A reader submitted this the other day and I am finally getting round to posting it. Keep them coming. Those loins look like they came out pretty good. Speaking of loins, I believe Acme has them on sale this week for $1.49/lb
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We decided to do a comparison between two versions of BBQ pork loin. One was the recipe I sent to you before with the paprika/chili pepper/garlic/salt/olive oil dry rub and the second was a honey mustard marinade. We took one solid piece of meat and cut it in half.
The paprika dry rubbed one looked like:
The honey-mustard one looked like:
Each were placed in the fridge for 2 hours prior to grilling.
As you recommend we used the thermometer to get the temp to about 150 F. It took about an hour to get up to the right temperature. I tried to lay them to the side of the grill with the burner off. The problem was that there was so much meat that it was a little tough to avoid some direct heat. The middle burner was put on medium and the remaining burner was on high. Go Gas!
Then we ate them. Both were excellent. Its tough to beat the ease and outcomes of BBQ'ing pork loins. We easily fed 10 people.
As expected the paprika/chil pepper version had a bit more bite. I may have also used more salt on it. So I liked it a bit better.
We decided to do a comparison between two versions of BBQ pork loin. One was the recipe I sent to you before with the paprika/chili pepper/garlic/salt/olive oil dry rub and the second was a honey mustard marinade. We took one solid piece of meat and cut it in half.
The paprika dry rubbed one looked like:
The honey-mustard one looked like:
Each were placed in the fridge for 2 hours prior to grilling.
As you recommend we used the thermometer to get the temp to about 150 F. It took about an hour to get up to the right temperature. I tried to lay them to the side of the grill with the burner off. The problem was that there was so much meat that it was a little tough to avoid some direct heat. The middle burner was put on medium and the remaining burner was on high. Go Gas!
Then we ate them. Both were excellent. Its tough to beat the ease and outcomes of BBQ'ing pork loins. We easily fed 10 people.
As expected the paprika/chil pepper version had a bit more bite. I may have also used more salt on it. So I liked it a bit better.
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2 comments:
What, no free samples? ;)
I love doing side by side comparisons like this. It's the only way to really choose between two recipes or techniques.
Seriously. I should start asking people to send in samples with their pictures. I think I would have preferred the one with paprika over the honey.
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