How to grill a pork loin?

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02 September 2019, 10:26 AM

Mikhailoh

How to grill a pork loin?

Smoked lamb is awesome. I highly recommend smoked rack of lamb. Short cook, fantastic results.

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"A mob is a place where people go to get away from their conscience" Atticus Finch

02 September 2019, 12:08 PM

Nina

Agreed. I always think grilled meat is better than most other preps, but with lamb and salmon, I think the grilled/smoked versions are transcendent.

02 September 2019, 12:16 PM

QuirtEvans

I like to poach salmon ... baked, but in liquid. I bake it in a bath of chicken broth, a slathering of garlic, and onion.

02 September 2019, 01:05 PM

pianojuggler

Well, I love salmon in any form. I still have some in the freezer from my last fishing trip in Alaska. Need to eat that up soon. My fave salmon, though, involves no cooking, just a touch of soy sauce and wasabi.

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03 September 2019, 04:23 PM

pianojuggler

Before:

After:

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03 September 2019, 04:33 PM

Mikhailoh

Looks fantastic. I am a fan of salmon any way you want to cook it too.

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"A mob is a place where people go to get away from their conscience" Atticus Finch

03 September 2019, 09:07 PM

Steve Miller

quote:
Originally posted by QuirtEvans:
I like to poach salmon ... baked, but in liquid. I bake it in a bath of chicken broth, a slathering of garlic, and onion.

My Mom used to poach fish. Haven’t had it in years.

Might have to make some.

03 September 2019, 09:17 PM

Nina

quote:
Originally posted by QuirtEvans:
I like to poach salmon ... baked, but in liquid. I bake it in a bath of chicken broth, a slathering of garlic, and onion.

I have a great poaching liquid recipe for fish--basically a bottle of white wine, butter, some herbs. I'll try to remember to write it down, but it's from the James Beard fish cookbook if you happen to already have it.

03 September 2019, 09:20 PM

Steve Miller

quote:
Originally posted by pianojuggler:
After:

Looks fantastic! Did you smoke it or simply grill it?

03 September 2019, 09:41 PM

pianojuggler

Just grilled.

I need to chop up some tree parts for smoking. I have some cherry wood. I also had a flowering plum fall over last year. There's literally a ton of wood there.

Tonight's experiment was based on the premise that if lamb is served with mint sauce, why not just stuff the roast full of mint leaves?

It was yummy. Pics to follow.

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04 September 2019, 11:42 AM

pianojuggler

...also on the principle of "anything worth doing is worth overdoing"...

Minty!

All tied up

After the sear - two minutes on each "side" -- I tried to do four "sides". Next time I'll probably do three, but let it sear for three minutes.

The yummy result.

It did have a bit of gristle on one edge. Other than that, it was great.

I used the sear burner -- so I had the left, sear, and center burners on high for the sear, then low-off-low for the roast. That seems to be a good combination. It was on for about half an hour, turning once. I pulled it off when the internal temp was about 160. I like lamb pretty well done.

I still have the thick part of the leg left. I may try some smoke tonight.

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08 September 2019, 09:41 PM

Mikhailoh

Made this Saturday for friends. Rave reviews.

Smoked Lamb shanks with lemon orzo.

https://girlscangrill.com/reci...nks-with-lemon-orzo/

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"A mob is a place where people go to get away from their conscience" Atticus Finch