Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
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. |
|
Thread Tools |
07-11-2013, 09:56 AM | #1 |
Full Fledged Farker
Join Date: 06-07-13
Location: Smyrna, GA
|
Mmmmmm Rubber
Who doesn't enjoy a big bite of rubbery pork? That's what I said to the people at my house on Sunday, when I made the most disgusting pork loin (not tenderloin) ever.
I injected the thing with AJ, salt, and rub. Put it on the smoker at 250* for about 2hrs. Finished it with a sauce from Chris Lilly (Apple Bourbon Sauce). Made sense to me. The sauce was nasty (I followed the recipe exactly). The pork had good color, ring, and juice. But it tasted like rubber. Anybody want to try it? I still have half of it in the fridge. I'm wondering if I shouldn't inject a pork loin. I've never injected one before. |
|
Thanks from:---> |
07-11-2013, 10:05 AM | #2 |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
|
I prefer brining a pork loin over injecting. Also what internal temperature are you taking the pork loin too? I take my pork loins off the smoker at about 140. This will keep the meat moist and tender still.
__________________
~Ren~ Fat Kids Club Founding Member |
|
07-11-2013, 10:10 AM | #3 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
|
Was it a Kroger "Moist and Tender" loin?
__________________
Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
|
07-11-2013, 10:33 AM | #4 |
Full Fledged Farker
Join Date: 06-07-13
Location: Smyrna, GA
|
I think I took it of at 155*.
I did buy the thing at Kroger - not sure if it was the "Moist & Tender." |
|
07-11-2013, 10:35 AM | #5 |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
|
Kroger pork loins here are always in an enhances solution for a "moist and tender" feel. I always stay away from their enchanced meats (unless they are a ridiculously good price) as I have found the texture of their meats seem to be different than fresh/natural/non-enhances meats.
__________________
~Ren~ Fat Kids Club Founding Member |
|
07-11-2013, 10:37 AM | #6 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
|
Ah. Almost all pork at my local Kroger is their Moist and Tender brand (Even the packs of two to four chops, for example). They're already ~12% "solution" by weight, which pretty much makes them brined already. Could have been your problem if it wasn't overcooked, which it also could be at 155 IT, but not by much.
__________________
Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
|
07-11-2013, 10:59 AM | #7 |
is One Chatty Farker
Join Date: 09-13-12
Location: canada
|
Ive missed the 140 temp a few times and never been to unpleased. I would say it was the pork itself
|
|
07-11-2013, 11:06 AM | #8 |
Full Fledged Farker
Join Date: 06-07-13
Location: Smyrna, GA
|
Thanks, fellas, makes me feel better about myself! I was mad as a hornet when I tasted that meat. I'll fashion what's left of it into a lacrosse ball for my kid.
|
|
Thanks from: ---> |
07-11-2013, 11:10 AM | #9 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
|
Yep. Avoid the Moist and Tender, unless that's what you want...
Find another place to buy pork, too! I had to.
__________________
Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
|
Thanks from:---> |
07-11-2013, 11:55 AM | #10 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
|
Big time BBQ EXPERT pitmasters make money from books you really think they are going to tell you the truth
__________________
I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
|
07-11-2013, 12:02 PM | #11 |
is one Smokin' Farker
Join Date: 04-21-09
Location: Marietta, Ohio
|
Nothing wrong with using enhanced meat. You just have to know it and cook accordingly.. remove all salt from your preparation.
__________________
4000 sq inch Wood Burner named Brutus - KCSB member/judge# 32129 |
|
07-11-2013, 12:08 PM | #12 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
|
This is true, but most people are unaware when they are buying it. "Moist and Tender" seems innocent enough, and the disclosure is there, just in very fine print. Unfortunately at the local Krogers, it's either that brand, or a ridiculously priced (Organic? Premium? Green?) brand which I've had to return a couple times for smelling REALLY bad right out of the package and quit trying because of that.
__________________
Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
|
07-11-2013, 01:37 PM | #13 |
is one Smokin' Farker
Join Date: 04-05-12
Location: Charlottesville, VA
|
If I only had Kroger for buying meat, I'd have to out and kill something myself.
__________________
__ -[B]Mike[/B] [SIZE="3"][COLOR="SeaGreen"]48" Klose Backyard Chef[/COLOR], Primo Oval XL[/SIZE] Stealth-Grey Thermapen, Maverick ET-732 |
|
07-11-2013, 01:44 PM | #15 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
|
Actually, in Memphis at least, the beef is usually pretty good.
__________________
Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
|
Thread Tools | |
|
|