Pork Loin problem

Mark Backer

At 350 elevated over direct heat, The 4.5 pound loin took about 1.5 hours to hit 160, which I thought was fast. However, it didn't have any out crust to it at all. So I took out the grid extender and put it over direct heat for 10 min per side, and it was better, but still not a great crust. The meat is still astoundingly moist, so I don't think that I'm missing by far. [p]Any ideas would be welcome. Wife nagging me about my inability to make pork loin to her satisfaction starting to get me down.[p]

Painter

mark backer,
OK, I told you to use the upper grid. If that doesn't suffice, put it on the standard lower grid at the same temp and get to the closer heat source for browning.
Maybe give the loin a little oil rub.[p]You want to cook a loin faster because it is a lean piece
of meat, although some seem to prefer the lower temps.
I can't argue that as I haven't really tried it with the loins.[p]Don't turn your meat as often and only turn when it's browned to your liking.
As long as you don't burn it your in business.
Maybe use a mustard rub for an extra crust.[p]Like you said it was good but not quite what the wifey was looking for, so it wasn't a total failure. Keep trying and let us know how it goes.
Bob[p]

Smokin Joe

mark backer,
Have you tried the coffee crusted pork tenderloin yet - I just did it last week for the first time and it was great. Joe

Mark Backer

Smokin Joe,[p]No, but that sounds like it'd be awesome. Got a recipe anywhere for me?[p]Thanks.

WooDoggies

Mark Backer,[p]We have to nip this in the bud right quick..... we can't have your wife nagging you about your inability to make pork loin to her satisfaction.[p]What are her expectations? Does she want a good bark and barely cooked in the middle..... does a little pink bother her or does it need to fully cooked? Dry rub or sauce? Smoke or little smoke?[p]Loin or tenderloin?[p]Let us know what she wants and this board will set you up![p]PBRs,
John

[ul][li]QBabe's Coffee Crusted Pork[/ul]

Mark Backer

WooDoggies,[p]Thanks John. I will do my best to answer your questions as succinctly as possible in hopes that you and others here can help.[p]First of all, my folks and my wife are old school, so pink in the middle are out. They definately want a good bark. We would prefer a rub to a sauce (but I am flexible on this one), and smoke is fine. Maybe not mesquite, but something milder would be great but not necessary. The flavor from the egg pleases a simple man like me, but since I am kneeling at the altar of Egg-ceptional cooking minds, I am willing to try nearly anything...[p]Except pink in the middle. Non-pink in the middle is my only must-have.[p]Hope you guys can help. This pork loin thing is a staple at our house. Every Sunday (and race day if the Cup race is on Saturday), I make a loin and several neighbors and family members come over to eat and watch. If I can't get this right, they will start mocking me more than they already do.[p]I await your informed suggestions....

Smokin Joe

WooDoggies,
Thanks for the link. I always forget to include it when I suggest stuff. Duh... Joe

Smokin Joe

mark backer,
Where in Suwanee are you? I live in Suwanee too - Grand Cascades. Have you ever gotten meats from Furgeson's (I hope I spelled that right) near Coal Mountain off of exit 17 GA 400? Best ever! Excellent service, plus just real nice people too. It's worth the trip. Joe

Mark Backer

Smokin Joe,[p]I live in morningview, which is about the furthest part of suwanee from where you are, I believe. I would have thought you were either a sugar hill or buford over there.[p]Anywhoo...we are about 4 miles away from 85, so shopping along the 400 corridor isn't really convenient. We do most of our meat shopping at Wilkes Meat Market on Peachtree Industrial just north of mcginnis ferry. [p]I have been looking thru the visitor profiles and there seem to be a lot of egg folks in atlanta and quite a few in suwanee. I know that there are many in my neighborhood that were very excited for me when I got mine.[p]How long have you been cooking on your BGE?

Mark Backer

Smokin Joe,[p]I was just looking on the map, and I'm curious...are you near three chimneys?

Smokin Joe

Mark Backer,
Hey, it's good to hear that you have fellow eggers in your neighborhood. There are about 12 or so of us over here in GC. We tend to torture each other with our cooks & creations quite often. Oue wives call the BGE "TOW" or the other woman - LOL. [p]On this side of the river (and in the last few weeks) there is growing talk about doing a neighborhood egg fest. We have a 4,000 sq ft clubhouse with a great patio behind it where we could set up and cook. Unfortunately, no one has stepped up to organize it. I would, but I'm already over committed around here. [p]I've been eggin for 14 months now and love it. Perhaps we'll run into each other in the near future. Later! Joe

Mark Backer

Smokin Joe,[p]Are you planning to go to Eggtoberfest this fall? If so, I am sure I can find you there. I am also bringing a number of folks from our neighborhood. 70 eggs putting out food all day sounds too good to be true.[p]

Smokin Joe

Mark Backer,
Yup! Just off of James Burgess between Olde Atlanta and 20. I don't think you are as far away as you think you are. We play your guys ALTA team from time to time. In fact we played the Morningview B8 Mixed team over here just a few weeks ago.
If I remember right, Morningview is between Suwanee Dam, PIB and McGinnis Ferry right? There is not a good, direct way from here to there, but it only takes about 10-15 minutes. Joe

Smokin Joe

Mark Backer,
Definately. A few guys went last year and I think there are more planning on it this year. I have not been to one yet, but I'm looking forward to it. Joe

Mark Backer

Smokin Joe,[p]I don't doubt you played our alta guys, and you may have played my brother in law (who lives across the street from me). [p]Actually, morningview is west of 85, north of lawrenceville suwanee road and east of buford highway. It's about 1,100 houses, so it's a pretty big area.[p]By the way, did you beat us?

Smokin Joe

Mark Backer,
I was thinking of a different subdivision. I always get Riveremore & Morningview cornfused - not sure why. I know where you all are. My wife has played out there several times. That's definately the opposite end of Suwanee. Still close though. Joe

WooDoggies

Mark Backer,[p]You could start by using a rub that you know your wife likes with pork or make one of your own with spices that works for her ..... going sparingly on the sugar... using turbinado, if you can.
Give the loin a light coating of oil and apply the rub.[p]Woods that work well for me and pork are hickory, pecan, cherry and apple..... most fruit woods.[p]Seeing that it's easier to raise the temp on an egg than to lower it, I would cook the pork loin at 300 or more with a couple chunks of wood to about 20 degrees of your target internal temp.... turning every so often.
Then open up the egg to searing temps to get the bark.
Get the egg good and hot, 375 450 500, whatever you're comfortable with, and sear the loin turning often, in small increments, to ensure even browning all around....... be careful with the tongs, so's not to mar or remove the bark that you're working so hard to achieve.[p]It's good to start with a clean grid that's well oiled prior to putting on the meat.... to help keep the rub from sticking to the grid. One trick I use is to oil the grid once before the egg heats up, then pull off the hot grid, give it a quick spray with oil, put it back on, then put on the meat.[p]When you've got it the color you want and just under your target internal temp, pull it off and let it rest, lightly covered with foil about 15 minutes or so..... the internal temp will continue to rise a few degrees, if not more....... taking note that once the pink disapears in the middle, the loin will start to dry.[p]Consume with mucho gusto.[p]Let us know how it turns out![p]John