SchatzSea
Knows what a fatty is.
Had seen this on Steven Raichlen's season 3 of Primal Grill and it looked intriguing (don't ban me, he does some off stuff on occasion but overall some interesting recipe ideas). Basically a pork loin butterflied, filled with onion, garlic, salt, and pepper, then tied with twine. The meat looked really cool on the spit turning the “wrong” way between side charcoal baskets on the weber kettle. By “wrong” I meant the meat was on the spit so lengthwise it was perpendicular to the rod vs. how you’d think it would be done with the rod running lengthwise through the loin.
Anyhow, his recipe called for cooking the pork loin to 190*. I thought about taking it off at 140-145* but the outside didn’t have the color/texture I wanted at that point so instead of cranking up the temps for the crust just let it go to 190*. In retrospect I should've went with what I was thinking and pulled it. It tasted good, but was a little dry.
I wondered why he suggested so high for such a lean cut of meat – thoughts?
Anyhow, his recipe called for cooking the pork loin to 190*. I thought about taking it off at 140-145* but the outside didn’t have the color/texture I wanted at that point so instead of cranking up the temps for the crust just let it go to 190*. In retrospect I should've went with what I was thinking and pulled it. It tasted good, but was a little dry.
I wondered why he suggested so high for such a lean cut of meat – thoughts?
