Hello WSM'rs-
last night cooked a rather large 8.82lb Pork Loin. It was a cryovac non-enhanced version. Due to it's size I thought it would be nice to try 2 different stuffings. I split in two then trimmed excess fat and butterflied the meat flat.
First stuffing= was a cran-rassberry, Granny smith apples(peeled,diced) red onion, seasoned croutons, applejuice, S&P with glaze of blackberry jam, OJ concentrate, BSugar, apple juice S&P.
Second stuffing= Mushrooms, red onion, minced garlic, fresh rosemary, seasoned croutons(this time crumbled), S&P, garlic powder.
WSM / 7/26/08 - 82° no wind - 11am
originally started with a waterless foiled pan all vents open and temps measured with a tel-tru lid thermo and thru eyelet right blew grill weber therm.
1.)Taking too long for a high heat so got impatient and removed pan. 10mins later 350°. Fist size hickory chunk already added then 1 handful cherry and 1 handful apple chips.
2.) Glazed Cran Loin, Dusted Mushroom loin (lemon pepper salt rub)
3.)30mins later grill temps were 295°(L=tel-tru) 330°(G=weberEyelet)
4.)reglazed @ 50mins and flipped
5.) 1hr 30-45min all off. Meat temps varied on the two at different areas from 135°-155° pulled and tent foiled and rest.
6.) Grill temps up to 380°L / 440°G with vents still 100% open. Red potato's dusted with some two different rubs and a leftover granny smith apple cored and stuffed with onion/mushrooms put on. I took off a little over hour later, way too long, killed the apple and some potato's were hollow airpillows =) tasty though.
Taste bud factor of ****/5 for both loins. I really liked both but was having a Mushroom Garlic day and glad I tried 2 versions. The next day SUN 7/27(today), lunch- the Cran-rasberry was the winner. Moist, very nice smoke flavor, I'd like more actually and a little more color/crispness to the outside. Also with each bit the stuffing was gone before the end. Maybe cook an extra serving of both as a side.
Thanks for looking.
I'm trying this slideshow thingy hope it works:
http://s353.photobucket.com/albums/r391/dynamicj/WSM_on...current=067dbf60.pbw
last night cooked a rather large 8.82lb Pork Loin. It was a cryovac non-enhanced version. Due to it's size I thought it would be nice to try 2 different stuffings. I split in two then trimmed excess fat and butterflied the meat flat.
First stuffing= was a cran-rassberry, Granny smith apples(peeled,diced) red onion, seasoned croutons, applejuice, S&P with glaze of blackberry jam, OJ concentrate, BSugar, apple juice S&P.
Second stuffing= Mushrooms, red onion, minced garlic, fresh rosemary, seasoned croutons(this time crumbled), S&P, garlic powder.
WSM / 7/26/08 - 82° no wind - 11am
originally started with a waterless foiled pan all vents open and temps measured with a tel-tru lid thermo and thru eyelet right blew grill weber therm.
1.)Taking too long for a high heat so got impatient and removed pan. 10mins later 350°. Fist size hickory chunk already added then 1 handful cherry and 1 handful apple chips.
2.) Glazed Cran Loin, Dusted Mushroom loin (lemon pepper salt rub)
3.)30mins later grill temps were 295°(L=tel-tru) 330°(G=weberEyelet)
4.)reglazed @ 50mins and flipped
5.) 1hr 30-45min all off. Meat temps varied on the two at different areas from 135°-155° pulled and tent foiled and rest.
6.) Grill temps up to 380°L / 440°G with vents still 100% open. Red potato's dusted with some two different rubs and a leftover granny smith apple cored and stuffed with onion/mushrooms put on. I took off a little over hour later, way too long, killed the apple and some potato's were hollow airpillows =) tasty though.
Taste bud factor of ****/5 for both loins. I really liked both but was having a Mushroom Garlic day and glad I tried 2 versions. The next day SUN 7/27(today), lunch- the Cran-rasberry was the winner. Moist, very nice smoke flavor, I'd like more actually and a little more color/crispness to the outside. Also with each bit the stuffing was gone before the end. Maybe cook an extra serving of both as a side.
Thanks for looking.
I'm trying this slideshow thingy hope it works:
http://s353.photobucket.com/albums/r391/dynamicj/WSM_on...current=067dbf60.pbw
