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Weber Kettle Club Forums
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Cooking & Food Talk
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Charcoal Grilling & BBQ
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Pork loin
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Topic: Pork loin (Read 1743 times)
Gettinit
Smokey Joe
Posts: 28
Pork loin
«
on:
August 01, 2015, 08:26:18 AM »
I plan on throwing them on the Kettle tonight. I will be pulling them off at about 140°. I will also be doing it on indirect heat an maybe using apple wood. Cooking temp will be 350°
Any other suggestions are welcome.
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Cochise
WKC Brave
Posts: 325
Re: Pork loin
«
Reply #1 on:
August 01, 2015, 09:03:15 AM »
Sounds good to me, maybe even 135°...but I like my pork on the slightly pink/rare side.
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SMOKE THIS!!
Gettinit
Smokey Joe
Posts: 28
Re: Pork loin
«
Reply #2 on:
August 01, 2015, 09:59:22 AM »
My wife has been raised to be taught the proper temp based off of ground meat. It is a miracle that she will eat it this way. Lmao
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Gettinit
Smokey Joe
Posts: 28
Re: Pork loin
«
Reply #3 on:
August 01, 2015, 11:18:07 AM »
A little pissed right now. I opened one tenderloin to dry it off and start prep. So far so good. The second one, grrr. It must be in about 5 pieces.
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MacEggs
WKC Performer
Posts: 3477
Re: Pork loin
«
Reply #4 on:
August 01, 2015, 12:09:07 PM »
Is it a
loin
, or
tenderloin
? Quite different.
I prefer PT to be 135, and a loin at 140 when it comes off the cooker.
You original plan sounds good.
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Q:
How do you know something is bull$h!t?
A:
When you are not allowed to question it.
Gettinit
Smokey Joe
Posts: 28
Re: Pork loin
«
Reply #5 on:
August 01, 2015, 12:59:37 PM »
Oh, pork tenderloin. I wasn't aware there was a difference. Thanks.
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Weber Kettle Club Forums
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Cooking & Food Talk
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Charcoal Grilling & BBQ
(Moderators:
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,
Cellar2ful
) »
Pork loin