Grill Tips and Recipe supercenter

[tooge]

Originally Posted by NewChief

I've finally joined the world of manly cooks and am starting to use my grill a lot for meat (wife is a vegetarian, but the boys and I are on a meat kick).

Anyway, I recently bought a charcoal grill. It has a built in starter chimney inset that allows you to keep all the coals in the middle chimney inset, then cook indirect.

I bought one of those pre-marinated pork loins. It's only about 2 lbs. Where do I go from here? I was thinking sear each side on direct heat for 5 minutes or so, then move to the outside of the grill and cook the rest on indirect. Is that about right? Should I even bother searing each side or just go straight to indirect?

About how long will it take to cook a pork loin of that size?

You are on point. a few minutes on each side to sear then indirect. Just as you said. the only thing I might do is to baste it every time you "roll" it. You can be as simple as apple juice, or as involved as a ten ingredient mop sauce. Here is my favorite pork baste:
equal parts apple juice, soy sauce, and beer. Then throw in a few splashes of hot sauce, worsteshire, and olive oil.

[Fire Me Boy!]

Originally Posted by tooge

You are on point. a few minutes on each side to sear then indirect. Just as you said. the only thing I might do is to baste it every time you "roll" it. You can be as simple as apple juice, or as involved as a ten ingredient mop sauce. Here is my favorite pork baste:
equal parts apple juice, soy sauce, and beer. Then throw in a few splashes of hot sauce, worsteshire, and olive oil.

That sounds good. Will have to try it.

But if he's already got a marinade, the baste might work against it. Wouldn't go wrong with just apple juice or beer.

[tooge]

Originally Posted by Fire Me Boy!

That sounds good. Will have to try it.

But if he's already got a marinade, the baste might work against it. Wouldn't go wrong with just apple juice or beer.

good point. I always try to point out to people that basting really doesn't add moisture to the meat. Moisture is either there or not at that point. It just adds a nice crusty bark for flavor and texture. I pretty much mop about everything I grill except burgers.