I haven't posted in a long time, but I do still consult this site frequently. I wanted to give a few shout outs after today's Fathers Day meal. Let me explain.
With the price of beef skyrocketing, I wanted a cheaper alternative for a nice Father's Day meal, as it has become a tradition for me to cook up something tasty for the fam on this day. As luck would have it, Our local store had whole pork loins on sale. My success with grilling or smoking pork loin has been marginal at best, so I decided that I would get a few tips. Was I right!!!!!
I am famous for taking what several other people do and then morphing it into something good, and oh boy did my brothers on this site deliver! When looking on a pork loin thread, Disco had a great step by step that he used, including an injection which I used, a rub that was very close to one of my I use called Simon & Garfunkel (for us old guys, you guessed it - parsley, sage, rosemary, and thyme, and a few other things) and a method of cooking that produced a killer gravy. Sandyut contributed some really good looking vidalia onions, and Chef Jimmy had a great idea to slow smoke at a low temp to 110 deg. then put a nice sear on that loin up to 130 deg and start to rest.
So...armed with some great ideas, off I went.
So here is the loin, injected, rubbed and ready to go.
Put it on my Masterbuilt Elite Sportsman with a mailbox pellet attachment (another idea I got on this forum) at 200 deg. Added the onions at the same time, with some of my rub on them. Pulled the loin at 110 deg. (sauced the onions at the same and left them in the smoker) and transferred it to my grill and seared it on both sides on a hot fire over direct heat to 135 deg. Here is the result.
Oh, and pulled the onions too.
Let it rest for 15 minutes while I whipped up the gravy, then sliced it up. Here we are plated and topped with Disco's gravy recipe.
So, thanks to my friends at Smoking Meat Forum, I pulled off another excellent Father's Day dinner for the fam. If Disco, Sandyut, and Chef Jimmy have kids, Happy Father's Day!!!!!!! And Happy Father's Day to all the dads out there. We do tons of things for our kids with little to no recognition sometimes. I hope you all smoked some meat and raised a glass! Cheers to you all!!!!!
With the price of beef skyrocketing, I wanted a cheaper alternative for a nice Father's Day meal, as it has become a tradition for me to cook up something tasty for the fam on this day. As luck would have it, Our local store had whole pork loins on sale. My success with grilling or smoking pork loin has been marginal at best, so I decided that I would get a few tips. Was I right!!!!!
I am famous for taking what several other people do and then morphing it into something good, and oh boy did my brothers on this site deliver! When looking on a pork loin thread, Disco had a great step by step that he used, including an injection which I used, a rub that was very close to one of my I use called Simon & Garfunkel (for us old guys, you guessed it - parsley, sage, rosemary, and thyme, and a few other things) and a method of cooking that produced a killer gravy. Sandyut contributed some really good looking vidalia onions, and Chef Jimmy had a great idea to slow smoke at a low temp to 110 deg. then put a nice sear on that loin up to 130 deg and start to rest.
So...armed with some great ideas, off I went.
So here is the loin, injected, rubbed and ready to go.
Put it on my Masterbuilt Elite Sportsman with a mailbox pellet attachment (another idea I got on this forum) at 200 deg. Added the onions at the same time, with some of my rub on them. Pulled the loin at 110 deg. (sauced the onions at the same and left them in the smoker) and transferred it to my grill and seared it on both sides on a hot fire over direct heat to 135 deg. Here is the result.
Oh, and pulled the onions too.
Let it rest for 15 minutes while I whipped up the gravy, then sliced it up. Here we are plated and topped with Disco's gravy recipe.
So, thanks to my friends at Smoking Meat Forum, I pulled off another excellent Father's Day dinner for the fam. If Disco, Sandyut, and Chef Jimmy have kids, Happy Father's Day!!!!!!! And Happy Father's Day to all the dads out there. We do tons of things for our kids with little to no recognition sometimes. I hope you all smoked some meat and raised a glass! Cheers to you all!!!!!
