Pork Loin On The OTG (pr0n)

BobM · 03-04-2013, 11:11 AM

I did a 3 1/2 pound pork loin on my 22 1/2" OTG last night.

I set my OTG up with fire bricks for indirect cooking. I put 3 small chunks of red oak in the charcoal, and lit one end with my BernzOMatic JT-850.

I lightly rubbed it with salt, pepper, onion and garlic powder. I panned it and put it on the OTG.
The loin was still frozen in the middle, so I cooked it at 225F until the IT read 40F, then I brought the kettle up to 275F until the IT read 145F.
I started brushing the glaze on when it reached 125F IT.
I took it off, foiled and rested it for 1/2 hour. Total cook time was about 2 hours, plus the 1/2 hour rest.

I've been glazing my pork loins with a mixture of apple sauce and honey. My jar of apple sauce went bad, so I threw together a mixture of apple cider, apple jelly, brown sugar and honey.

It came out moist, tender and very tasty. My thrown together glaze worked out great!

Rubbed up with SPOG.

The kettle set up for indirect cooking.

On the OTG.

Glazed up.

Done and rested.

Sliced up ready to eat.

Beer of the night.

Thanks for looking.

Bob

Phubar · 03-04-2013, 11:12 AM

Nice colour and love the Phat on there!

VA-Dave · 03-04-2013, 01:13 PM

Nice job Bob!

Love the glaze.

Dave

Bonewagon · 03-04-2013, 01:44 PM

Looks terrific!

cowgirl · 03-04-2013, 02:17 PM

Looks delicious Bob!

Hog · 03-04-2013, 06:18 PM

Nice!

03-04-2013, 11:11 AM	#1
BobM is Blowin Smoke! Join Date: 02-16-12 Location: Long Island, NY Downloads: 0 Uploads: 0	Pork Loin On The OTG (pr0n) I did a 3 1/2 pound pork loin on my 22 1/2" OTG last night. I set my OTG up with fire bricks for indirect cooking. I put 3 small chunks of red oak in the charcoal, and lit one end with my BernzOMatic JT-850. I lightly rubbed it with salt, pepper, onion and garlic powder. I panned it and put it on the OTG. The loin was still frozen in the middle, so I cooked it at 225F until the IT read 40F, then I brought the kettle up to 275F until the IT read 145F. I started brushing the glaze on when it reached 125F IT. I took it off, foiled and rested it for 1/2 hour. Total cook time was about 2 hours, plus the 1/2 hour rest. I've been glazing my pork loins with a mixture of apple sauce and honey. My jar of apple sauce went bad, so I threw together a mixture of apple cider, apple jelly, brown sugar and honey. It came out moist, tender and very tasty. My thrown together glaze worked out great! Rubbed up with SPOG. The kettle set up for indirect cooking. On the OTG. Glazed up. Done and rested. Sliced up ready to eat. Beer of the night. Thanks for looking. Bob __________________ "Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin \| Weber 18 1/2" & 22 1/2" WSM, 22 1/2" & 26 3/4" OTG, Genesis S-330 \| \| BBQ Guru CyberQ WiFi \| Maverick ET-732 \|

03-04-2013, 11:12 AM	#2
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	Nice colour and love the Phat on there! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012 Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

03-04-2013, 01:44 PM	#4
Bonewagon is One Chatty Farker Join Date: 06-12-09 Location: Ithaca, Michigan Downloads: 0 Uploads: 0	Looks terrific! __________________ Jason Big Steel Keg, WSM, OTG, Super Fast and Accurate Blue Splash-Proof Thermapen

03-04-2013, 02:17 PM	#5
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Downloads: 0 Uploads: 0	Looks delicious Bob! __________________ jeanie sittin' by the campfire with my Brethren friends. Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) http://cowgirlscountry.blogspot.com/

03-04-2013, 01:13 PM	#3
VA-Dave Full Fledged Farker Join Date: 12-26-12 Location: Goode,VA Downloads: 0 Uploads: 0	Nice job Bob! Love the glaze. Dave

03-04-2013, 06:18 PM	#6
Hog Knows what a fatty is. Join Date: 11-07-12 Location: Leesburg, OH Downloads: 0 Uploads: 0	Nice!