pork loin cooked in th fireplace
 

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


http://www.456.bz/pork009.jpg

wrapped in foil..

http://www.456.bz/pork010.jpg

in the embers
http://www.456.bz/pork012.jpg

http://www.456.bz/pork013.jpg

and done

http://www.456.bz/pork014.jpg

It looks awesome - how did it taste? :thumbsup

How long did you leave it in the embers?

You are my hero!

40 min.....

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

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.

get a grill

this looks nice!

want to use the embers

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?

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

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

he will show u! he's a fucking guru :2 cents: 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 :)

i cant a4d a fireplace... :(

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

Looks good though!

It looks very good - :winkwink:

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.

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

Pineapples, oranges, cherries :)

its of the tropical region

Holy smokes, that sure looks tasty.

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

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 :2 cents:

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 ... :thumbsup

Did you have grape soda with it?

GFY cookoff.

Bring it. Turkey round 2???

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

:thumbsup:thumbsup:thumbsup:thumbsup

its more controlled :)

Potatoes (wrapped in foil) is the only food I cook directly on the embers :2 cents:
For the rest I use a grill 1-3 inches above the embers (depending on the meat).

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 :thumbsup

I do have a grill :2 cents:

if you want the wood taste and nicely cooked :) grill it

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

op delivers...kudos

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

not interested in doing anything that must be monitored... wrap, drop, return is all I'm interested in :2 cents:

then enjoy eating crap. Sorry you can't cook

Why? You can not get too much of good flavor :)

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

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.

yummy yummy

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.

good to know

Looks delicious :thumbsup

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