pork loins
- Thread starter jpw23
- Start date
Kevin
Quintessential Chatty Farker
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.
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
Full Fledged Farker
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
Full Fledged Farker
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.
The ones I usually end up with are very lean so be careful how hot you get them.
R
racer_81
Guest
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.....
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
is One Chatty Farker
You may have seen this before, but here's my take on pork loins:
http://www.bbq-brethren.com/forum/showthread.php?t=18757
Post 1 has the pics, post 5 has the ingredients.
http://www.bbq-brethren.com/forum/showthread.php?t=18757
Post 1 has the pics, post 5 has the ingredients.
K
kcquer
Guest
Here's an excellent recent thread on pork loins (thanks Brother Kick)
http://www.bbq-brethren.com/forum/showthread.php?t=18884&highlight=loin
http://www.bbq-brethren.com/forum/showthread.php?t=18884&highlight=loin
scottm4300
Full Fledged Farker
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
