BBQ85/17 – Racked Pork Sirloin:
At the start of the year Turner and George sent me a racked pork sirloin with my order. I hadn’t cooked one before but their website suggested 10 minutes at 240c then 40 minutes at 180c. It’s quite hard to drop the temperature on the grill as quickly as that so I just went for about 40 minutes at whatever temperature the grill settled at which was around 200c. It came out well last time and was really juicy:
I decided to repeat the previous method by cooking it indirect until the internal temperature hit 75c. Last time I just used salt and pepper which was very nice but I still have some of the Don Marco rubs from Pro Q to test so I picked “Cherry Bomb” which contains Chilli powder, sugar cane, sea salt, tomato powder, cinnamon, pepper, jalapeno chilli and smoked salt. The rub is described as “Aromatically fruity taste explosion with cherry, cinnamon and a little cherry”. I used a spice mixer to apply the rub all over and foiled the bones to stop them burning.
I fired up a full chimney of Oxford Charcoal Hardwood Blend and once it was settled I placed the meat on the grill away from the charcoal. As the rub contained cherry I added a lump of cherry wood from Smokewood shack.
I checked back after 10 minutes and spun it 180 degrees.
After 30 minutes it was looking good, really taking on some colour.
40 minutes in I probed the centre of the meat and it was only around 50c.
After an hour it was over 60c.
The roast potatoes were over cooked now so I took the meat to 65c and took it off to rest for a bit. There was a bit of a crust on the outside of the pork which looked and smelt good. The fat underneath had crisped right up.
The meat had taken a great colour from the cherry wood.
Time to Eat:
The meat sliced really well. It was very soft and really juicy.
The rub was nice, quite a mild hint of cherry and cinnamon. I didn’t really pick up on the chilli though. Any slices of meat which had a good bit of the rub on such as the ends were very nice but you didn’t get much on most of the slices so I think this would work better on pork chops or ribs. Nice rub though, good clean taste and it gave a good crust on the meat. I preferred it to standard salt and pepper this time.
I did find some parts of the meat were more cooked than others so I would make sure I flipped the meat around more next time so it’s more evenly cooked. I would allow longer for the cook as well, maybe 90 minutes. I spotted a reverse sear method by Kenji earlier which I might try as well.
|Oxford Charcoal Hardwood Blend
|1: Rotate the meat more so it cooks evenly.
2: Try Kenji’s reverse sear method.