Okay folks today we're going to take a happy little pork loin and we're going to sprinkle some brown sugar on it and today we are to cook it on the Weber grill LOL
I come back to this vid a couple times a year. It still makes me chuckle when you partially miss the mixing bowl and toss the pepper onto the cutting board. Happens to me more than I'd like to admit. 😋
I love this recipe, it will go in to my repertoire as we consume a lot pork loin. I've never ground up any type of nut to use in a dish and this just seems so right. Can't wait to give it a run on the newly broken in Oklahoma Joe's highland. I don't own a Weber kettle so I will adjust my cooking vessel accordingly to cook this. Thank you Ry!
Going to make a pork loin today. Debating using kettle or PBC. Leaning toward kettle. It’s only half a pork loin, we split it and froze the rest. Thinking PBC might be overkill for a small hunk of meat.
Call it Pineapple and Pecan Fusion Pork Loin. ;) All those flavors are perfect for pork. Great color from that rub and still super moist. Awesome job bro.
YEP !! RY!! I'm all in on that 1,I've been wanting to smoke 1 for awhile but they got pricey here in South Florida . But my kamander is ready!! Nice video
I literally cannot believe I have never thought to put nut powder into my rub. How many times am I going to have to admit that on your comment feeds?!?! What an awesome idea. Thank you, Ry. This is another light bulb moment. Smoke on 👉 💨 -Jonathan
Very nice looking pork loin Ry ! It’s my favorite meat to cook ! My porkloin got me a 3rd place finish in the pork category at the state fair behind 2 guys that cooked ribs! I loved the color of your pork loin ! Looks juicy as heck !
Next time pull at 140, put sauce inside foil, loin on top, close the wrap and in a cooler for 20 mins, it’ll engorge the sauce and be a little bit more Rosé
I'm doing my 1st ever Rib cook right now. My issue right now is I think I put too many coals and my temperature is 400 and doenst lower even with the vents almost closed. I think I have to take some out to bring the temps down. I'm Learning!!!!!
Was wondering if u had ever thought about getting a pellet grill???... Just bought a pit boss whiskey still smoker and absolutely love it. Been using a stick burner for a couple yrs kinda like the convenience of it...gonna try ur lion recipe soon my wife said it looks amazing!!!
Hi Ry, found your channel by watching the Raspberry Rock off-grid channel. Really enjoy your channel, you do a great job. I have a weber performer and a green mountain pellet smoker, and cook out year round. I just recently started using the snake method on the weber to smoke meat, just wondering if you have used this method and if so, do you have any tips?
I've used the snake method but prefer others for longer cooks, either the Briquette Baskets or the Slow n Sear. With the snake, especially using larger cuts of meat, I find that the indirect zone keeps shifting so the meat needs to be repositioned. For smaller cuts I see no issue with it :)
Great recipe but why put the loin in fridge for the hour when slow cooking? Definitely trying this and will baste pineapple glaze for a magic finish. Thanks for sharing.
Ry, I really enjoy watching your videos! I am going to try to replicate this cook on my Pit Barrel cooker. Jut not sure how to do the sear part. I guess my next BBQ purchase is going to have to be a Weber Kettle. Do you have a recommendation, and do the trays you use come with or are they purchased as accessories? I also intend to buy a MoJoe griddle for it.
Absolutely fantastic. I have a question. I don't have the funds to purchase a Weber Kettle grill at this time. I have a Char broil gas grill, I know I can load one side with coals and position the meat opposite side of the coals.But the part that I having issues with is how to regulate the temp.?Any advice will be appreciated. Thanks
You can just use some of the burners on the gas grill, leaving the others off. I've done indirect cooking many times on my gas grill. Works great. You just have to adjust the burners for the temp you want with the lid closed :)
Hey Ry, was your briquette basket fully lit or did you “minion” it with a few lit the rest unlit? I’m thinking about trying this this weekend. I didn’t see you add any briquettes so was curious if your basket lasted for the whole two hours. Thanks so much for all your great content. It is much appreciated!
I've done that with some double cut pork chops and it worked well. But really aiming for that 145 with some slow cooking seems to keep pork away from the dry zone when I've cooked it :)
