pork loin cooked in th fireplace - GoFuckYourself.com - Adult Webmaster Forum

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AntonMG

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#31

11-19-2014, 05:48 AM

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).

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RebelR

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#32

11-19-2014, 06:42 AM

Originally posted by Grapesoda

a bit dry going to take the marinade I use and tighten it up with a bit of maple syrup and chill powder

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.

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Grapesoda

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#33

11-19-2014, 07:04 AM

Originally posted by RebelR

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.

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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Grapesoda

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#34

11-19-2014, 07:04 AM

Originally posted by AntonMG

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).

I do have a grill
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brassmonkey

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#35

11-19-2014, 07:24 AM

Originally posted by Grapesoda

I do have a grill

if you want the wood taste and nicely cooked grill it

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arock10

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#36

11-19-2014, 07:29 AM

Originally posted by Grapesoda

I do have a grill

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 too

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Phoenix

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#37

11-19-2014, 07:40 AM

op delivers...kudos

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Choopa_Pardo

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#38

11-19-2014, 09:17 AM

Leaving pork to marinate overnight is WAY too long. A dry rub overnight is fine, but a wet marinade? Far too much time.

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Grapesoda

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#39

11-19-2014, 10:18 AM

Originally posted by arock10

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 too

not interested in doing anything that must be monitored... wrap, drop, return is all I'm interested in
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arock10

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#40

11-19-2014, 11:11 AM

Originally posted by Grapesoda

not interested in doing anything that must be monitored... wrap, drop, return is all I'm interested in

then enjoy eating crap. Sorry you can't cook

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mineistaken

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#41

11-19-2014, 03:10 PM

Originally posted by Choopa_Pardo

Leaving pork to marinate overnight is WAY too long. A dry rub overnight is fine, but a wet marinade? Far too much time.

Why? You can not get too much of good flavor
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Grapesoda

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#42

11-20-2014, 06:30 AM

Originally posted by arock10

then enjoy eating crap. Sorry you can't cook

you're a really a dumb fuck aren't you?
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RebelR

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#43

11-20-2014, 06:41 AM

Originally posted by mineistaken

Why? You can not get too much of good flavor

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.

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Sly

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#44

11-20-2014, 06:43 AM

Originally posted by RebelR

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.

I melted salmon once with lemon juice. I shit you not. It melted.

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darkman1986

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#45

11-20-2014, 07:15 AM

yummy yummy
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