Pork Loin Roast Recipe by the BBQ Pit Boys

It's a BBQ fit for a Sunday meal with this Whole Boneless Pork Loin Barbeque recipe! It's moist and tender, and quick and easy to do with a few simple tips, as shown by one of the BBQ Pit Boys.

You can print out this BBQ Pit Boys recipe at http://www.BBQPitBoys.com

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Category:

• Food
• Home & Garden
• Learning & Education

Produced by:

• BBQ Pit Boys

Tags:

• bbq
• barbecue
• recipe
• barbeque
• pork
• roast
• loin
• shoulder
• food
• cooking
• cook
• grilled
• grilling

[xnatexdoggx]

...I got the bbq blues baby...you know that's true....make me some pork loin baby and Ill come home to you

[cmbzurz]

Dry beans. When I make red beans, white beans, blackeyes, etc. they have to boil/simmer for many hours. Presoaking overnight isn't totally necessary but does help. Sausage, bacon, ham hock (some salt meat, preferably smoked) - onion -garlic - thyme - sage - Tony Chachere's (or your favorite seasoned salt). Dang it - now I'm hungry!

[aixooz121]

aaaa

[benchmstr]

@captron1940 the true definition of BBQ is indirect heat, and slow smoke..grill is direct heat...

[joseyetran]

I like this Pork Loin Roast Recipe.

[SonicBoomC98]

I wonder how it would come out if I used a solid injector to inject the garlic into the loin

[bbaker904]

Let me add my may. First trim most extra fat. All will will do is cause flair ups anyway. My rub isn't much different other than I use powdered garlic and onion with salt and peeper. But I do not cut into the meat. I cook my on indirect heat with coals on either side. I add wet mesquite chips every hour to smoke the meat. I keep the heat close to 250 and only turn the meat over once. Let cook until internal temp reaches 150. I like a touch of pink but no red. Let rest before cutting 20 min.

[tipsandthoughts]

@LindaCFilms

No real secret to briquettes...need to connect the food on the top with what is going on below...when I made the above last week (with fresh swordfish -- to die for!!!), I kept turning them fairly often getting a read on the heat. Other than have someone stand by you and point things out (or a video as you suggest) most increase their ability to pick up on subtle cues after awhile (vs what I see -- people throwing meat on, walking away, and wondering why it did not come out good!)

[LindaCFilms]

I too appreciate these videos, they greatly help me in my BBQ'ing, but I too am curious about how many charcoal briquettes should be used. It is always a hit and miss -- last night we made beef + veg shiskabobs and they cooked unevenly! It was a disaster!! However, the T-bones from the previous week turned out great. A really good video would be "How to prepare charcoal for cooking on the grill."

[frambris]

I made this yesterday. But in true bbq spirit I made it my own way. I added a Chinese touch to it. The garlic cloves went into the meat just like the vid but then I made a rub with a lot of ground ginger powder, chili powder, onion powder, sugar, dried coriander. I added some hickory chips to the coals. Man, the meat was gone fast once it got on the table.

[tangkag879]

your killing me!

[squirm71]

I love the vid, but i was just wondering; how many charcoal briquettes does it take to get the grill to the 350 degrees needed to roast the pork loin? I would be afraid I would use too much or too little, and spend half my day just trying to figure that out. Any help/tips would be greatly appreciated! Thanks!