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Simple meal - pork loin roasts

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Sea2Ski
Sea2Ski Posts: 4,088
in EggHead Forum
Fishing has sucked. No water to table posts, because nothing has been making it to the table.
Salt, pepper, rosemary, cayanne pepper, thyme. Served with hassleback potato, garden salad, and Kings Hawaiian rolls.  No plated pic because there were 18 people and you know how taking pictures goes over when they are at the table....







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Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
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Caliking said:   Meat in bung is my favorite. 
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  • bgebrent
    bgebrent Posts: 19,636
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    Pork loin is such a slam dunk and you nailed it.  Nice work my friend.
    Sandy Springs & Dawsonville Ga
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  • da87
    da87 Posts: 640
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    Looks amazing!
    Doug
    Wayne, PA
    LBGE, Weber Kettle (gifted to my sister), Weber Gasser

    "Two things are infinite:  the universe and human stupidity; and I'm not sure about the universe"   Albert Einstein
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  • CanDid
    CanDid Posts: 106
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    @Sea2Ski - Looks really good. Do you mind sharing your pit temp you grilled them at and the IT when you pulled them?

    The pics look like they were raised. Did you do direct, indirect?
    BGE XL
    NWArkansas
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  • Sea2Ski
    Sea2Ski Posts: 4,088
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    @CanDid I cooked them on the large, I had the dome at 225F raised indirect until internal temp got to 120, then I opened the vents and let the temp get to about 400 for color. Once internal got to 130F, I removed platesetter, and went raised direct to crust up the bottom. On at 11'ish off at 12:45'ish. 

    @bgebrent7 years in, and this is the first time I ever did a bonless pork loin. strange but true. 
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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