Pork Loin Recipes | Well, Simple Does It!

Whether you are cooking a pork loin in the oven, or on the BBQ, there are hundreds of recipes to choose from. But, if you are like me, you want mouth-watering results, you want it fast, and you don’t want any hassles.

Real simple recipes are my specialty. Why make it hard on yourself when you don’t have to.

I try to buy the biggest pork loin I can find on sale at the market.....work at it a little, you'll find one! The latest I bought was big enough to cut into three pretty good size roasts.

The best part is: all this lean beautiful pork loin was only $12.00. I barbecued one and froze the other two.

You can use any quality dry rub, but I have found Chef Paul Prudhommes Pork and Veal Magic to be excellent. I buy a big can of it that lasts forever.

Wash and pat dry the roast. Sprinkle on a generous amount of dry rub over all parts of the pork loin and rub in.

Apply a generous amount of yellow mustard over the roast. Sprinkle again with dry rub, but don’t rub it in this time.

Marinate over night in a plastic bag or container. Do not use aluminum foil or a metal pan.

Before you place the pork loin on the barbecue, or in the oven, let it sit out for 30 minutes. Preheat the oven or BBQ to 325 to 350 degrees.

I have done a pork loin both on the barbecue and in the oven. With the BBQ, I use a water pan sitting the pork loin on top of a grill. You should try this.

In the oven I use my SchlememmerTopf Clay Pot. You’ll never go back. Also, I do things a little differently than on the BBQ, I add carrots, potatoes, onions to the pot. Everything simmers in its natural juices and the results are phenomenal.

Cooking time for both methods borders on two hours. Internal temperature of the pork loin should reach 170 degrees.

Once the pork loin is done, wrap in aluminum foil and let it sit out for a least fifteen minutes prior to serving.

This is about as simple of a recipe that I can offer. But, don’t let simple recipes bother your excellent gourmet tastes. You will undoubtedly impress your guests and yourself with this excellent method of preparing a pork loin.

Enjoy! Like my favorite chef and friend, George Hirsch would say: “Know your fire!”

I don’t ask that you send me 100K for my BBQ and cooking tips. But, hey, it's cool if you do! It really helps with the bills. If not, please check out my sponsors and ads....it helps keep up the blog and my fragile spirit! Thank you, it’s appreciated! Please see bottom of page for Product Disclosure and Privacy Disclosure. “Semper Fi” To All Marines!

Hot Dogs | Seattle Mariner Type

The Northwest is not the "Hot Dog Capital of the World". But, who cares if you can find just one, maybe two great places to get really good hot dogs in your locale.

If I get a craving for a hot dog, I have two choices. One: I live pretty close to a place called Roakes in Milwaukie, Oregon (About six miles south of Portland) if I need an instant hot dog fix. They have to have one of the best spicy chili sauces I have ever tasted for their foot longs....super secret sauce and all that.

Too, they also have the best fries I have ever tasted. You don't even have to dip them into anything gross. Eat em' the way they are. Whatever way they prepare them, believe me, "they have got it down".

I also think they have one of the best hamburgers around. However, all in all, if you are on a health kick....maybe this isn't the place! But, even if you are, you can treat yourself every once in awhile to one of their superb hotdogs...just diet the next day.

Second: I really like to grill my own hot dogs.

And, I am not talking about any old weiner, I’m talking about “Seattle Mariner Hot Dogs”. Now, clarification time: I live in Oregon, not Washington.

There is a super market where I live by the name of "Hagens". They are a Washington State based business, located in Oregon and they sell the Mariner hot dogs in their meat market. These are real smart folks!

Ok! Is there is such thing as a healthy hot dog?....well, maybe you can decipher that for yourself.

I think they are quality "dogs", as far as I can tell, and don't have all the "crap" ingredients that some of the other "hot dogs" have.

Serious time: I use my gas BBQ when grilling Seattle Mariner Hot Dogs. It makes a big difference in the way they taste. Hey, you could use your Traeger, Weber Charcoal grill, or whatever.

Bam! I go out in the dead of winter to get these puppies on the grill. I suppose you could broil them inside if you had to....but “holy smoke, geez, holy jumpin’up and down....get a grip"!

Where do you get these wonderful, super hot dogs in your neck of the woods? I don’t have a clue! But, my guess is they go by different names….Boston Red Sox Hot Dogs, New York Yankees Hot Dogs, Chicago Cub Hot Dogs.

Enjoy! Like my favorite chef and friend, George Hirsch would say: “Know your fire!”

I don’t ask that you send me 100K for my BBQ and cooking tips. But, hey, it's cool if you do! It really helps with the bills. If not, please check out my sponsors and ads....it helps keep up the blog and my fragile spirit! Thank you, it’s appreciated! Please see bottom of page for Product Disclosure and Privacy Disclosure. “Semper Fi” To All Marines!

How To Grill Pork Ribs On A Gas Grill

Here’s a simple recipe and a simple way on how to grill pork ribs on a gas grill, or for that matter, any kind of grill.

This is not a recipe for Baby-Back ribs. The ribs that I’m barbecuing here are more like Pork Chops. They are pretty good size, very lean and have what looks like a T-Bone.

In the above photo, please note that there is a water pan, filled with water between the pork ribs and the main gas grill. This is a form of indirect cooking.

Don’t let this method of barbecuing turn you off. It’s worth it. Please read my Ezine Article. You can even add a “smoky flavor” on a gas barbecue if you want. The article tells you how.

Having a water pan between the heat and the pork ribs keeps them from burning during the cooking process. Hey, it also adds moisture, and flavor to the pork ribs.

You can buy an accessory grill and large shallow pan at most hardware stores. Make sure that whatever size you purchase is larger than whatever you will want to barbecue, or anything hanging over the edge of the pan will burn big time. What to do? What do do? What to do?

Ingredients: Pork Ribs, ¼ Cup Sodium-free Soy Sauce, Teaspoon of Crushed Garlic, Large Tablespoon of Ground Ginger

Prep: Wash and pat dry pork ribs. Place all ingredients in a marinating container, or large plastic sack. Shake, rattle, and roll over night.

When you are ready to barbecue. You are ready to BBQ, right? Let the ribs sit out about 30 minutes before you are ready to put them on the BBQ. Fire up your grill and get up to 400 degrees, plus.

Cooking times will be longer because of the water pan. Unless you run out of water, or have the ribs hanging over the edge of the pan they won’t burn.

Place the water pan in the center of the main grill. (See the Brinkmann Water Pan) You can find a circular grill (Cooking Grid) to fit over the 13.5 inch pan at the local hardware store. Fill the pan with hot water, and also add whatever marinade you have leftover to the pan.

Shut the hood! (as Foghorn Leghorn would say: "Hey, I mean, I mean  shut the hood on the grill and keep it closed!") Cooking time will be approximately two hours for six large ribs. In the last fifteen minutes or so if you want to add a nice BBQ sauce, you can. I prefer to mist on an apple juice, vinegar mix with a spray bottle for additional flavor.

Check the pork ribs for doneness. They should reach an internal temperature of 170 degrees. If you, yourself reach an internal temperature of 170...you're done!

Once cooked, wrap the pork ribs in foil and set them aside for 30 minutes before serving. Serve grilled pineapple and fruit on the side. And, how about some grilled veggies, too?

I hope you were paying attention because this is a super duper method on how to grill pork ribs. Try em', you'll just love em'!

Enjoy! Like my favorite chef and friend, George Hirsch would say: “Know your fire!”

I don’t ask that you send me 100K for my BBQ and cooking tips. But, hey, it's cool if you do! It really helps with the bills. If not, please check out my sponsors and ads....it helps keep up the blog and my fragile spirit! Thank you, it’s appreciated! Please see bottom of page for Product Disclosure and Privacy Disclosure. “Semper Fi” To All Marines!