Sambal Pork Loin

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Just a note to add what's cooking here for the 4th. We've got a 4lb center-cut pork loin marinating all night in Sambal Badjak - an Indonesian red pepper condiment (the best brand I've seen commercially is by Konigsvogel). Plan to go for a slow burn at 200 with some hickory to 150 internal.[p]About 20 minutes before taking it out and once the fat cap has melted I will baste with some more sambal for a nice (and hot) glaze.[p]My mouth s watering already - Bob

Nature Boy

Bob vanA,
Cool!! That sounds great. RhumAndJerk will also comment if he sees this post...he loves that stuff!! Maybe mix a little oyster sauce in for the baste. It will add a nice flavor, and help with the glazing as well.
Keep us posted!
NB

RhumAndJerk

Bob vanA,
That sounds wonderful. How was the heat level?
I once had some beef that was marinated overnight in Sambal Odjak (sp?), the flavor was incredible when grilled. I actually use that more than Sambal Bdjak.[p]On quick suggestion on Boneless Pork Loins, I have found that they taste best when cooked direct at 350. You should flip the meat every 15 minutes or so to get an even crust on the meat. Also, when the internal temperature gets to 150-155 the meat is done.[p]You just gave me an Idea, I may try the Sambal like a jerk rub and let it sit for two day before cooking it.[p]Happy Grilling,
RhumAndJerk[p]