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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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12-21-2013, 06:42 AM
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#1 |
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Quintessential Chatty Farker
  Join Date: 08-01-12
Location: Fairfield, Florida
Name/Nickname : Dave
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Pork Loin Two Ways
First off, thanks for all the input on how to put this together: it really is one of those great things about the forum, just ask a question and get some immediate help. We were gifted a whole pork loin, about 7-1/2 pounds total. I cut it in half and marinated 36 hours in mojo & some extra orange slices. Could not find blood oranges but big ol juicy navels worked fine.
 Then opened one up, seasoned with some Cavenders Greek, little extra oregano, 1/2 a pack of fresh baby spinach and Mediterranean seasoned Feta. Rolled it up & tied it off with some more Cavenders Greek & oregano on the outside.   The second one just got plugged with garlic every few inches and covered with a combination of Oakridge BBQ's prototype rib rub (3 parts) and their Habanero Death Dust (1 part). Covered both with the leftover orange slices from the marinade.  Got the fire going in the 26.75 OGT and put them down indirect at an average temp for the cook of 275* to an IT of 140*, about 3-1/2 hours, took them off the heat and tented for a 1/2 hour.     All carved up and plated with some green beans, corn souffle and salad.   Both were really tasty! The only thing missing from the greek was more spinach, should have used the whole pack. The one with the Oakridge Rubs had a really great taste and the HDD gave it just a hint of heat, it is really gonna make some good sammys for lunch this weekend. Thanks again for the help and thanks for lookin.
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I'm Dave Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear. |
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12-21-2013, 07:27 AM
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#3 |
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somebody shut me the fark up.
  Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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That looks delicious (both ways).
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Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone 36"/Weber 22" "redhead"/WSM 14.5" X2/Jumbo Joe/Pit Boss Copperhead/KCBS |
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12-21-2013, 08:05 AM
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#6 |
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somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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That looks Great Nice Gift
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club  When all else fails ask yourself WWGALD |
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12-21-2013, 08:19 AM
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#7 |
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somebody shut me the fark up.
 
Join Date: 05-17-11
Location: 17h 45m 40.036 and -29° 00` 28.17
Name/Nickname : Scott/Mongo
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Fantastic cook dwfisk!
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Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop Zero Club Member qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought...  (\__/) (='.'=) Avatar by Chalupa (")_(")
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12-22-2013, 05:38 PM
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#8 |
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somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Excellent! I would have gone half n half with the HDD and prototype but I'm cooking for Redhot too...or she cooks for me, I forget which.
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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 |
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12-22-2013, 05:48 PM
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#10 | |
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Quintessential Chatty Farker
Join Date: 08-01-12
Location: Fairfield, Florida
Name/Nickname : Dave
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Quote:
__________________
I'm Dave Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear. |
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12-22-2013, 07:00 PM
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#11 |
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Babbling Farker
Join Date: 11-20-13
Location: Uniontown,Pa
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That is some great looking pork.
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Ron-Born and proudly raised in New Orleans, Louisiana Pastry Chef Weber 22.5 Kettle,Blackstone 36 Griddle,UDS Shirley Fabrication 24x50 RF with warmer(Boss Hogg) Tab Benoit- Must listen to this artist. A cross between southern blues,Stevie Ray, and Louisiana cajun. Great listening while having a brew and tending the stick burner. |
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12-23-2013, 04:38 AM
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#13 |
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Quintessential Chatty Farker
Join Date: 08-23-13
Location: In the woods
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Dang them turned out real good
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[B][COLOR=Blue]Help us raise funds to feed our Veterans and Homeless [/COLOR][/B][COLOR=Blue][COLOR=Black][URL="https://www.gofundme.com/2s8fv5qs"][B][COLOR=Red]HERE[/COLOR][/B][/URL][/COLOR][/COLOR] Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe |
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12-23-2013, 04:41 AM
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#14 |
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somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Phabulous!
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-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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