Better late than never

TRex

<p />Here are some Labor Day pics as promised . . . [p]The above picture was the Labor Day cooking setup - it stopped raining as soon as I put the umbrella up. We had about 10 people over.[p]First up were spicy Italian sausages for appetizers - they went fast:[p][p]Next up were three pork tenderloins for a "predinner":[p][p]After those were polished off, the prime rib still had about half an hour to go. When it got close, I got the brand ready, heating up in the Small:[p][p]Here's the prime rib after 2.5 hrs cooked to 135 internal - it was about a 4.5 pounder (2-bone-in). My buddy branded it - I swear he pushed the brand so hard it probably went 1/4" into the meat, almost knocking the whole roast off the grill! I burned the crap out of my hand catching it:[p][p]Here's the other side while resting:[p][p]Here it is sliced down the middle between the two bones - as you can see, a nice medium rare - closer even to rare in some places - perfect for MOST of the guests:[p][p]Here's just a closeup - this thing was super juicy:[p][p]And here's my buddy and I gnawing on the bones (the best part):[p][p]It was a great day of cooking, eating, and hanging out. [p]TRex[p]

GrillMeister

TRex,[p]How'd you do the pork loins? I've got a 7 lb. pork loin marinating right now for tomorrow. Still figuring out how I'm going to smoke/grill it.

TRex

GrillMeister,[p]These were pork TENDERloins - about 1.5 lbs each. I did these direct around 350 for about 25 minutes, flipping once to an internal temp of 145.[p]I've never done a whole pork loin, but I would probably do it around 350 until I got to 145 internal. Maybe indirect, or if you do direct, use a raised grid. [p]Someone else who has experience with pork loins will probably chime in soon - Good luck![p]TRex

GrillMeister

TRex,[p]I thought you had a huge egg to fit 3 pork loins on the same grid. The 7 pounder is about 30 inches long.[p]I've cut it in half and I'm going to stuff one with FETA cheese, garlic and cilantro while the other half I'll leave whole for the food saver bags.[p]Still looking for a temp, time, dome temp, direct, indirect advice.[p]Cheers!

Mike in MN

TRex,
Thanks for the tour! You were a popular guy! [p]Somehow I can picture the group spread out over the couch and EZ chairs afterward moaning about "Oh man, I can't believe I ate THAT much!" ...until someones brings up the word "dessert." Then it's back to the table for something to soothe the tummy....[p]Life is good![p]Mike in MN

Mike in MN

GrillMeister,
Feta, garlic and cilantro...that puts me in the "point" position... (stops a guy in his tracks, and gets his FULL attention...not now, but RIGHT NOW!) It's a good thing![p]That is a good combination.[p]Mike in MN

nikkig

<p />GrillMeister,
We stuff our pork loins with garlic and romano cheese. Wrap in bacon and cook over a drip pan at 350 till 145 internal.[p]~nikki

TRex

Mike in MN,[p]That's exactly what happened - homemade cinnamon vanilla icecream with chocolate chip cookies for dessert. No one seemed to have much trouble polishing that stuff off.[p]TRex

GrillMeister

nikkig,[p]Looks great! I'll try the bacon idea. How long does it take?

GrillMeister

Mike in MN,[p]It should be good and I think it will repel mosquitos.

nikkig

GrillMeister,
It takes about 1-1.5 hours. [p]~nikki

GrillMeister

nikkig,[p]Super! Now I have time for some ABT's first.

Unknown

TRex,[p]Everything looks great in your slide show here but that Diet Pepsi is just not cutting it in that last picture. It looks so out of place.[p]Jeff

TRex

SaySeeBone,[p]It wasn't mine, believe me. I had the glass of red wine that I believe is empty in the picture : )[p]TRex