Bob Mann
TVWBB Honor Circle
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
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
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