Jose Suro
TVWBB All-Star
Hi All,
Friday evening was my first longish cook on the new Weber Performer Platinum. To makes things easier I went for a BBQ boneless pork loin, yellow rice and black beans. This was the most tender pork loin I have ever cooked. All the reading in this forum really paid off - Thanks guys. The pork cooked for around 2.5 hours.
I started by seasoning the loin with McCormick’s Sweet and Spicy Rub - mixed 2-tablespoons of the McCormick’s with a teaspoon of light brown sugar and a teaspoon of garlic powder. The loin then went in the fridge for 8-hours.
Started the fire with the propane burner on a full Char-Basket for about five minutes. Then I used the second Char-Basket to light about 8 coals. Once the coal smoke died down I placed the 8 coals on the top of the full basket. Also placed an aluminum pan on the coal rack and poured 4 quarts of water in it – I bought 30 of them at Amazon – a great deal at ~$13.00:
http://www.amazon.com/exec/obidos/ASIN/B003P58ZYA/tvwb-20
The Maverick 733 told me when I was close to 225. At that point I closed the bottom 75%, and closed the top about 25%, added 3 medium size chunks of apple wood, staked the pork loin with the thermometer and put it on the grill. From then on I could control the temp at will. I wanted 250 degrees and the kettle stabilized at 253. The temp would have stayed at 253 degrees as long as I wanted it to -great system.
The Pork Loin is in - I drilled a 1/4 inch hole on the side of the grill for the probes:
The grill temperature was super stable so I went inside to watch NASCAR qualifying:
Then in the kitchen to start the black beans:
Once the temp got to 150 I sauced the Loin with Sweet Baby Ray's:
Ready to Plate and rest:
After a rest and ready for the table:
Excellent flavor and super moist. Thanks to you all for sharing all your BBQ expertise. The cook went super smooth.
Best,
Jose
Friday evening was my first longish cook on the new Weber Performer Platinum. To makes things easier I went for a BBQ boneless pork loin, yellow rice and black beans. This was the most tender pork loin I have ever cooked. All the reading in this forum really paid off - Thanks guys. The pork cooked for around 2.5 hours.
I started by seasoning the loin with McCormick’s Sweet and Spicy Rub - mixed 2-tablespoons of the McCormick’s with a teaspoon of light brown sugar and a teaspoon of garlic powder. The loin then went in the fridge for 8-hours.
Started the fire with the propane burner on a full Char-Basket for about five minutes. Then I used the second Char-Basket to light about 8 coals. Once the coal smoke died down I placed the 8 coals on the top of the full basket. Also placed an aluminum pan on the coal rack and poured 4 quarts of water in it – I bought 30 of them at Amazon – a great deal at ~$13.00:
http://www.amazon.com/exec/obidos/ASIN/B003P58ZYA/tvwb-20
The Maverick 733 told me when I was close to 225. At that point I closed the bottom 75%, and closed the top about 25%, added 3 medium size chunks of apple wood, staked the pork loin with the thermometer and put it on the grill. From then on I could control the temp at will. I wanted 250 degrees and the kettle stabilized at 253. The temp would have stayed at 253 degrees as long as I wanted it to -great system.
The Pork Loin is in - I drilled a 1/4 inch hole on the side of the grill for the probes:
The grill temperature was super stable so I went inside to watch NASCAR qualifying:
Then in the kitchen to start the black beans:
Once the temp got to 150 I sauced the Loin with Sweet Baby Ray's:
Ready to Plate and rest:
After a rest and ready for the table:
Excellent flavor and super moist. Thanks to you all for sharing all your BBQ expertise. The cook went super smooth.
Best,
Jose
