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Digital Thermometers:
Stop Guessing!

thermopop bbq thermometer

Gold BBQ AwardA good digital thermometer keeps me from serving dry overcooked food or dangerously undercooked food. You can get a professional grade, fast and precise splashproof thermometer like the Thermopop (above) for about $24. The Thermapen (below), the Ferrari of instant reads, is about $96. It's is the one you see all the TV chefs and all the top competition pitmasters using. Click here to read more about types of thermometer and our ratings and reviews.

bbq thermapen

GrillGrates Take You To
The Infrared Zone

BBQ_grill_grates

Gold BBQ AwardGrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, produce great grill marks, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, smolder wood right below the meat, and can be easily removed and moved from one grill to another. Every gas grill and pellet smoker needs them.

Click here to read more about what makes these grates so special and how they compare to other cooking surfaces.

The Smokenator:
A Necessity For All Weber Kettles

smokenator bbq system

Gold BBQ Award If you have a Weber Kettle, you need the amazing Smokenator and Hovergrill. The Smokenator turns your grill into a first class smoker, and the Hovergrill can add capacity or be used to create steakhouse steaks.

Click here to read more.

The Pit Barrel Cooker

pit barrel c ooker bbqAbsolutely positively without a doubt the best bargain on a smoker in the world.

This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier (and that's because smoke and heat go up, not sideways).

Gold BBQ AwardBest of all, it is only $269 delivered to your door!

Click here to read our detailed review and the raves from people who own them.

scissor tongs

Best. Tongs. Ever.

Gold BBQ AwardMade of rugged 1/8" thick aluminum, 20" long, with four serious rivets, mine show zero signs of weakness after years of abuse. I use them on meats, hot charcoal, burning logs, and with the mechanical advantage that the scissor design creates, I can easily pick up a whole packer brisket. Click here to read more.

steak knives for bbq

The Best Steakhouse Knives

Gold BBQ AwardThe same knives used at Peter Luger, Smith & Wollensky, and Morton's. Machine washable, high-carbon stainless steel, hardwood handle. And now they have the AmazingRibs.com imprimatur. Click for more info.

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smoked pork loin roast

Smoked Stuffed Pork Loin Roast

"Too much of a good thing can be wonderful." Mae West

By Meathead Goldwyn

Tender, juicy, smoky, delicious, spectacular looking, and fast. Could you ask for anything more?

Pork loin is lean tender tube of muscle attached to the ribs on one side and the spine spine on the other. It is the prime rib of the hog. When they talk about eating high off the hog, this is the cut they mean.

Because it is so lean, it is a great cut for stuffing with something moist. If you cook it properly, serve it at 145°F, it will be tender and juicy. Because it can be showy, this dish has special occasion written all over it.

NOTE. I used to recommend wet brining this cut, but I have changed my tune and I now prefer dry brining. It is easier and less wasteful.

stuffed pork loin

Smoked Pork Loin Roast With Bread Stuffing Recipe

Ingredients
1 fresh center cut pork loin roast, bone in, about 10 pounds
1 pound of Bread & Butter Stuffing with Cranberries
4 tablespoons of vegetable oil
2 tablespoons of Simon & Garfunkel Rub
2 tablespoons table salt (4 tablespoons of kosher salt)

About the salt. The rule of thumb is 1/2 teaspoon of table salt per pound, refrigerate for 2 to 4 hours.

Optional, but recommended. Make 1 cup piccata sauce. Spoon about 3 tablespoons on each plate when serving, and lay a slice of the meat on top.

About the roast. You can order roasts smaller than 10 pounds.

Method
1) Sprinkle the salt all ov r the meat and rub it in. Let it sit in the fridge for 2 to four hours.

2) Bread stuffing. Make about 1 pound of your favorite bread stuffing. I use a Bread & Butter Stuffing with Cranberries. It's moist, fruity, slightly sweet, slightly tart, and really complements the pork. Make it extra moist, and make extra, so you can serve some on the side.

Pesto stuffing. Another approach I like is to stuff it with an herb paste, like pesto. I thin it with olive oil and toss in some raisins and toasted pine nuts. Sometimes I soak the raisins in rum and microwave it for about 30 seconds to speed the soaking. I then drink the rum that has not been absorbed.

Dried fruit stuffing. Occasionally I make a stuffing of dried fruits, whatever I have on hand, mix in some chopped walnuts or pecans, some melted butter, and some sweet red wine.

3) Slice open the meat as shown in the pictures on this page and pile on the stuffing. Try to level the stuffing from edge to edge, front to back.

4) Roll the meat back over the stuffing and, with butcher's twine, tie the bundle every inch or so. Coat the meat with olive oil, and sprinkle with an herb rub, something without salt since we have dry brined it. The oil helps brown the meat, keeps moisture in, and pulls flavor from the oil soluble herbs. I use my Simon and Garfunkel Rub.

wrapped loin ready to smoke

5) Insert your meat thermometer probe in the center of the thickest part. Preheat the smoker or grill and set it up for 2-zone cooking and for smoking. But because this is lean meat and there is little sinew and connective tissue to melt, we can cook it hotter than usual. Shoot for about 325°F on the indirect side, and start the meat there.

6) Add the meat and the wood for smoking at the same time. Go easy on the wood. We only want a hint of smoke. This is delicate meat. At 325°F the roast will cook to 140°F in about 1 to 2 hours, depending on how thick it is, what is in the stuffing, and how steady you can keep the temp. Plan on 20 to 30 minutes per inch of thickness and the widest part. Take it off at 140°F and it will rise to 145°F from carryover. As usual, if the meat is done early, hold it in a faux cambro until the rest of dinner is ready.

7) Cut in 1" slices and serve with soused apple slices, extra stuffing on the side, and a slightly sweet Riesling.

This page was revised 6/12/2012


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Please use the table of contents or the search box at the top of every page before you ask for help. Then please post your question on the appropriate page. Please tell us everything we need to know to answer your question such as the type of cooker and thermometer you are using. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we can't help you. Please read this article about thermometers.

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About this website. AmazingRibs.com is all about the science of barbecue, grilling, and outdoor cooking, with great BBQ recipes, tips on technique, and unbiased equipment reviews. Learn how to set up your grills and smokers properly, the thermodynamics of what happens when heat hits meat, as well as hundreds of excellent tested recipes including all the classics: Baby back ribs, spareribs, pulled pork, beef brisket, burgers, chicken, smoked turkey, lamb, steaks, barbecue sauces, rubs, and side dishes, with the world's best buying guide to barbecue smokers, grills, and accessories, edited by Meathead.

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