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Author Topic: Pork loin two ways  (Read 1186 times)

mattmountz94

  • WKC Brave
  • Posts: 108
Pork loin two ways
« on: January 06, 2016, 03:28:14 PM »
Cut a 5lb loin in half. Injected both with a beer/butter mixture. The first I cut open and out a spinach/onion/mushroom stuffing and threw yardbird on it. The other I put mustard on and meat church deeznuts. Cooked both on my kettle running 400 with cherry. I overcooked the stuffed one alittle pulled it at 147 and it was alittle dry. The deeznuts one though I pulled at 138 and it was the juiciest peice of pork I have ever had. Sadly I didn't like the deeznuts on it at all.












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addicted-to-smoke

  • WKC Ambassador
  • Posts: 5783
Re: Pork loin two ways
« Reply #1 on: January 06, 2016, 06:05:25 PM »
Experimenting is half the fun, right? Looks pretty good from here.
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It's the iconic symbol for the backyard. It's family/friends, food and fun. What more do you need to feel everything [is] going to be all right. As long as we can still have a BBQ in our backyard, the world seems a bit of a better place. At least for that moment. -reillyranch

Shoestringshop

  • WKC Performer
  • Posts: 2644
Re: Pork loin two ways
« Reply #2 on: January 06, 2016, 07:33:27 PM »
Looks good! Never did beer in mine... will now :)
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Wife said "No more GRILLS in this house!" So I bought a 2nd house!

weldboy

  • WKC Ranger
  • Posts: 1417
Re: Pork loin two ways
« Reply #3 on: January 07, 2016, 09:23:29 AM »
Looks fantastic


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