ಚಿಕನ್
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 11-19-2012, 03:29 PM   #1
SchatzSea
On the road to being a farker

 
Join Date: 05-01-12
Location: Lee's Summit, MO
Downloads: 0
Uploads: 0
Default Spiessbraten - Very Cool, May Need to Try Again

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?
__________________
En Fuego BBQ
The Swashbucklers of Swine...Raiders of Ribs...Buccaneers of Brisket...Pillagers of Poultry...Marauders of Mutton...it's the Dred Pirate SchatzSea and Qrew from the mythical Isla del Fuego!

The Qrew -- Smokin’ Hot Wife, Two Smokin’ Little Monkeys, and Two Hot Digity Dogs

"Hello. My name is Inigo Pork-toya. You grilled my father. Prepare to fry."
__________________
SchatzSea is offline   Reply With Quote


Unread 11-19-2012, 03:54 PM   #2
The_Kapn
Moderator Emeritus

 
The_Kapn's Avatar
 
Join Date: 04-08-04
Location: Marianna, FL
Downloads: 0
Uploads: 0
Default

I have never had loin cooked beyond 160ish that was not dried out.
Just no internal fat to keep it moist at those temps.
But..... I am sure others have had better luck.

HINT--Blue type, especially small blue type is very hard to read.

TIM
__________________
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
The_Kapn is offline   Reply With Quote


Thanks from:--->
Unread 11-19-2012, 04:19 PM   #3
buccaneer
Quintessential Chatty Farker

 
buccaneer's Avatar
 
Join Date: 10-23-10
Location: Sunset City Western Australia
Downloads: 0
Uploads: 0
Default

Your first thought was right, 145 is a juicy loin....if I can put it that way...
__________________
The only current member banned for life!

Spring is nature's way of saying, 'Let's party!'
Robin Williams
buccaneer is offline   Reply With Quote


Thanks from:--->
Unread 11-19-2012, 04:22 PM   #4
jacksedona
Take a breath!
 
jacksedona's Avatar
 
Join Date: 03-11-12
Location: phoenix,arizona
Downloads: 0
Uploads: 0
Default

i agree with above 145-155 is the right temp

http://thebarbecuemaster.net
__________________
alan weber smoker,one touch,go anywhere,masterbuilt
jacksedona is offline   Reply With Quote


Thanks from:--->
Unread 11-20-2012, 09:04 AM   #5
Don Marco
is One Chatty Farker
 
Don Marco's Avatar
 
Join Date: 08-09-07
Location: Germany
Downloads: 0
Uploads: 0
Default

Usually spit roasted Spiessbraten is made with pork neck wich needs a higher internal temperature to break down the connective tissue and fat. wouldt go to 190 with that though unless im making pulled pork.

There are quite a few spiessbraten recipes using pork loin, but those are usually for the oven and not to be cooked on the spit over fire. They just kept the name because the recipe is quite similiar and the spiessbraten is so popular over here.

DM
__________________
www.don-marcos-bbq.de
Don Marco is online now   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 05:49 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.