0 comment Sunday, May 4, 2014 | admin
I keep posting about pork loins. Mainly, because they are reasonably priced, lean, super good and very easy to fix. I have already given you a couple of recipes in past posts, but this one is right out of the "Traeger Grill Owners Handbook".
Ok, I can't help myself I made a few deviations from the recipe, but I will give credit due where credit is due. I am impressed with my Traeger Grill (See Below) and I am very impressed with the recipes that Traeger owners come up with, and above all their level of expertise.
If you are thinking about hitting the BBQ competition circuit, well you might want to bring a Traeger to the gun fight (to borrow a jazz phrase), " With something that Cooks!"
Caribbean Roast Pork Loin
Refrigerate over night. If you don't have a Tupperware pan, use a heavy duty plastic bag. However, plastic bags can get spendy after a while. Don't marinate anything in aluminum foil or anything that is aluminum.
Start the grill, or oven, and maintain a temperature of at least 325 degrees. If gas or a charcoal grill you will want to cook on indirect heat, meaning heat one side and cook on the other.
Before placing on the grill let the pork loin sit out for at least 30 minutes. Also, I don't like to sit my pork loin directly on the grill so I place it in a shallow pan and then onto the grill fat-side up.
Cook for at least two hours. But, don't overcook or your pork loin will be as dry as a bone. In the last 20 minutes of cooking, I like to mist with an equal amount of orange juice and apple cider vinegar. This adds a nice crust to the loin. Make sure the roast reaches a temperature of 170 degrees or thereabouts.
Once cooked, wrap in aluminum foil and let it sit out for about fifteen minutes prior to serving. You will find that a pork loin is as lean, if not leaner than any other meat out there including chicken breasts. There are mucho recipes for pork loins out there and this is just another mucho good one to sink your teeth into!
Labels: Barbecue, BBQ, Pork Loin Grilling Time, Pork Loin Marinade, Pork Loin Recipe, Pork Loin Recipes, Roast Pork Loin Cooking Time, Traeger Grill, Traeger Grills, Traeger Pellet Grill, Traeger Recipes
0 comment Wednesday, April 9, 2014 | admin
I have mentioned in other posts, that I have a gas grill, charcoal smoker and a Traeger Pellet Grill. I use them all, but for slow-cooking my Traeger puts out results that most other grills only dream about.
If you are not familiar with the Traeger brand they use a special wood pellet that is conveyed from a hopper to a small fire pit by an auger. There is a metal plate between the fire pit and the grill so that everything that you cook is done so by indirect heat.
Anytime that I BBQ a pulled pork, ribs, turkey, or if I do a couple of chickens at the same time, I use my Traeger. I have a Lil' Tex Elite and will have had it for two years come this Xmas.
The Traeger Pellet Grill is designed for slow-cooking. I am amazed on how moist and tender the meat turns out. What's cool is the wood pellets come in different flavors, like cherry, mesquite, alder, apple and so on.
The meat takes on the flavor of whatever pellet you are using. Many of the Traeger owners mix flavors to get a unique taste.
The units are built like "Brick Chicken Houses". They are well constructed and built to last.
Personally, I have found my Traeger Grill to be very economical to operate as compared to gas or charcoal. You should get the same results.
Traeger Smokers are very easy to operate. The clincher is: that you will get outstanding results with these grills even after a couple times of using one.
Labels: Apple Valley Westside BBQ, Barbecue, Traeger, Traeger Grill, Traeger Grills, Traeger Pellet Grill, Traeger Pellet Grills, Traeger Smokers