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pork loin for 60

Unknown
Unknown
edited November -0001 in EggHead Forum
I need to prepare pork loins for 60 people. How many do I need? Will they all fit on the my large egg and what kind of set up do I use?

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  • Fidel
    Fidel Posts: 10,172
    I just did pork loin for 75 a couple weeks ago. I cooked 4 whole loins, which turned out to be plenty. There were quite a few side dishes and a couple other main courses - it was kind of a pot luck but I brought the only meat dish.

    I cooked them indirect 3 on the main grid and 1 on a raised grid - rotating them every 15-20 minutes. Once they hit 140 internal (about 2 hours) I pulled them and switched to a direct setup and did a finishing sear at 450 for about 1 minutes per side for each loin. Then I double wrapped in HDAF and put them in a cooler, covered with towels, and transported them 30 minutes to the office. The luncheon was still an hour away and they were too hot to handle when it was time to serve.

    I finished them with a honey-bourbon glaze and sliced them fairly thin to serve and most everyone took 1-2 slices. They turned out very nice.
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  • Unknown
    Unknown
    MoEggHd,[p]One loin will feed about 4-5 people at my house so they will never all fit on your large egg. you need to cook them in a v-rack with a drip pan, 275-300 degres, i like to rub them down with olive oil and add any granulated rub that you like. Internal temp should be 170 degres.
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  • Unknown
    Unknown
    MoEggHd,[p]I buy full pork loins, about 10 lbs each. Because I must make them fit on my Medium, I cut them in half, and treat each loin as two separate ones.[p]I butterfly [spiral cut] them, opening them up like scrolls, and stuff the centers with fruit-'n-goodies.[p]On my Medium, I can do 4 [halves] at a time. I sear them direct, them drop the temp to 350-375ish and set up indirect with a liquid-filled drip pan. I place two on the grill [no V rack], and then criss-cross two more -- setting them [stacking them] right on top... no extender needed.[p]They roast beautifully this way.[p]I pull them @ 140F internal, double wrap them [separately] in HDfoil, wrap them in towels, and stash 'em in a "cooler."[p]I cook another four, foil and stash...[p]I did 12 "halves" like this just about a month ago, and fed 150 [my largest feed]. I have cooked both pork loin and tri-tip for groups of 30 - 40 about four times this past summer and fall... same technique, except I don't stack tri-tips.[p]Let me know if you want more specific "recipe" instructions...[p]Best Wishes![p]~ Broc[p]broc4brockway @ yahoo dot com[p]
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  • Unknown
    Unknown
    Broc, just across the Muddy Mo from Omaha, Eastward in Eden,
    Thanks for the info. Sounds like I'll need about 4 whole loins. What kind of fruit do you stuff with? dried aplles, apricots ets. Do you soak them in anything?
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  • BBQsmoker
    BBQsmoker Posts: 4
    MoEggHd,[p]I take and wrap mine in Bacon. Take each piece of bacon wrap around and cut off the extra hold the bacon in place with a tooth pick. I do this all the way down the pork loin and then smoke it at 350 direct till it reaches 150 internal (about an hour). I flip them after 30 minutes and slice the loin between the bacon ring. Roughly gives you a bacon wrapped pork loin.[p]
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  • Unknown
    Unknown
    MoEggHd,[p]IMO, four 10lb loins would be enough for left overs to hold you a week or so. I think three would take care of your crowd.[p]I never stuff the loins the same way twice... and don't think about it much, when approaching the cook. [p]Usually, I cook up several cups of mixed rice...
    ...grab whatever greens leafy veggies I can find... steam 'em a bit
    ... I always use cooked bacon
    ... I sautee apple slices until they begin to soften
    ... Love sticking apricots or peaches... even raspberries in if I have easy access to a lot...
    ... cook up some Italian sausage...[p]So, I season the inside with sage, S&P, whatever... diamond score the inside and rub it in.
    Add the bacon slices, rice to fill, lots of apple or apricots, and steamed greens...
    I also add lightly sauteed onion and roasted garlic...[p]Roll and tie...[p]Liberally apply dry rub over olive oil...
    plastic wrap overnight...[p]Next day -- sear, then roast.[p]REALLY important to wrap in foil, towels and stash... Leave the loins in foil/towels in coolers for several hours before serving. The meat will rise nearly to 148F, and the "steam" will stay inside the foil... and all will stay warm...[p]Important to leave in foil for a long time -- juices make the meat very tender [fork-cutting tender]... this doesn't happen if you rest for, say 15 minutes, then serve.[p]BTW -- I also remove the fat and whatever I can find, especially the silver skin.[p]Have fun! Get ready for people to tell you it's the best pork loin they've ever had![p]~ B

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  • Unknown
    Unknown
    Yep! I've done that several times, too. The only drawback is putting that much grease quickly into the Egg -- despite using pans and Al to catch the goobers.

    But -- Everything's better with bacon! [That's why I always put bacon inside the roulade]

    ~ B

    Hmph! I'm still a "guest"
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