Pork Loin Roast on the PBC?

[DonR9]

I'm thinking this might go well on the PBC. Perhaps in a cast iron skillet atop the cooking grate? (Which would provide juice for a reduction sauce). I'll give it a try in the next couple of days and report back

http://bit.ly/1LM8uPw

[jjjonz]

I will be waiting on the results.

[akruckus]

Please do, I'm interested in seeing this.

[teesquare]

I'm thinking this might go well on the PBC. Perhaps in a cast iron skillet atop the cooking grate? (Which would provide juice for a reduction sauce). I'll give it a try in the next couple of days and report back

http://bit.ly/1LM8uPw

Don I have been experimenting with my PBC during turkey season....And - here is something to consider: any meat will roast better if not actually in the pan - but exposed to the hot air currents and any smoke desired.
SO - if you have 2 grates for your PBC ( I am pretty sure a Weber style grate will work...Lowe's HD, or similar...better yet - order the new split grate from PBC!) - place one grate in the PBC - then place a pan ( disposable foil pans can be cut and shaped to your needs...) in the center on that grate. Now - using 3 paver bricks, placed at the 10 o'clock, 2 o'clock, and 6 o'clock positions on the rim of the grate. Now- place a second grate on top. Set he roast directly above the drip pan - to catch drippings ( good to add aromatics, broth, beer, wine or whatever you like for some steaming flavors...)

If you can't find pavers to fit - use any temperature save materials - including tightly balled up aluminum foil to create the correct size "spacers" you need for supporting the second ( or top) rack.

Wish I had some pictures for you. I have been busier than usual this season. The wife broke her foot in 3 places ( she kicked me where I carry my wallet   - just kidding..)

[DonR9]

I like this idea. I do know that meat roasts better if not in a pan, but hadn't thought of a way around that – until your idea of pavers. I've got some that I occasionally use to fence in a smaller amount of charcoal in the basket. So, I'll experiment with them. Thanks again for the suggestion

[akruckus]

I'm thinking this might go well on the PBC. Perhaps in a cast iron skillet atop the cooking grate? (Which would provide juice for a reduction sauce). I'll give it a try in the next couple of days and report back

http://bit.ly/1LM8uPw

Don I have been experimenting with my PBC during turkey season....And - here is something to consider: any meat will roast better if not actually in the pan - but exposed to the hot air currents and any smoke desired.
SO - if you have 2 grates for your PBC ( I am pretty sure a Weber style grate will work...Lowe's HD, or similar...better yet - order the new split grate from PBC!) - place one grate in the PBC - then place a pan ( disposable foil pans can be cut and shaped to your needs...) in the center on that grate. Now - using 3 paver bricks, placed at the 10 o'clock, 2 o'clock, and 6 o'clock positions on the rim of the grate. Now- place a second grate on top. Set he roast directly above the drip pan - to catch drippings ( good to add aromatics, broth, beer, wine or whatever you like for some steaming flavors...)

If you can't find pavers to fit - use any temperature save materials - including tightly balled up aluminum foil to create the correct size "spacers" you need for supporting the second ( or top) rack.

Wish I had some pictures for you. I have been busier than usual this season. The wife broke her foot in 3 places ( she kicked me where I carry my wallet   - just kidding..)

No pictures? Must be a unicorn idea

I kid I kid, that's actually a really good idea, not can't be anything too "tall"

[teesquare]

Ya got me...a "Unicorn tip!"...

[DonR9]

I rest my case:

[attachment deleted by admin]

[teesquare]

That is a fine looking Loin Roast Don! Congrats. You are really getting a handle on your PBC. Glad to see you growing in confidence, and cooking some great grub!

[HighOnSmoke]

Looks excellent Don!

[jjjonz]

Oh yea !!!!

[smokeasaurus]

Very Nice 

[Chief Mac]

DonR9
Nice looking roast and the rib or roast rack over the pan was a good method to catch drippings. Looks like you also had a nice crust around the outside of the roast.  Did you turn/ rotate the roast during the during the cook?   
Chief Mac

[DonR9]

DonR9
Nice looking roast and the rib or roast rack over the pan was a good method to catch drippings. Looks like you also had a nice crust around the outside of the roast.  Did you turn/ rotate the roast during the during the cook?   
Chief Mac

No, I did not turn it. I used a Thermoworks probe with the alarm set at 145 degrees. Since the original recipe called for an oven temp of 400 degrees, I didn't put the rebar in place and the PBC ran at around 380 or so. I did put the herb mix in the pocket between the rib bones and the loin, but on the outside I used a pork rub I purchased at my local Safeway. It was a 5 rib roast and it took just over 3 hours to get to temp. It came out just as I hoped it would. Even the dog was happy, since there's just my wife and me. Meaning there we had plenty of leftovers for both the two of us and for the dog.

[muralboy]

Great looking roast!