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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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10-09-2012, 07:03 PM
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#1 |
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is One Chatty Farker
  
Join Date: 08-15-11
Location: St. Louis, MO
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Pork Loin Rib End (Pron)
Yeah, yeah, I know...
After 8 hours of brine (maple/honey)  Dry Rubbed (In no particular order) Thyme Salt Sugar Brown Sugar Coriander White Pepper Dry Mustard  Tied for cooking:  145 Minutes at 250° (Did not take internal)  |
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10-09-2012, 07:15 PM
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#2 |
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somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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I dunno what you know but what I know is the slight pink tinge and juiciness plus that silky cut tells me that is a perfect job!
Freakin awesome job dude! 
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Hold my dang beer... |
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10-09-2012, 07:22 PM
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#3 |
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Babbling Farker
Join Date: 06-12-09
Location: Ithaca, Michigan
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Looks great! Did you pick up much flavor from the maple-honey brine?
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Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen |
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10-09-2012, 07:22 PM
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#4 |
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Quintessential Chatty Farker
 Join Date: 12-17-10
Location: Pleasanton, Ca
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That looks really good!!
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XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url] |
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10-09-2012, 08:13 PM
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#5 |
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Babbling Farker
Join Date: 02-15-08
Location: Harrisburg, PA
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Oh yeah!!!!
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Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD |
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10-09-2012, 08:40 PM
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#6 | |
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is One Chatty Farker
Join Date: 08-15-11
Location: St. Louis, MO
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Quote:
It gave it a nice sweetness without being too sweet. |
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10-10-2012, 04:43 AM
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#8 |
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somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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What Bucc said.
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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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10-10-2012, 04:55 AM
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#9 |
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Babbling Farker
Join Date: 08-05-09
Location: NE OH-IO
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Beauty!
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Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR] "Nice talkin' to ya" :yo: |
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