Sunday, October 07, 2007

What's on the Grill? My Loin.

Wow... it's been a while since I posted. I've been terribly busy and haven't had a lot of time for the frivolity of sitting down to show you pictures of my food, or to give you glimpses into my wonderful mind. I'm back.

A couple nights ago I decided to step up to something I had never grilled before, Major Meat. I had a four pound pork loin that I had bought on sale sitting in the fridge and I had to do something with it. Having this huge piece of meat and no plan to cook it left me in a temporary panic until I realized I could just call Mike. Mike grills big meat all the time... surely he'd know what to do.

After a few suggestions, I settled on marinating the thing overnight and cooking it indirectly for an hour or so. I soaked the thing for over 24 hours in an apple cider, soy sauce, hot sauce, Worcestershire sauce concoction I saw on License to Grill and then threw it on a nice hot grill, complete with apple-wood smoke:

I love using smoke whenever I can, and in this case it was particularly wonderful. I managed to get the smoke rolling as steady and as thick as I ever had, and the taste on the outside of that loin was amazing!

You may have noticed from the picture that there appears to be some strange white powder on top of the grill in the bottom left.

This would be from when I put out the massive grease fire caused when I overfilled the drip pan. I had placed an old cookie sheet that I use for a drip pan on the grill under the loin to catch the dripping juices, and I filled the pan about 1/2 full with apple cider. As the cider evaporated, I would pour a little more in to keep the nice cidery steam coming and to prevent the fat drippings from combusting. When I accidentally added a little too much cider, the drippings poured into the flame, and the entire grill was ablaze in a split second. Luckily, a fair dose of the Discovery Channel and several smart firefighter friends have taught me that baking soda kills grease fires, so I sprinted into the house and returned to save the meat.

Now, what to do while I waited for an hour for my loin to grill? What to do? Oh! I have an idea!

Along with the loin I decided to make the twice grilled potatoes I made a couple weeks ago, and they were again amazing. This time I have pictures:

In the end, my wonderful mother-in-law was kind enough to come over and help us eat this incredible meal that was way too big for the wife, kids & I to eat alone.


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