need tips on cooking roast in a weber

[banga]

ok ive been draggooned into cooking a roast in a weber that we have never used , i figure i need one of then camp ovens but i reckon the bloody weber will be too hot too fast any tips from someone who has done it please
. its a roast pork loin no bones in it about 2 kilos its for xmas day , woe is me

[dozer]

yur gonna fuck it up and ruin christmas

[excalibur]

Do it on a time based thing, that way you don't keep opening the lid, and letting the heat out.

Other than that, I've got NFI. Usually the webber manual has suggestions for cooking times and stuff.

[kleph]

a roast isn't that hard. you have very little preparation and it only needs to be looked in on every so often. the problem is it is a pretty big piece of meat so you can easily dry it out by cooking it either too long or on too hot a fire.

you have a few options. you can marinade, you can cook it over a flame, you can use smoke, you can even cook it in a regular pan on the grill. don't forget you can also cut the fucker up and prepare something a bit more exotic.

given you are kind of a beginner, i can't think of a better place to get started than steven raichlen's site (http://www.barbecuebible.com/). he covers all the basics and his recipes are succinct and easy to follow.

give it a gander and then let us know what you are thinking about doing. i'll go through my stuff later today and post an idea or two.

but don't worry about fucking it up. this is not that difficult a task. i promise.

[banga]

great thx kleph ill have a big read at the site when i get home tonight thx again

[Vardsy]

Webbers are the best because they rarely dry the meat out - as long as you have a nice big piece of fat on the fucker that will keep the meat moist.

You don't want to be cooking the thing over flame - just hot coals

[TheMightyPhill]

Weber = :cool:

[macgyver]

go spend $10 on a meat thermometer!

it will be the best thing you buy, look on the net for charts on what temp is how well done - but cook it medium, let it stand for at least 20 minutes before touching it and you will have a beautiful juicy pink roast.

meat thermometer is the new roasters best friend! enjoy!

[kleph]

HAH! softcock!

actually, that is a great idea. it is the best way to ensure you have cooked your food 1) to the proper degree of safety and 2) to the correct level of completeness. it is a necessity when cooking poultry.

big hint, take the meat off when it is 5 degrees or so left to cook and let it sit ten to fifteen minutes coverd but off the heat. the residual heat will allow the meat to finish cooking as well as permitting the juices to spread evenly throughout the meat. it is one of those little tricks that really works.

anyhow, pork loin is a joy to cook and not as difficult to do as you think. the real fun part is you get to tie the baby which is actually pretty simple but everyone thinks you are a badass when they see it.

i have included a recipe from cooks illustrated (http://www.cooksillustrated.com/default.asp). these guys are, hands down, the best at producing straightforward recipes that are doable and clearly explain what the hell it is you are doing.

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.

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 coarsely ground black pepper , or 1 recipe spice rub (see associated recipes)

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 140 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 150 degrees. Remove twine; cut roast into 1/2-inch-thick slices and serve.

as you see they rely on brining to help the meat keep the juiciness. this really works. and it is especially important for pork since it tends to be super lean these days and succeptible to drying out. also, don't overcook it. there is a fear pork will give you trichonosis if it is not cooked but the danger of that is much higher for fish these days than pork.

the other key is to make a two tiered fire to cook this. raichlen gives a pretty good explanation on how to do this (http://www.barbecuebible.com/featured/technique/direct_vs_indir.php) as well if you have any more questions.

my suggestion is fire up the webber this weekend and cook some chicken breats. try to build a two tier fire and get a sense of how fast it burns and what you need to do in order to maintain the temperature. also, brine half of the breasts and compare the difference in taste.

lastly, a lot of pork loin recipes rely on pretty exotic salsas and such to compliment the meat - Balsamic-Cranberry, Chuney, Peanut Butter. typically this sauce is completed seperately and added when you serve. i say look around and find one you like and then cook it during the week and VOILA! its ready when you pull this puppy off the grill.

[banga]

wow thats good info kleph and the rest of you guys , i think im gunna be on a winner with this roast now , ill have a trial roast this weekend as suggested i think , mmmmm i can smell it now , hey that bbq site up top has some great food ideas in it as well kleph , nice find . ill bet your a member :)

[kleph]

status?

[banga]

ok as of 10 minutes ago i have just got the coals in shape /right heat , meat will be getting incinerated shortly :P hehe jk its gunna be nice ill let ya know

[RedMaN]

Just bung it in there and hope for the best.

Unless some half-baked fuckwit comes and fucks wiith the weber settings... you'll have to call off Christmas cause the roast will be all cunted up.

Moral to the story.... be mindful of the fuckwits :)

[banga]

well to cut a long story short ...i fucked up!!! after setting up the weber coming to post and boast to kleph i was munching on some pavlova talking to my wife when i had a brain fart ! i hadnt taken the farkin pork roast out of the farkin freezer yesterday . "insert pained expression" oh what a day , it was cold chook and ham instead , the family forgave me but shit i was pissed off at myself , never mind fun was had by all and i intend to cook the illusive pork loin on boxing day now , more to follow lmfao :)