How to Barbecue: Pork Loin

hey guys welcome Here I am out here onthe back porch but inducing and grillingand got some Royal Oak last bit of ittoday we’re going to do some pork loinI’m excited about this as many of youare aware it’s 20/20 we have to full-onlockdown quarantine going on all overthe world specifically here in theStates down south is no different sowe’re going to take this opportunity tocook some delicious food and of coursedata like the chimney okay we’re notgonna do anything fancy we just got somepaper towels soaked in some oil downhere we’ll light this up and just let itget going we’ll let that do its thing inthe meantime let’s go season up the meatall right so here we are with our meatand we are going to keep it reallysimple today okay it’s been a long weekspent a lot of happiness so we’re justgoing to keep it simple we got the porkloin right here and we’re just gonna gowith some Cabela’s dry seasoning thiswas given to me as a gift by some goodfriends of ours so we’re just gonnaseason it liberally I’ve also taken theopportunity to cut some of the fat offof this just got spurkel that all overall right we about got this guy nice andseasonedI’m gonna do things a little bitdifferent than I normally do I’m justgonna leave it in the blast pan whenit’s time to go on ok these coals areplenty hot so let’s go ahead and dumpthem in oh yeah here that side you knowthat fire is hot ok next thing I’m goingto do is just add some hickory chipsbecause we want that smoke flavor that’swhy we use the Primo just a few chipsit’s probably too many chips but I likethe smoky and then we got a set ofindirect cooking we’re actually gonna gopretty hot this time around we’re gonnago at 350 instead of our normal 225we’re just gonna cook this we’re notgonna actually smoke it that is high sowe’re gonna close this and let the firesto die down a little bit and then we’regonna put our plates in if we shouldhave killed some of those flames wethrow these D plates on and that way wecan hurry up and get our meat going aswell now you will notice this alreadyhas foil on a full is dirty that’s okayit’s from a previous cook obviously noproblem[Music]put that on there just like that closethis guy down next of course we need toadd our grill surfaceand then finally we’re keeping it simplejust gonna put this guy round on topjust like that now we want to run it atabout 350 for between an hour and a halfto two hours or so so we’re gonna setthis guy up make sure he’s doing exactlywhat he needs to do and we should comeback in about an hour – you take aminute to wipe this grill down realquick sorry about that everybody herecooking with a dirty primo now you’llnotice as I’m trying to clean this uphow quickly the the wet the water themoisture evaporates because it’s hotsome people believe that a ceramiccooker is super duper insulated so muchso that you can just give it a hug whileyou’re cooking that’s absurdnobody named it still apply if it’s 300degrees on the inside is gonna be hot onthe outside even if it’s not exactly 300degrees on the outside it’s still hotokay so you guys be careful make surethat you are safe when you around thesegrills cuz yes of course they do get hotright now temps a little too hot let’sclose this down just a little bit andsee if we can’t cool it cool it off alittle bitall right so we’re fighting some hightemperatures here we’ve got up to about400 over 350 so that’s obviously gonnashorten our cook time let’s take a peepoh yeah that’s looking good you can seewe’re already probed at once and let’stake another look okay what about 130131 or so on my instant read my Donnapin and let’s try over here as well thiswe’re up high about 140 on this side wewant to run this to about 150 so we’regonna let it go for another few minutesand then I think we’ll be all set Ithink in the meantime let’s turn thisaround a bit that way you can see theother side my goodness sure wish youguys could smell this smells delicious Idon’t know baby girl last check smellinggood alright let’s check the temperatureon this load over 150 here right around150 here know if you guys can see thator notalmost 150 there you go so I’m gonnapull this guy I’m gonna let him rest andthen it’s gonna be timeall right so we’ve let it rest for alittle bit now let’s cut into it so itlooks like the smell is amazing again Iwish you guys could smell itfortunately you can’t hear it take alook at this what do you think of thatall right nice and steamy still reallyjuiced true see really moist what do youthink David girl oh yeah all rightthankshere let’s plate it and then I’m hungryhow about you yes all right we’ll getyou a bigger slice hang ondinner is serve all right guys thanksfor watching please make sure to LIKEthe video don’t forget to make yourcomments and subscribeyou