Loco Moco

When I visit Hawaii, one of my favorite indulgences is a dish called loco moco. It’s a gut-bomb that usually consists of two thin hamburger patties topped with over-easy eggs and brown gravy on a bed of white rice, with a scoop of mac salad on the side. Variations include different meat options, having the eggs cooked differently, or sometimes finding onions mixed into the hamburger or into the gravy. What doesn’t change is the basic concept of meat topped with eggs and brown gravy over rice..and the nap you’ll need afterwards.

A sometimes like to make loco moco at home. I made this one a while back using Guava Smoked pork patties. You can only get Guava Smoked products in Honolulu…these were sent to me by a friend…but you could mix-up something similar using ground pork from the supermarket. They’re ground pork butt that’s seasoned, formed into patties, and cold-smoked. They’re sold frozen and you grill them at home.

Guava Smoked pork patties
Guava Smoked pork patties

Start by making a batch of sticky white rice, if you have it, otherwise long grain white rice will do. Make two cups of brown gravy using those little dry packet mixes from the supermarket. Nothing fancy here, I guarantee you they’re using the same packaged mixes in Hawaii.

Grilling the pork patties
Grilling the pork patties

Grill the pork patties or substitute hamburger patties. Cook two eggs to your liking…I prefer scrambled.

Two plates of loco moco
Two plates of loco moco

I built these loco mocos in the wrong order so you could see the grilled meat on top. OK, that’s a lie. I just wasn’t paying attention when I did it. The right way is to lay down a bed of white rice, then place the meat on the rice, put the eggs on top of the meat, and smother the whole thing with gravy.

Close-up of loco moco with pork patty
Close-up of loco moco with pork patty

Make sure to reserve a spot on the sofa after dinner, ‘cuz you’re gonna need it.


Pork Loin vs Pork Tenderloin

Do you sometimes yell at your television?

I yell at my TV every time I watch a cooking show where someone uses the terms “pork loin” and “pork tenderloin” interchangeably. They are not the same cut of meat!

I guess I shouldn’t be too surprised, because both cuts come from the whole pork loin, but they are two distinctly different pieces of meat. And the confusion between the two cuts runs deep with tradition. Throughout the Midwest, they make something called a pork tenderloin sandwich which is really a slice of pork loin that’s pounded thin, breaded, fried until golden brown and delicious, and served on a bun. It looks amazing, but it’s pork loin, folks, not tenderloin!

Pork loin is located next to the pig’s spine, with the meat sitting right on top of the baby back ribs. If a pig asked you to scratch his back, you’d be scratching pork loin. Pork loin is sold bone-in or boneless, usually with a fat cap. You can cook it whole as a roast, or you can cut it into chops.

Pork tenderloin is a thin cylindrical muscle that’s attached to the inside of the ribcage. You couldn’t scratch a pig’s back and touch tenderloin. Pork tenderloin is sold boneless and is very lean, with no fat cap. In fact, pork tenderloin is just as lean as skinless chicken breast…very heart healthy! You can cook it whole or slice it into medallions for pan searing.

What pork loin and pork tenderloin both have in common is a mild taste. Both need something to amp-up the flavor. Think dry rubs, marinades, brining, salting, or serving with flavorful sauces over the meat or on the side.

Pork Loin Pork Tenderloin
porkloin porktenderloin

So now you know the difference between pork loin and pork tenderloin.  We now return you to our regularly scheduled program already in progress. And feel free to yell at your television as much as you like.

Photos: National Pork Board

Remember Your Warranty

Note: This blog post was written in 2014. As it turns out, that was the last year for the warranty specs described in this post. Starting in 2015, Weber changed to a 10-year limited warranty on Spirit, Genesis, and Summit gas grills.

Do not assume that the warranty specs listed below are valid for your grill. Always check the owner’s manual for your grill’s warranty info, downloading a copy from Weber.com, if necessary.

In May 2014, I wrote about an example of fire box burn-through in a Weber Genesis E-310 propane grill. In that post, I noted that the grill was only 7 years old (a 2007 model). A reader contacted me, suggesting that the fire box should be covered under warranty on a 7 year old grill (it’s warranted for 10 years) and that a free replacement fire box would be a better solution than the repair shown in my post.

Yeah…why didn’t I think of that?

When was the last time you thought about your Weber gas grill warranty? If you’ve been suffering with a problem and haven’t gotten around to fixing it, maybe it’s covered under warranty!

Here’s a list of warranty info for Weber gas grills as of July, 2014. I’m providing it here for informational purposes, make sure to check your owner’s manual for the specifics for your grill or call Weber at 800-446-1071 for more details.

Aluminum castings 25 years (2 years on paint excluding fading)
Stainless steel shroud 25 years
Porcelain-enameled shroud 25 years
Cookbox Assembly 10 years (2 years on paint excluding fading)
Stainless steel burner tubes 10 years
Stainless steel cooking grates 5 years, no rust through or burn through
Stainless steel Flavorizer® bars 5 years, no rust through or burn through
Porcelain-enameled, cast-iron cooking grates 5 years, no rust through or burn through
Porcelain-enameled, steel cooking grates 3 years, no rust through or burn through
Porcelain-enameled Flavorizer® bars 2 years, no rust through or burn through
Infrared rotisserie burner 2 years
All remaining parts 2 years
Cookbox 5 years, no rust through or burn through (2 years on paint excluding fading or discoloration)
Lid Assembly 5 years, no rust through or burn through (2 years on paint excluding fading or discoloration)
Stainless steel burner tubes 5 years, no rust through or burn through
Porcelain-enameled, cast iron cooking grates 5 years, no rust through or burn through
Plastic Components 5 years, excluding fading or discoloration
All Other 2 years

Replace Your Old Grill Brush

Weber 6493 21-inch 3-sided grill brush
Weber 6493 21-inch 3-sided grill brush

In July 2012, the Centers for Disease Control published an article about injuries resulting from the ingestion of wire bristles from grill brushes. The story was reported widely in the press at the time and caused quite a bit of concern about the safety of grill brushes, and rightly so, since wires can become lodged in the throat or intestines and cause severe pain.

It’s important to check the condition of your grill brush often. If bristles are coming off the brush head, or you’re finding stray bristles inside the grill, it’s time for a new brush. It’s common to not notice anything until you clean-out the inside of your grill and find the bottom filled with little pieces of wire.

Also, after preheating the grill and brushing the grates, spend a few seconds examining the grates. If you find stray bristles on the surface, carefully remove them before placing food on the grill…and then toss that old brush in the trash!

Just to be safe, Weber recommends that you replace your grill brush each spring to avoid any problems. The Weber 6493 21″ 3-Sided Grill Brush is one of the best and is highly recommended by members of The Virtual Weber Bulletin Board.

The Weber 6493 21″ 3-Sided Grill Brush is available at Amazon.com