Cooked up a Pork Loin tonight.
I used the Simon & Garfunkel Rub on a 3 pound loin. I lathered that loin with the rub (probably too much...but it turned nicely even with the mistake(s) I made (more on that a minute).
I put the Loin on the Primo to cook at 230 until and internal temp of 140. I added a small brick of Apple Wood (~5 oz). I then upped the temp to 400 to sear / brown it + cook up some asparagus. Once it hit 140, I moved it off the grill to sit and wait for the grill to come up to temp at 400. Then, on to sear alongside the asparagus.
My mistakes:
1.) I FORGOT TO BRINE IT! Dangit. If I'd have brined this loin, this would have been an outstanding dinner.
2.) I forgot the olive oil. Not as big an issue...I brushed it after starting on the grill, but would have been better with it before the rub.
Even with the mistakes, this turned out nicely. Would have been 10x better if it had been brined.
Here's the loin right after going on the grill:
Here's the completed Loin before slicing:
And here it is sliced:
The one end (the top end on the photo) wasn't quite at 140 when cut but it will warm up fine.
And...here it is plated up with Asparagus and some Baby Potatoes. Both the asparagus and potatoes were covered with Ghee, salt and pepper. Potatoes were cooked up on the stove in a pan with Ghee.
Here's some basics about the cook. I blame the fat fingers for calling this "Poem Loin"
. The drop in 'other' temp was due to remove the probe when searing. I turned off the controller before searing so the temps don't line up.
I used the Simon & Garfunkel Rub on a 3 pound loin. I lathered that loin with the rub (probably too much...but it turned nicely even with the mistake(s) I made (more on that a minute).
I put the Loin on the Primo to cook at 230 until and internal temp of 140. I added a small brick of Apple Wood (~5 oz). I then upped the temp to 400 to sear / brown it + cook up some asparagus. Once it hit 140, I moved it off the grill to sit and wait for the grill to come up to temp at 400. Then, on to sear alongside the asparagus.
My mistakes:
1.) I FORGOT TO BRINE IT! Dangit. If I'd have brined this loin, this would have been an outstanding dinner.
2.) I forgot the olive oil. Not as big an issue...I brushed it after starting on the grill, but would have been better with it before the rub.
Even with the mistakes, this turned out nicely. Would have been 10x better if it had been brined.
Here's the loin right after going on the grill:
Here's the completed Loin before slicing:
And here it is sliced:
The one end (the top end on the photo) wasn't quite at 140 when cut but it will warm up fine.
And...here it is plated up with Asparagus and some Baby Potatoes. Both the asparagus and potatoes were covered with Ghee, salt and pepper. Potatoes were cooked up on the stove in a pan with Ghee.
Here's some basics about the cook. I blame the fat fingers for calling this "Poem Loin"
. The drop in 'other' temp was due to remove the probe when searing. I turned off the controller before searing so the temps don't line up.
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