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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 12-03-2012, 07:41 AM   #1
daninnewjersey
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Default Second Thanksgiving

So I went with the pork loin for our second Thanksgiving (so we could get the families together). Cut it into 4 pieces to get more end cuts, and because half the guests wanted oven roasted instead (I know...crazy right??). Anyway, minimally trimmed them, simple rub and tie, and into a 300 degree smoker (and 275 oven). Can't remember the cooking time but might have been an hour and a half or 2 hrs (was on my second bottle of red when I started cooking haha). Cranked up the heat at the end to get a bit of a crust. No cut up pics since my guests were as hungry as a pack of hyenas.

Lat pic obviously isn't barbecue....just a nice morning pic while we were duck hunting...
Attached Images
File Type: jpg Pork1.jpg (33.6 KB, 105 views)
File Type: jpg pork2.jpg (38.6 KB, 104 views)
File Type: jpg pork3.jpg (47.2 KB, 104 views)
File Type: jpg pork4.jpg (46.8 KB, 104 views)
File Type: jpg pork5.jpg (52.1 KB, 104 views)
File Type: jpg pork6.jpg (14.4 KB, 105 views)
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Old 12-03-2012, 08:20 AM   #2
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great looking pork loins!
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Old 12-03-2012, 08:53 AM   #3
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Old 12-03-2012, 09:31 AM   #4
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Nice looking loin.

Not wanting to highjack your thread but what good does it do to tie the pork? I've saw several people do this.
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Old 12-03-2012, 09:41 AM   #5
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Quote:
Originally Posted by K80Shooter View Post
Nice looking loin.

Not wanting to highjack your thread but what good does it do to tie the pork? I've saw several people do this.
Tieing up bigger pieces of meat make it so that the meat is uniform throughout instead of having thinner pieces towards the end. This will make it so that the meat will cook more evenly throughout.
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Old 12-03-2012, 09:46 AM   #6
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Quote:
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Tieing up bigger pieces of meat make it so that the meat is uniform throughout instead of having thinner pieces towards the end. This will make it so that the meat will cook more evenly throughout.

Couldn't have said it better myself. Plus, it makes for a nice, semi-fancy presentation with as little work as possible....
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Old 12-03-2012, 10:03 AM   #7
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Looks delicious!! Beautiful sunrise...hope your duck hunt was successful too.
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Old 12-03-2012, 03:34 PM   #8
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Quote:
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Tieing up bigger pieces of meat make it so that the meat is uniform throughout instead of having thinner pieces towards the end. This will make it so that the meat will cook more evenly throughout.
Thanks, was not sure why it was done.

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Originally Posted by daninnewjersey View Post
Couldn't have said it better myself. Plus, it makes for a nice, semi-fancy presentation with as little work as possible....
I'm still trying for edible, I'll worry about semi-fancy later...lol
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Old 12-03-2012, 07:26 PM   #9
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Great looking pork. How did the hunt go?
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Old 12-03-2012, 09:26 PM   #10
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the pork looks awesome!
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Old 12-04-2012, 03:02 AM   #11
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Quote:
Originally Posted by K80Shooter View Post
Nice looking loin.

Not wanting to highjack your thread but what good does it do to tie the pork? I've saw several people do this.
Thank you for asking, Ilearned something also.

Pics look amazing and tasty! Can't wait to try one for myself
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Old 12-04-2012, 07:23 AM   #12
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Quote:
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Great looking pork. How did the hunt go?
My buddy got one black duck and I missed a drake mallard. No big deal though....I just like being out there.

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Originally Posted by K80Shooter View Post
I'm still trying for edible, I'll worry about semi-fancy later...lol
I can tell you in my limited time on this site, I've found like anything else....cooking over and over and over will eventually get you making barbecue people really like. Start with the cheaper stuff like pork and chicken, dial your smoker in, then add the more expensive stuff. At least that's how it's working with me....and I actually have people buying my stuff now....
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