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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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Unread 03-04-2013, 06:26 AM   #16
markdtn
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Make brunswick stew. I Googled the "Smokey Bones" recipe and it turned out well. Use loin meat instead of PP.
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Unread 03-04-2013, 06:47 AM   #17
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I like these three: open face, Cubans and Pork rice.

This thread is making hungry!!
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Unread 03-04-2013, 08:53 AM   #18
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My favorite is a pork/broccoli/ ginger stir fry....mmmm good!
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Unread 03-04-2013, 09:03 AM   #19
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Slice thin, heat slightly and toss them on top of a big salad with lots of fresh veggies. We do that a lot with all kinds of leftovers including pork loin.
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Unread 03-04-2013, 09:29 AM   #20
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Chili! Or like someone else said pork tack-os or enchiladas.
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Unread 03-04-2013, 11:30 AM   #21
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Make pizza.

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Unread 03-04-2013, 11:32 AM   #22
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you can make pork pad thai with noodles pad thai sauce and coconut milk
check out
http://thebarbecuemaster.net
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Unread 03-04-2013, 02:14 PM   #23
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Great ideas, they all make me hungry!

one more option... rellenos.

http://www.bbq-brethren.com/forum/sh...ad.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!
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Unread 03-05-2013, 11:18 PM   #24
gtr
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Thanks for the awesome ideas y'all! I'm bookmarking this for future reference.

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 ). 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 ). 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! The quesadilla pic was a study in bad photography so I'll spare y'all that one.



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.
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Unread 03-05-2013, 11:26 PM   #25
cowgirl
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Mmmm..I knew you would come up with something outstanding. You didn't let me down. Awesome Greg!!
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Unread 03-05-2013, 11:56 PM   #26
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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.
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Unread 03-06-2013, 12:13 AM   #27
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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.
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Unread 03-06-2013, 12:14 AM   #28
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oh bugger, you've already cooked sometin'...
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Unread 03-06-2013, 12:28 AM   #29
westy
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Quote:
Originally Posted by landarc View Post
I like to use thin slices in ramen too
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.
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