This is the first contribution by my dad, the Fool’s Pappy. I have to say he did a phenomenal job. Not just grilling, but the pictures too. If you want to read more about how he prepared and grilled this pork loin, please keep reading…
The roast was caught on sale at a local grocer and as you can see is netted. Occasionally this is offered in half at sale pricing and you could purchase and tie together with butcher twine yourself and save a bit of cash.
2 pork roasts netted together
8 cloves of garlic, sliced thin or slivered
1/2 red onion, sliced
1/4 cup of your favorite rub:
For this recipe we used Master Raichlen’s KC Sweet and Smoky. I use the stuff all the time, so the quantities look like a lot because I always make it in bulk.
2/3 cup light brown sugar
2/3 cup granulated sugar
1/3 cup paprika
¼ cup seasoned salt
¼ cup smoked salt or hickory-smoked salt
¼ cup onion salt
¼ cup celery salt
2 tbsp fresh ground black pepper
2 tbsp chili powder
2 tsp mustard powder
1 tsp poultry seasoning
1 tsp ground ginger
½ tsp cayenne pepper
Preparation: Once the garlic and onion were sliced and the rod inserted I then placed the garlic and onion in between the pieces of roast:
As you can see above , I left the garlic and onion slices sticking out in order to show where I was able to insert them between the two roasts. After the shot was taken I stuffed them all the way into the space between the two roasts. And then sprinkled rub liberally all over the roast:
Grill: Stainless Steel Barrel fabricated circa 1970 by G-fool’s Grandpa Russ. Russ is no longer with us but his memory lives on each time we utilize the grill he made and passed on to G-fool’s Pappy ( to be inherited by G-fool when Pappy moves on ). Many slabs of ribs were enjoyed over the years grilled at his lakeside home. We know he would be proud to see the grill still in use and treasured by us and is now simply known as the Russ:
Coals were prepared and a simple drip pan created from aluminum foil was placed under the roast. I guess this achieves sort of a semi-indirect method:
Smoking Wood: For this one I discovered I was out of apple chips which I normally use (good prep eh?) but decided to use a blend of soaked wood chips I had consisting of sassafras, hickory, wild cherry, and apple. The flavor was quite tasty but I still prefer apple or cherry alone. Here is the loin on the rotisserie in the grill:
Soaked wood chips were added and the lid went down. I checked it about every 30 minutes to add additional charcoal and wood chips. This left significant time to enjoy a glass or two of a nice everyday white wine I’d recently found—Wine 4 Chillin’—at World Market. Believe it or not it was a box wine and wasn’t bad at all. They also offer a red blend—Wine 4 Grillin’—which is really nice (we had this one super Bowl Sunday).
If you’re looking for a decent wine for an outdoor event with a group and looking to keep costs down they are a great alternative. These wines will be my everyday wines at the beach on vacation this year. The portability (4 bottle equivalent per box) is an important factor. I used to haul 3-4 cases of bottles each trip for the 8-10 of us that go and that really filled up the vehicle.
Cooking time: An hour and 15 to and hour and a half regardless of roast size as thickness is usually about the same. I don’t use a thermometer because I know it’s what works after many efforts over the years. The roast will arrive at the plate juicy and flavorful, not dried out and tough. If you need to go by a thermometer, I would recommend cooking it until it reaches approximately 160 degrees in the middle for medium. If you are a little more bold, and want a little pink, pull it at 150.
Hint: spray rotisserie rod with cooking spray before using to aid in cleaning later.
30 minutes in:
60 minutes in:
Ready to pull from the grill:
Roast was allowed to rest ( foil-covered to keep warmth in ) for about 15 minutes prior to carving so the juices, in an excited state from the heat, have a chance to settle and redistribute throughout the meat. Cut to desired thickness for dinner serving. I usually leave remaining portion intact and slice it thin for sandwiches later or chunks for pork hash.
And here we have the money shot:
There you have it. G-fool’s Pappy’s first solo effort.
**Editor’s note ~ And a fine effort it was**
If you have any questions about this recipe, please email me or simply leave a comment below.
If you are interested in other pork dishes click here.