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Pork Loin Help

civil eggineer
civil eggineer Posts: 1,547
edited November -0001 in EggHead Forum
I will be cooking some pork loins for my pastor's daughters wedding reception on my medium egg. I will need to cook 3 or 4 whole loins (8.5 lbs/ea) for my portion.

Since loins are very suseptible to drying out and the limited grill area, here is what I plan: smoking each loin in the egg individually, direct, for 1/2 hour then place in oven to finish. Pull the loins out of the oven when they hit an internal temp of 145, wrap in foil and place in cooler.

Any suggestions or experiences you could share would be greatly appreciated. My egg cooking is legendary at the church and I don't want to lower my ranking.
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Comments

  • Unknown
    Unknown
    here's an idea, take one of the loins & turn it into a few swine pies, it may not do anything to your ranking, but the church folks will certainly think your nuts :laugh: :

    http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=572193&catid=1
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  • Frank from Houma
    Frank from Houma Posts: 5,755
    A friend in Scotland called CE's "muck shifters" as in moving horse dodo around in a site prep sort of way.

    Tenerloins would be less likely to dry out. Maybe you could butterfly some tenderloins and stuff them with a little spinach and fontina cheese and then follow the smoke and finish in the oven process. I would use a little pecan for the smoke.

    Good luck with it.

    Retired "muck shifter"
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  • civil eggineer
    civil eggineer Posts: 1,547
    There are more civil engineers on this site then you can shake a stick at.
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  • GrillDaddy
    GrillDaddy Posts: 295
    If you ever thought of getting a second BGE this may be your chance. :) But if that is not an option and you want your "Ranking" to stay high.

    I was wondering

    What is your normal cooking process for cooking pork lion?
    What SIZE lion can you get on your Medium?
    How long does it take?
    DO you indirect or direct cook (Plate Setter)?
    Single or multi-level cooking?

    I assume you want to make this the morning of the Wedding and take to wedding reception. Correct? Would you have access to an oven just before the reception?

    Clearly, I would think you would want to use the same process that you use when making some of your "BEST" Pork Lion.

    I will look to see your answers and reply w/ some ideals based on those answers.

    If not, give your try a dry run before the Wedding and if you are happy, you’re ready for the big day. Leftovers anyone?

    Good Luck! :)
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  • civil eggineer
    civil eggineer Posts: 1,547
    Have only cooked loin once previously. Tried stuffing it and was unhappy about monitoring meat temps so vowed to never stuff again. Cooked the entire loin (8.5 lbs) on 1 grid level, indirect, for about 1.5 hours. Had to cut it into 2 pieces. Can't recall if there was much room left or if I could have gotten more on. I do own another secondary grid but have not used it to date. Ovens are available.

    I am nervous about re-heating it and drying it out. I was hoping to cook them and place in cooler and keep warm until served. Maybe that is wishfull thinking. I do plan on doing a trial run this weekend and gather as much info as I can.
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  • GrillDaddy
    GrillDaddy Posts: 295
    Thanks for the info,

    I see a couple of options
    1 – Cook everything the day before and reheat @ 250 for about 30 minutes. I put foil on top while reheating. Then cut and serve, I have done this with leftover pork lion and have not had a drying out issues.
    (I have done this with larger cuts of beef as well and have not had any drying out issues)

    2 – Maybe remove fire ring on BGE and try a 2 level cooking. Get your other grill out for the rest. Or do the 2 level cooking in 2 shifts.
    I have also heard using a beach blanket as well as foil in the cooler helps keep pork nice and hot/warm

    I have made Pork Lion many times. I’ve done it on smokers, ceramic, and Basic Metal grill. I was pleased with the one I made on New Years Eve as it came out as juicy & tender as Pork Tenderloin.

    I have done the oven thing to finish but think you lose the advantage of the Grill.

    FYI: I never stuff pork lion.

    Hope this help! Good Luck
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  • civil eggineer
    civil eggineer Posts: 1,547
    Grilldaddy:

    I sincerely appreciate your advice and help. Cooking early and reheating would be the most convenient for me. I will do a trial run with numerous methods/procedures and try to nail down my plan. Your advice has been a big help! Thank You!
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  • GrillDaddy
    GrillDaddy Posts: 295
    civil eggineer,

    Glad I could help and thanks for the kind words. If you get a chance post a Photo of your Pork Lion.

    Good Luck & Take Care

    GrillDaddy

    MD
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