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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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03-12-2014, 06:50 PM | #1 |
Babbling Farker
Join Date: 07-06-13
Location: Oklahoma
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10 Pound Pork Loin -- Need Recommendations
I bought a nice 10 pound pork loin from Sam's Club earlier today, for $2.48/lb. (Btw, IBP pork butt has increased in price again. $1.59/lb for the case price, $1.98/lb for the 2 pack price.)
I am going to use half of it for Canadian Bacon. I was wondering if I could get some recommendations on what I should do with the other half. I'd like to try a couple tasty recipes in addition to the bacon.
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18.5" WSM and 22.5" OTG. |
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03-12-2014, 06:56 PM | #2 | |
is One Chatty Farker
Join Date: 11-10-08
Location: Maine
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Quote:
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03-12-2014, 07:05 PM | #3 |
Babbling Farker
Join Date: 06-13-13
Location: pa
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Filet it and lay apple pie filling in it and roll it back up.
http://www.bbq-brethren.com/forum/sh...d.php?t=176881
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Adam Gold mini wsm 1st gen mes, amazin dust and pellet smoker, and the uds. Double O' Seven == Rotisserie/Grill/Smoker Hybrid and offset. |
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03-12-2014, 07:06 PM | #4 |
is one Smokin' Farker
Join Date: 07-23-13
Location: Manchester, UK
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A 10lb loin? Jeez that was one big pig!
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Pro Q Excel 20 / UDS / Maverick ET-732 / Thermapen / Pro Q CSG |
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03-12-2014, 07:07 PM | #5 |
Babbling Farker
Join Date: 06-13-13
Location: pa
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We get 10 to 13 lb loins around here.
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Adam Gold mini wsm 1st gen mes, amazin dust and pellet smoker, and the uds. Double O' Seven == Rotisserie/Grill/Smoker Hybrid and offset. |
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03-12-2014, 07:09 PM | #6 |
is One Chatty Farker
Join Date: 11-10-08
Location: Maine
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03-12-2014, 07:09 PM | #7 |
is one Smokin' Farker
Join Date: 07-23-13
Location: Manchester, UK
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That could be why I was thinking it was a bit big...
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Pro Q Excel 20 / UDS / Maverick ET-732 / Thermapen / Pro Q CSG |
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03-12-2014, 07:14 PM | #8 | |
is Blowin Smoke!
Join Date: 12-16-07
Location: Marion,NC
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Quote:
Well...I WAS bitching about the $1.59 case price here, but I would have lost my mind if I saw 1.98/lb per pair!!!!! It's 1.78 here and I started stomping and fussing as soon as I saw it. I picked up a couple packer briskets at 2.79/lb instead. |
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03-12-2014, 07:27 PM | #9 |
is One Chatty Farker
Join Date: 11-10-08
Location: Maine
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Just found name brand whole roaster chx for $.79 / pound today
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03-12-2014, 08:29 PM | #10 |
Full Fledged Farker
Join Date: 12-29-12
Location: Clear Lake City, TX
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Try rubbing with coffee grounds, cocoa powder, paprika, and salt. Tie with twine and grill. One of my favorite Steven Raichlen recipes from his Primal Grill show. Serve with his red-eye gravy.
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Klose custom 43" Deluxe Grill Chef Retired: modified NB Bandera (2000-2012), may it rest in pieces. IMBAS Certified MOINK Baller :cool: |
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03-12-2014, 09:09 PM | #11 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I slice thin pieces, about 1/2" thick, pound them flat, bread them with panko and deep fry them. They go great with a mushroom gravy and mashed potatoes.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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03-13-2014, 11:40 AM | #12 |
Quintessential Chatty Farker
Join Date: 07-08-10
Location: Boyertown, PA
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Reverse sear a chunk to 140* with some Foil Hat Rub.
http://www.bbq-brethren.com/forum/sh...d.php?t=103989
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[COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR] |
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03-13-2014, 11:47 AM | #13 | |
Full Fledged Farker
Join Date: 02-02-14
Location: Black Mountain, NC
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Quote:
JP
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"Everything that rises must converge." |
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03-13-2014, 12:06 PM | #14 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Chicago Southwestern Burbs, but always south of Madison Ave.
Name/Nickname : Professor Dickweed
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. Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle |
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03-13-2014, 12:12 PM | #15 |
On the road to being a farker
Join Date: 12-19-13
Location: Horseheads, NY
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I cut about 6 - 8 inch piece off, put your favorite rib rub on it, and smoke it with cherry or apple wood to about 145° IT. Wrap it in aluminum foil. Let it rest for about 10 - 15 minutes.
Slice off some awsome pork chopps :-) Chris |
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