Category
Meat
Servings
8
Prep Time
30 minutes
Cook Time
150 minutes
Calories
250
Looking for a collection of recipes for a feast? This herb rub, spinach casserole, Italian bread, and cauliflower gratin feast will be a dinner favorite!
Luke and Emily Burkholder
Ingredients
1 tbsp. dried crushed parsley
2 tbsp. dried crushed sage
1 tbsp. dried crushed rosemary
1 tbsp. dried crushed thyme
1 tbsp. dried crushed oregano
1 tbsp. dried crushed basil
1 tbsp. dried crushed bay leaf
1 tbsp. ground black pepper
1 tbsp. sugar
3/4 cup unbleached all-purpose flour
1/2 cup lukewarm water
1/8 tsp. instant yeast or active dry yeast
2 tsp. instant yeast or active dry yeast
3/4 cup lukewarm water
2 3/4 cups unbleached all-purpose flour
1 1/4 tsp. salt
1 large egg white, beaten with 1 tablespoon water
Sesame seeds or everything bagel seasoning (depends on preference)
3 pounds fresh spinach
4 tbsp. unsalted butter
1 1/2 tbsp. flour
1 cup stock
3/4 cup grated swiss cheese
2 tbsp. fine dry breadcrumbs
Salt and pepper
1 head cauliflower (about 2 pounds)
1 small leek, white and light green part only, very thinly sliced
¾ cup heavy cream
1 1/2 cup sharp grated white cheddar
Olive oil, for drizzling
Salt and black pepper
2.6 lbs pork loin
Canola/olive oil 50:50
21g salt
Meathead's Simon and Garfunkel Spice Rub
Italian Bread
Spinach Casserole
Cauliflower Gratin
Other
Directions
The night before the cook, score the pork loin on the fatty side in a crosshatch pattern so that salt, rub, and smoke can penetrate the meat.
Weigh out 1.75% salt by weight for the meat on a kitchen scale*. Rub the salt on the meat, covering all sides and working it into the score lines. Place the pork loin it in a container and let it "dry brine" overnight in the fridge.
Next morning, give it a quick rinse under running water to get off the extra salt and liquid that has been drawn out. Mix 50/50 canola/olive in with an herb rub to make a thick paste and rub it on there good, making sure to get down in the score lines again.
Light your Pit Barrel® according to instructions. Add apple wood to the charcoal for flavor.
Place the herb-crusted loin on the grate, scored side up, and close the lit. Remove the pork loin wood chips when it reaches 145° internal.
Tent in foil and allow to rest until meal time. Slice and serve up with your favorite fall sides sides. Check links by ingredient!
Note: This works for me to reliably get the finished level of saltiness I like. In this case it was a 2.6 lb pork loin, and I like to calculate in metric. 2.6 lbs pork x 1 kg/2.2 lbs x 1000 g/kg x 0.0175 = 21 g salt.
Recipe Note
Desired Temp: 145º