fingerlickin'
Quintessential Chatty Farker
Make pizza. :wink:
What to do with boring pork loin leftovers?
- Thread starter gtr
- Start date
J
jacksedona
Guest
you can make pork pad thai with noodles pad thai sauce and coconut milk
check out
http://thebarbecuemaster.net
check out
http://thebarbecuemaster.net
Great ideas, they all make me hungry! :shocked:
one more option... rellenos.
http://www.bbq-brethren.com/forum/showthread.php?t=91576
or a pie..
or tamales...
Greg, I know you well enough to know that what ever you come up with is gonna be killer. Love your creativity! :thumb:
one more option... rellenos.
http://www.bbq-brethren.com/forum/showthread.php?t=91576
or a pie..
or tamales...
Greg, I know you well enough to know that what ever you come up with is gonna be killer. Love your creativity! :thumb:
Thanks for the awesome ideas y'all! I'm bookmarking this for future reference. :thumb:
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 :twitch
. 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 :hungry. 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! :clap2: The quesadilla pic was a study in bad photography so I'll spare y'all that one. :tsk:
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. :clap2:
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 :twitch
. 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 :hungry
. 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! :clap2: The quesadilla pic was a study in bad photography so I'll spare y'all that one. :tsk:
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. :clap2:
Hoss
Quintessential Chatty Farker
Nice save! One of my faves for loins that get away is sliced loin Q sammiches,just like pulled Q but sliced with mayo and sauce/slaw,if you like it.Even better on a biscuit in the mornin.:mod:
buccaneer
somebody shut me the fark up.
Stir fried veges and noodles, add last so they warm but don't dry out.
Otherwise, heated in a sauce or gravy as mentioned before.
Otherwise, heated in a sauce or gravy as mentioned before.
buccaneer
somebody shut me the fark up.
oh bugger, you've already cooked sometin'...
westy
is one Smokin' Farker
Im with landarc , a lot of times I will throw the pork in with any veggies I got layin around and an egg maybe. Good stuff.
