A
angellous_evangellous
Guest
I wonder - should I have it on high heat down by the coals or up on the higher rack and let them smoke...
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whereismynotecard
Treasure Hunter
I don't eat pork, but make sure it's all the way cooked, because you can get round worms or something from pork that isn't cooked enough, I think.
Guitar's Cry
Disciple of Pan
High heat by the coals. In my experience, the smoke will dry it out. Bring the temperature of the pork up to 140 F. That's the current serving temperature.
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Autodidact
Intentionally Blank
Depends what cut.
DallasApple
Depends Upon My Mood..
Medium...
You dont want it "rare" in the middle and cooked hard on the outside..(not with pork)..or cooked to long where its white on the inside...
But if you are smoking it right?...You can cook(smoke) it on low for 24 hours and its tender and juicy...
Im reffering to a butt...(or shoulder)...
Love
Dallas
Jeremy Mason
Well-Known Member
Two words for BBQ: Low & Slow.
A
angellous_evangellous
Guest
OK, I marinated pork tenderloin 1/2 inch cut for four hours.
Cooked it at medium heat right over the coals for about 15 minutes a side, then raised them up on the upper rack for 10 minutes to smoke with basting sauce.
YUM
Cooked it at medium heat right over the coals for about 15 minutes a side, then raised them up on the upper rack for 10 minutes to smoke with basting sauce.
YUM
DallasApple
Depends Upon My Mood..
OOOH yeah...TENDER loin...lean cut...you got the expensive one...
Sounds yummy...
Good job!!
Love
Dallas
mrscardero
Kal-El's Mama
I like to marinade my meat for a few days. It gets the
flavor really in the meat. If the meat is bigger, I will
marinade longer. High heat then smoke.
flavor really in the meat. If the meat is bigger, I will
marinade longer. High heat then smoke.
Hyperborean
Cultural Conservative
I don't eat pork. And I don't use charcoal to cook anything. I use propane.
methylatedghosts
Can't brain. Has dumb.
unless it's steak! ^_^
I prefer blue steaks
not a big pork eater though - makes me feel icky.
Mmm, charcoal. Always my favourite flavouring.
Jeremy Mason
Well-Known Member
unless it's steak! ^_^
I prefer blue steaks
not a big pork eater though - makes me feel icky.
Yes, Yes!!! Pittsburgh style. That's the way I go as well.