It’s a BBQ fit fοr a Sunday meal wіth thіѕ Whole Boneless Pork Loin Barbeque recipe! It’s moist аnԁ tender, аnԁ qυісk аnԁ simple tο ԁο wіth a few simple tips, аѕ shown bу one οf thе BBQ Pit Boys. Yου саn print out thіѕ BBQ Pit Boys recipe аt www.BBQPitBoys.com —
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{ 23 comments… read them below or add one }
Let me add my may. First trim most extra fat. All will will do is cause flair ups anyway. My rub isn’t much different other than I use powdered garlic and onion with salt and peeper. But I do not cut into the meat. I cook my on indirect heat with coals on either side. I add wet mesquite chips every hour to smoke the meat. I keep the heat close to 250 and only turn the meat over once. Let cook until internal temp reaches 150. I like a touch of pink but no red. Let rest before cutting 20 min.
@LindaCFilms
No real secret to briquettes…need to connect the food on the top with what is going on below…when I made the above last week (with fresh swordfish — to die for!!!), I kept turning them fairly often getting a read on the heat. Other than have someone stand by you and point things out (or a video as you suggest) most increase their ability to pick up on subtle cues after awhile (vs what I see — people throwing meat on, walking away, and wondering why it did not come out good!)
I too appreciate these videos, they greatly help me in my BBQ’ing, but I too am curious about how many charcoal briquettes should be used. It is always a hit and miss — last night we made beef + veg shiskabobs and they cooked unevenly! It was a disaster!! However, the T-bones from the previous week turned out great. A really good video would be “How to prepare charcoal for cooking on the grill.”
I made this yesterday. But in true bbq spirit I made it my own way. I added a Chinese touch to it. The garlic cloves went into the meat just like the vid but then I made a rub with a lot of ground ginger powder, chili powder, onion powder, sugar, dried coriander. I added some hickory chips to the coals. Man, the meat was gone fast once it got on the table.
your killing me!
I love the vid, but i was just wondering; how many charcoal briquettes does it take to get the grill to the 350 degrees needed to roast the pork loin? I would be afraid I would use too much or too little, and spend half my day just trying to figure that out. Any help/tips would be greatly appreciated! Thanks!
I liked the video, but i would’ve liked it more if you used that huge, old style , massive cooking knife. That blade is nice.
great singer too
@exhampriory haven’t you heard they wash there hands, cutting board, and knife down at the ol creek between clips!
@exhampriory …..now, now ex. ya don’t to be known as one of those germophobes. Not good, especially if you eat at fast food joints or even at those elitist type restaurants nearby. That’s when you really need to worry..! lol
Definitally agree this looks amazing. Although it didn’t seem like you washed your cutting board before cutting the loin where it had sat raw a few hours before… I’m sure you did…. well hopefully you did. But it still looked like it had a wet stain from where the raw meat sat.
thanx pit boyz i watched some of ur rib vids and i went out the next day an bought a weber for dirt cheap, best investment i ever made the only down fall is like u say in ur vids the neighbours hahaha always buggin me to invite them over, big hits with the family, my 2.5yr old boy litteraly tries and climbs on the dinner table to get some of ur brown sugar ribs meat on a stick is their fav thanx boyz
Are you the guy who does Encore Westerns? Is your horse in the kitchen, sir?
HMMMMMM………excellent job……wow…HMMMMM
@BarbecueWeb !!
@captron1940 fine a hobby
dude you should do vintage porn! I keep waiting for the rough rider to come out. haha. good vid man!
I’m making that tomorrow! I’ll let you know how it goes..
From Montreal Canada, Keep it up! I enjoy those vids!
You made me buy the Smoke house maple seasoning! Can’t wait to try this (since waiting for my order).
@BarbecueWeb Ahhh the infamous Hoges shrimp reference from the 80′s. Aussies call them prawns, but it was decided to call them shrimp in the advertisement as it was aimed at the US tourist dollar.
Made the loin, baked beans and the bbq bananas tonight they were great and I was the star thanks for your help
@jameskennedy well look who stopped by, jamie the flamer. hey girly, great wedding vid ya’ll got. Overcooked? stick with mickey D’s troll..lmao
I TRYED THIS OUT AT THE WEEKEND & IT WAS A BIG HIT WITH MY GUESTS THEY LOVED IT
NEXT IS GOING TO BE THOSE BEANS
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