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First real cook...pork loin
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JohnfromKentucky
Posts: 432
Ok, so wings were the first thing but this is more involved.
I did a search and found a post (lost it now) and followed his Youtube of his cook (he goes by Hungry Hussy on youtube).
https://youtu.be/kP-N8DXfMTs
Seasoning: Yellow mustard for slather 2 - 3 tablespoons Lowry season salt 2 tablespoons brown sugar 1-2 teaspoons garlic powder 1-2 teaspoons onion powder 1-2 teaspoons kosher salt 1 tablespoon Woodford reserve smoked pepper and lemon peel (if you don't have this, no biggie, just use pepper) Peach Glaze - 1/2 cup peach preserves 2 tablespoons dijon mustard 1 teaspoon onion powder 1 teaspoon garlic powder
And following @danhoo's post here: https://eggheadforum.com/discussion/1228676/thoughts-on-pork-tenderloin
"I"ve been cooking indirect at 250F (grate) 275 dome until internal reaches 130F.
when it hits 130F, I pull it off, remove the platesetter and finish (briefly) direct. maybe 5 to 10 mins total with glaze on it. Internal is about 140 when I pull it and let it rest before carving."
So I just put it on the egg
I did a search and found a post (lost it now) and followed his Youtube of his cook (he goes by Hungry Hussy on youtube).
https://youtu.be/kP-N8DXfMTsSeasoning: Yellow mustard for slather 2 - 3 tablespoons Lowry season salt 2 tablespoons brown sugar 1-2 teaspoons garlic powder 1-2 teaspoons onion powder 1-2 teaspoons kosher salt 1 tablespoon Woodford reserve smoked pepper and lemon peel (if you don't have this, no biggie, just use pepper) Peach Glaze - 1/2 cup peach preserves 2 tablespoons dijon mustard 1 teaspoon onion powder 1 teaspoon garlic powder
And following @danhoo's post here: https://eggheadforum.com/discussion/1228676/thoughts-on-pork-tenderloin
"I"ve been cooking indirect at 250F (grate) 275 dome until internal reaches 130F.
when it hits 130F, I pull it off, remove the platesetter and finish (briefly) direct. maybe 5 to 10 mins total with glaze on it. Internal is about 140 when I pull it and let it rest before carving."
So I just put it on the egg
Comments
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Matt (Hussey) is a good guy to follow for recipes.Keepin' It Weird in The ATX FBTX
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Man, your egg doesn't look new anymore. Sounds like a great way to go with pork.
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Almost looks years old huh. 🤣RyanStl said:Man, your egg doesn't look new anymore. Sounds like a great way to go with pork. -
you do know that's not my egg, that's the other guys videoRyanStl said:Man, your egg doesn't look new anymore. Sounds like a great way to go with pork. -
Hussey is a long time forum member here.JohnfromKentucky said:
you do know that's not my egg, that's the other guys videoRyanStl said:Man, your egg doesn't look new anymore. Sounds like a great way to go with pork."The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
I tried to search for his post that I got that recipe from but can't seem to find itWeberWho said:
Hussey is a long time forum member here.JohnfromKentucky said:
you do know that's not my egg, that's the other guys videoRyanStl said:Man, your egg doesn't look new anymore. Sounds like a great way to go with pork.
I need to get a good thermometer. He recommended these: https://www.thermoworks.com/thermopop/?tw=mhussey
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JohnfromKentucky said:
I tried to search for his post that I got that recipe from but can't seem to find itWeberWho said:
Hussey is a long time forum member here.JohnfromKentucky said:
you do know that's not my egg, that's the other guys videoRyanStl said:Man, your egg doesn't look new anymore. Sounds like a great way to go with pork.
I need to get a good thermometer. He recommended these: https://www.thermoworks.com/thermopop/?tw=mhussey
Good for the price. I'd spring for this one below for an extra $20. Just my two cents.
https://www.amazon.com/Lavatools-Javelin-Ambidextrous-Thermometer-Chipotle/dp/B01F59K0KA
"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣
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Yes, this is @tarheelmattWeberWho said:
Hussey is a long time forum member here.JohnfromKentucky said:
you do know that's not my egg, that's the other guys videoRyanStl said:Man, your egg doesn't look new anymore. Sounds like a great way to go with pork."I've made a note never to piss you two off." - Stike -
Another endorsement for the Javelin Pro Duo linked by @WeberWho. For the $$ you can't touch it. There are several instant thermo threads available thru the forum search if you want overkill. FWIW-Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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so my thermometers were reading 132 on one end, 142 on the other and around 119 around the middle.
I removed the plate and put it on direct heat for a few minutes. Here it is after 10 minutes rest. Wife wanted it done more so now it's finishing in the oven...
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I take pork loin or tenderloin to around 138-140*F and declare victory. As you experienced there will be temperature gradients along the protein. That's when you've got to know the audience and where to start the slice.
The back of the BGE runs hotter than the front primarily due to the air flow pattern-in the front and across the lump bed and out and up the back thru the dome. FWIW-
Edit: that looks perfect to me!Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
Thanks! So here it is after the oven to bring it up to temps my wife would eat. It was really good and juicy
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So lesson learned....start earlier than I would think, directions aren't always what I will experience, and start earlier. :-)
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Cook looks good.
Nice jobcurrent: | Large BGE | Genesis 1000 | Genesis E330 | 22 inch Kettle | Weber Summit Kamado
sold:| PitBoss pro 820 | WSM 22 | -
Good job!
Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
Doh, didn't realize that was a video link. It didn't have the normal thumbnail stuffJohnfromKentucky said:
you do know that's not my egg, that's the other guys videoRyanStl said:Man, your egg doesn't look new anymore. Sounds like a great way to go with pork. -
JohnfromKentucky said:So lesson learned....start earlier than I would think, directions aren't always what I will experience, and start earlier. :-)
Keep cooking away on it. That's the best way to learn. It will all come around and you won't even have to think twice about starting it up and cooking on it. Your cook looks great."The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
I follow Hussey on Youtube. Looks like a nice cook to test higher temp cooking on the egg. Come Spring I will do a peach glazed loin with this inspiration.LBGE/Weber Kettle/Blackstone 36" Griddle/Turkey Fryer/Induction Burner/Royal Gourmet 24" Griddle/Cuisinart Twin Oaks/Pit Boss Tabletop pellet smoker/Instant Pot
BBQ from the State of Connecticut!
Jim -
He used a homemade peach preserve. I could only find a small jar of preserves and the glaze was really thick, even after I added some water to it. I need to find a good glaze recipeCtTOPGUN said:I follow Hussey on Youtube. Looks like a nice cook to test higher temp cooking on the egg. Come Spring I will do a peach glazed loin with this inspiration. -
If there were a protein made for peach glaze, pork is it. Thank you for posting. kick up your game with peach wood to smoke with. It brings a crowd."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
This is a long and involved recipe, but the payoff is worth it:
https://www.epicurious.com/recipes/food/views/glazed-pork-loin-with-cilantro-and-garlic-352949
"I've made a note never to piss you two off." - Stike
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