Pork Loin Volcano Method-Pr0n

buccaneer · 08-19-2012, 04:37 PM

Pork Loin Volcano Method
Pork loin went on special down here, $8 per kilo so:
I use the ability of the BSK to hold a temp and then to raise the temp quite quickly.
So, you start out with some magma and build to a fierce bellowing heat.
This isn't a cook you can walka way from when you get to the point of eruption but the results are outstanding I hope you agree?
____________________
Pork Loin Rolled,boneless.
300grams table salt
1 tsp Star Anise
2 tsp ground white pepper
1Tbs allspice
1tsp Five Spice Powder
2 tsp fennel seeds
1 tsp ground cinnamon
1 tsp ground cardamom
Fresh Extra Virgin Olive Oil-best quality
(If only retail commercial brands are accessible, use grapeseed oil instead.)
Vegetables.
Baby onions
Kipfler potatoes
Head of garlic
Cabbage
-----------
Salted Butter
Balsamic vinegar
Sea salt
Pepper
----------------
Score pork skin well with a knife.
Toast whole spices and grind, mix well with salt in a bowl.
Rub over pork and wrap in plastic and refrigerate for at least 6 hours.
Wash salt off pork and dry well with paper towels, then put onto a wire rack over a dish and place in refrigerator for another 6 hours or overnight.

Baby onions topped and tailed and a cross cut in the root end, just 1/4 of an inch deep.
Leave skin on.
Separate a head of garlic into individual cloves, skin on.

Slice cabbage into inch wide slices, core removed.
Method.
Heat BBQ to 160C/320F and place pork onto a trivet in a baking tray and rub skin with EVOO and dust with a sprinkling of the spiced salt.
Place baby onions and garlic into tray and toss in EVOO.

Place tray into BBQ and cook for 45 minutes.
Check garlic and remove if done, turn onions and check internal temperature.
Our target is 50C/120F.
While this step is taking place, parboil potatoes in their skins for 15-20 minutes until just tender.

Cool and remove skins and slice into thick chunks and oil and salt.

Once the pork Internal Temperature of 50c?120F is reached, increase temperature of BBQ to 250C/500F.

(At this point, resuscitation may be necessary for American BBQers, but trust Bucc here and do it.)
The vegetables should be removed at this juncture, they should be done.

Keep warm in warmer.
Place potatoes into oil in the pan under the pork and cook until pork reaches and internal temperature of 72C/160F-75C/167F if you like medium pork.

Pull and rest, the temperature will reach about 80C/175F.

Peel the garlic and the onions and plate , and if you like use one onion and 3 mellow garlic to blend with the pan juices to make your gravy.
Sieve for finest results with gravies.

Cabbage: Place into a saucepan with one centimetre of water, a thumb size piece of butter, a drizzle of EVOO and balsamic vinegar, a pinch of sea salt and white pepper and cook on high heat covered for 3 minutes, or until just tender.
Strain and serve, pouring over a little of the cooking liquid if desired.
The final plated result.

http://www.bbq-brethren.com/forum/sh...76#post2181676

Boshizzle · 08-19-2012, 04:44 PM

Wow, very nice! Are you some kind of 5 star chef hanging out here in on the BBQ board incognito?

Al Czervik · 08-19-2012, 05:27 PM

Looks and sounds mouth watering Buccs!

Johnny_Crunch · 08-19-2012, 05:33 PM

Looks awesome!

martyleach · 08-19-2012, 06:02 PM

Vey nice Bucco! Thanks.

Phubar · 08-19-2012, 06:11 PM

Nice Thermapen!
...thanks for posting Bucc!

tpope · 08-19-2012, 06:46 PM

Mmmmm.. yummy. Do you dry roast the spices?

---k--- · 08-19-2012, 07:04 PM

Looks great.

Interesting though, I've never seen pork loin here with the skin on it.

buccaneer · 08-19-2012, 09:58 PM

Quote:

Originally Posted by tpope

Mmmmm.. yummy. Do you dry roast the spices?

Yes I did, first part of the recipe it says so.
Really essential o bring out the great flavours but if you are coating without salt and cooking then it's a waste of timef

buccaneer · 08-19-2012, 09:59 PM

Quote:

Originally Posted by ---k---

Looks great.

Interesting though, I've never seen pork loin here with the skin on it.

Common down under but different countries use different names and butcher differently so I'm unsure of USA?

landarc · 08-19-2012, 11:03 PM

That looks delicious Buccs, nice cook.

SmokingJo · 08-20-2012, 03:54 PM

Bucc, this is great!

buccaneer · 08-20-2012, 06:06 PM

Quote:

Originally Posted by SmokingJo

Bucc, this is great!

Thanks landarc and Gianni.
I do some stuff I've never seen on the brethren in this cook and thought there may be some questions but I guess the old hands here have seen it all.

Oh wait, maybe it's disbelief

fingerlickin' · 08-20-2012, 06:19 PM

That looks farking awesome man, and you have the fastest thermapen available too! I knew there was something I liked about you.

buccaneer · 08-29-2012, 06:34 PM

Hey, I'm in a ThrowDown!!

http://www.bbq-brethren.com/forum/sh...d.php?t=142581

08-19-2012, 04:37 PM	#1
buccaneer somebody shut me the fark up. Join Date: 10-23-10 Location: The Never Never.	Pork Loin Volcano Method-Pr0n Pork Loin Volcano Method Pork loin went on special down here, $8 per kilo so: I use the ability of the BSK to hold a temp and then to raise the temp quite quickly. So, you start out with some magma and build to a fierce bellowing heat. This isn't a cook you can walka way from when you get to the point of eruption but the results are outstanding I hope you agree? ____________________ Pork Loin Rolled,boneless. 300grams table salt 1 tsp Star Anise 2 tsp ground white pepper 1Tbs allspice 1tsp Five Spice Powder 2 tsp fennel seeds 1 tsp ground cinnamon 1 tsp ground cardamom Fresh Extra Virgin Olive Oil-best quality (If only retail commercial brands are accessible, use grapeseed oil instead.) Vegetables. Baby onions Kipfler potatoes Head of garlic Cabbage ----------- Salted Butter Balsamic vinegar Sea salt Pepper ---------------- Score pork skin well with a knife. Toast whole spices and grind, mix well with salt in a bowl. Rub over pork and wrap in plastic and refrigerate for at least 6 hours. Wash salt off pork and dry well with paper towels, then put onto a wire rack over a dish and place in refrigerator for another 6 hours or overnight. Baby onions topped and tailed and a cross cut in the root end, just 1/4 of an inch deep. Leave skin on. Separate a head of garlic into individual cloves, skin on. Slice cabbage into inch wide slices, core removed. Method. Heat BBQ to 160C/320F and place pork onto a trivet in a baking tray and rub skin with EVOO and dust with a sprinkling of the spiced salt. Place baby onions and garlic into tray and toss in EVOO. Place tray into BBQ and cook for 45 minutes. Check garlic and remove if done, turn onions and check internal temperature. Our target is 50C/120F. While this step is taking place, parboil potatoes in their skins for 15-20 minutes until just tender. Cool and remove skins and slice into thick chunks and oil and salt. Once the pork Internal Temperature of 50c?120F is reached, increase temperature of BBQ to 250C/500F. (At this point, resuscitation may be necessary for American BBQers, but trust Bucc here and do it.) The vegetables should be removed at this juncture, they should be done. Keep warm in warmer. Place potatoes into oil in the pan under the pork and cook until pork reaches and internal temperature of 72C/160F-75C/167F if you like medium pork. Pull and rest, the temperature will reach about 80C/175F. Peel the garlic and the onions and plate , and if you like use one onion and 3 mellow garlic to blend with the pan juices to make your gravy. Sieve for finest results with gravies. Cabbage: Place into a saucepan with one centimetre of water, a thumb size piece of butter, a drizzle of EVOO and balsamic vinegar, a pinch of sea salt and white pepper and cook on high heat covered for 3 minutes, or until just tender. Strain and serve, pouring over a little of the cooking liquid if desired. *The final plated result.* http://www.bbq-brethren.com/forum/sh...76#post2181676 __________________ Hold my dang beer...

08-19-2012, 04:44 PM	#2
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia	Wow, very nice! Are you some kind of 5 star chef hanging out here in on the BBQ board incognito? __________________ Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.

08-19-2012, 05:27 PM	#3
Al Czervik somebody shut me the fark up. Join Date: 05-17-11 Location: 17h 45m 40.036 and -29° 00` 28.17 Name/Nickname : Scott/Mongo	Looks and sounds mouth watering Buccs! __________________ Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop *Zero Club Member* *qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought...* (\__/) (='.'=) Avatar by Chalupa (")_(")

08-19-2012, 05:33 PM	#4
Johnny_Crunch Babbling Farker Join Date: 04-03-10 Location: Cypress TX	Looks awesome! __________________ J Crunch

08-19-2012, 06:02 PM	#5
martyleach Quintessential Chatty Farker Join Date: 12-17-10 Location: Pleasanton, Ca	Vey nice Bucco! Thanks. __________________ XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url]

08-19-2012, 06:11 PM	#6
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	Nice Thermapen! ...thanks for posting Bucc! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012 [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

08-19-2012, 06:46 PM	#7
tpope Full Fledged Farker Join Date: 04-13-12 Location: North West, GA	Mmmmm.. yummy. Do you dry roast the spices?

08-19-2012, 07:04 PM	#8
---k--- is Blowin Smoke! Join Date: 09-07-10 Location: Chicago, IL - West burbs	Looks great. Interesting though, I've never seen pork loin here with the skin on it. __________________ -Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown.

08-19-2012, 11:03 PM	#11
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	That looks delicious Buccs, nice cook. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

08-20-2012, 03:54 PM	#12
SmokingJo Full Fledged Farker Join Date: 06-24-12 Location: Italy	Bucc, this is great! __________________ GIANNI. OTS 22.5"+Slower+Pizza.mod, WGA+WSA+WKA.mod, Compact47+Smoker.mod+Pizza.mod

08-20-2012, 06:19 PM	#14
fingerlickin' Quintessential Chatty Farker Join Date: 07-08-10 Location: Boyertown, PA	That looks farking awesome man, and you have the fastest thermapen available too! I knew there was something I liked about you. __________________ [COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR]

08-29-2012, 06:34 PM	#15
buccaneer somebody shut me the fark up. Join Date: 10-23-10 Location: The Never Never.	Hey, I'm in a ThrowDown!! http://www.bbq-brethren.com/forum/sh...d.php?t=142581 __________________ Hold my dang beer...