Epic Fail Tonight - How Not To BBQ Pork Loin (Pics Inside)

JiveTurkey · 01-30-2011, 10:28 PM

I finally bought a new camera (whoopwhoop!!!) after melting my last one taking a picture of a ribeye. Don't wear gloves when taking close up shots of steaks on lump!

Okay on with the show....

Klose 20x30:

I got lazy and decided instead of burning sticks like I usually do I would go with lump in a basket. First mistake is that I did not fill it up high enough. By the time the pit got to temp most of the lump was burned through. It's been a while since I last used the basket and it was rusty from the rain. It'll burn off!

I took a pork loin I had in the fridge and stuffed it with apples, mushrooms, and spinach. Plus A little garlic and herbs for good measure. I tied it up and put on the top rack of the pit since 250 was about as hot as it would get with the amount of coals I had. I was shooting for 300.

I love me a Klose pit....

After 2 hours at 250 I decided to move it down to the bottom rack hoping that the heat closer to the firebox would speed up the cook. Since the pit was at 250 it was taking longer than expected. No rush since it's just me but I didn't feel like spending all night out there either.

I didn't get any process pics after that but I decided to wrap in foil to speed it up. BIG MISTAKE. At this point I was running out of coals so I started feeding it sticks. Temps rose nicely after that but the temp of the meat shot up real fast and about 30 minutes later I temped the meat and it was almost 180! DOH! ***smack myself on forehead*** I rested and got the aparagus on the grill to cook up. These came out nice.

The pics actually make the meat look edible but it was not. I took about 2 bites and 5 drinks of water to wash it down. I tossed the rest. Ah well, live and learn.

I hope you all had a good weekend. Even with my failure it was still fun being out in the yard cooking. Can't beat that.

landarc · 01-30-2011, 10:33 PM

Bummer JT, even stuffed it was too dry? That is a sad thing indeed.

TexasAggie97 · 01-30-2011, 10:50 PM

A not so good day of Q'ing is still better than a good day in the office. Right? Right.
Thanks for sharing, nice pit!

martyleach · 01-30-2011, 10:53 PM

Bummer. Good PRON though!
I struck out yesterday with crab stuffed mushrooms. The crab had too much moisture and soaked the shrooms. Yummy, gooey mushrooms! Oh well, next week will be better....

Ron_L · 01-30-2011, 10:53 PM

That's a shame, but it happens to all of us at one time or another (and another and another for me

).

I'm more interested in the camera story. Did I miss it?

LT72884 · 01-30-2011, 10:56 PM

that sucks. The apple stuffing sounds very intriguing. I used red, yellow peppers and feta cheese once.

anyway, that bites. I wonder how your stuffing would be in pork shoulder?

EDIT

yeah i wanna here bout the camera story

JiveTurkey · 01-30-2011, 11:01 PM

Thanks everybody. I never posted anything about the melted camera. One picture of steak on RO lump was probably okay but after the 5th or 6th pic trying to get that perfect shot I ended up killing it. That was early last year so I went a loooong time without any pron posts.

Brewer · 01-30-2011, 11:36 PM

It happens and it hurts but we've all been there... Pick yourself up and get back on that pit! Klose pits rock.

Strike BBQ · 01-31-2011, 04:11 AM

Nothing brings back dry que better than a butter sauce!

jonboy · 01-31-2011, 05:44 AM

Nice pit.

You could have used the meat in a pot of soup/white chili. Maybe...next time.

jon

Skidder · 01-31-2011, 06:59 AM

Next time try brining it that should help. Can't hurt.

stephan · 01-31-2011, 07:16 AM

Thats to bad, but when I screw something up [ more then I like to admit ] it always ends up as chili meat

Big George's BBQ · 01-31-2011, 07:35 AM

That is a shame Do like your Pics

RedPig · 01-31-2011, 08:03 AM

I can't begin to tell you how many times I've screwed up a perfectly raw piece of meat. But I will say that the tortoise approach to que will always beat the hare IMO. My que is usually very good, but that's not good enough for me. Myself, and a lot of brethern here, are never satisfied with their que, no matter how good it is. So IMO it's a constant to-and-fro process...try this, try that, see what works. Cooking is part art, part science so we're expected (and allowed) to screw up on occasion. That's part of the fun.

btcg · 01-31-2011, 10:32 AM

Maybe a big pan of water in the cooker next time you try that cut of meat?

That's a notoriously hard cut to render moist with a dry heat. Still, didn't look too bad to me.

01-30-2011, 10:28 PM	#1
JiveTurkey is one Smokin' Farker Join Date: 09-21-09 Location: MambyPambyLand, Ca Ya Jackwagon Downloads: 0 Uploads: 0	Epic Fail Tonight - How Not To BBQ Pork Loin (Pics Inside) I finally bought a new camera (whoopwhoop!!!) after melting my last one taking a picture of a ribeye. Don't wear gloves when taking close up shots of steaks on lump! Okay on with the show.... Klose 20x30: I got lazy and decided instead of burning sticks like I usually do I would go with lump in a basket. First mistake is that I did not fill it up high enough. By the time the pit got to temp most of the lump was burned through. It's been a while since I last used the basket and it was rusty from the rain. It'll burn off! I took a pork loin I had in the fridge and stuffed it with apples, mushrooms, and spinach. Plus A little garlic and herbs for good measure. I tied it up and put on the top rack of the pit since 250 was about as hot as it would get with the amount of coals I had. I was shooting for 300. I love me a Klose pit.... After 2 hours at 250 I decided to move it down to the bottom rack hoping that the heat closer to the firebox would speed up the cook. Since the pit was at 250 it was taking longer than expected. No rush since it's just me but I didn't feel like spending all night out there either. I didn't get any process pics after that but I decided to wrap in foil to speed it up. BIG MISTAKE. At this point I was running out of coals so I started feeding it sticks. Temps rose nicely after that but the temp of the meat shot up real fast and about 30 minutes later I temped the meat and it was almost 180! DOH! *smack myself on forehead* I rested and got the aparagus on the grill to cook up. These came out nice. The pics actually make the meat look edible but it was not. I took about 2 bites and 5 drinks of water to wash it down. I tossed the rest. Ah well, live and learn. I hope you all had a good weekend. Even with my failure it was still fun being out in the yard cooking. Can't beat that. __________________ JT

01-30-2011, 10:33 PM	#2
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Bummer JT, even stuffed it was too dry? That is a sad thing indeed. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

01-30-2011, 10:50 PM	#3
TexasAggie97 Full Fledged Farker Join Date: 06-10-08 Location: Franklin, KY...by way of Baytown, TX Downloads: 0 Uploads: 0	A not so good day of Q'ing is still better than a good day in the office. Right? Right. Thanks for sharing, nice pit! __________________ NB Bandera w/ mods 2 Weber 22.5 Kettles Weber Smokey Joe Silver (does that even count?) UDS X 2 (More on the way...)

01-30-2011, 10:53 PM	#4
martyleach Babbling Farker Join Date: 12-17-10 Location: Pleasanton, Ca Downloads: 0 Uploads: 0	Bummer. Good PRON though! I struck out yesterday with crab stuffed mushrooms. The crab had too much moisture and soaked the shrooms. Yummy, gooey mushrooms! Oh well, next week will be better.... __________________ Large Big Green Egg, Cold smokehouse, UDS with hinged lid, Santa Maria pit 26.75" Weber OTG, Weber Performer, WGA MAK One Star General Pellet Pooper Hasty Bake Gourmet Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) www.amlwoodart.com

01-30-2011, 10:53 PM	#5
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	That's a shame, but it happens to all of us at one time or another (and another and another for me ). I'm more interested in the camera story. Did I miss it? __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

01-30-2011, 10:56 PM	#6
LT72884 Babbling Farker Join Date: 05-07-09 Location: Draper Utah Downloads: 0 Uploads: 0	that sucks. The apple stuffing sounds very intriguing. I used red, yellow peppers and feta cheese once. anyway, that bites. I wonder how your stuffing would be in pork shoulder? EDIT yeah i wanna here bout the camera story __________________ http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com

01-30-2011, 11:01 PM	#7
JiveTurkey is one Smokin' Farker Join Date: 09-21-09 Location: MambyPambyLand, Ca Ya Jackwagon Downloads: 0 Uploads: 0	Thanks everybody. I never posted anything about the melted camera. One picture of steak on RO lump was probably okay but after the 5th or 6th pic trying to get that perfect shot I ended up killing it. That was early last year so I went a loooong time without any pron posts. __________________ JT

01-30-2011, 11:36 PM	#8
Brewer is one Smokin' Farker Join Date: 01-26-10 Location: Fall City, WA. Downloads: 0 Uploads: 0	It happens and it hurts but we've all been there... Pick yourself up and get back on that pit! Klose pits rock. __________________ Phil Damn Straight BBQ Team http://www.facebook.com/DamnStraightBBQ KCBS & PNWBA Member, PNWBA CBJ Superior SS-2 Backwoods Fatboy Primo XL Weber Ranch Kettle

01-31-2011, 04:11 AM	#9
Strike BBQ Knows what a fatty is. Join Date: 03-16-10 Location: Pace, FL Downloads: 0 Uploads: 0	Nothing brings back dry que better than a butter sauce!

01-31-2011, 05:44 AM	#10
jonboy is One Chatty Farker Join Date: 01-14-07 Location: Mount Washington, Kentucky Downloads: 0 Uploads: 0	Nice pit. You could have used the meat in a pot of soup/white chili. Maybe...next time. jon

01-31-2011, 06:59 AM	#11
Skidder Babbling Farker Join Date: 02-02-08 Location: Westfield,Ma. Downloads: 0 Uploads: 0	Next time try brining it that should help. Can't hurt.

01-31-2011, 07:16 AM	#12
stephan is one Smokin' Farker Join Date: 07-02-10 Location: lake grove, new york Downloads: 0 Uploads: 0	Thats to bad, but when I screw something up [ more then I like to admit ] it always ends up as chili meat

01-31-2011, 07:35 AM	#13
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Phoenixville, PA Downloads: 0 Uploads: 0	That is a shame Do like your Pics

01-31-2011, 08:03 AM	#14
RedPig Full Fledged Farker Join Date: 10-09-10 Location: Hampton Roads, VA Downloads: 0 Uploads: 0	I can't begin to tell you how many times I've screwed up a perfectly raw piece of meat. But I will say that the tortoise approach to que will always beat the hare IMO. My que is usually very good, but that's not good enough for me. Myself, and a lot of brethern here, are never satisfied with their que, no matter how good it is. So IMO it's a constant to-and-fro process...try this, try that, see what works. Cooking is part art, part science so we're expected (and allowed) to screw up on occasion. That's part of the fun. __________________ [COLOR=green][I][COLOR=darkred][FONT=Comic Sans MS]Keith[/FONT][/COLOR][/I][/COLOR] [FONT=Comic Sans MS][SIZE=3][COLOR=red]SwingDings[/COLOR][/SIZE][/FONT] Competition Team KCBS CBJ Peoria Custom Offset, BGE, Traeger Lil Tex, Weber Kettle, UDS, Cookshack [COLOR=green] [/COLOR] Semper Fidelis

01-31-2011, 10:32 AM	#15
btcg Babbling Farker Join Date: 02-28-10 Location: North Potomac, MD Downloads: 0 Uploads: 0	Maybe a big pan of water in the cooker next time you try that cut of meat? That's a notoriously hard cut to render moist with a dry heat. Still, didn't look too bad to me. __________________ [FONT=Fixedsys]CAPITAL PITMASTERS-THE FIRST FAMILY OF BBQ[/FONT] [FONT=Courier New][I]Proud Graduate of:[/I][/FONT] [I][FONT=Courier New][B]Jack's Old South BBQ Cooking School[/B][/FONT][/I] [I][FONT=Courier New][B]Johnny Trigg & Rod Gray BBQ Cooking School[/B][/FONT][/I] [I][FONT=Courier New][B]Paul Kirk BBQ Cooking School[/B][/FONT][/I]

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