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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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07-05-2012, 07:58 AM
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#1 |
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Got Wood.
Join Date: 03-22-11
Location: Washington, VT
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Help with grilling a loin
So, I am using a maple brine for a pork loin. I plan on putting it in the brine tonigt and grilling it Saturday afternoon.
My question is, should I use a sweet or tangy type of rub or a sauce on it during the cook? Should I wrap it in foil maybe with some sort of fruit juice? Any advice here would be appreciated. I want to knock their socks off. |
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07-05-2012, 08:16 AM
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#2 |
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is One Chatty Farker
Join Date: 03-06-11
Location: Hillsdale,Mi.
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Sometimes I sauce when its about done and sometimes not. But you could have one of each sauce to serve when its done. Apple juice or pineapple juice goes good.
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07-05-2012, 08:32 AM
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#3 |
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Moderator Emeritus
  
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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You say "brine".
Is that a salt, sugar, water brine? TIM
__________________
"Flirtin' with Disaster" BBQ Team (RETIRED)
New Ninja Woodfired Grill for Christmas 2023 |
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07-05-2012, 08:38 AM
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#4 |
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Babbling Farker
Join Date: 11-26-08
Location: Ormond Beach, Florida
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I usually brine loins for no longer than 24 hours and then use a sweet and spicy type rub on them and smoke using a fruit wood, cherry, etc. Watch your temps cause they can go go raw to dry in nothing flat. I like to take them off before done and put them in a covered dish to cool and rest before slicing and serving. I don't wrap anything.
__________________
Weber Spirit E-310 Gasser 1 - Big Green Egg - Large 2 - 22.5 Weber Kettles 2 - 18.5 Weber Kettle 1 - WSM Mini I live in fear that my Wife will sell all my "TOYS" when I die for WHAT I told her I paid for them!! |
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07-05-2012, 08:47 AM
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#5 |
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Babbling Farker
Join Date: 02-15-08
Location: Harrisburg, PA
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Off the shelf chipotle mango marinade - just pour it over the loin after it hits the heat.
Just a light touch of flavor and color. No foil required - pull off @ 140* and allow to rest for 10 minutes. Resist the aromas - if you can.
__________________
Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD |
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07-05-2012, 08:49 AM
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#6 | |
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Got Wood.
Join Date: 03-22-11
Location: Washington, VT
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Quote:
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07-05-2012, 08:58 AM
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#7 |
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Moderator
 
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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I agree with the Bandit. Cook it to 140 internal and it will be juicy and tender.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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07-05-2012, 10:34 AM
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#8 |
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Quintessential Chatty Farker
Join Date: 06-29-11
Location: Greeneville TN
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Bandit nailed it.
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