New guy, trying stuff out.

[the bard]

So, I'm grilling, but using plum wood on a grill that is large enough to keep the meat a foot or more away from direct heat.  I've really liked the flavor of the wood (it made a startling difference with a hot dog, of all things, and now my garage smells awesome!)

I'd like to try a pork loin using this wood and am wondering what thoughts you've all got to share with the new kid in class.

Carte Blanche folks, I'm all ears ( or eyes as it were....)  ;)

TIA

Matt

 

[scarbelly]

Pork loins are fairly easy - the key for you is a temp probe - you will want to pull the roast at whatever temp you are comfortable with. I pull mine at 145, wrap in foil and in a towel for 20 minutes

 

[chef jimmyj]

Scarbelly gave some good advice. 145*F Internal Temp will make Juicy Pork Loin that is slightly Pink. If that freaks you or any of your guests out, go to 150*F IT. Much beyond that and you will notice it getting Dry and Tough. Here is a tasty Rub you may like and a Apple Topping my Dad liked...JJ

Mild Bubba Q Rub

1/2C Sugar in the Raw (Turbinado)

2T Sweet Paprika (Hungarian)

1T Kosher Salt

1T Chili Powder (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.

1T Granulated Garlic

1T Granulated Onion

1tsp Black Pepper, more if you like

1/2tsp Grnd Allspice

Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there.

Apple Pork Topper

3C Apple Sauce

3T Dijon Mustard

3T Brown Sugar

2T Apple cider Vingar

1tsp Rubbed Sage

1/2tsp Black Pepper

1/2tsp Salt

1/8tsp Cinnamon

Optional: 2-3 Apples, peeled, diced and sauteed until golden brown and tender in 2T Butter.

Place all in a pot and simmer on low until thickened as desired. Adjust sweet/salt to taste. Spoon over Pork Roast, during last 30 minutes of Cook time and/or over Sliced pork at the table.

Good Hot or Cold on Sandwiches too...Enjoy

 

[davidhef88]

Or you could stuff it!!! One of these is broccoli, mushroom and cheese. The other is jalapeño cheddar.