Pitmaster T - Video Recipe Series Easy Pork Loins

[trufunk]

Originally Posted by Pitmaster T

Looks like Thirdeye is the expert there. I wanted to do some videos that are kind of entry level... and shoving in a sausage into a pre scored hole like that is as easy as pie.

If you remember, when I did the laydown, that too was kind of a "do it this way, shove some sausge in it, smoke it, then improve later at your own pace" too.

I have seen some great loins here... but this was a simple (although kind of funny) way.

a few tips are... use realy flavorful sausages... not polish, but chappel hill garlic, jalapeno, chorizo and the like.. or of course italian.... but Boudan I didn't like.

Also, I didn't show it but poking the sausage with a toothpick or fork along it sides allows more efficent basting. There is a big difference!

Great video just the right pace and you showed enough of the process so we could see the steps! What's the password?

[Pitmaster T]

Originally Posted by BBQMaverick

Curious if or how you brine your chicken ?

Thanks

If I am going to deep fry it (in brisket and pork lard of course) I brine it in a sweet tea brine. For chickens smoked... yes I brine at times but I cook so hot and fast.. I feel I need to to get the flavor in it. The way around that legally is injections though.

[BBQMaverick]

Originally Posted by Pitmaster T

If I am going to deep fry it (in brisket and pork lard of course) I brine it in a sweet tea brine. For chickens smoked... yes I brine at times but I cook so hot and fast.. I feel I need to to get the flavor in it. The way around that legally is injections though.

Thanks, good info.

[Pitmaster T]

Originally Posted by BBQMaverick

Thanks, good info.

U are welcome sir!