Spicy Pork loin or Burnt offerings :(

Mainegg

Talk about STUPID :pinch: I had a beautiful pork loin, the last piece left from the half a pig we brought from home in Dec. nice fat and marbling and big... I let it sleep over night in bath of cider, pineapple head and a TBS or 2 of a spicy hot Indian paste.... planned a nice meal with all our friends as we are headed home to Maine Wednesday... stir fried cabbage and onion in the wok and then everyone else brought a dish to pass.... thank god!!! the egg got to temp and dropped when I put the meat on but did not come back up. the lump was damp and would not get up to temp like I wanted it.. it was up to 300 and would not budge so I open the bottom draft and took the daisy wheel off.... went in the check things and poured a drink... then saw that our new neighbors across the road was home and ran over to invite them to dinner..... talked a while and came back.... guest started to arrive.... YUP the egg is tooting along with no top and the bottom WIDE open. Neil came in and asks is 800 is hot enough.... :pinch: I go running out and it is BLACK I mean the kind of black that turns to powder when you try to grab it with the tongs.... :S

it was supposed to be pulled at 145-150 the fattest part was 210 when I pulled it :( and I know it was higher than that as I just pulled the thermopen and did not let it go any higher at that point....

this is the fattest end when I was slicing it...I cut lot of the burnt stuff off before slicing it. it looks good in this pic....
I do have to say that if that had been cooked on anything else I am sure you could not have sliced it let alone eat it... I wrapped it in foil and just let it set for about 20 minutes while I sliced more cabbage to feed everyone and wokked that on the egg. there was some juice when I sliced it and there was nothing left at the end of dinner. the sauce was wonderful I reduced the marinade by half and strained it and added a half a can of whole cranberry sauce. and cooked it a little more. that was fabulous!! spicy and good flavors. I will do this again, but it will be pulled at 150 tops!!
talk about feeling DUMB! LOL

toothpick

Ooh man. I hate that for you. I've been there though. It looks like it was pretty good eating all the same.

2Fategghead

Good save Julie. I'm glad it wasn't worse. Thanks for sharing. Tim

Fluffyb

Julie, I'm so sorry! The preperation sounded so good. But sounds like you guests still were fed well.

Capt Frank

Looks like you made a nice save! Better than me. Last night I built a beautiful pizza, got the egg just right w/platesetter and stone, had a little wine [OK, so a lot of wine], took my pizza out to the egg and slid it right off the peel, over the edge of the stone, and directly into the fire :ohmy: ! Grilled cheese sandwich for dinner :side:

Capt Frank
Homosassa, FL

Hoss

I know how you feel! I cooked spares yesterday.Fed everybody,put them back on to keep warm for any late arrivals.Got knee deep in the Crown Royal,remembered them at 10-30 this a.m. when my hungover a$$ finally got outta bed.Egg still chuggin @ 250.Ribs look like lump!

Car Wash Mike

Could have been worse Jules, it could have been at an eggfest. :woohoo: :ohmy:

Mike

'Q Bruddah

Reminds me of my pizza days. Closing and opening the restaurant and finding a pie that spent the night in the oven. Petrified pepperoni.

Capt Frank

Ain't Saturday nights Great! :P !

Capt. Frank
Homosassa, FL