Thanks for the awesome ideas y'all! I'm bookmarking this for future reference.
It ended up that as I cut closer to the center, the loin was actually pretty dang good. I cooked at a higher heat than normal 'cause I had other stuff happening and a couple cookers going and the loin was what I was paying the least attention to. I pulled it at 141, tented it, and then stuck it in an oven that was at the lowest setting that I turned off right before putting the loin and a garlic/lemon chix in there. I think the loin did coast a little up higher than I would have liked, esp. at the ends. It was still a little pink as I got closer to the center. I did a marinade/brine type thingee (can't remember what it was though
). The flavor was great and the moistness tonight was actually pretty good - not fantastic, but I felt much better about it. I used BPS Money Championship and Happy Ending rubs and that stuff is great!
Anyway, I had to pull dinner together kinda quickly tonight so I just diced the stuff and made quesadillas, along with some chopped green onion, avocado with Spike, and a little bit of a Carribean sauce. It was farking tasty!
I also made a batch of black beans and threw some of the loin in there along with some tasso I made this weekend (also made some andouille
). I put zero seasoning of any kind in the beans except for a bay leaf and, between the tasso and the flavor of the loin, the beans taste really great - so all's well that ends well!
The quesadilla pic was a study in bad photography so I'll spare y'all that one.
I'll be taking some slices for lunch tomorrow. I think in the future I'll be cutting from the middle out and use the ends for beans and whatnot. It may be a moot point as I usually do a reverse sear starting at a lower temp like 250 in order to get uniform doneness throughout. I will probably always rest at room temp like Ropo pointed out earlier.
Anyway - lots of great ideas from all y'all and I really appreciate it and this is one of those type of things that makes me love this place.
50" Klose BYC, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange
Displaced East Tennesseean
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Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
Golden Goose Egg
- Got 2 in the nest baby!
Mayzie's keeping an eye out for you!