1. If You’re Going to Cook Pork Loin on the Grill, Go with a Blade-End Roast: Blade-end loins come from the part of the pig closest to the shoulder, and therefore has more fat content than a center-cut loin. Pork loin is lean and prone to drying out—going with the fattier roast will put you at an advantage when cooking pork loin on the grill.
2. Why Tie a Roast with Twine, Anyway?: Because tying a roast with twine ensures a more uniformly circular roast, and a more uniformly circular roast ensures more even cooking.
3. When Trying to Keep the Heat Consistent on a Charcoal Grill, Start with Unlit Charcoal: When setting up your charcoal grill for your pork tenderloin, line the bottom of the grill opposite the water pan with 25 unlit charcoal briquettes. Keeping a grill at a consistent 300 degrees for an hour and a half to two hours can be difficult, but that’s where the unlit coals come into play. Simply top the unlit coals with lit coals—the unlit coals will gradually light, keeping your grill’s heat at a consistent temperature over time.
4. In the Market for a Barbecue Basting Brush? Consider the Bristles: Too many bristles, and you’ll have difficulty controlling the brush as you baste that delicious rack of ribs. Too few bristles, and you’ll have difficulty covering the rack with sauce in the first place. Look for a barbecue brush that’s comfortable in the hand, controllable, and has enough bristles to cover whatever it is you’re basting (but not so many that it becomes unwieldy).
5. The Key to Sweet Potato Soup with Real Sweet Potato Flavor? Save the Peels: Sweet potato peels contain a compound called methoxypyrazine, which is what gives them their earthy taste. Adding a quarter of the peels to the soup imbues some depth without making the soup taste too vegetal.
Quote of the Week: “After the first caveman discovered fire, his first words were probably, ‘Where are my grilling tools?’” —Bridget Lancaster, on the origins of grill gear
Can't wait for next week's episode? Get your fill with our past episode recaps:
- Season 17, Episode 24 Recap: How to Make the Best Grill-Roasted Beef Tenderloin
- Season 17, Episode 23 Recap: How to Make the Best Grilled Pizza
- Season 17, Episode 22 Recap: How to Make the Best Paella
- Season 17, Episode 21 Recap: How to Make the Best Shrimp and Vegetable Skewers
- Season 17, Episode 20 Recap: How to Make the Best Pan-Seared Flank Steak
- Season 17, Episode 19 Recap: How to Make the Best Strawberry Jam
- Season 17, Episode 18 Recap: How to Make the Best Pork Roast
- Season 17, Episode 17 Recap: How to Make Sensational Beef Stir-Fry
- Season 17, Episode 16 Recap: How to Make Better Oatmeal Cookies
- Season 17, Episode 15 Recap: How to Make Better Chicken Marsala
- Season 17, Episode 14 Recap: How to Make Baked Alaska
- Season 17, Episode 13 Recap: How to Make the Best Frozen Yogurt
- Season 17, Episode 12 Recap: How to Make the Best Pantry Pasta Dishes
- Season 17, Episode 11 Recap: Taking on the Best of the Big Easy
- Season 17, Episode 10 Recap: How to Make the Best Korean Rice Bowls (Dolsot Bibimbap)
- Season 17, Episode 9 Recap: How to Roast Turkey and Boil Corn
- Season 17, Episode 8 Recap: How to Make the Best Ground Beef Chili
- Season 17, Episode 7 Recap: How to Make the Ultimate Sticky Buns
- Season 17, Episode 6 Recap: How to Make the Best Shrimp Scampi
- Season 17, Episode 5 Recap: How to Make the Best Cheese and Tomato Lasagna
- Season 17, Episode 4 Recap: Home-Corned Beef and Cabbage—and Shots of Sherry (Vinegar)
- Season 17, Episode 3 Recap: Crispy Chicken Breasts and Creamy Baked Potatoes
- Season 17, Episode 2 Recap: "Two Stews for Yous"
- Season 17, Episode 1 Recap: Cast Iron is Back!
What was your favorite part of this episode of America’s Test Kitchen? Let us know in the comments!