I'm gonna cook a whole pork loin (sams club) that has been injected with and soaking in Goyo Crillo Mojo for 3 days now. I am going to put in on the rotisserie in the weber performer (charcoal).....

how long will it take to cook it.... never done something so long and skinny before... I usually go more choat style

Didn't the fancy elitist weber come with a booklet & cooking chart ?? TV, maybe drunk & passed out already !?!

Could call Rachael Ray or google her or weber.

yes it did but nothing in there on rossisin' a loin and my loin is just itchin to get rubbed and smoked

and nothing on weber... I looked and I also have most of their books.

I'm thinking about an hour.... you really have to cook by temp not time I am just trying to plan

until it falls off the bone.

there is no bone... so is it like sushi?

So many minutes per pound, I'm no damn cook, so I don't know how many minutes, cook it like I did my chicken on the grill !!! LOL

When it turns black and crispy it is done.

Try

NINE!!!!!!!!!!!

Tough to say.

First of all, since you have been marinating it, it will cook quicker.

I assume it is a full blown loin and not one of those little tenderloins.....in which case it ought to be around 10-12 pounds??

I'm guessing less than two hours low and slow.........less if you are cooking over hot coals (which I think is fine for this cut).

I like pork loin medium rare.......around 135F......but this makes some people squeamish. Good thing though, is you can toss the slices on a hot grill and finish them if you like.

Hey TV set the damn Wine or Gin bottle down, Tee needs help !!!

Good man TV.........

I must have forgot to put a smily after my post.

It may or may not take an hour, you said it was long and skinny, how are we suppose to guess with that amout or lack of info.

Its in the heat Bro. Stick a probe in its ass and let it cook.

If I were going to do a whole loin (I usually stick with smaller portions) In a GRILL.........I'd crank it up good and hot, stick the loin of the spinner, then close the lid and back it off to 275F or thereabouts.

Then, after about forty five minutes, I'd check it.

If it was cooking too slowly, crank it a bit.

lol

it is the whole loin... I'm guessing 10 pounds. I'm gonna do it indirect (started the coals already) but not real low.... thinking around 350

I'm guessing hour - hour and a half.

the mojo (store bought) spells awsome

lol

it is the whole loin... I'm guessing 10 pounds. I'm gonna do it indirect (started the coals already) but not real low.... thinking around 350

I'm guessing hour - hour and a half.

the mojo (store bought) spells awsome

cross posted.... we are thinking similar.... I just would like it to get done between 6 and 6:30

no harm in starting a little early.

Mojo Criollo and pork are a great match.

You can make your own.

I ran into a bunch of bottle of sour orange juice on clearance once.......mixed that with garlic, cumin, chili peppers and a few other things. Worked good.

Long and skinny, I thaught you was makin a sandwich...

A 10 pounder, Damn, your having dinner.