Friday April 15, 2011 Mr Nut was called to duty to make dinner for dinner guests. He practiced the manly art of grilling on a gas grill. Never mind that Cyndy trimmed and seasoned the meat, made the potato salad and cook the asparagus. It was Mr Nut who had to do the dangerous stuff, like light the gas grill.
Cook's Illustrated sort of came to the rescue again with instructions on how to cook a three pound pork loin. However, our pork loin was only one and one half pounds, therefore it was necessary to use mathematics, no make that arithmetic to modify the cooking times. Mr Nut used a calculator because dividing by two in his head was too trying (he is retired you know).
The pork loin has been prepared by the chief chef and is ready for the sous chef.
Browning was done over the unlit burner, but very close to the lit burner, rotating the pork loin one quarter turn after each one and one half minutes.
The tenting method was used to trap the heat as the pork loin baked (10 minutes).
Then it was rotated and flipped and cooked for another ten minutes or until the internal temperature was in the low 140℉.
The thermometer indicated it was done (take my word for it)
The pork loin was allowed to rest under an aluminum foil on the kitchen counter for 15 minutes to finish cooking by itself. (150s℉).
Then it was sliced and served.
And our friends Jerry and Mary Vaughn were ready for the feast.
The potato salad and the asparagus treated with sliced almonds and browned parmesan cheese were up the the standards of the chef chief.
It should be noted that Mr Nut did open the jar of apple sauce, so you can see he had some skills beside tending the fire.
Last night Mr Nut made his great pizza, except the dough was too sticky and would not slide off the peel. It was a mess. He was too embarrassed to blog about it, but the results were very tasty despite the frustrations.
À bientôt,
Mr Nut
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