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-   -   Check out my loins! (http://www.bbq-brethren.com/forum/showthread.php?t=122380)

tortaboy 12-17-2011 05:23 PM

Check out my loins!
 
I decided to do a little pork loin experimenting today.
The top loin is coated in a savory rub.
The middle loin is coated in just kosher salt and black pepper.
The bottom loin is stuffed with fresh pineapple and brown sugar. The outside is a spicy hot rub.

http://i1193.photobucket.com/albums/...porkloins1.jpg

http://i1193.photobucket.com/albums/...oy1/loins2.jpg

Results this evening.

Ron_L 12-17-2011 06:01 PM

I was very afraid to open this thread :shock: :rolleyes: :-D

I'm looking forward to the results!

tortaboy 12-17-2011 06:25 PM

Quote:

Originally Posted by Ron_L (Post 1883678)
I was very afraid to open this thread :shock: :rolleyes: :-D

Valid fear!:becky:

Al Czervik 12-17-2011 06:40 PM

Looking forward to pictures at eleven...

southernstyle 12-17-2011 07:35 PM

Quote:

Originally Posted by Ron_L (Post 1883678)
I was very afraid to open this thread :shock: :rolleyes: :-D

I'm looking forward to the results!

me to ron. turns out tortaboy does have nice loins :shock:

Bbq Bubba 12-17-2011 07:39 PM

Quote:

Originally Posted by southernstyle (Post 1883754)
me to ron. turns out tortaboy does have nice loins :shock:

Yes, just not cooked. :thumb:

tortaboy 12-17-2011 07:44 PM

Quote:

Originally Posted by Bbq Bubba (Post 1883757)
Yes, just not cooked. :thumb:

Be nice. Never know when the pron you're expecting isn't what you're expecting.:becky:

tortaboy 12-17-2011 09:33 PM

Here's news at 11....

http://i1193.photobucket.com/albums/...boy1/final.jpg

http://i1193.photobucket.com/albums/...oy1/final2.jpg

Picture is chit, but the loins came out really good. This is the one stuffed with brown sugar and pineapple. I foiled to 165...160 would have been perfect for us.

Note to self: Don't be afraid of loading that sucker up with brown sugar and pineapple...like eating candy...for dinner...and not getting in trouble! :heh:

Al Czervik 12-18-2011 05:48 AM

Looks might fine TB... Is that a symetrical smoke ring on the bottom loin?

Will32Rod 12-18-2011 07:13 AM

Looks like a homerun to me, nicely done!

thull 12-18-2011 08:21 AM

I've found I like putting on a rub and resting overnight in the fridge. Then I cook to 145F. Comes out moist and continuously pink throughout. I'm guessing that nitrites from the celery seed in my rub are lightly curing the loin overnight. Good stuff.

Bbq Bubba 12-18-2011 08:30 AM

Yummy. Try 145 next time for a moister product.

TIMMAY 12-18-2011 08:57 AM

Those are some nice looking pieces of pork there!

Did you try brining? Last time I cooked some pork loin I brined overnight and the piece was super juicy when it was done.

tortaboy 12-18-2011 11:12 AM

Quote:

Originally Posted by Al Czervik (Post 1883963)
Looks might fine TB... Is that a symetrical smoke ring on the bottom loin?

Yes it is.

tortaboy 12-18-2011 11:18 AM

Quote:

Originally Posted by Bbq Bubba (Post 1884043)
Yummy. Try 145 next time for a moister product.

I don't think 145 will be the number for my family...Looking to foil at 145 and pull at 155 next time.

It was really good this time, but I think 155 should be just about perfect.

My wife has this fixation that EXTREMELY moist meat = uncooked meat.

Been married for 26 years....gotta pick my battles....and fighting over a few minutes less time on the grill is not one of them.:-D


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