Thinking Of Doing Some Pork Loins

[Solidkick]

Should I try the Soutern Flavor Garlic, the Cajun, or the Charbroil seasoning on one of them? What's your favorite?

I haven't decided if I'll rub up the second one or just salt and pepper.

[chad]

Decisions, decisions!! :D

With pork loin I usually just go with salt and pepper and then spray with cider vinegar or apple juice. If I'm making gravy I go lightly with the spray so I get "straight" fat/juice for the gravy (the juice will be in the foil).

Any/all you listed would be good but each will have a different character. Personally, I'd go with the garlic or cajun -- the heavier salt/pepper flavor of the red label would be a bit heavy (in my opinion and yes, I know, opinions are like *******s!! :D) with a pork loin.

Don't forget to cook to 160ish and then foil it for the trip to 190-200. And definately leave time in your schedule to let it rest in the cooler and come back down to about 160 before slicing. You are going to ENJOY this pork!!

[Solidkick]

Decisions, decisions!! :D

Don't forget to cook to 160ish and then foil it for the trip to 190-200. And definately leave time in your schedule to let it rest in the cooler and come back down to about 160 before slicing. You are going to ENJOY this pork!!

You know, I did forget.... I have the best luck with ham, ribs, and chicken so that is generally what I cook. This will be my first attempt at a loin, so you probably saved me from a bad experience. Thanks DF!

[chad]

We did a loin at B2 with cherry wood using the TK/Bill method and it turned out great. I think Phil and I got most of it since we didn't cook it until Saturday evening (seems we tried it after the Fleetwood Mac concert on Sunday evening!)

I never would have thought loin would hold up being cooked to that high a temp but if you let it cool back down to 160 or maybe even 145 or so and then use a sharp knife (or electric!) it'll slice into the nicest 1/2 inch pieces -- if you chill it you can slice it even thinner (can you say sliced pork sandwich?? :D)

[willkat98]

Southern Flavor Charbroil is Salt and Pepper. Try that one on your first loin. And I agree with David's recommend foil 165 then to 190.

MAry/Phil did one last night like that, swimming in 2 inches of juice when you unwrap.

BE CAREFUL. That much juice is very hot and handle with care.

[chad]

If you use Red Label Southern Flavor be gentle -- it can overpower the flavor of the pork (just my humble opinion!). Of course that's true any time you're trying out a "new" seasoning.

That said, I just used it (SF) tonight in the can with butter and some Tony C's for my beer can chicken.

[willkat98]

I'll have to try that David (Butter/ Tony C and Charbroil)

Yes yes, it must be restated alot, now that the Christmas gifts are at hand, Southern Flavor is a seasoned salt. First Ingrediatn on all flavors is Salt, so take it easy please.

Kicking myself. Rainy, foggy, but 60 in Chicago in January today. Oh Well. I will be hosting Parrothead for a lunch/dinner/Bulls Game tomorow, and Davids Cheated Bush Beans Recipe will be used, with a Pa Kettle offset smoked tenderloin thrown into the beans, and these Chicken, smoked beef, wrapped in chicken, dealies. Then off to the game. 5th row. Bulls suck, but my kids love it.

Hope Greg is able to have a good time with my rotten kids around.

[chad]

Something I've been using quite a bit is homemade Essence! (Emeril's). I've used it over the last week or two on fish, chicken, and pulled pork. It performed well on each. The grilled fish gets a "blackened" flavor without the chance of burning up the food. The chicken breasts turned out pretty well, too.

I'm planning on using it Sunday on the baby backs. I usually use seasoned salt and then start adding things -- I'm out of Blue's Hog rub (hint, hint!! :D) and really liked using it.

I try and keep things pretty mild for the family so I don't use much Tony C's or other really spicy rubs. But, the Essence has been working pretty well -- I like the flavor of the spice mix.

Anyway, experimenting is part of the fun!!

[Wayne]

Put a hole through the center and stuff the loin with polish sausage before putting it on the smoker and use any rub you want. I have only grilled with the Southern flavors so I can't give a good opinion on them. I can speek to the use of chili powder as a rub or Boars Breath rub. I also like it when you rub it all over with crushed/minced garlic. But the polish sausage makes it great. So juicy that you wont believe it. If you do stuff it be sure to stab the loin with a big fork to pierce the sausage so the juice will drip out into the pork. I believe it was Phil that first posted this method, and my family likes it better than anything I BBQ.

[chad]

Oh yeah -- I'm going to try a polish stuffed pork loin soon. That just sounds TOO good!!

[willkat98]

Wayne. I continue to forget about that method. On the old yahoo Group, Phils posted the stuffed loin mod.

I smoke a pork loin each and every smoke. I went nutz experimenting. Polish is great, and so is Italian sausage. Bratwurst is also good. I be sure to puncture like Wayne advises.

From what I recall from the Phil method, cut a nice "X" into each end with a long knife. I then use the handle, whatever is around, lets say from a rolling pin, to make the "X" a nice hole. I prefer frozen, to slightly frozen sausage, and they will stuff right in. In a 4.5# loin, one in each end. Throw it in the fridge for a day or two to get the sasuace to thaw. You will have forked each link a few times as Wayne suggests to let it's "essence" into the loin.

Now there ore many opins, but I still use the 165 wrap, then 190 method, even on a "stuffed" loin. Dick in dirt good.

Speaking of which, No Brian yet, so his DSL lied to him again. He was supposed to be up by now.

[Wayne]

I also wrap it in foil or put it in a roaster to finish it off.

[willkat98]

Damn wayne.
Now I want to stuff my sausage into a loin and smoke it. I can say that, only cuz Brian is MIA

[willkat98]

Kidding aside.

Thanks Wayne.

You have revived the Sausage loin thread.

Brian. If you perfected the Jalepeno Brat sausage ( I forgot what you where trying) then we have a great candidate for the loin method

[parrothead]

I prefer frozen, to slightly frozen sausage, and they will stuff right in.

That's what I hear.

[buckarmadillo]

Lads, I am going to try that pork loin/sausage method today!!!! Man that sounds good. Phil/Bill must have gotten serious about cooking while I was gone....Now it would be worthwhile to come visit this year and run my cholesterol up.

[BBQchef33]

Hey...Does this mean an additional attendee at Summer Bash nn?

I like givinng the sausage a real fast super hot zap on either the grill or under the broiler first to sear the outside. It does 2 things. Stifffens it so its easier to push into the loin, and also, if you dont, the sausage has this kinda mushy gray look to it for being somewhat steamed inside the loin. (kind of like the same color as marinading in margarita mix. :wink: