! I'm also cooking buffalo "eagle" wings. Lol!!!!
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Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Yep!!!! Revenge tomorrow. Can I brine one for just 4-5 hours and if so what would y'all suggest using in the brine.
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On a full size loin I prefer to brine them in the 12 hour arena. Also I use a very basic brine of salt and brown sugar. The reason I use such a basic brine is that I'm only trying to add moisture and not flavor. More often than not I butterfly and stuff loins and that is where I get the flavor that I'm shooting for. Not from the brine. However I'm sure that there are others who spice their brine up and will probably be glad to share. For the record, the basic brine works wonders as is on pork.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
@CrimsonTideGirl, I never brine mine, but I'm guessing apple cider vinegar should work.Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming -
Looks like you have enough advice on the loin. I just dropped in to say ROLL TIDE!!!!!!!!!
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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