quote:Originally posted by GordonWI just happened to pick up a "Cook's Illustrated" that has a grilled loin recipe.grill until internal temp of 140, going for 150 with carryover. Tent, rest, etc.
I'm telling you if you cook a pork loin over 128 degrees your over cooking it.
"Cook's Illustrated" just did an article on this and they agreed, but I've been cooking them to 128 for years and years. Now if you think (and they do say 140 degrees in their recipes) that they are doing anything but covering their tails sorry but your wrong.
"Cook's Illustrated" also tells you: "Letting the roast stand at room temperature for 2 hours before roasting helps it cook evenly. Plan on removing the roast from the refrigerator about 5 1/2 hours before serving."
So where are the safe food handling practices in that offering?
So the bottom line is the editors at "Cook's Illustrated" will tell you how to best cook many meat items BUT when it comes to their standard recipes the do the safe cooking practice because they understand most people are stupid and don't read all of, or follow directions well.
I’ve been a subscriber for many years and a subscriber to the "Cook's Illustrated" web site since it started.
Here are a couple of recipes Pork Loin
1. Dissolve salt in 3 quarts water in large container; submerge roast, cover with plastic wrap, and refrigerate until fully seasoned, 3 to 4 hours. Rinse roast under cold water and dry thoroughly with paper towels.
2. Rub roast with oil; sprinkle with pepper or spice rub and press into meat. Let roast stand at room temperature 1 hour.
3. Soak 2 cups wood chips in water to cover 30 minutes; drain. Place chips in small disposable aluminum pan. About 20 minutes before grilling, place wood chip pan on primary burner (burner that will remain on during cooking); position cooking grate. Ignite grill, turn all burners to high, cover, and heat until very hot, about 15 minutes. (If chips ignite, use water-filled spray bottle to extinguish.) Scrape grate clean with grill brush.
4. Place pork on side of grill without wood chips; cook until well-browned, 2 to 3 minutes. Using tongs, rotate one-quarter turn and repeat until all sides are well-browned, about 8 minutes total. Turn off all burners except primary burner; position roast parallel with and as close as possible to primary burner. Cook 20 minutes.
5. Remove cover; using tongs, rotate roast 180 degrees so side facing fire now faces away. Replace cover and continue cooking until instant-read thermometer inserted into thickest part of roast registers 128 degrees, 10 to 30 minutes longer, depending on thickness, keeping lid down except as needed to check progress of pork.
6. Transfer roast to cutting board; tent loosely with foil and let rest 15 minutes. Internal temperature should rise to 140 degrees. Remove twine; cut roast into 1/2-inch-thick slices and serve.
Grill-Roasted Pork Loin for Charcoal Grill
Published: July 1, 2005
Serves 4 to 6
If only "enhanced" pork is available (it will be stated on the label), do not brine the roast.
Instead, simply add 2 tablespoons kosher salt to the black pepper seasoning. With minor adjustments, a roast larger than the one called for can be cooked using the same method. For each additional pound of meat over 3 pounds (do not use a roast larger than 6 pounds), increase the salt in the brine by 1/4 cup and the water by 1 quart; also increase the oil and pepper by 1 teaspoon each (if using a spice rub, increase the recipe by one-third). Because the cooking time depends more on the diameter of the loin than its length, the cooking time for a larger roast will not increase significantly. After rotating the roast in step 5, begin checking the internal temperature after 30 minutes of cooking.
INGREDIENTS
3/4 cup table salt
1 boneless pork loin roast (blade-end), 2 1/2 to 3 pounds, tied with kitchen twine at 1 1/2-inch intervals (see illustration below)
2 tablespoons olive oil
1 tablespoon black pepper or spice rub
1. Dissolve salt in 3 quarts water in large container; submerge roast, cover with plastic wrap, and refrigerate until fully seasoned, 3 to 4 hours. Rinse roast under cold water and dry thoroughly with paper towels.
2. Rub roast with oil; sprinkle with pepper or spice rub and press into meat. Let roast stand at room temperature 1 hour.
3. Meanwhile, soak two 3-inch wood chunks in water to cover for 1 hour; drain. About 25 minutes before grilling, open bottom grill vents. Using large chimney starter, ignite about 5 quarts charcoal, or about 90 individual briquettes, and burn until fully ignited, about 15 minutes. Empty coals into grill; build modified two-level fire by arranging coals to cover one-half of grill, piling them about 3 briquettes high. Place soaked wood chunks on coals. Position grill grate over coals, cover grill, and heat until hot, about 5 minutes; scrape grill grate clean with grill brush.
4. Grill pork directly over fire until browned, about 2 minutes; using tongs, rotate one-quarter turn and repeat until all sides are well browned, about 8 minutes total. Move loin to cool side of grill, positioning roast parallel with and as close as possible to fire.
Open grill lid vents halfway; cover grill so vents are opposite fire and draw smoke through grill. (Internal grill temperature should be about 425 degrees.) Cook 20 minutes.
5. Remove cover; using tongs, rotate roast 180 degrees so side facing fire now faces away. Replace cover and continue cooking until instant-read thermometer inserted into thickest part of roast registers 130 degrees, 10 to 30 minutes longer, depending on thickness.
6. Transfer roast to cutting board; tent loosely with foil and let rest 15 minutes. Internal temperature should rise to 145 degrees. Remove twine; cut roast into 1/2-inch-thick slices and serve.
Jack
