Pork Loin Roast On The Grill

This is a serious pork loin roast for the grill, or for the oven. But, for those on the super fast track and don’t have time to read anything: Buy, Marinate, Cook, Eat! For the rednecks: Substitute possum for the pork loin (remove at least some of the hair, though).

• Four to five pound pork loin roast
• Fischer and Wieser Roasted Raspberry Chipotle Sauce (see below)
• Chef Paul Prudhomme’s Pork and Veal Magic (see below)

A favorite way of cooking a pork loin roast of mine is cooking it on a gas grill on indirect heat using a water pan (filled with liquid) between the heat and whatever you are cooking. You can also do the very same thing on a charcoal grill, pellet grill, oven or whatever.

Back a couple of posts, I explained all about this method of cooking. It’s self-basting and adds tons of flavor and moisture to anything you cook. Although, the cooking, grilling time is going to go from about 1 1/2 hours to 2 hours or even longer. Your patience will be rewarded!

Of course, you were paying attention and had already read that post on how to use the water pan in your cooking. Sure! Ok, I’ll give you one more chance.

Well, scroll down to the July 13th post…read it and then do it!  Alright, back with the pork loin:

1. Clean and pat dry the pork loin
2. Apply a generous amount of Prudhomme’s Pork & Veal Magic as a Rub
3. Marinate using Fischer and Wieser Roasted Raspberry Chipotle Sauce
4. Sprinkle on more Pork and Veal Magic, but don’t rub in
5. Marinate over night in a marinating container or bag
6. Preheat grill or oven to 375 degrees
7. Let the roast sit out 30 minutes prior to cooking
8. Place the water pan and extra grill in the center of grill or oven
9. Place the roast over the water pan and fill with warm water
10. Pour additional Raspberry sauce over the top
11. Shut the lid and cook for 2-2 1/2 hours or until an internal temp of 170 degrees
12. Wrap in foil for 15 minutes prior to carving

The raspberry sauce will  give the roast a fruit taste and it will also add a tad bit of hot to the crust. The water thing is the key. To repeat, it adds a lot of moisture to the pork loin and you don’t have to worry about burning the pork loin as long as you have liquid in the pan.  Always make sure you don't have the roast hanging over the edge of the pan.

If this pork loin is done right you are going to impress everybody and their dog (cat, gerbil, too) with just how fabulous of a chef you are.

Here, I am cooking both a pork loin and a beef roast using a Brinkmann Water Pan and Grill on my gas grill.  If you need help in grilling like this, leave me a comment. Ooh, P.S. Pork Loin Sandwiches are right up there with good! Spread mayo on bread and about a tablespoon of Fischer and Wieser Roasted Raspberry Chipotle Sauce....also use their stuff as a dipping sauce for the pork or as a salad dressing.  You look at the price and you'll say, "Wow"!  But, it comes in a 40 ounce bottle and will last a bunch. 

How To Make Regular Meatloaf

Whoa, what constitutes a recipe for regular meatloaf? There are literally thousands of folks that would never stoop to claim that their recipe is regular…so standout from the crowd, and for once in your life-time do something that's regular.

But first: Please note, that in the above photo the Sun is shining directly on my "barbie". For anyone thinking about moving to Oregon, sun lasts only ten minutes a year. For the rest of the year...."you'll be so rusty you can't even walk!"

For me, my wife Cheryl makes “regular meatloaf”. No fancy ingredients, just plain good old stuff, it’s fast, easy and it’s delicious:

• One pound lean hamburger
• One pound pork sausage
• One egg
• One cup of Italian bread crumbs
• One Tbsp of Worchester Sauce
• One Tsp of Yellow Mustard
• Two Tbsp of Ketchup
• One half of an onion chopped

Combine all the ingredients in a large mixing bowl and mix thoroughly. Make sure you get your hands all nice and goopy (Real Boys and Girls do). Place in a loaf pan, or anything that resembles oven proof. Cover top with aluminum foil. For the "dumbies" something that is bright and shiny....and kind of silver-like and comes out of a box.

Pay Attention, this isn't an"Are we there yet thing?"  I cooked this on a gas grill on indirect heat at 400 degrees. You can do the same in the oven. It cooked for two hours and 15 minutes. You want the temperature of the meatloaf to reach 170 degrees.

Drain the excess liquid off the meatloaf and let it stand for a while before serving. Will you like Cheryl’s meatloaf? You had better! Ooh, throw in a couple of baked potatoes on the side, too

I don’t ask that you send me 100K for my BBQ and cooking tips. But, hey it's OK if you do! Jeez, it really helps. If not, please check out my sponsors and ads.... helps keep up the blog and my spirit! Thank you, it’s appreciated! Please see bottom of page for Product Disclosure and Privacy Disclosure!

Watermelon Roast

A Watermelon Roast goes by many different names: Diamond-cut Roast, Full Rump, Manhattan Roast, Melon Roast, Rump Tail, Round Tip Roast, Rump Roast, Rump Triangle, Wedge-cut Rump Roast, Sirloin-Tip Roast... A George C. Roast. But, hey, many look good, but some are better than others...so get a little picky and get a good one.

For the girls this narrows down to the:" The George C. Roast"! The girls have class and dwell on the coolest.  They know how to pick them out.  Also, George maintains a open mind!

It kind of bugs me that when you purchase sliced roast beef at the Deli that can get up to eight to nine bucks a pound. So we purchase a Watermelon Roast at three to four something a pound and cook and slice our own. And, I bet it is a lot leaner cut of meat than the pre-sliced stuff at the Deli counter.

Fixing a roast like this is a piece of cake. I prefer to marinate it before hand, but you don’t have to. But, I will tell you what I do and you can take it from there.

Through the years, I have found that marinating tenderizes, adds flavor to any cut of meat. For simplicity, try McCormick’s “Grill Mates Zesty Herb Marinade”. Follow the directions on the package except for one thing. Poke multiple holes in the roast with a fork to allow the marinade to penetrate the meat.

An alternative is to use Italian Dressing as a marinade. It contains excellent spices to enhance and tenderize the roast. Use Paul’s….the money goes to good causes.

No matter what, I marinate the roast over night in a proper marinating container…even the McCormick stuff who tell you it’s only a 30 minute marinate thing.

When I cook a roast like this, I use a water pan between the heat and the roast. You can do this on any kind of a barbecue grill or an oven. It’s self-basting, adds moisture and keeps it from burning.

First the oven: Set the temperature at 350 degrees. Let the roast sit out on the counter for at least 30 minutes. Use your oven drip pan. Fill it with warm water almost to the top, but not quite. Allow for some boil over. Place the roast on top of the drip pan and cook for several hours, checking with a meat thermometer after one and half hours or so. Don’t run out of water. Add more as needed.

It’s almost the same scenario on the BBQ grill, except I use only one burner and place a water pan in the middle of the grill so I can easily close the lid. Same temperature thing…you can even use the oven’s drip pan if you want, but watch the water level.

140 degrees is rare, 160 medium and 170 is well. Wrap the Watermelon Roast in aluminum foil when done and let it sit on the counter for 15 minutes before slicing.

Use a carving fork and a sharp knife and cut at an angle and cut very thinly.

Best of all enjoy!

I don’t ask that you send me 100K for my BBQ and cooking tips. But, hey it's OK if you do! If not, check out my sponsors and ads.... helps keep up the blog and my spirit! Thank you! Please see bottom of page for Product Disclosure and Privacy Disclosure!

Broilmaster P3S Grill | Best Gas Grill For The Money

A long time ago in a galaxy far, far away lived a few gas BBQ grills that lasted longer than just a couple of years, hey, maybe even longer than Yoda. One such brand was the Broilmaster. Today that tradition still lives on in all their grills including the P3S Super Premium Gas Grill. They build them like brick "you know what houses"!

I won’t waste your time, if you are looking for the cheapest grill out there with all kinds of non-functional bells and whistles proudly made in Lower Greasyslobvovia (everything kinda slides down the wall) ....this ain’t the grill for you, dude.

However, if you are looking for something made in the USA, has a tradition, is extremely versatile with cool heat and cooking methods, e.g.; the chow turns out superb, is solidly built, and has a super warranty....well, read on.

Un hombre positivo, no imaginativo: Many folks never get passed grilling hamburgers, steaks and hotdogs on a gas grill. This type of grilling is called direct grilling. You are cooking directly over the heat source. And this is not bad, but, there comes a time in one’s life.....

Maybe, just maybe it’s time to expand on the hamburger thing and do something else like cook a whole chicken, turkey, pork loin, watermelon roast, ribs. Wake up time: You have to think. You have to cook things like these on indirect heat.
 
Equate it in trying to cook a whole chicken, in a fry pan on your kitchen stove top. You’ll cook the outside of the chicken, but not the inside.

Sure you can cook on indirect heat on a two burner gas grill, but the Broilmaster make the switch from direct heat to indirect heat a snap with a unique shutter system. Much like closing and opening a set of stainless steel Venetian Blinds.

Crunch Time: Open the shutters for conventional grilling and searing over high heat. (Now pay attention!)  Close the shutters for indirect grilling and the smoking mode. 

Let's say we're doing a whole turkey.  Shut the shutter system (cooking on indirect heat) and the drippings will come down on and burn off the shutters to produce a flavorful smoke. Hey, combine this with wood chips and you may just have something thats not readily available on units that are twice the cost.  Are you starting to get the picture? I doubt it, but....

You have to ask yourself, "Do I feel lucky, am I about to get intimate with one of the best gas grills out there"?  If you are starting to get serious about getting the best grill for the money, run, not walk to Amazon Ad below and check it out for  yourself.  If you are good and kind to others, they just might give you the best price on the grill.

Enjoy! Like my favorite chef, best griller in the world, 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!

Fischer And Wieser Roasted Raspberry Chipotle Sauce

Initially we bought this product to use as a salad dressing on a recommendation from our son. It turned out to be a super salad dressing, and there is enough in a 40 ounce bottle of Fischer and Wieser Roasted Raspberry Chipotle Sauce to last you until the cows come home

And, hey, it’s economical. Besides this make all kinds of things including jams, jellies and mustards. But, I’m here to talk about the sauce.

Man, we gotta to talk about the sauce! Up to this point, it had only been used as a salad dressing, but right on the packaging is a recipe that can be used to marinate pork tenderloins and also a recipe to mix with cream cheese for a delicious spread.

Their sauce has a bit of a kick…but, not overwhelming, just enough to satisfy the “hot” you may crave.

So, I have a chicken (no pork tenderloins). 'Tis a big fat chicken and I want to put it on the grill & do it a little differently….“What to Do? What to Do? What to Do?” So I decided to try their sauce as a marinade.

I cleaned the chicken with warm water and applied a Rub. I make my own as noted in about a dozen posts, but you can use a quality Rub like Chef Paul Prudhomme’s Poultry Magic (see below).

Apply the Rub over the entire chicken, including the cavity. Brush on the sauce, and pour a fair amount into the cavity. I use a Tupperware Season-Serve Marinating Container for marinating, but you can use a large plastic bag.

I marinated the chicken over night in the fridge. Before you are ready to cook, let the chicken sit out for at least 30 minutes while you get the grill up to 325 degrees.

I cooked this chicken on my gas grill using a form of indirect heat. Try it you like it!

It was cooked using a water pan and extra grill between it and the main grill. I turned on only one burner and placed the water pan in the middle of the barbecue so that you can get the cover on the BBQ closed. If you have difficulty with this cooking method, please leave a comment and I will help you succeed.

Figure on about two hours and 30 minutes to cook. Ok dude, if you don’t like moist and tender and flavorable chicken complimented with the Fischer and Weiser Roasted Raspberry Chipotle Sauce then...Geez!

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!

Orange Marinade For Grilled Pork Chops

Ok, you are looking for a marinade in particular for pork chops. Try to stay awake and if you can't, maybe the next person will be able to:

• 1 Cup Orange Juice
• ½ Cup of Apple Cider Vinegar
• 2 tbl of EVOO (Rachael knows what those initials stand for…hope you do!)
• 2 tbl of Ground Cinnamon
• ½ tsp of Cayenne Pepper

Do I have to tell you to stir all this up?

Get yourself a large plastic marinating bag or, like I prefer, a Tupperware Season-Serve Marinating Container (below)….greatest thing since “Sliced Bread”! And, don’t ever marinate anything in aluminum foil…..got it?

Pour the marinade on the pork chops & not yourself. For the super impatient, marinate the pork chops for at least 4 hours. For the “really cool folks” more like overnight.

Before you grill those pork chops, let them sit out for at least a half hour. For the rednecks, that means the exact time it takes to drink four 16 ounce “Cold Ones” and munch on a possum jerky stick.

Ooh yeah, combo brew and the possum jerky makes for really cool breath.

While the chops are sitting out on the counter, start the barbecue grill. Nice medium temperature of 350 degrees will get it. We aren’t out to sear them like a steak or burn em’ up.

Next, drain off the marinade…I was hoping I really didn’t have to tell you that before you put them on the grill.

Seriously, once you put them on the grill, baste the chops lightly with the marinade. Use a plastic bristled brush.

Watch the pork chops! Means keep your eyes on them. Don’t let them burn. Move them around on the grill. We want them to get to 170 degrees. Get a meat thermometer…get a life!

For the really “dumb” don’t forget to take them off the grill when they are done cooking…then eat em’!

Hey, this marinade recipe will work for spare ribs, pork roast and grilled pork chops.

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!