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-   -   pork loins (https://www.bbq-brethren.com/forum/showthread.php?t=19282)

jpw23 07-21-2006 05:23 PM

pork loins
 
wife picked up 2 really big good lookin' pork loins....any suggestions as what to do with them?

Kevin 07-21-2006 05:25 PM

Stuff em.
Do a search for "stuffed pork loin"
Lots of info to use.

Hey! It's even roadmapped: http://www.bbq-brethren.com/forum/showthread.php?t=7818
Post 4.

Rockaway BeachBQ 07-21-2006 06:07 PM

Rub them with 1 part salt, 1 part brown sugar, 1 part fresh crushed tellicherry black pepper and 1 part of Good Hungarian Paprika. Cook them at 350 to an internal temp of 145.

Leeper 07-21-2006 07:29 PM

I like to do my on the rotisserie after being rub down with some mustard and poultry seasoning. I have also had some good luck using lemon pepper on top of the mustard.

The ones I usually end up with are very lean so be careful how hot you get them.

racer_81 07-21-2006 08:56 PM

1) paint with a paste of 2 cups mustard, 1/3 cup beer

2) apply your favorite rub

3) criss-cross with bacon slices

4) cook to whatever you feel is safe for pork, I do about 180.

5) when you get to about 140, start spraying with apple juice (or other fruit juice) - or mop

6) you may want to foil them above 160.....

Kirk 07-21-2006 08:56 PM

You may have seen this before, but here's my take on pork loins:
http://www.bbq-brethren.com/forum/sh...ad.php?t=18757
Post 1 has the pics, post 5 has the ingredients.

kcquer 07-21-2006 10:51 PM

Here's an excellent recent thread on pork loins (thanks Brother Kick)


http://www.bbq-brethren.com/forum/sh...highlight=loin

scottm4300 07-22-2006 08:01 AM

I use Hi Mountains buckboard cure on them for 10 days, soak 'em for a few hours to get rid of some of the saltiness then smoke 'em. It's like Canadian bacon

jpw23 07-22-2006 09:34 AM

Thanks for all the links and tips, have not decided yet as how they will be prepared. Just hope the weather stays good!!!


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