Bacon Wrapped, Brown Sugar, Barbequed, Bourbon Pork Loin.
I've done this cook multiple times, but only on the PBC. Many moons ago when I got the PBC, I saw this recipe being cooked on Steven Raichlen's Planet BBQ, found the directions and ingredients, and had good success with it. One of those cooks is the picture on my avatar.
Having a pork loin in the freezer, and enjoying cooking with the new toys, I wanted to try it on the Weber with a rotisserie.
So you butterfly the pork loin, season it (MMD for the seasoning), add a few tablespoons of bourbon, let it soak for a few minutes, add some brown sugar, then flip it over and do the same thing. Once it's seasoned up, you spread Dijon mustard on the inside, fold it back up, wrap it in bacon strips, then tie it up with butchers string. I didn't bother to tie it, since it would be locked in the rotisserie basket.
Cooked faster than I planned, and unfortunately had more of a chew than I like. Flavor was fine, bacon was crisped up no problem, but should've backed off on the heat. I overshot my target temp by about 20 degrees (yikes!). I had a friend over (family left me unsupervised for the weekend), and I should've paid closer attention, in between beers.
As you can see, I didn't really add that much charcoal to the weber, but maybe, maybe I should've just had one side going. I was afraid it would take forever if I only used on side, but that was probably a bad decision.
The other downside is the loin is pretty flat coming out of the basket. Which just looks weird for this cut, I think. Other than that, the flavor is worth trying this recipe. It's good! The smoke ring was pretty thin, no doubt due to the shorter than usual cook.
Sorry, no pic of the pork loin sliced open. I think I'll stick with the PBC for this recipe.
Grill setup. Went light on the briquettes, should've gone lighter...
In progress! Looking good at this point.
Pretty looking cut, just slightly tough.
I've done this cook multiple times, but only on the PBC. Many moons ago when I got the PBC, I saw this recipe being cooked on Steven Raichlen's Planet BBQ, found the directions and ingredients, and had good success with it. One of those cooks is the picture on my avatar.
Having a pork loin in the freezer, and enjoying cooking with the new toys, I wanted to try it on the Weber with a rotisserie.
So you butterfly the pork loin, season it (MMD for the seasoning), add a few tablespoons of bourbon, let it soak for a few minutes, add some brown sugar, then flip it over and do the same thing. Once it's seasoned up, you spread Dijon mustard on the inside, fold it back up, wrap it in bacon strips, then tie it up with butchers string. I didn't bother to tie it, since it would be locked in the rotisserie basket.
Cooked faster than I planned, and unfortunately had more of a chew than I like. Flavor was fine, bacon was crisped up no problem, but should've backed off on the heat. I overshot my target temp by about 20 degrees (yikes!). I had a friend over (family left me unsupervised for the weekend), and I should've paid closer attention, in between beers.
As you can see, I didn't really add that much charcoal to the weber, but maybe, maybe I should've just had one side going. I was afraid it would take forever if I only used on side, but that was probably a bad decision.
The other downside is the loin is pretty flat coming out of the basket. Which just looks weird for this cut, I think. Other than that, the flavor is worth trying this recipe. It's good! The smoke ring was pretty thin, no doubt due to the shorter than usual cook.
Sorry, no pic of the pork loin sliced open. I think I'll stick with the PBC for this recipe.
Grill setup. Went light on the briquettes, should've gone lighter...
In progress! Looking good at this point.
Pretty looking cut, just slightly tough.
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