This Swine Flew ... Into My Mouth and Down to My Belly!

Finally, we had the year's first grilling of an object larger than a London Broil. We've had a nice looking pork loin in the freezer for some time, and it just felt like the time to cook some pork again. The last time I blogged about pork loin I smoked it and attempted to shred it only to give up after maybe doing half of it...I was working too hard for my vittles. I decided to roast it instead, but on the grill.

I searched until I found a recipe that looked good (and was reviewed as such) and settled on it. I made some adjustments for preference and ingredient availability, so here is the complete ingredient list:

1 (4 pound) boneless pork top loin roast (single loin)
1 teaspoon olive oil

2 teaspoons brown sugar
2 teaspoons paprika
1 1/2 teaspoons garlic salt
1 teaspoon onion powder
1 teaspoon ground black pepper
1/2 teaspoon seasoned salt
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander

I did not have any onion salt, so I substituted onion powder and seasoned salt. I also prefer brown sugar to regular sugar, for a more caramel-like, barbecued flavor. After brushing the loin with olive oil and applying the rub I wrapped it and let it marinate in the fridge for about 90 minutes before grilling.

Instructions seemed simple enough. The grill is simple enough. Count on me to complicate shit. Temp was around 400°F when I put the loin on, with the fattier of the two sides on the grill itself. I resolved to check it every couple of minutes and at the first check I noticed the temp had gone up so I adjusted the flame down up because I wasn't freaking paying attention. A minute later the temp is still rising, so I turn it down up again, but realize I'm doing it this time and correct way down. I check again two minutes later and the temp is runaway, above 500°F but all I needed to see was the smoke pouring out of the grill to know there was a fire inside. After pulling it off the grill, knocking the charred bits off and flipping it (I figured that side had had enough!) the rest of the grilling went smoothly, as did the follow-on roasting. The only minor issue was that my grill wasn't able to hold 400°F (only about 380) with only two burners running.


We roasted up some peppers and onions to enjoy with it, and cooked some corn on the cob.


The meat was excellent! No sauce needed; marinating with the rub provided all the flavor it needed, just enough balance of sweet and spicy.

...and plenty left over for sam'iches!

Meat Plans

Last August I wanted to try smoking some meat, so over the course of a couple of weeks I made some kick-ass homemade barbecued pork and beef. I finished the summer vowing to get a smoker.

Here it is, April, and I still haven't got one. But I'm going to get one, and am trying to plan a few opportunities to put it to the test. I'll definitely re-do the recipes I did last year, but like I mentioned I'm going to use a cut of meat with more connective tissue - shoulder or butt. I'm salivating just thinking about it. This summer, this place will change from Cthulhu's Family Restaurant to Cthulhu's Smokehouse.

Oh...and there's no sense in doing it again if you don't intend to improve things or explore new things. So this year, I'm going to add homemade bacon to my list of smoking feats. I found that post when I was looking for a pulled pork recipe. Over the winter I found a local meat store that sells good-sized, good quality (non-industrial/corn/petrol-based) pork bellies. They cost a bit, but they look like they'll make great bacon.

I just need to figure out when...I'll probably need to throw a good-sized cookout at least once this summer. This will also be the second year we spend a week on the South Coast (Westport MA) at the beach, and I think smoking up the bacon for that trip (breakfast and BLT's) will be the thing to do.

Shit...it's 11pm and I need barbecue.