Hankster's Miss Petunia - Tilted Forum Project Discussion Community

Hanxter · 05-17-2006, 10:08 AM

Hankster's Miss Petunia

24 good quality beers on ice

1 center cut pork loin - 2 - 3 lbs

the sauce...

¾ cup orange marmelade
2 tablespoon lemon juice
½ teaspoon ginger
½ teaspoon dry mustard

the rub...

5 tablespoons dark brown sugar
4 tablespoons paprika
4 teaspoons onion powder
1 tablespoon rosemary
4 teaspoons garlic powder
4 teaspoons dry mustard
3 teaspoons dried sweet basil
2 teaspoons ground bay leaves (If you can't find ground use whole)
1 ½ teaspoons ground coriander
1 ½ teaspoons ground black pepper
1 ½ teaspoons ground savory
1 ½ teaspoons dried thyme
1 ½ teaspoons white pepper
¼ teaspoon ground cumin
salt to taste

place all the rub ingredients into a food processor and blend - if you use whole bay leaves blend until leaves are pulverized

rub meat and cover with plastic wrap and set it over night in the fridge

allow to the meat to come to room temperature before placing on the grill / smoker

fire up the grill to 300 deg - i added 1 chunk of soaked hickory and 1 handful of soaked cherry chips once the fire was going

place 3 fire bricks on top of the main grill - on that place a drip pan with a V rack

Miss Petunia was added along with a meat thermometer placed in the center half way thru

cook for covered 2-½ hours or until the temp is up to about 150 deg

break out a beer

combine the ingredients for the sauce in a pan and just heat it up - if it's too hot it'll be too thin and it'll run off the meat - just warm - OK???

open her up and spread the marmelade sauce all over the top - no need to rotate the loin

cover and finish cooking up to a temp of 165-170 deg

remove Miss Petunia and wrap her in tin foil and let her sit for 15 min - slice and serve - i like to dip it in a BBQ sauce but thats a personal preference

break out the rest of the beer

05-17-2006, 10:08 AM	#1 (permalink)
Hanxter The Griffin	Hankster's Miss Petunia Hankster's Miss Petunia 24 good quality beers on ice 1 center cut pork loin - 2 - 3 lbs the sauce... ¾ cup orange marmelade 2 tablespoon lemon juice ½ teaspoon ginger ½ teaspoon dry mustard the rub... 5 tablespoons dark brown sugar 4 tablespoons paprika 4 teaspoons onion powder 1 tablespoon rosemary 4 teaspoons garlic powder 4 teaspoons dry mustard 3 teaspoons dried sweet basil 2 teaspoons ground bay leaves (If you can't find ground use whole) 1 ½ teaspoons ground coriander 1 ½ teaspoons ground black pepper 1 ½ teaspoons ground savory 1 ½ teaspoons dried thyme 1 ½ teaspoons white pepper ¼ teaspoon ground cumin salt to taste place all the rub ingredients into a food processor and blend - if you use whole bay leaves blend until leaves are pulverized rub meat and cover with plastic wrap and set it over night in the fridge allow to the meat to come to room temperature before placing on the grill / smoker fire up the grill to 300 deg - i added 1 chunk of soaked hickory and 1 handful of soaked cherry chips once the fire was going place 3 fire bricks on top of the main grill - on that place a drip pan with a V rack Miss Petunia was added along with a meat thermometer placed in the center half way thru cook for covered 2-½ hours or until the temp is up to about 150 deg break out a beer combine the ingredients for the sauce in a pan and just heat it up - if it's too hot it'll be too thin and it'll run off the meat - just warm - OK??? open her up and spread the marmelade sauce all over the top - no need to rotate the loin cover and finish cooking up to a temp of 165-170 deg remove Miss Petunia and wrap her in tin foil and let her sit for 15 min - slice and serve - i like to dip it in a BBQ sauce but thats a personal preference break out the rest of the beer Last edited by Hanxter; 05-17-2006 at 10:15 AM..