This method worked really well for me. My grill was at about 450 the entire cook, the higher temperature really gave it a nice crust without having to sear at all. Everyone loved it!
Long time Weber griller, first time viewing your channel, found in a Google search. Followed this to a T and it was perfect! Subscribed and rang the bell. Thanks!
I love the pork loin on the Weber. I make a homemade honey mustard glaze and it's my favorite. I will definitely have to try the sweet BBQ now! Great video!
That’s an Awesome cook. I have one that my wife bought at Kroger. I can’t wait to cook it, especially now. Thanks and I Love that sauce you made up. Just have to buy the Orange Marmalade. Always have Heath’s sweet sauce.
I have a side bbq sauce biz in TN and I've been working on a screwdriver sauce with tequila and orange marmalade. It's got some tweaks but orange marmalade in bbq sauce is killer.
Great question and thanks! I'd serve it as a main dish with sides but it makes some awesome sandwiches too. I put some of the leftover slices on some bread with mayo and cheese 👌
Hi! I have a weber Q1000 grill, should I not be concerned about having indirect heat for cooking the loin roast? Should I use a lower temp than the 400 you are going with?
I do my loins close to what you do, sezchuan spicey stir fry sauce, garlic, lemon grass , red pepper and sherry. Ad the butter and..... apricot preserves. First time watching, your going to laugh when I first read your name I thought it was Health Rules BBQ 😁
All the best, talented pit masters are dying of obesity. Probably from eating all that glorious food! >.< Love Heath Riley's spices. Got a full set last year for Christmas. Now I still need a diet.. from last year.. >.< lol That turkey video looked amaze'balls!
Thanks! I've definitely been watching what I eat, and taking better care of myself. I can notice the difference in older videos versus now. I don't eat every bit of what I cook.
@@HeathRilesBBQ I do! If I cook it, I eat it! LOL! And it's true about losing weight after age 40. VREY hard. 12 different types of cookies (12 Cookies of Christmas I call them, half the dough to each type goes into the deep freezer for xmas), cherry cheesecake, pumpkin roll, pumpkin pie, Edward's Turtle Pie, Edward's Chocolate Cream Pie, pecan pie, apple cobbler crisp, and all the turkey and trimmings to go with it, tomorrow has me doomed as well, lol.. At least the rest of the year it's lean meats on the grill, tons of veggies, and knock out as much sugar as possible. Diabetes? No thanks. Don't like needles! lol Asked hubs for a pellet smoker. Can guess how I am thinking about doing my turkey next year.
I love your videos and watch every single one. I've bought a pile of your seasons and regularly use your recipes. That said it was all in good fun I left that comment, gotta make fun of ya for something cause your foods definitely not a joke!
@@trevorlock3615 I figured I goofed somewhere and ended up saying pork loin lol. I appreciate it, Trevor! That means a lot. Thank you for your support, brother!
@@HeathRilesBBQI've always been taught fast side on top to allow juices to run thru the meat But, as I get older and think a little deeper about why We would put the fat side down It's dawned on me that the fat being closer to the heat would crisp up the fat. Which by the way we all know crispy fat is divine lol Just my thoughts.
I cooked a BBQ loin on my Weber for the family yesterday, and used your orange glaze recipe. It was terrific! Thank you for sharing
Love to hear it! Glad you enjoyed.
awesome as always, can't wait to do one myself.
Appreciate it! Hope you enjoy.
This method worked really well for me. My grill was at about 450 the entire cook, the higher temperature really gave it a nice crust without having to sear at all. Everyone loved it!
That's awesome! Glad y'all enjoyed.
Thanks for this and the Turkey video! I hope you and yours have a blessed holiday!
Appreciate it! You and your family as well.
Long time Weber griller, first time viewing your channel, found in a Google search. Followed this to a T and it was perfect! Subscribed and rang the bell. Thanks!
Appreciate that, Shane! Welcome to the channel. Glad it turned out great!
I love the pork loin on the Weber. I make a homemade honey mustard glaze and it's my favorite. I will definitely have to try the sweet BBQ now! Great video!
Thanks, William! That glaze does sound good.
Dude great job! This is fantastic.
Thanks a ton!
Love your videos, you make it look so easy.
The magic of editing lol. I appreciate it, Mike!
Great video will try thxx
Thanks! Hope you enjoy.
Xmass 2023 meal, for sure
That's it! Some good eatin'!
Treat video-thank you. I love a pork loin sandwich.
Thanks for watching!
thanks for the tips
Of course! Any time.
That’s an Awesome cook. I have one that my wife bought at Kroger. I can’t wait to cook it, especially now. Thanks and I Love that sauce you made up. Just have to buy the Orange Marmalade. Always have Heath’s sweet sauce.
Thanks, John! Hope you enjoy
Breaking out the weber! Nice video I bet that glaze was killer! Happy thanksgiving, Heath!
Happy Thanksgiving, brother! Appreciate it. It was pretty good. Might have to cook another.
I love the Beef Rub. I use it for veggies and also great in country pepper gravy.
It's good stuff!
Dear Lord that looks amazing!
Thanks!
Can’t go wrong with that beef rub even on pork it’s amazing 🔥🔥💥💥
Thank you for the support!
BBQ sauce with orange marmalade? That is 200 IQ right there man. Oh wow what a genius idea.
I have a side bbq sauce biz in TN and I've been working on a screwdriver sauce with tequila and orange marmalade. It's got some tweaks but orange marmalade in bbq sauce is killer.
It's a great combo
I used your recipe, and the orange marmalade was genius, best pork loin I ever made
Aint mad about that!!
👊
Some great tips. Thanks!
Your welcome!
Simple and awesome cook Heath! What’s your preference for serving this? Slices for sandwiches or as a main entree with ??? for sides?
Great question and thanks! I'd serve it as a main dish with sides but it makes some awesome sandwiches too. I put some of the leftover slices on some bread with mayo and cheese 👌
Building this for the Super Bowl today.
Hope you enjoyed!
@@HeathRilesBBQ Turned out great. Thanks for the idea!!
Looks amazing! It will be on my cooking schedule for next week! Still gotta do my turkey for Thanksgiving!
Hope you enjoy!
Hi! I have a weber Q1000 grill, should I not be concerned about having indirect heat for cooking the loin roast? Should I use a lower temp than the 400 you are going with?
You can cook it a different way and at a different temp and achieve great results. It'll just change your cooking times.
Man that looks good. Gonna try it for sure with that marmelade. What's your knife's brand man? Looks sharp af
I use Victorinox knives
I do my loins close to what you do, sezchuan spicey stir fry sauce, garlic, lemon grass , red pepper and sherry. Ad the butter and..... apricot preserves. First time watching, your going to laugh when I first read your name I thought it was Health Rules BBQ 😁
Can't tell you how many times I've been called Health lol. That sounds like a delicious recipe!
@@HeathRilesBBQ oh by the way the stir fry sauce sauce has all the ingredients in it except butter and apricots. Tsang is the brand.
@@Sps1756 I'll have to check it out
I have a 5 pound "loin roast". Is this the same as "tenderloin roast"? Has large fat cap
I wish they made tenderloins at damn big at that price😂😂😂😂
Ain't that the truth!
All the best, talented pit masters are dying of obesity. Probably from eating all that glorious food! >.< Love Heath Riley's spices. Got a full set last year for Christmas. Now I still need a diet.. from last year.. >.< lol That turkey video looked amaze'balls!
Thanks! I've definitely been watching what I eat, and taking better care of myself. I can notice the difference in older videos versus now. I don't eat every bit of what I cook.
@@HeathRilesBBQ I do! If I cook it, I eat it! LOL! And it's true about losing weight after age 40. VREY hard. 12 different types of cookies (12 Cookies of Christmas I call them, half the dough to each type goes into the deep freezer for xmas), cherry cheesecake, pumpkin roll, pumpkin pie, Edward's Turtle Pie, Edward's Chocolate Cream Pie, pecan pie, apple cobbler crisp, and all the turkey and trimmings to go with it, tomorrow has me doomed as well, lol.. At least the rest of the year it's lean meats on the grill, tons of veggies, and knock out as much sugar as possible. Diabetes? No thanks. Don't like needles! lol Asked hubs for a pellet smoker. Can guess how I am thinking about doing my turkey next year.
Biggest pork tenderloin I've ever seen!! I know it's a pork loin and not tenderloin just had to poke fun
Did I end up say tenderloin in the video?
I love your videos and watch every single one. I've bought a pile of your seasons and regularly use your recipes. That said it was all in good fun I left that comment, gotta make fun of ya for something cause your foods definitely not a joke!
@@trevorlock3615 I figured I goofed somewhere and ended up saying pork loin lol. I appreciate it, Trevor! That means a lot. Thank you for your support, brother!
Where do I find Prairie Fresh meats in update South Carolina ? Been hard to find
I'd check this link out www.prairiefresh.com/where-to-buy/
publix i'm in spartanburg
@@HeathRilesBBQ thanks Heath
@@phataccord24 thanks I’ll check Publix
@@phataccord24 I’m in Spartanburg myself actually
Thats to quick do you have a 3 hour version so i can finish my beer
Can always cook at a lower temp! 🍻
Good to see a real man cooking without those cheesy black latex gloves
I use them from time to time. Just not in this video.
I do believe that's a pork loin, not tenderloin
A pork loin roast, yes
That is a pork loin not a tenderloin. but it looks awesome.
Thanks
It's overcooked😮
Not at all. Showcased the temps and everything in the video.
Great tip., however the word is “help” not “hep”.
I'm aware. Just a little bit of that Mississippi coming out in me.
Don't thow a fit. 😂 Hillbilly woman here
Pork should be cooked to 165° that's still raw
Pork is done at 145
Why fat side down?
It allows the meat to cook much better
@@HeathRilesBBQI've always been taught fast side on top to allow juices to run thru the meat But, as I get older and think a little deeper about why We would put the fat side down It's dawned on me that the fat being closer to the heat would crisp up the fat. Which by the way we all know crispy fat is divine lol Just my thoughts.
You can really do either way. I've done both. A personal preference. @@judyskountrykakery