Grilling a pork loin can be done a couple of different ways. These loins will be marinated in Grill Mates Garlic Wine and Herb marinade but feel free to make up your own marinade like: Italian Salad dressing or a french onion soup mix. To maximize our marinades flavor penetration into the pork we will be grilling it using indirect heat on our trusty Weber Kettle with natural lump charcoal and charcoal baskets.
Pork loins come in many different sizes so your grilling time will vary. The ones that we are grilling are end cut, you can tell by the tapered ends and larger and in the 2 to 2.5 pound range, you can find them as small as 3/4 of a pound or up to 5 pounds depending on how they are cut. A whole pork loin can be 36 inches long.
The difference between a pork loin and a pork tenderloin is very visible. A loin cut is virtually the same thickness all the way across and usually has a nice fat cap across the top. While a tenderloin is smaller, narrow, has a thick end and tapers almost to a point while showing little to no fat.
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Can you grill Bacon? Yes, this is something every griller will try at least once but, I do not recommend grilling raw bacon without use of a pan or bacon grilling rack. Throwing uncooked bacon directly onto your grills grates will cause quite a mess inside your grill that you will be cleaning for hours.
Instead there is a much simpler solution.
Pre-cooked bacon. Pre-cooked bacon is readily available and if you don’t want to pay the extra cost for it you can cook regular bacon before tossing it onto the grill. For our video we used Hormel black label thick cut bacon.
Grilling pre-cooked bacon is simple and quick.
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What is a Moink ball you ask? You will be glad you did. You see a Moink Ball is a bacon wrapped meatball seasoned with a barbecue rub, smoked and then covered in barbecue sauce. Smiling yet? If you want to be the hit of the party bring a batch of these and watch as they get devoured in minutes.
The name Moink Ball is derived from the moo of the cow and the pigs oink I would have just named it balls of joy or something like that.
Created as an appetizer the original Moink was made from frozen meatballs, the idea was most likely derived from last years web sensation: the Bacon Explosion. These can be made on any grill using indirect heat and a drip pan the wood smoke can be optional.
I had grand plans to make my own meat balls and stuff the centers with cheese (to be named the chamoink ball possibly moinkeys) but that idea was thwarted when I discovered my butchers home-made meatballs in my refrigerator.
We start by soaking wood chips in water while you prep the food.
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