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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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08-15-2014, 07:06 AM
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#1 |
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is one Smokin' Farker
  Join Date: 10-10-12
Location: Wylie, TX
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Smoked Pork Loin
Had a good friend over for dinner last night, a buddy I hadn't seen in way to long. I'd say next to my dad, this dude is probably the reason I got into BBQ so much. Figured I'd make something I'd not done before on the pit ... have done them in an oven but never on a smoker. Smoked and Stuff Pork Loin.
Laid it out length wise on the cutting board and then sliced it open and flat.  The filling: basil from the garden, fresh chopped garlic, extra virgin olive oil, minced sun dried tomatoes, feta cheese, little sea salt. Also put in some Jalapeno and cheddar sausage (its what I had)... Rolled/tied it up and dropped it on the pit @275 for about 2 and 1/2 hours ... until it reached 145-150 internal temp. Sprinkled the top with my pork rub.   Brought it in and let it rest for about 15 minutes before slicing it up.  Good solid moisture. Great flavor. Served with fresh corn on the cob and a tomato/cucumber/onion salad. Dinner started at 6:30pm .. I don't think we called it a night til almost 11pm... You can't beat good friends and BBQ!
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Bib Up and Dive In! [URL]http://divepigs.blogspot.com/[/URL] |
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08-15-2014, 07:29 AM
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#3 |
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somebody shut me the fark up.
 Join Date: 08-09-13
Location: Round Rock, TX
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That looks awesome!!!! Sounds like a great night!
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- [B][COLOR="darkorange"]Earl [/COLOR][/B]- My Custom Vertical Offset Smoker by AJ's Custom Cookers ([URL="http://bit.ly/1gelc9M"]build link[/URL]) - [B][COLOR="darkorange"]Colt[/COLOR][/B] - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers - [B]Weber Kettle 22.5 OTG[/B] w/ Craycort Cast Iron Grates - [B][COLOR="darkorange"]Major[/COLOR][/B] - Mini WSM (from SJS) [B][COLOR="Blue"]Certified IMBAS MOINK Baller![/COLOR][/B] ([URL="http://bit.ly/1lr5cKx"]Certificate of Authenticity[/URL]) / [B][COLOR="Blue"]Join the fun in the [URL="http://bit.ly/1ew3H57"]Throwdowns[/URL]![/COLOR][/B] |
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08-15-2014, 08:08 AM
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#4 |
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Babbling Farker
  Join Date: 12-16-13
Location: Rome, Italy
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That is awesome!
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[B]3 WSM 22" - 2 Weber OTG 26" - Ferraboli grill[/B] [B] BBQ GURU cyber WiFi + DigiQ DX2 - KSBS CBJ BBQness is on Youtube, Instagram & Flickr [/B] |
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08-15-2014, 09:07 AM
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#5 |
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is one Smokin' Farker
Join Date: 09-03-13
Location: Saint Augustine, FL
Name/Nickname : Andy
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That looks great! I am doing the same tonight with spinach, basil, garlic and fresh parmesan cheese, with a side of oven roasted rosemary potatoes. I'll do how you did @275 for 2-21/2 hours, thanks for the inspiration!
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08-15-2014, 02:35 PM
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#6 |
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Babbling Farker
Join Date: 07-19-11
Location: Live Oak, Florida
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that sure as heck looks good.
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Char-Griller Akorn, Webber 22.5 grill, performer, UDS. |
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08-15-2014, 03:21 PM
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#7 |
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somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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That's a beautiful loin. Looks delicious!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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