Ingredients - 1 whole boneless pork loin - 1 cup of salt - couple of lemons - 1/4 cup Canadian Chicken Seasoning (may substitute other favorite low salt spice blend.) - Six longneck beers on ice
Prep
I call it a NASCAR cooler. I think it is a 14" Oscar Coleman cooler. Any cooler with a lid will do. Run about 2 cups of hot tap water in the cooler. Mix in the salt, spice and squeeze the lemons into it. Toss the lemon carcass in. Stir vigorously to dissolve the salt. Run another 6-8 cups of cold water in. Place the pork loin in the brine. Add enough water to submerge the entire loin.
At this point, you have two choices, refrigerate or pour a bag of ice in the cooler. The meat must be kept cold.
Let the loin soak in the brine for 24 hours.
Cooking
You can cook on a gas grill of charcoal grill. Regardless of heat source, use indirect heat. On a gas grill, you can turn the left burner on and put the meat on the right side. On a charcoal grill, preferably a Weber, build your fire on one side and put the meat opposite. If you use Charcoal, season the fire with soaked Mesquite, Hickory or Apple chips. Or, you can guy Kingsford Mesquite briquettes. A gas grill will cook the meat fine, but charcoal will impart much better flavor.
Remove the loin from the brine and rinse under cool water.
Open first beer and repeat as necessary.
Place on the grill opposite the heat source and cover. I try to keep my grill between 250 and 300 degrees.
Cooking time will vary depending on the heat source and temp. It is practically impossible to overcook this meat. The brine imparts abundant moisture into the meat. The best way to test doneness is with a meat thermometer. The internal temp should be 170 degrees on pork. Personally, I let mine go 190 or so on these brined loins because I like the crispy exterior. It will not dry the meat inside.
Remove from heat and let rest for 15 minutes or so. Slice and enjoy. No need for knives on the table to cut this meat.
Open first beer and repeat as necessary. <<<<
It took reading it 2 times, to be sure that I read the recipe correctly the first time....LOL
If I followed your recipe, after 6 beers, I would not know what I was eating.
Welcome and thanks for sharing an interesting recipe.
It reminds me of my mother and turkey cooking, she used a gallon of Mogen David wine and it took all night, every time she cooked one, I was 25 years old, before I was told by a friend that I could just use orange juice to cook a good turkey.
I prefer my meat cooked with coffee and beer, and with pork add liquid smoke and of course herbs.
Without the beer and coffee, it is tasteless meat, to me.