So we had a pork loin sitting in the freezer that I got out for Sunday dinner. Sunday turned crappy so I decided to shoot for today.
I made a simple rub:
1 tablespoon Kosher Salt
1 tablespoon CBP
1 tablespoon Granulated Garlic
1/4 TSP Cayenne Pepper
Combine in a small bowl and set to the side:
I took the roast out of the packaging and washed it well and then dried it with a paper towel.
Then I decided to score it. Because I can...:)
As you can see, I put some cloves of garlic in the score marks (I used a sharp knife to put a deep enough hole where needed.)
If I would have had some help (other than my baby girl in the stroller next to me watchin' old dad cook) I would have taken pics of the sear.
I've never paid much attention to searing the meat, but since this was going to be cooked on indirect heat, I wanted some color.
I seared all sides including the ends and then moved the coals to one side of the kettle and set the roast on the opposite side.
Here was the roast about half way through:
I took it to 145° and let it rest.
Here it is after resting for 20 minutes:
It's hard to see in the picture but the meat was done. The final internal temperature was ~165° after resting. This pic makes it look raw:
Here's a bit better view:
Contrary to what I was told, this didn't dry out at all. Even the ends were juicy. I will definitely do this again. The wife loved it, especially with my homemade BBQ sauce. That's all that counts.
Looks like I will have lunch for the guys at work tomorrow too!
Thanks for lookin'!
I made a simple rub:
1 tablespoon Kosher Salt
1 tablespoon CBP
1 tablespoon Granulated Garlic
1/4 TSP Cayenne Pepper
Combine in a small bowl and set to the side:
I took the roast out of the packaging and washed it well and then dried it with a paper towel.
Then I decided to score it. Because I can...:)
As you can see, I put some cloves of garlic in the score marks (I used a sharp knife to put a deep enough hole where needed.)
If I would have had some help (other than my baby girl in the stroller next to me watchin' old dad cook) I would have taken pics of the sear.
I've never paid much attention to searing the meat, but since this was going to be cooked on indirect heat, I wanted some color.
I seared all sides including the ends and then moved the coals to one side of the kettle and set the roast on the opposite side.
Here was the roast about half way through:
I took it to 145° and let it rest.
Here it is after resting for 20 minutes:
It's hard to see in the picture but the meat was done. The final internal temperature was ~165° after resting. This pic makes it look raw:
Here's a bit better view:
Contrary to what I was told, this didn't dry out at all. Even the ends were juicy. I will definitely do this again. The wife loved it, especially with my homemade BBQ sauce. That's all that counts.
Looks like I will have lunch for the guys at work tomorrow too!
Thanks for lookin'!
