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.

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.

Sometimes I add water to the bottom of the pit when I do ribs. I didn't do that for this cook because I was using lump. I need to stay with sticks from now on, it's so much easier. The loin I cooked was only half so I have the other half in the freezer now. I'm debating trying again on the Klose or in my kettle with a drip pan below. Choices choices! Thanks for the tips.