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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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12-03-2012, 07:41 AM | #1 |
Babbling Farker
Join Date: 01-01-11
Location: Southern NJ...exit 36
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Second Thanksgiving
So I went with the pork loin for our second Thanksgiving (so we could get the families together). Cut it into 4 pieces to get more end cuts, and because half the guests wanted oven roasted instead (I know...crazy right??). Anyway, minimally trimmed them, simple rub and tie, and into a 300 degree smoker (and 275 oven). Can't remember the cooking time but might have been an hour and a half or 2 hrs (was on my second bottle of red when I started cooking haha). Cranked up the heat at the end to get a bit of a crust. No cut up pics since my guests were as hungry as a pack of hyenas.
Lat pic obviously isn't barbecue....just a nice morning pic while we were duck hunting...
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Proud owner of 4 VERY ugly drum smokers....and a Greasy Hill reverse flow.... Last edited by daninnewjersey; 09-05-2017 at 08:46 AM.. |
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Thanks from: ---> |
12-03-2012, 08:20 AM | #2 |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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great looking pork loins!
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~Ren~ Fat Kids Club Founding Member |
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12-03-2012, 08:53 AM | #3 |
is Blowin Smoke!
Join Date: 05-08-12
Location: Iowa
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18.5" WSM ; 22" Kettle ; Weber E-330 ; Weber Q200 (for tailgating), Weber Performer |
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12-03-2012, 09:31 AM | #4 |
Full Fledged Farker
Join Date: 10-20-12
Location: Hartwell, GA
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Nice looking loin.
Not wanting to highjack your thread but what good does it do to tie the pork? I've saw several people do this. |
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12-03-2012, 09:41 AM | #5 |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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Tieing up bigger pieces of meat make it so that the meat is uniform throughout instead of having thinner pieces towards the end. This will make it so that the meat will cook more evenly throughout.
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~Ren~ Fat Kids Club Founding Member |
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12-03-2012, 09:46 AM | #6 | |
Babbling Farker
Join Date: 01-01-11
Location: Southern NJ...exit 36
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Quote:
Couldn't have said it better myself. Plus, it makes for a nice, semi-fancy presentation with as little work as possible....
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Proud owner of 4 VERY ugly drum smokers....and a Greasy Hill reverse flow.... |
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12-03-2012, 10:03 AM | #7 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Looks delicious!! Beautiful sunrise...hope your duck hunt was successful too.
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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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12-03-2012, 03:34 PM | #8 | |
Full Fledged Farker
Join Date: 10-20-12
Location: Hartwell, GA
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Quote:
I'm still trying for edible, I'll worry about semi-fancy later...lol
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X-Large Big Green Egg-Hatched 12-15-2011, Custom Assassin 28 In Cayenne Red Pearl 9-12-2015 |
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12-03-2012, 07:26 PM | #9 |
is one Smokin' Farker
Join Date: 04-22-11
Location: Cleveland, OH
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Great looking pork. How did the hunt go?
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Mark...UDS, 22.5 weber knock-off kettle, gasser. GO BROWNS!!! |
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12-03-2012, 09:26 PM | #10 |
Found some matches.
Join Date: 11-28-12
Location: Cheyenne, WY
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the pork looks awesome!
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12-04-2012, 03:02 AM | #11 |
is one Smokin' Farker
Join Date: 11-22-12
Location: Boston
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12-04-2012, 07:23 AM | #12 |
Babbling Farker
Join Date: 01-01-11
Location: Southern NJ...exit 36
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My buddy got one black duck and I missed a drake mallard. No big deal though....I just like being out there.
I can tell you in my limited time on this site, I've found like anything else....cooking over and over and over will eventually get you making barbecue people really like. Start with the cheaper stuff like pork and chicken, dial your smoker in, then add the more expensive stuff. At least that's how it's working with me....and I actually have people buying my stuff now....
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Proud owner of 4 VERY ugly drum smokers....and a Greasy Hill reverse flow.... |
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