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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.


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Old 03-30-2014, 09:54 PM   #1
oifmarine2003
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Join Date: 11-26-12
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Default About time I Loined up

Here is my humble entry for the "Time to Loin Up" throwdown as picked by Shagdog.

I started with a pork loin roast





I rubbed it down with my favorite pork rub, Ted & Barney's.



Fired up the drum with some pecan chunks. Once she was humming along at 230 with TBS, put the loin roast in.



After a hair under 2 hours, we were at 140 IT and ready to pull.



After a nice rest, I sliced the loin up.





And my official entry shot:

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Old 03-30-2014, 09:56 PM   #2
peeps
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Beautiful slices! Love that T&B's!
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Old 03-30-2014, 09:59 PM   #3
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That looks awesome Chris!
I want a bite right now!
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Old 03-30-2014, 10:00 PM   #4
oifmarine2003
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Quote:
Originally Posted by peeps View Post
Beautiful slices! Love that T&B's!
Thanks! I love Ted & Barney's too. So good on pork!
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Old 03-30-2014, 10:01 PM   #5
AaronPo
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Chris you did a great job! I've had so many dry tenderloins and yours looks so moist!
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Old 03-30-2014, 10:04 PM   #6
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That's a great looking loin you have, Chris!
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Old 03-30-2014, 10:10 PM   #7
peeps
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Quote:
Originally Posted by AaronPo View Post
Chris you did a great job! I've had so many dry tenderloins and yours looks so moist!
I had bad luck too until I started pulling them at 140-145F instead of 165F...
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Old 03-31-2014, 07:38 AM   #8
sliding_billy
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Great looking loin.
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Old 03-31-2014, 07:58 AM   #9
SmokinAussie
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Oh....

Oh....

Yes... PLEASE!!!

GIVE ME YOUR LOIN!!!



Nice tucker there Chris. and Beautiful presentation also...

Cheers!

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Old 03-31-2014, 08:18 AM   #10
deguerre
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I think I just gravied in my pants...
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Old 03-31-2014, 08:21 AM   #11
Enrico Brandizzi
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It looks delicious!
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Old 03-31-2014, 08:25 AM   #12
deguerre
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Love the Avatar Enrico!
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Old 03-31-2014, 09:01 AM   #13
deguerre
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Hey Chris! How did you make the gravy? It has a wonderful translucency.
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Old 03-31-2014, 08:39 PM   #14
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That looks great Chris!
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Old 03-31-2014, 09:01 PM   #15
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Nice Loins Chris Great cook
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