Thinking about doing a pork loin on the rotisserie. I'm looking for a good injection recipe to try. Any suggestions appreciated
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Google Dr BBQ's pork injection, Ray's injection might be worth a try.
This might be the one cal refers to from drbbq,our longtime forum member,and Cookshack class instructor.
http://www.meninaprons.net/arc...n_draped_in_bac.html
Ray used to do the whole porkloin and then sliced and quick grilled as "the Chicago Porkchop".
Dr. BBQ's recipe uses an 8-10 lbs pork loin roast, cooks it at 225 degrees for ~3-4 hrs until the internal temperature is 145 degrees. let rest wrapped in foil for 30 min to 1 hour.
The second recipe has a much larger cut of meat, but it is cooked for a much shorter amount of time and the internal temperature doesn't get nearly as high as the first recipe. I don't want to dry out the pork loin, what do you guys think? any other suggestions on marinades/injections/bastes? Thanks for the help I'm trying to impress the family tomorrow!
Ribdog probably has the more correct version of the story and the recipe.
He is recovering from cooking his annual Ronald McDonald House Charity BBQ,but he may jump in.
http://www.meninaprons.net/arc...n_draped_in_bac.html
Ray used to do the whole porkloin and then sliced and quick grilled as "the Chicago Porkchop".
Dr. BBQ's recipe uses an 8-10 lbs pork loin roast, cooks it at 225 degrees for ~3-4 hrs until the internal temperature is 145 degrees. let rest wrapped in foil for 30 min to 1 hour.
The second recipe has a much larger cut of meat, but it is cooked for a much shorter amount of time and the internal temperature doesn't get nearly as high as the first recipe. I don't want to dry out the pork loin, what do you guys think? any other suggestions on marinades/injections/bastes? Thanks for the help I'm trying to impress the family tomorrow!
Ribdog probably has the more correct version of the story and the recipe.
He is recovering from cooking his annual Ronald McDonald House Charity BBQ,but he may jump in.
Thanks for the help. I found the recipe and will give it a try. I'm not sure if I will smoke it or rotisserri it.
Either way sounds good
Either way sounds good
I found this pork injection attributed to Dr BBQ over in Bretheren;
1 c Pineapple juice
1 c apple juice
1/2 c brown sugar
2 T each Soy & Worcestershire
1/2 c salt
2 T hot sauce I used sriracha
1 T Dry Mustard
I just happened to have 2 pork tenderloins in the fridge. I just injected them and used the remainder as a brine. The plan is to reverse sear starting with 190o on the FEC and finish on the grill.
I'll let you know the results.
1 c Pineapple juice
1 c apple juice
1/2 c brown sugar
2 T each Soy & Worcestershire
1/2 c salt
2 T hot sauce I used sriracha
1 T Dry Mustard
I just happened to have 2 pork tenderloins in the fridge. I just injected them and used the remainder as a brine. The plan is to reverse sear starting with 190o on the FEC and finish on the grill.
I'll let you know the results.
I'm doing this soon.
T'was pretty good.
I added 1 T of rib rub to the recipe. Total time in the brine was just over an hour...could have gone longer.
I added 1 T of rib rub to the recipe. Total time in the brine was just over an hour...could have gone longer.
I would guess about 4 hrs is what you would want MaxQ.
Agreed Cal.
Next time around I might try a Brown Sugar - Sriracha glaze I had great results with on chicken thighs last week.
Next time around I might try a Brown Sugar - Sriracha glaze I had great results with on chicken thighs last week.
The quick funny story was about Ray trying to make "food on a stick", like vendors sell at fairs.
He had come down to Lakeland ,after selling his couple trucks in Chicago.He designed a trailer and worked an agreement to vend in the lot of a "box store".Being great friends with Fast Eddy,Ray designed a double wide "pelletmuncher" to go across the back of the trailer-before most of us had heard of one.
He developed his bbq beans and cornbread casserole to be part of his plate and they are still on his website as favorites.
As a matter of fact,when we get the chance to work with Ray any more,we always still use the beans.
drbbq Favorites.
Ray wanted to cook the loin to about 135º,make thick slices,and grill them on a stick to maybe 150º.Maybe sell them for $5.
Ribdog may have an idea what happened to the "Chicago Pork Chop".
Ray has always been an inovater as a cook,and always a great pork cook.
He had come down to Lakeland ,after selling his couple trucks in Chicago.He designed a trailer and worked an agreement to vend in the lot of a "box store".Being great friends with Fast Eddy,Ray designed a double wide "pelletmuncher" to go across the back of the trailer-before most of us had heard of one.
He developed his bbq beans and cornbread casserole to be part of his plate and they are still on his website as favorites.
As a matter of fact,when we get the chance to work with Ray any more,we always still use the beans.
drbbq Favorites.
Ray wanted to cook the loin to about 135º,make thick slices,and grill them on a stick to maybe 150º.Maybe sell them for $5.
Ribdog may have an idea what happened to the "Chicago Pork Chop".
Ray has always been an inovater as a cook,and always a great pork cook.
quote:Originally posted by Tom:
The quick funny story was about Ray trying to make "food on a stick", like vendors sell at fairs.
He had come down to Lakeland ,after selling his couple trucks in Chicago.He designed a trailer and worked an agreement to vend in the lot of a "box store".Being great friends with Fast Eddy,Ray designed a double wide "pelletmuncher" to go across the back of the trailer-before most of us had heard of one.
He developed his bbq beans and cornbread casserole to be part of his plate and they are still on his website as favorites.
As a matter of fact,when we get the chance to work with Ray any more,we always still use the beans.
drbbq Favorites.
Ray wanted to cook the loin to about 135º,make thick slices,and grill them on a stick to maybe 150º.Maybe sell them for $5.
Ribdog may have an idea what happened to the "Chicago Pork Chop".
Ray has always been an inovater as a cook,and always a great pork cook.
We did a KCBS contest in Freedonia,Ks this year that the organizer tries to get the community behind it by selling a 6 person dinner cooked by one of the comp teams, in return he discounts the entry fee for the comp team.
We did some comp style BB ribs and used Ray's BBQ beans. For hot sauce we used the old reliable "Franks". Was told by our guests that it was the best meal they had been served there and one of them considered himself quite picky on baked beans. We got raves on them, but I still believe it was the burnt ends that we added to them.
