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Indirect Grilling Question?

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Post Sun Mar 28, 2004 12:01 pm
Chicago SP rare
rare

Posts: 45
Location: Chicago
Good morning, grillers! I could use a bit of help. I'm preparing a 2-lb. pork loin roast today, having split it open, smeared with a paste of rosemary, garlic, olive oil, S+P, tied back together and covered in same paste to marinate for a few hours.

I'm set up for indirect grilling, but have a question. Should I :

1. Just set it directly on oiled grates with a drip pan below, or

2. Brown it first, then set it in a roasting pan to finish?

Many thanks, all!

sp

Post Sun Mar 28, 2004 12:16 pm
Zeke rare
rare

Posts: 36
Location: Ashburn, VA
I've done this exact recipe a few times and it never fails to please. I put it directly on the grill grate over a drip pan. I don't think you need to brown it and use a pan...

I like to toss soaked applewood chips on the coals, as well as a handful of rosemary sprigs. Adding smoke to this dish really brings it over the top.

Good luck!
"Life is a case of mind over matter. If you don't mind - it doesn't matter"

Post Sun Mar 28, 2004 3:02 pm
Chicago SP rare
rare

Posts: 45
Location: Chicago
Many thanks, Zeke! I'll follow your good advice!

sp

Post Mon Mar 29, 2004 9:51 am
Grand Scale BBQ Deputy
BBQ Deputy

Posts: 4272
Location: York, PA
Hey SP I know I'm too late to help you this time but try SPFranz's Watermellon Injection. OH BOY!! Talk about good! Even the salsa (which I didn't think I would like) was out of this world. The only differences I do now is add some applewood to the fire and I also like using a basic bbq rub instead of just salt and pepper.
I seared it on both sides, then finished it indirect. No drip pan. AWESOME!

TRY IT!
Image

Post Mon Mar 29, 2004 11:32 am
Chicago SP rare
rare

Posts: 45
Location: Chicago
Sounds like a terrific idea! I'll give it a try.

Many thanks,

sp

(By the way...the pork loin roast turned out incredibly well....what a recipe!)

Post Wed Mar 31, 2004 7:58 pm
spfranz well done
well done

Posts: 615
Location: Minnesota

Hey Grand Scale - I'm glad you liked that recipe. Still my favorite of all time. I like your idea of using apple wood for and may just try doing it over an all wood fire next time.

Thanks for the idea!

Scott
I like vegetarians. Some of my favorite foods are vegetarians.

Post Mon Apr 05, 2004 12:21 am

Posts: 5
Location: South Carolina, for now
Hope your roast came out great today. I love a good pork roast on the grill. Like the others, I never brown, having found it can toughen the meat ever so slightly. I use olive oil, and vary the herbs in the marinade each time, for variety. Olive oil takes on a wonderful smoky taste to me, and I can't get enough of it! (I no longer use butter, as the olive oil is so much better, and seems to go further than butter.) The best thing I found though was to use sea salt for rubbing. Somehow or another, it just gives pork a tweak on the taste scale!
That indirect grilling is fantastic, and works wonders on a turkey!
Pass the BBQ, and make it quick! I'm in withdrawal here!

Post Mon Apr 05, 2004 2:40 pm
chagan well done
well done

Posts: 1350
Location: Central NJ by way of NY
Hey where is everyone getting these watermelon's this time of year? I am dying to try that recipe, but the prerequisite melons are not on the strore shelves up here yet :cry:
Image

No, it ain't burnt- it's barbecue

Post Mon Apr 05, 2004 2:49 pm
Grand Scale BBQ Deputy
BBQ Deputy

Posts: 4272
Location: York, PA
I'd been looking too, I finally found three quater chunks at the local Giant and used them. The looked fair at best but I figured for this purpose they'd do. I'm deffinately looking forward to trying with fresh stuff though.
Image

Post Tue Apr 06, 2004 4:20 pm
PaulP well done
well done

Posts: 681
Location: Beautiful St. Mary's County, Maryland
Grand Scale wrote:
Hey SP I know I'm too late to help you this time but try SPFranz's Watermellon Injection. OH BOY!! Talk about good! Even the salsa (which I didn't think I would like) was out of this world.


Could somebody give me a link to these recipes?
PaulP
If you don't like the food, have more wine

Post Tue Apr 06, 2004 4:27 pm
chagan well done
well done

Posts: 1350
Location: Central NJ by way of NY
Sure Paul, it is in the Barbecue showcase thread. It is 4 posts up from the bottom on this page:

http://barbecuebible.com/board/viewtopi ... sc&start=0

Cheers
Image

No, it ain't burnt- it's barbecue


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