pork loin with cherries, pineapples, oranges, salt and pepper with a dash of OJ, set aside over night..
wrapped in foil..
in the embers
and done
wrapped in foil..
in the embers
and done
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It looks awesome - how did it taste?
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40 min.....Originally posted by MrBottomToothComment
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if its dry the heat was probably too high, esp after 40 mins. would higher up help maybe?
never done it myself but awesome idea for camping.webmaster at pimproll dot comComment
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get a grillTRUMP 2026 KEKAW!!! - The Laken Riley Act Is Law!
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I like the look of that Grapesoda, did you put anything else on your plate or just eat the pork?
Also what sort of wood did you use for your embers?Things that make ya go hmmmm....Comment
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I hope that is Hormel pork, and those are Dole pineapples and Sunkist oranges.Comment
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he will show u! he's a fucking guru
Barbecue University®
you could get a 55 gallon drum cut in half. rig a rack on it. google this "55 gallon drum embers grill" look in the images section. good luck dood
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Looks good though!Comment
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It looks very good -
I agree though, 40 minutes right directly on the fire may have been what dried it out. I cook a little higher off the heat and not as high heat - and it is never dry - but never cooked right on the coals - so have no idea how long that would take it. I know pork is always best cooked low and slow - in my experience.Get in Touch on Telegram if you need a hardworker - (since 1999) - All About Me!Comment
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That had to be very sweet meal. It looks not bad at all.
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you missed the boat homie, completely .. I burn fires in the morn, me and dog hang out for a bit while I drink coffee.... just wanted to put the embers to good use... not looking for a projecthe will show u! he's a fucking guru Barbecue University®
you could get a 55 gallon drum cut in half. rig a rack on it. google this "55 gallon drum embers grill" look in the images section. good luck dood
Comment
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Did you have grape soda with it?Comment
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Pork fillet has insufficient fat content for that amount of cooking, also that marinate will just dry it out more.
try wrapping the fillet in bacon, then in a double lot of tinfoil and cook for 1/4-1/2 the time and serve ya fruit salad on the side if you must :PComment
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Potatoes (wrapped in foil) is the only food I cook directly on the embers
For the rest I use a grill 1-3 inches above the embers (depending on the meat).Unlucky GFY Newbie of the Year 2016 nominee...
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What part of the loin did you use? if it was near the center of the loin, I can see it being a quite dry. I would do the sirloin end like that and it would probably turn out more moist with the higher fat content of the meat, besides it has more flavor and would stand up to the marinade better.Rich"at"rebel-ads.com
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if you follow the thread you'll see that the foil ripped and the 'juices leaked out' just need to be more careful that's all, BTW I did put about 2 tablespoons bacon grease in with the loin.. .. this morn I did a 'steak'... it was like steaming the steak because I was more careful with the placement in the embers and foil... no worries I have all winter to work it out
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just put some grates in your fireplace, then you can grill in the fireplace and use the embers still. doesn't have to be anything fancy
also you really don't want to just be boiling all your meats. Also with the meat wrapped in foil you are losing out on any "smoked" embers taste tooSupComment
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Leaving pork to marinate overnight is WAY too long. A dry rub overnight is fine, but a wet marinade? Far too much time.AIM - thePardovich
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It depends on the marinade though. Having one with just herbs, or spices and a bit of oil will get you flavor, and that's fine to do overnight. But once you introduce an acid (vinegar, citrus, wine etc) it breaks down the fibers in the meat and changes the texture. Tougher cuts can benefit from this, but more tender cuts do not.Rich"at"rebel-ads.com
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yummy yummyComment
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Quite a bandwidth monster, we have a storm here and the connections is slow and these pics still haven't downloaded after a minute.
Takes me back to the days of viewing Usenet with a 56k modem.Comment
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Looks delicious
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yo that's a pork tenderloin (fillet) not a pork loin<!--BEGIN SIMUTRONICS PLAY BUTTON CODE -->
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