Trivecea


 

ChuckO

TVWBB Olympian
This is a family favorite

First time, gaser

http://tvwbb.com/showthread.php?64727-Rosemary-Grilled-Pork-Loin

Second time, WSM

http://tvwbb.com/showthread.php?64971-Rosemary-Grilled-Pork-Loin-II

Third time (my favorite) Kettle

Love the applewood charcoal, blue smoke from the moment you light it

A202D7E4-73D1-46FB-8D53-34410754D279_zpsdel8npbk.jpg


Going on

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A little over one hour at about 300ish

24A22AE7-B482-4AA2-9012-E804618F1418_zpsa15ngwuq.jpg


Done at two hours

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Resting

08C1154E-AA13-4BCC-8E73-1ADDD8BF3149_zpsfqlxaghs.jpg

BEA061B2-CF8B-4375-9480-B093A8754FAA_zps9zfredei.jpg


Plated

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If you like pork loin, this is a must do. It's simple and it's insanely good
 

ChuckO

TVWBB Olympian
That looks great. Which method did you enjoy the most?
I'm really loving that kettle. It's a 1977 and it has the daisy wheel vents like a WSM, not the sweeps that come on the current kettles. That said, this was my favorite version. Then the WSM and lastly the Gasser. The problem with the gasser is it's more like oven cooked than BBQ cooked. None the less, all three were very good
 

TonyUK

TVWBB Wizard
That pork looks to me like the perfect doneness.
Moist & a trace of pink.
Solid cook ChuckO.
 

John Solak

TVWBB 1-Star Olympian
a few of my favorites ways to use pork loin, Canadian bacon, cook a roast and slice it is as thin as you can or use a slicer and make sandwiches like you would pulled pork. Cut into thick chops, cut a slit in them and stuff them and cook on the grill. Pork Katsu
 

Timothy F. Lewis

TVWBB Olympian
Not quite the way I would do it but, the flavor profile is a real favorite of mine! I may do a slight modification for this weekend now that I am thinking about it.....
 

 

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