pork loin cooked in th fireplace - GoFuckYourself.com

Grapesoda · 11-18-2014, 12:29 PM

pork loin with cherries, pineapples, oranges, salt and pepper with a dash of OJ, set aside over night..

wrapped in foil..

in the embers

and done

Tam · 11-18-2014, 12:33 PM

It looks awesome - how did it taste?

MrBottomTooth · 11-18-2014, 12:35 PM

How long did you leave it in the embers?

atom · 11-18-2014, 12:47 PM

You are my hero!

Grapesoda · 11-18-2014, 12:51 PM

Quote:

Originally Posted by MrBottomTooth

How long did you leave it in the embers?

40 min.....

Grapesoda · 11-18-2014, 12:52 PM

Quote:

Originally Posted by Tam

It looks awesome - how did it taste?

a bit dry going to take the marinade I use and tighten it up with a bit of maple syrup and chill powder

PR_Glen · 11-18-2014, 01:24 PM

if its dry the heat was probably too high, esp after 40 mins. would higher up help maybe?

never done it myself but awesome idea for camping.

brassmonkey · 11-18-2014, 01:32 PM

get a grill

seeandsee · 11-18-2014, 01:34 PM

this looks nice!

Grapesoda · 11-18-2014, 01:37 PM

Quote:

Originally Posted by brassmonkey

get a grill

want to use the embers

Aka_Bluey · 11-18-2014, 01:38 PM

I like the look of that Grapesoda, did you put anything else on your plate or just eat the pork?

Also what sort of wood did you use for your embers?

Grapesoda · 11-18-2014, 01:38 PM

Quote:

Originally Posted by PR_Glen

if its dry the heat was probably too high, esp after 40 mins. would higher up help maybe?

never done it myself but awesome idea for camping.

foil ripped, juice leaked out is why... need to be a bit more careful next time is all

seeric · 11-18-2014, 02:05 PM

I hope that is Hormel pork, and those are Dole pineapples and Sunkist oranges.

brassmonkey · 11-18-2014, 02:10 PM

Quote:

Originally Posted by Grapesoda

want to use the embers

he will show u! he's a fucking guru

Barbecue University®

you could get a 55 gallon drum cut in half. rig a rack on it. google this "55 gallon drum embers grill" look in the images section. good luck dood

CurrentlySober · 11-18-2014, 02:11 PM

i cant a4d a fireplace...

pornguy · 11-18-2014, 02:27 PM

Quote:

Originally Posted by Grapesoda

a bit dry going to take the marinade I use and tighten it up with a bit of maple syrup and chill powder

Next time salt it with Kosher or Sea Salt. the big grain stuff.

LeRoy · 11-18-2014, 02:28 PM

Looks good though!

Tam · 11-18-2014, 02:48 PM

Quote:

Originally Posted by LeRoy

Looks good though!

It looks very good -

I agree though, 40 minutes right directly on the fire may have been what dried it out. I cook a little higher off the heat and not as high heat - and it is never dry - but never cooked right on the coals - so have no idea how long that would take it. I know pork is always best cooked low and slow - in my experience.

Cyber Fucker · 11-18-2014, 02:57 PM

That had to be very sweet meal. It looks not bad at all.

mineistaken · 11-18-2014, 03:05 PM

Quote:

Originally Posted by Aka_Bluey

I like the look of that Grapesoda, did you put anything else on your plate or just eat the pork?

Pineapples, oranges, cherries

brassmonkey · 11-18-2014, 03:11 PM

Quote:

Originally Posted by mineistaken

Pineapples, oranges, cherries

its of the tropical region

CaptainHowdy · 11-18-2014, 03:16 PM

Holy smokes, that sure looks tasty.

Grapesoda · 11-18-2014, 04:38 PM

Quote:

Originally Posted by seeric

I hope that is Hormel pork, and those are Dole pineapples and Sunkist oranges.

gelson's, got it all from gelson's...

Grapesoda · 11-18-2014, 04:40 PM

Quote:

Originally Posted by brassmonkey

he will show u! he's a fucking guru

Barbecue University®

you could get a 55 gallon drum cut in half. rig a rack on it. google this "55 gallon drum embers grill" look in the images section. good luck dood

you missed the boat homie, completely .. I burn fires in the morn, me and dog hang out for a bit while I drink coffee.... just wanted to put the embers to good use... not looking for a project

Grapesoda · 11-18-2014, 04:42 PM

Quote:

Originally Posted by Aka_Bluey

I like the look of that Grapesoda, did you put anything else on your plate or just eat the pork?

Also what sort of wood did you use for your embers?

burning oak.... ACTUALLY I SLICED THE PORK UP, PUT THE SLICES BACK IN THE MARINADE, ADDED SOME SIRACHA AND KIDNEY BEANS..(fucking caps lock) a bit of maple syrup... brought it up to as boil and let it simmer for a bit. to reduce... .... damn good ...

mineistaken · 11-18-2014, 05:32 PM

Quote:

Originally Posted by Grapesoda

burning oak.... ACTUALLY I SLICED THE PORK UP, PUT THE SLICES BACK IN THE MARINADE, ADDED SOME SIRACHA AND KIDNEY BEANS..(fucking caps lock) a bit of maple syrup... brought it up to as boil and let it simmer for a bit. to reduce... .... damn good ...

Did you have grape soda with it?

Sly · 11-18-2014, 05:36 PM

GFY cookoff.

arock10 · 11-18-2014, 08:54 PM

Quote:

Originally Posted by Sly

GFY cookoff.

Bring it. Turkey round 2???

BaldBastard · 11-18-2014, 09:29 PM

Pork fillet has insufficient fat content for that amount of cooking, also that marinate will just dry it out more.

try wrapping the fillet in bacon, then in a double lot of tinfoil and cook for 1/4-1/2 the time and serve ya fruit salad on the side if you must :P

sandman! · 11-18-2014, 09:46 PM

brassmonkey · 11-18-2014, 09:58 PM

Quote:

Originally Posted by Grapesoda

you missed the boat homie, completely .. I burn fires in the morn, me and dog hang out for a bit while I drink coffee.... just wanted to put the embers to good use... not looking for a project

its more controlled

AntonMG · 11-19-2014, 07:48 AM

Potatoes (wrapped in foil) is the only food I cook directly on the embers

For the rest I use a grill 1-3 inches above the embers (depending on the meat).

RebelR · 11-19-2014, 08:42 AM

Quote:

Originally Posted by Grapesoda

a bit dry going to take the marinade I use and tighten it up with a bit of maple syrup and chill powder

What part of the loin did you use? if it was near the center of the loin, I can see it being a quite dry. I would do the sirloin end like that and it would probably turn out more moist with the higher fat content of the meat, besides it has more flavor and would stand up to the marinade better.

Grapesoda · 11-19-2014, 09:04 AM

Quote:

Originally Posted by RebelR

What part of the loin did you use? if it was near the center of the loin, I can see it being a quite dry. I would do the sirloin end like that and it would probably turn out more moist with the higher fat content of the meat, besides it has more flavor and would stand up to the marinade better.

if you follow the thread you'll see that the foil ripped and the 'juices leaked out' just need to be more careful that's all, BTW I did put about 2 tablespoons bacon grease in with the loin.. .. this morn I did a 'steak'... it was like steaming the steak because I was more careful with the placement in the embers and foil... no worries I have all winter to work it out

Grapesoda · 11-19-2014, 09:04 AM

Quote:

Originally Posted by AntonMG

Potatoes (wrapped in foil) is the only food I cook directly on the embers

For the rest I use a grill 1-3 inches above the embers (depending on the meat).

I do have a grill

brassmonkey · 11-19-2014, 09:24 AM

Quote:

Originally Posted by Grapesoda

I do have a grill

if you want the wood taste and nicely cooked

grill it

arock10 · 11-19-2014, 09:29 AM

Quote:

Originally Posted by Grapesoda

I do have a grill

just put some grates in your fireplace, then you can grill in the fireplace and use the embers still. doesn't have to be anything fancy

also you really don't want to just be boiling all your meats. Also with the meat wrapped in foil you are losing out on any "smoked" embers taste too

Phoenix · 11-19-2014, 09:40 AM

op delivers...kudos

Choopa_Pardo · 11-19-2014, 11:17 AM

Leaving pork to marinate overnight is WAY too long. A dry rub overnight is fine, but a wet marinade? Far too much time.

Grapesoda · 11-19-2014, 12:18 PM

Quote:

Originally Posted by arock10

just put some grates in your fireplace, then you can grill in the fireplace and use the embers still. doesn't have to be anything fancy

also you really don't want to just be boiling all your meats. Also with the meat wrapped in foil you are losing out on any "smoked" embers taste too

not interested in doing anything that must be monitored... wrap, drop, return is all I'm interested in

arock10 · 11-19-2014, 01:11 PM

Quote:

Originally Posted by Grapesoda

not interested in doing anything that must be monitored... wrap, drop, return is all I'm interested in

then enjoy eating crap. Sorry you can't cook

mineistaken · 11-19-2014, 05:10 PM

Quote:

Originally Posted by Choopa_Pardo

Leaving pork to marinate overnight is WAY too long. A dry rub overnight is fine, but a wet marinade? Far too much time.

Why? You can not get too much of good flavor

Grapesoda · 11-20-2014, 08:30 AM

Quote:

Originally Posted by arock10

then enjoy eating crap. Sorry you can't cook

you're a really a dumb fuck aren't you?

RebelR · 11-20-2014, 08:41 AM

Quote:

Originally Posted by mineistaken

Why? You can not get too much of good flavor

It depends on the marinade though. Having one with just herbs, or spices and a bit of oil will get you flavor, and that's fine to do overnight. But once you introduce an acid (vinegar, citrus, wine etc) it breaks down the fibers in the meat and changes the texture. Tougher cuts can benefit from this, but more tender cuts do not.

Sly · 11-20-2014, 08:43 AM

Quote:

Originally Posted by RebelR

It depends on the marinade though. Having one with just herbs, or spices and a bit of oil will get you flavor, and that's fine to do overnight. But once you introduce an acid (vinegar, citrus, wine etc) it breaks down the fibers in the meat and changes the texture. Tougher cuts can benefit from this, but more tender cuts do not.

I melted salmon once with lemon juice. I shit you not. It melted.

darkman1986 · 11-20-2014, 09:15 AM

yummy yummy

Paz · 11-20-2014, 11:49 AM

Quite a bandwidth monster, we have a storm here and the connections is slow and these pics still haven't downloaded after a minute.

Takes me back to the days of viewing Usenet with a 56k modem.

Grapesoda · 11-20-2014, 11:57 AM

Quote:

Originally Posted by RebelR

It depends on the marinade though. Having one with just herbs, or spices and a bit of oil will get you flavor, and that's fine to do overnight. But once you introduce an acid (vinegar, citrus, wine etc) it breaks down the fibers in the meat and changes the texture. Tougher cuts can benefit from this, but more tender cuts do not.

good to know

Chosen · 11-21-2014, 06:45 PM

Looks delicious

420 · 11-21-2014, 06:51 PM

yo that's a pork tenderloin (fillet) not a pork loin

11-18-2014, 12:29 PM	#1
Grapesoda So Fucking Banned Industry Role: Join Date: Jul 2003 Location: Montana Posts: 46,238	pork loin cooked in th fireplace pork loin with cherries, pineapples, oranges, salt and pepper with a dash of OJ, set aside over night.. wrapped in foil.. in the embers and done

11-18-2014, 12:33 PM	#2
Tam Confirmed User Industry Role: Join Date: Jan 2001 Location: In your face Posts: 8,484	It looks awesome - how did it taste? __________________ "Want to get listed on The Porn Map? Email [email protected] or message me on Skype (TamboSpr)!"

11-18-2014, 12:35 PM	#3
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11-18-2014, 12:47 PM	#4
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11-18-2014, 01:24 PM	#7
PR_Glen Confirmed User Industry Role: Join Date: Oct 2006 Location: Canada Posts: 9,058	if its dry the heat was probably too high, esp after 40 mins. would higher up help maybe? never done it myself but awesome idea for camping. __________________ webmaster at pimproll dot com

11-18-2014, 01:32 PM	#8
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11-18-2014, 01:34 PM	#9
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11-18-2014, 01:38 PM	#11
Aka_Bluey Confirmed User Industry Role: Join Date: Sep 2007 Posts: 631	I like the look of that Grapesoda, did you put anything else on your plate or just eat the pork? Also what sort of wood did you use for your embers?

11-18-2014, 02:05 PM	#13
seeric .......... Industry Role: Join Date: Aug 2004 Location: .......... Posts: 41,917	I hope that is Hormel pork, and those are Dole pineapples and Sunkist oranges.

11-18-2014, 02:11 PM	#15
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11-18-2014, 02:28 PM	#17
LeRoy Porn Pusher Industry Role: Join Date: Jul 2007 Location: It's a dry heat Posts: 13,334	Looks good though! __________________ JAPANESE CAMS AND CONTENT SITES Skype - leroy.rowland2

11-18-2014, 02:57 PM	#19
Cyber Fucker Hmm Industry Role: Join Date: Sep 2005 Location: On an endless road around the world for rock and roll. Posts: 12,642	That had to be very sweet meal. It looks not bad at all. __________________

11-18-2014, 03:16 PM	#22
CaptainHowdy Too lazy to set a custom title Industry Role: Join Date: Dec 2004 Location: Happy in the dark. Posts: 92,977	Holy smokes, that sure looks tasty. __________________ FLASH SALE INSANITY! deal with a 100% Trusted Seller Buy Traffic Spots on a High-Quality Network 1 Year or Lifetime — That’s Right, Until the Internet Explodes!

11-18-2014, 05:36 PM	#27
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11-18-2014, 09:29 PM	#29
BaldBastard Too lazy to set a custom title Industry Role: Join Date: Jan 2001 Location: Sydney Posts: 15,859	Pork fillet has insufficient fat content for that amount of cooking, also that marinate will just dry it out more. try wrapping the fillet in bacon, then in a double lot of tinfoil and cook for 1/4-1/2 the time and serve ya fruit salad on the side if you must :P

11-18-2014, 09:46 PM	#30
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11-19-2014, 07:48 AM	#32
AntonMG Confirmed User Industry Role: Join Date: Jul 2014 Location: Montreal, QC, CA Posts: 596	Potatoes (wrapped in foil) is the only food I cook directly on the embers For the rest I use a grill 1-3 inches above the embers (depending on the meat).

11-19-2014, 09:40 AM	#38
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11-19-2014, 11:17 AM	#39
Choopa_Pardo Confirmed User Industry Role: Join Date: Apr 2012 Location: NJ Posts: 1,629	Leaving pork to marinate overnight is WAY too long. A dry rub overnight is fine, but a wet marinade? Far too much time. __________________ AIM - thePardovich Email - [email protected] A World Wide Leader In Hosting! * CHOOPA.COM * Order Now!

11-20-2014, 09:15 AM	#46
darkman1986 Registered User Industry Role: Join Date: Nov 2013 Posts: 35	yummy yummy

11-20-2014, 11:49 AM	#47
Paz Confirmed User Industry Role: Join Date: Jun 2012 Posts: 457	Quite a bandwidth monster, we have a storm here and the connections is slow and these pics still haven't downloaded after a minute. Takes me back to the days of viewing Usenet with a 56k modem.

11-21-2014, 06:45 PM	#49
Chosen VIPPay.com \| AdultWebSponsors.com Industry Role: Join Date: Aug 2001 Posts: 63,151	Looks delicious

11-21-2014, 06:51 PM	#50
420 cuck Industry Role: Join Date: Mar 2003 Posts: 11,571	yo that's a pork tenderloin (fillet) not a pork loin