Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
|
Thread Tools |
12-17-2011, 05:23 PM | #1 |
is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
|
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. Results this evening. |
|
Thanks from:---> |
12-17-2011, 06:01 PM | #2 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
|
I was very afraid to open this thread
I'm looking forward to the results!
__________________
"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
|
Thanks from:---> |
12-17-2011, 06:25 PM | #3 |
is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
|
|
|
12-17-2011, 06:40 PM | #4 |
somebody shut me the fark up.
Join Date: 05-17-11
Location: 17h 45m 40.036 and -29° 00` 28.17
Name/Nickname : Scott/Mongo
|
Looking forward to pictures at eleven...
__________________
Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop Zero Club Member qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought... (\__/) (='.'=) Avatar by Chalupa (")_(")
|
|
12-17-2011, 07:35 PM | #5 |
is one Smokin' Farker
Join Date: 08-26-11
Location: okeechobee, fl.
|
me to ron. turns out tortaboy does have nice loins
__________________
roger. Sponsored by oakridge bbq. stumps baby with digi q 2. doublebarrel 250 gallon offset |
|
12-17-2011, 07:39 PM | #6 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
|
Yes, just not cooked.
__________________
Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
|
Thanks from:---> |
12-17-2011, 07:44 PM | #7 |
is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
|
|
|
12-17-2011, 09:33 PM | #8 |
is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
|
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! |
|
Thanks from:---> |
12-18-2011, 05:48 AM | #9 |
somebody shut me the fark up.
Join Date: 05-17-11
Location: 17h 45m 40.036 and -29° 00` 28.17
Name/Nickname : Scott/Mongo
|
Looks might fine TB... Is that a symetrical smoke ring on the bottom loin?
__________________
Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop Zero Club Member qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought... (\__/) (='.'=) Avatar by Chalupa (")_(")
|
|
12-18-2011, 07:13 AM | #10 |
Full Fledged Farker
Join Date: 09-19-10
Location: Cleveland, Texas
|
Looks like a homerun to me, nicely done!
|
|
12-18-2011, 08:21 AM | #11 |
On the road to being a farker
Join Date: 09-10-03
Location: Atlanta, GA
|
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.
|
|
12-18-2011, 08:30 AM | #12 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
|
Yummy. Try 145 next time for a moister product.
__________________
Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
|
12-18-2011, 08:57 AM | #13 |
is One Chatty Farker
Join Date: 01-10-11
Location: Sugar Hill, GA
|
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. |
|
12-18-2011, 11:12 AM | #14 |
is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
|
|
|
12-18-2011, 11:18 AM | #15 |
is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
|
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. |
|
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
Pork Loins | thegirlsanddad | Q-talk | 10 | 04-30-2011 09:55 PM |
55 gal. Drum...check. Ball valve, check...UDS | CUTigerQ | Q-talk | 7 | 02-04-2010 07:48 AM |
My Loins Are Stuffed! | The Pickled Pig | Q-talk | 12 | 07-27-2008 10:47 AM |
pork loins | jpw23 | Q-talk | 8 | 07-22-2006 09:34 AM |
Pork Loins | SmokeyMole | Q-talk | 6 | 12-07-2004 09:30 AM |
Thread Tools | |
|
|