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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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03-03-2013, 10:25 PM
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#1 |
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somebody shut me the fark up.
  
Join Date: 10-16-10
Location: Culver City, CA
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What to do with boring pork loin leftovers?
I cooked a pork loin today which tastes good but is a little dry - I'll leave out the cook details in this instance so as to stay focused on what to do with the leftovers rather than discuss pork loin cooking methods. I got plenty left we'll be eating this week so I'm looking for ideas on what to do with it when reheating.
So - what do y'all do with pork loin leftovers that need a little help? Thanks!
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? 
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03-03-2013, 10:26 PM
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#2 |
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is One Chatty Farker
Join Date: 06-28-10
Location: Bothell, WA
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RE: What to do with boring pork loin leftovers?
Make up some gravy and make an open face sammich.
Sent from my RM-820_nam_att_100 using Board Express
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Traeger lil Tex, 2 Weber 22.5", UDS "Go Cougs!" They call me "Dave" [B]Original Noobian Warlord [/B]Loser of Known Space |
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03-03-2013, 10:34 PM
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#4 | |
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is one Smokin' Farker
Join Date: 11-26-12
Location: Saint Louis MO
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Quote:
The sammich idea is a good one. I'll cast my vote for that.
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18" OTS, 22" OTG, SJ Silver, Cimarron Offset, Coleman Bullet, PBC, UDS, QMaster ATC |
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03-03-2013, 11:24 PM
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#7 |
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somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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You can certainly do hot open face sandwiches and a nice stew or Chile verde. You could make it into a meatloaf, if you have a good grinder.
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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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03-03-2013, 11:25 PM
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#8 |
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Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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Deli sliced thin, cold sammies. Best way IMO.
Just a FYI, if it was dry, you overcooked it. I never had a dry loin when I remove from cooker at 140, and lightly tent in foil for 30 minutes. Don't want to wrap in foil because it will continue to cook into the 150s while wrapped. Thin sliced and put in an omelet would be another option.
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22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
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1 members found this post helpful. |
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03-03-2013, 11:26 PM
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#9 |
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is One Chatty Farker
Join Date: 06-28-10
Location: Bothell, WA
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RE: What to do with boring pork loin leftovers?
You could also dice and toss it into some fried rice.
Sent from my RM-820_nam_att_100 using Board Express
__________________
Traeger lil Tex, 2 Weber 22.5", UDS "Go Cougs!" They call me "Dave" [B]Original Noobian Warlord [/B]Loser of Known Space |
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03-03-2013, 11:27 PM
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#10 |
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Babbling Farker
Join Date: 10-25-06
Location: Madrid, IA
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Sliced pork loin with a pepper slaw and Swiss, grilled on panini press.
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Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ |
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03-03-2013, 11:32 PM
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#11 |
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somebody shut me the fark up.
  Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Dice like minced beef.
Add to fried, diced onion,diced Bell peppers,diced bacon. refry in Hoi Sin and soy sauce to taste. Eat with fried rice of choice.
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Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky: |
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03-04-2013, 12:12 AM
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#13 |
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somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I like to use thin slices in ramen too
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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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03-04-2013, 04:54 AM
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#15 |
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Babbling Farker
Join Date: 02-02-08
Location: Westfield,Ma.
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Make a variation of this. One of my favorites. Next time brine your loin for a few hours and cook till 147-150 internal and let it rest. Will be moist every time. FDA lowered the final finish temp of pork I believe to 145 but I go a bit higher because my wife still won't touch even slightly pink pork. Here ya go. Delish.
http://www.simplyrecipes.com/recipes..._poblano_stew/ |
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