Written by adam on Aug 2, 2006
Whiskey Sunday Smoked Pork Loin
Decided to fire up the old Weber kettle grill this weekend and give the Smokenator another use. It cooked my bacon-draped pork loin last time with perfection. I'm going back to a pork loin roast today, but this time I'm going in a different direction. TheWife doesn't like sweet flavors with barbeque, so I'm obliging her with a non-sweet rub and injection. Personally, I think pork is paired perfectly with sweet glazes, but everyone is entitled to her opinion.
This is really just a picture share. I'm not a butcher, but I really think I did a good job wrapping that thing. I even used a surgeon's knot on the other side. Also, I injected this guy with a special concoction of my own creation: Whisky Butter. I have a bottle of Crown that I'd been meaning to try out in some food. I so melted a stick of butter with 1 cup of the whiskey and inected it into the loin.
While we're on the subject of grilling, don't forget to submit your post to the inaugural Carnival of the Grill. See my Carvival of the Grill information page for all the details.
Responses to "Whiskey Sunday Smoked Pork Loin" ...
that looks more than good.
pork AND bacon - what could be better?
I know! I realized it later that pork wrapped in pork just may be the pinnacle of decadence.
Man that looks good! How did it taste? You never said. Don't leave us hanging man!
Yeah, I always forget to say that.
It was very good. I will say that the pancetta made it slightly salty, but the loin was moist and delicious. How can you go wrong with butter?
Since winter of 2004, I have been exploring the world of cooking and helping out my fellow men in their quests to better themselves in the kitchen. My name is Adam Byrd, you can learn more about me and my mission on my