Mother's Day - Pork Loin

[ChuckO]

Happy belated Mother's Day to all the mom @ TVWBB

We're still on lock down here on the left coast, getting groceries is still a challenge after nearly two months. I had a choice between a 3LBS untrimmed Tri-Tip for a mere $21 or a 3LBS Pork Loin for $6

$2 a pound for PL is goofy, but $7 a pound for TT is just plain nuts...rant over, thank you for the moment

Garlic slices embedded

Dijon mustard & Montreal steak seasoning

Sodas

Taters

Corn on the cob (26" comes out of 2+ year hibernation)

The Glaze: cover the bottom with balsamic vinegar, add brown sugar & more Dijon mustard

Apply glaze at 135 degrees

Pull from pit at 140

Rest for 20 minutes

Happy Mother's Day

2nds

Hope everyone is safe & sound in these crazy times

 

[Rich Dahl]

Very nice cook Chuck. Yeah, it's crazy and I don't think it's not going to get any better any time soon.

 

[Rich G]

Oh, yeah, Chuck!! That loin looks primo (and, for the record, I'd be happy to pay $2/lb for PL!) The 26'er makes a good corn cookin' machine huh? I'm preparing for a Spring purge of my grill collection, and I think I'll end up with just the 26'er and WSM22 (sending one off to college with kid #2, and the rest will find new homes.) Oh, and I don't think I've ever put Montreal steak seasoning on a PL, so thanks for that inspiration!

R

 

[Cliff Bartlett]

Pork loin looks delicious Chuck. Welcome back!

 

[Brad Olson]

Great job, Chuck! And like Rich, I think the idea of Montreal seasoning sounds really good!

 

[russ olin]

nice spin

 

[BFletcher]

Why have I never spun a pork loin? That looks awesome; thanks for the tip!

 

[Bob Correll]

You've lost touch with us Chuck, but you haven't lost your touch around a grill and smoker!

 

[JimK]

Great looking grub, Chuck. Wish I could get TT for $7/lb.

 

[ChuckO]

You've lost touch with us Chuck, but you haven't lost your touch around a grill and smoker!

I'll soon get more time to hang out at TVWBB, it's just been kind of crazy these past couple years.

 

[ChuckO]

Great looking grub, Chuck. Wish I could get TT for $7/lb.

Trimmed TT would be OK, but untrimmed means you'll actually be spending about twice the price once you cut away the fat cap on the TT

 

[JimK]

Trimmed TT would be OK, but untrimmed means you'll actually be spending about twice the price once you cut away the fat cap on the TT

I pay $12.99/lb at my nearby Wegman's. Can get it for about half that at Trader Joe's, but there is a huge difference in quality. The Wegman's TT's are very well trimmed, nicely marbled Angus. But that price is tough to swallow.

 

[mikemm]

Very nice cook! All my favorites Meat, baked potato and corn on the cob

 

[BrianCal]

I love pork loin. Yours looks delicious. Might have to try this.