Check out my loins!

tortaboy · Dec 17, 2011

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.

Results this evening.

Ron_L · Dec 17, 2011

I was very afraid to open this thread :shock:

:-D

I'm looking forward to the results!

tortaboy · Dec 17, 2011

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

Valid fear!:becky:

Al Czervik · Dec 17, 2011

Looking forward to pictures at eleven...

southernstyle · Dec 17, 2011

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

I'm looking forward to the results!

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

Bbq Bubba · Dec 17, 2011

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

Yes, just not cooked. :thumb:

tortaboy · Dec 17, 2011

Bbq Bubba said:
Yes, just not cooked. :thumb:

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

tortaboy · Dec 17, 2011

Here's news at 11....

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 · Dec 18, 2011

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

Will32Rod · Dec 18, 2011

Looks like a homerun to me, nicely done!

thull · Dec 18, 2011

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 · Dec 18, 2011

Yummy. Try 145 next time for a moister product.

TIMMAY · Dec 18, 2011

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 · Dec 18, 2011

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

Yes it is.

tortaboy · Dec 18, 2011

Bbq Bubba said:
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

Check out my loins!

tortaboy

is Blowin Smoke!

Ron_L

Administrator

tortaboy

is Blowin Smoke!

Al Czervik

somebody shut me the fark up.

southernstyle

is one Smokin' Farker

Bbq Bubba

somebody shut me the fark up.

tortaboy

is Blowin Smoke!

tortaboy

is Blowin Smoke!

Al Czervik

somebody shut me the fark up.

Will32Rod

Full Fledged Farker

thull

Knows what a fatty is.

Bbq Bubba

somebody shut me the fark up.

TIMMAY

is Blowin Smoke!

tortaboy

is Blowin Smoke!

tortaboy

is Blowin Smoke!

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