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Kona Rub on Pork

Mr. & Mrs Potatohead
Mr. & Mrs Potatohead Posts: 2,037
edited November -0001 in EggHead Forum
Finely got around to using the Kona Rub from Richard FL today.
Thanks again Richard...This turned out very nice!
4+ lb. pork loin rubbed down real good, then warmed (on the kitchen counter) while I cleaned out the Egg and got it a going.
I have never done one this size (mostly around 2 lbs.) before and I struggled with going hot / direct or slow / indirect. It was sort of a coin toss for me, but...It went on indirect with a couple of chunks of cherry smoke-wood at 275 -300 F.

Kona001.jpg

At about the 1-1/2 hrs. mark it was at 140 F. internal and got pulled, foiled and rested.

Kona002.jpg

Meanwhile: I got the temp cranked up to 400-450 F. and got the twice baked potatoes on. Just before they were ready the roast went back on too, just to brown up a bit more.
Again it was foiled and rested for about 15 minutes before slicing.

Kona003.jpg

No veggie today, I ran out of time!. So, just meat and potatoes...Okay, some parsley and some fruit in the form of a WA. State (Columbia Valley) Cabernet Sauvignon too.
WOW! It had a great flavor and was nice and moist.
However...Next time I think I'll do the sear first, like I do with my beef roasts! Any thoughts?

Kona004.jpg
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Comments

  • Mark0525
    Mark0525 Posts: 1,235
    Looks great. I might try that instead of a stuffed one. So it was moist and not dry? How did you do the potatoes?
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  • ChargerGuy
    ChargerGuy Posts: 357
    JB, That looks great! Did you soak your chips first? I have heard two different opinions on this? Thanks,
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  • thechief96
    thechief96 Posts: 1,908
    Man that looks great.
    Dave San Jose, CA The Duke of Loney
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  • Mr. & Mrs Potatohead
    Mr. & Mrs Potatohead Posts: 2,037
    Thanks :) Mark:
    It was moist, but as I said...I think I would sear first next time, or maybe not at all as it did have a bit of bark to it anyway.
    With the potatoes: I cheat some for speed. I do my potatoes in the microwave (not completely baked) until I can scoop out the centers. I mix up the potato with cheeses, onion, garlic, S&P and top with a little more cheese. Stick them on the grid until the top browns some...They're done!
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  • Mr. & Mrs Potatohead
    Mr. & Mrs Potatohead Posts: 2,037
    NO...
    There really is no need to soak the smoke-wood.
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  • JLOCKHART29
    JLOCKHART29 Posts: 5,897
    Great job. I really like the twice baked tators!! Finnal plate looks perfect.
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  • cookn biker
    cookn biker Posts: 13,407
    Jerry, You did a fine job my friend!! Great meal and beverage. What are you doing with the leftovers? Wondering. :)
    Happy weekend to you!
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • Mr. & Mrs Potatohead
    Mr. & Mrs Potatohead Posts: 2,037
    Well...This was yesterdays cook, so I got a meal (what you see plated) before I took off for work!
    Then, it seems that Raeanne and her boyfriend Dylan got after it ;) (this is good BTW), along with all but two of the potatoes.
    There is however roast left and I have had two really great sandwiches on a very nice multigrain bread. It has a great crust, but yet a nice texture on the inside!
    NO mustard. NO butter. NO salt or pepper (Richard's Kona is awesome) and is all that is needed!
    So...Just the pork in the resulted Au' jus on the bread....I'm in heaven!
    That loaf of bread went away today, so on the way home tonight I picked up a "mini" French loaf crusted with Poppy seeds! I'm thinking this too, will be good with what ever.
    I've got to pack a lunch for Sunday, as I will be on the road at 0700 taking the A Capellia Choir to the cities for a few days and I will most definitely have to be snacking on the way down!
    I come by this honestly :ohmy: ...It's my Grandmothers rule:
    "It's 26 miles one way, we'll be gone for some time. We'll need to take a qt. of water and a few sandwiches". God, how I miss those days!
    BTW, what do you think about the sear? First? Last? Not at all?
    At this point, I'm leaning toward no sear at all for the next go-round on a roast this size. I'm thinking that it came off the first time "just fine".
    And Hey...Thanks for the Kudos! It was a great cook!
    I just bought some more pork loin tonight...It was on sale and I couldn't pass! I'm going to cut this one into thick chops and freeze them tomorrow.
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