ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 05-12-2013, 07:34 PM   #1
Vision
is one Smokin' Farker

 
Vision's Avatar
 
Join Date: 09-11-11
Location: Baltimore, Maryland
Downloads: 0
Uploads: 0
Default Roasted Pork Loin Flavor

I don't make a lot of pork loins. When I have had them they've been bland and will be dry if you're not careful. Last week I had some slices off a loin and they were really good. They had a, I'll call it, an enjoyable "roasted" pork flavor. The best way I can describe it is a meaty, almost toasted pork flavor. I doubt there was any complex preparation. Does this seem familiar to anyone? Is there a trick to getting this flavor? High temp? Low temp?
__________________
"It's all about the Hill Country brisket."
Vision is online now   Reply With Quote


Unread 05-12-2013, 08:08 PM   #2
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

With no complex preparation likely, I would guess marinated and then roasted. Maybe just a great piece of pork?

If you want to get more complex, I can imagine various injection, roasting, sous vide, vacuum brining techniques that would drive flavor deeper into the meat.
__________________
Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is online now   Reply With Quote


Unread 05-12-2013, 08:22 PM   #3
Vision
is one Smokin' Farker

 
Vision's Avatar
 
Join Date: 09-11-11
Location: Baltimore, Maryland
Downloads: 0
Uploads: 0
Default

I kind of wonder if slow cooking it amplifies the flavor through moisture loss. Just a guess. If there was anything done to it it would have been a basic salt water brine only.
__________________
"It's all about the Hill Country brisket."
Vision is online now   Reply With Quote


Unread 05-12-2013, 08:24 PM   #4
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Downloads: 1
Uploads: 0
Default

I keep pork loin pretty simple. I brine it for about an hour per pound, rinse and let it rest in the fridge to equalize for the same amount of time as it was in the brine.Then I rub it with whatever hits me on that day and cook until it is 135 - 140 internal. I usually cook at 275 - 325. After the loin comes out of the cooker I let it rest for 20 - 30 minutes under a tent of foil before slicing.
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

Unwrap me!
Smoke me!
Eat me!

The Naked Fatty!

FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser

Remembering a friend
Ron_L is offline   Reply With Quote


Thanks from:--->
Unread 05-12-2013, 09:04 PM   #5
IamMadMan
Babbling Farker
 
IamMadMan's Avatar
 
Join Date: 07-30-11
Location: Southern New Jersey
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Ron_L View Post
I keep pork loin pretty simple. I brine it for about an hour per pound, rinse and let it rest in the fridge to equalize for the same amount of time as it was in the brine.Then I rub it with whatever hits me on that day and cook until it is 135 - 140 internal. I usually cook at 275 - 325. After the loin comes out of the cooker I let it rest for 20 - 30 minutes under a tent of foil before slicing.
^ +1 I agree

I too brine my loin (and chops), apply rub, and cook it about 300 - 325, very moist and flavorful.
__________________
Humphrey's DownEast Beast W/BBQ Guru
IamMadMan is offline   Reply With Quote


Thanks from:--->
Unread 05-12-2013, 09:14 PM   #6
code3rrt
Babbling Farker

 
Join Date: 08-09-12
Location: Spokane Valley, Washington
Downloads: 0
Uploads: 0
Default

I'm only guessing here really, but that "roasted" flavor, I would think would come from a high heat searing, and then finishing to IT of 130-140 indirect after the sear.

Makin' me hungry just talkin' about it.

KC
__________________
KC
Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.
code3rrt is offline   Reply With Quote


Unread 05-12-2013, 09:29 PM   #7
CharredApron
Babbling Farker


 
CharredApron's Avatar
 
Join Date: 02-24-13
Location: Ventenac en Minervois, France
Downloads: 0
Uploads: 0
Default

I prefer to wrap mine in speed wrap net. Butcher and Packers has the netting. I wrap mine in a onion and shallot roughly chopped mixture. Then inject with apple juice and powdered garlic and onion diluted with white wine. Slow cook, Indirect till the IT reaches 150. Pull it and let it rest unwrapped but covered for about 30 minutes. Slice thin and serve with hot drippings to complete the cook! The sliced pork will re-hydrate and absorb the flavors.
__________________
Backyard Disasters are my specialty.

"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG
Member KCBS, FBA
Pitmaster at "Sultans of Sting" BBQ Team it's a French thing!

Join us in Europe for this Summers' European Bash here http://www.bbq-brethren.com/forum/sh...80&postcount=1
CharredApron is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 05:11 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts