grilling the whole loin

[rookiedad]

i've been grilling alot of tenderloins lately and i was thinking about grilling the whole loin. i saw a guy on food network try it when he had to cook for a group of cowboys and it looked pretty good, very rustic, but he did it on an open grill, any time i've done this it i've either roasted it or bbq'd it but not grilled it. anyone have any success with this.

phil

 

[River City Smokehouse]

Are you speaking of Tenderloin? or Boneless loin?
For a whole boneless loin, I like to get my smoker to about 300+ and cook til the internal temp is at least 138* F and no more than 145*F tent with foil and let it rest for about 20 minutes or so before slicing. It can be a really dry piece of meat if you over cook it.

 

[rookiedad]

i was actually thinking of grilling the whole boneless loin over high heat. trying to get a charred outside and moist inside.

phil

 

[Bill-Chicago]

I have not done high heat, but as far as "grilling" I have done them offset on the Kettle.

Didnt think to char the outside up. Might be pretty good.

Thanks for the suggestion.

 

[Brauma]

I do whole loins often. Matter of fact I did one Sunday.

My wife likes to buy the loins already marinaded in portabello mushroom sauce.

I lay a long pan down in my Weber that matches the length of the loin. Then a lay approx 10 unlit briqs of Kingsford on each side. Then dump about 1/2 to 2/3 of a chimney on top - split between the 2 sides. (Minion method)

The pan keeps the briqs from falling directly below the meat. You dont want heat below - you want indirect.

I then make a "boat" out of HD aluminum foil. Lay the loin in the boat then lay over the pan.

A whole loin takes approx 90 minutes. Cats ass. It turns out so well each time.

 

[Brauma]

Oh, I forgot to mention: the boat is to catch all the good juice. You want to save that. After its done (150-165 internal) I let it rest on a cuting baord for 15 minutes. Then slice, and pour the juices back over top. Awesome.

 

[Mooner]

i was actually thinking of grilling the whole boneless loin over high heat. trying to get a charred outside and moist inside.

phil

If you do that try and smoke it first. If you have an upright fill your water pan with ice then smoke it for an hour over very low heat then grill it for that crispy texture. This is the best way if you can make it hapen.

 

[qman]

Are we talking about BEEF tenderloin, or Pork?

 

[Pyle's BBQ]

DO NOT COOK PORK TO 165*! IMHO(but I am right). Sorry Brauma, but this is one of my great pet peeves. The government has had this thing about cooking pork to 165 and people still beleive the gov. You no longer have to cook to that high of a temperature. All the nasty stuff is killed aroung 140. Please, please help me, stop this lie from being spread.(rant over)