Posted: 7/4/2010 8:33:15 AM EDT
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Okay, people. Gots a bacon wrapped pork loin I am intent on grilling in a bit.
I have a two burner gas grill. What are the instructions for grilling such a blessed thing?? Temp (low, med, high), placement (direct, indirect), time, turning, on the grill or in foil, etc.......... I would prefer a faster grilling procedure (say no more than an hour vs. 3-4 hour smoke type of thing). Been looking online and have no trouble finding tips and recipes but they all vary so much there really isn't a firm answer and as far as I can tell they are cooking the exact same thing. Also tried the new handy dandy search feature available to members but no joy. 
Please help!! If the advice is good and I don't mess it up there may be a dinner pic in store..........but no promises. ETA: It is 2.22lbs. |
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It's too thick to grill, so forget about that. You'll burn the outside before it's done on the inside. If you're not going to smoke it, put it in the oven at 300 degrees with a remote-read thermometer to keep an eye on temperature. If you want the bacon crispy, you can always pull it out a little early and throw it on the grill to finish up. Either way, it's going to take more than an hour. Rush it, and you'll regret it. [ETA] Just saw that it's only 2 pounds. Where did you get a 2 pound pork LOIN? A tenderloin is tiny and weighs a little over a pound. I guess since yours is that small you could grill it... |
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Quoted: Quoted: Gotchas, fellas. Into the oven it goes. May throw it on the grill for a few afterward. What temp should the center be when I pull it? 150ish? 155 and let it rest for 10 minutes. Should hit 160 to 165 after resting. This. Cook that puppy to 155, pull it off and cover it lightly with foil. It will reach 160 internal temp after 10-15 minutes and be juicy as hell. No need to bacon wrap a loin IMO.
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Quoted:
Quoted:
Quoted:
Gotchas, fellas. Into the oven it goes. May throw it on the grill for a few afterward. What temp should the center be when I pull it? 150ish? 155 and let it rest for 10 minutes. Should hit 160 to 165 after resting. This. Cook that puppy to 155, pull it off and cover it lightly with foil. It will reach 160 internal temp after 10-15 minutes and be juicy as hell. No need to bacon wrap a loin IMO. Any excuse to wrap in bacon is cool. 
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Light the burner on one side only. Turn it down as low as it will go. Put wood chips and an open can of beer on the flame. Put the roast on the other side of the grill, off of the direct heat. Close the cover. Keep checking every hour and replenish wood chips and beer. Cook to the correct internal temperature. Enjoy! |
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Thanks all.
Due to time constraints, etc. I had to go ahead and throw it in the oven before seeing any of the other posts. I will definitely try it on the grill next time...........which may be as soon as tomorrow!! A few of the sites I read did have an indirect method but they were all very vague as far as placement and grill temp. Others were saying straight on the flame. Anything from low flame to high flame. I always try to cross reference instructions to find at least two similar methods but there weren't any. Each was different. Came already marinated/brined with bacon attached. Actually it turns out that it was just chunks of bacon sitting on top so it probably wouldn't have grilled too well anyway. |
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Quoted: Thanks all. Due to time constraints, etc. I had to go ahead and throw it in the oven before seeing any of the other posts. I will definitely try it on the grill next time...........which may be as soon as tomorrow!! A few of the sites I read did have an indirect method but they were all very vague as far as placement and grill temp. Others were saying straight on the flame. Anything from low flame to high flame. I always try to cross reference instructions to find at least two similar methods but there weren't any. Each was different. Came already marinated/brined with bacon attached. Actually it turns out that it was just chunks of bacon sitting on top so it probably wouldn't have grilled too well anyway. Do it again! See my earlier post. Low and slow.... Meat stops taking smoke when the outside surface passes about 210 degrees. You want to keep the temp way down...180 or so. Use one burner low and put the meat on the other side of the cooker. Long cooking times....all day, but don't over-cook it. When it's about done, you can 'cheat' and wrap it in foil and cook it another hour or two....this tenderizes the meat. When you take it off the heat, it will keep cooking for about 15-20 minutes. Let the meat sit for about 30 minutes before you cut into it. There is a lot of BBQ/smoking info on some of the competition BBQ sites. Just get started...and fine tune your procedures next time. Smoking and BBQ grilling is an ongoing process of refinement. |