pork loin on weber

Zorba · Post by **Zorba** » Wed Apr 16, 2014 10:24 am

the wife picked up a boneless netted pork loin for me to do on the weber on saturday.

never done any type of pork before so looking for some advice.

Richtee · Post by **Richtee** » Wed Apr 16, 2014 10:46 am

Zorba wrote:the wife picked up a boneless netted pork loin for me to do on the weber on saturday.

never done any type of pork before so looking for some advice.

I would suggest a brine. And do not take above 150°F IT. (65C)

If you need a brine recipe let me know. Or if you have access to the Mad Hunky Pork Brine, get some and don't let me know.

Well..unless you have questions.

Nath · Post by **Nath** » Wed Apr 16, 2014 11:34 am

Hi Zorba,

Unwrap the pork loin.
Leave uncovered in the fridge overnight.
Salt and oil skin.
You can inject The loin if you want, or brine as above, but if your brine, do this to dryig the skin overnight
Fill 2 kettle baskets with lump charcoal (works best as it gets raging hot)
Plonk loin in kettle.

I take my pork loin to 55-57c, remove from kettle, remove crackling, tent loin with foil and rest for 10-15mins.

The internal temp will com up to about 62C

Sometimes I go even a little lower with the internal temp. Loin is very lean and will dry out quickly so be carefull.
Injecting/brining will help

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Jars · Post by **Jars** » Wed Apr 16, 2014 1:14 pm

I just plonk mine in after seasoning and preparing the skin. Chuck in some chunks of red gum and let her go. Love my pork loin!

Zorba · Post by **Zorba** » Fri Apr 18, 2014 5:38 pm

well, i made an error.

its actually a forequarter roast, not loin.

will make a new thread.

Richtee · Post by **Richtee** » Fri Apr 18, 2014 10:32 pm

Busio90 wrote: Salt and oil skin.

You folks have skin on your pork loins? Wild.... never seen 'em like that. I'd like to try one of those. Like the idea of cracklin'!

Zorba · Post by **Zorba** » Sat Apr 19, 2014 12:37 am

Richtee wrote:
Busio90 wrote: Salt and oil skin.
You folks have skin on your pork loins? Wild.... never seen 'em like that. I'd like to try one of those. Like the idea of cracklin'!

i made an error, its a forequarter, not a loin. dunno if loin has skin on.

Richtee · Post by **Richtee** » Sat Apr 19, 2014 7:37 am

Zorba wrote: i made an error, its a forequarter, not a loin. dunno if loin has skin on.

oops...apparently I made an error as well, and missed that post. Sorry folks.

Nath · Post by **Nath** » Sat Apr 19, 2014 6:24 pm

No, we get rolled loins with skin on all the time:)

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Nath · Post by **Nath** » Tue Apr 22, 2014 2:48 pm

How did this turn out Zorba?

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