Best method for 2kg rolled pork loin.

74fpv · Post by **74fpv** » Sat Jan 26, 2013 9:13 am

Happy Australia Day...

Wet and windy in brissie today !!!

I have a 6 burner matador.

Should I indirect roast ?

Should I rotisserie ?

Should I add some smoke chips?
Too many choices...

Any tips

Thanks in advance BBQ Gurus (my first post so be kind )

Jason

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Captain Cook · Post by **Captain Cook** » Sat Jan 26, 2013 9:22 am

Rotisserie for sure.

74fpv · Post by **74fpv** » Sat Jan 26, 2013 1:38 pm

Rotisserie it is.

On the Matador now, hope it turns out good. Going for a slow cook lid temp ~ 140 ish.

See how it goes, what's the worst that can happen. Hahahaha

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aussierusti · Post by **aussierusti** » Sat Jan 26, 2013 2:23 pm

Rotisserie it is.

On the Matador now, hope it turns out good. Going for a slow cook lid temp ~ 140 ish.

See how it goes, what's the worst that can happen. Hahahaha

G'day, Im about to try the same thing.Would appreciate any results you get as this will be my first as well Thanks Rusti

74fpv · Post by **74fpv** » Sun Jan 27, 2013 9:04 pm

Sorry guys, I just typed a detailed reply only to have the ipad crack a wobbly and delete everything I typed.

In summary.

Result 5/10

Reason cooked too long.

Learning experience 10/10

Love it. (BBQIng)

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MrBrown · Post by **MrBrown** » Sun Jan 27, 2013 9:52 pm

Ok, I reckon you need to always brine loin as it dries out too easily.

Then dry rub (if no skin)

Then sear the outside.

Then low and slow

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