Hey All,
I saw BeachBunny's post in Grilled Pork, and decided to do a variation. I cooked it in my BGE at 225 using a combo of apple and almond wood for smoke. Royal Oak lump. I had planned on a 2 hour smoke, but it was done in an hour, or so I though. I took it out with an IT of 135 and put it in my SI 1 to let it come up to 140 and hold for the arrival of company. when it was time to eat I put it back on the egg to finish searing the glaze on.
I put on the rub 1st thing in the morning. Tatonka on top and Tony's Cachere below then back in the fridge till time to cook, so it got about 6 hours to absorb the rub.
Up to temp at 225 w/ TBS in about 25 minutes.
In the egg with the plate setter in place.
Took it off and foiled them, then into my SI 1 at about 125 till time to eat. Back on the egg using direct heat to set the glaze. Here is the finale.
I took them off at an IT of 140 and let em set for as long as we could wait which wasn't long. lol. They look a little pinker in these pics than they really were. Just a hint of pink really, but clearly juicy and delicious with a nice smokey flavor under the chutney. I'll be doing this one again.
Cheers,
BB
PS - The Apricot Chutney really made this special. Here's the recipe -
1/2 of a whole head of garlic
1/4 tspn olive oil
1/2 lg. onion
1 Tspn olive oil
1 cup apricot preserves
1/3 cup of white vinegar
1 tspn ground fresh ginger
1/4 tspn cayenne pepper
1/4 tspn red pepper flakes
1/2 tspn kosher salt
Preheat oven to 450. Cut the whole garlic head in half, drizzle on 1/4 tspn of olive oil, wrap in aluminum foil and roast until golden brown. 30 to 40 minutes. Discard top of the garlic.
While the garlic is roasting, place the onion and 1 Tspn of olive oil into a saucepan over medium heat and cook and stir until the onion is browned. Remove from heat and stir in the apricot preserves, vinegar, ginger, cayenne, and salt until thoroughly combined.
Squeeze the roasted garlic cloves out of their skins and mash them in a bowl with a spoon. Mix into the chutney and bring to a boil over medium heat. Reduce heat and simmer until thickened, about 25 minutes, stirring occasionally. This recipe was enough for both pork loins and there was about half of it left over.
Happy eating,
BB
I saw BeachBunny's post in Grilled Pork, and decided to do a variation. I cooked it in my BGE at 225 using a combo of apple and almond wood for smoke. Royal Oak lump. I had planned on a 2 hour smoke, but it was done in an hour, or so I though. I took it out with an IT of 135 and put it in my SI 1 to let it come up to 140 and hold for the arrival of company. when it was time to eat I put it back on the egg to finish searing the glaze on.
I put on the rub 1st thing in the morning. Tatonka on top and Tony's Cachere below then back in the fridge till time to cook, so it got about 6 hours to absorb the rub.
Up to temp at 225 w/ TBS in about 25 minutes.
In the egg with the plate setter in place.
Took it off and foiled them, then into my SI 1 at about 125 till time to eat. Back on the egg using direct heat to set the glaze. Here is the finale.
I took them off at an IT of 140 and let em set for as long as we could wait which wasn't long. lol. They look a little pinker in these pics than they really were. Just a hint of pink really, but clearly juicy and delicious with a nice smokey flavor under the chutney. I'll be doing this one again.
Cheers,
BB
PS - The Apricot Chutney really made this special. Here's the recipe -
1/2 of a whole head of garlic
1/4 tspn olive oil
1/2 lg. onion
1 Tspn olive oil
1 cup apricot preserves
1/3 cup of white vinegar
1 tspn ground fresh ginger
1/4 tspn cayenne pepper
1/4 tspn red pepper flakes
1/2 tspn kosher salt
Preheat oven to 450. Cut the whole garlic head in half, drizzle on 1/4 tspn of olive oil, wrap in aluminum foil and roast until golden brown. 30 to 40 minutes. Discard top of the garlic.
While the garlic is roasting, place the onion and 1 Tspn of olive oil into a saucepan over medium heat and cook and stir until the onion is browned. Remove from heat and stir in the apricot preserves, vinegar, ginger, cayenne, and salt until thoroughly combined.
Squeeze the roasted garlic cloves out of their skins and mash them in a bowl with a spoon. Mix into the chutney and bring to a boil over medium heat. Reduce heat and simmer until thickened, about 25 minutes, stirring occasionally. This recipe was enough for both pork loins and there was about half of it left over.
Happy eating,
BB
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