pork loin 2nd attempt.

Tonybel · 02-25-2013, 05:39 PM

Did a pork loin. second time I do it and it tasted good. This is what I did....Brined for 4 hours, seasoned with webers montreal steak seasoning and onion and garlic powder. Smoked at 250-275 until temp hit 150 and rested for 20 minutes. I used 2 chunks of hickory.

Im not good at making a plate look nice and pretty but here it is..

I know its not BBQ but someone could use this recipe??I don tknow just in case here it is....my recipe for onion rice...

added onion and rice with a little oil and browned the rice..

Added 1 1/2 cups of water and 8oz of tomato sauce and chopped 1 tomato and 1 tbs of oregano, 1tbs of chicken bullion.. bring to a boil for 5 minutes and simmer in low heat for 20-25 minutes.

Thanks for looking...

HeSmellsLikeSmoke · 02-25-2013, 05:47 PM

Great looking pork. Looks very juicy. Thanks for the rice recipe.

tarheelsmoker · 02-25-2013, 05:51 PM

Very nice! I love that rice recipe too. I use something very similar when we have enchiladas.

Skidder · 02-25-2013, 06:27 PM

Nice work looks fantastic.

jmoney7269 · 02-25-2013, 06:43 PM

Noce lookin cook! I use a similar rice recipe also + carrots. We just call it Mexican rice. Did you notice any difference in flavor from the brine?

code3rrt · 02-25-2013, 06:47 PM

Very nice looking pork loin! And a nice plate to boot, thanks for sharing.

hamiltont · 02-25-2013, 06:53 PM

Looks awesome! I'd be all over that plate! You did that Pork Loin justice!!!

Tonybel · 02-25-2013, 08:34 PM

Quote:

Originally Posted by jmoney7269

Noce lookin cook! I use a similar rice recipe also + carrots. We just call it Mexican rice. Did you notice any difference in flavor from the brine?

Not really. I'm guessing if I had injected the loin it would of made a difference.

1911Ron · 02-25-2013, 08:35 PM

I'll take a plate please!

BobM · 02-26-2013, 02:14 AM

Looks great!

Sent from my Android phone.

Tommyboy48 · 02-26-2013, 03:48 AM

Great job! I need to try a loin on the PCC.

John Bowen · 02-26-2013, 05:19 AM

Looks good! Thanks for the recipe

Pitmaster T · 02-26-2013, 06:09 AM

Looks good. Actually It looks GREAT! Now, do you wanna go push the envelope? These loins are cheap these days so it can be a fav tweaked a bit. And it looks like you have the skills to take this all the way, man.

Let me make a point here about something I am discovering. I make them two ways and many on here have seen them in my videos "Hoochie Coochie Loinbacks" and the newer one "Popdaddy's Easy Stuffed Loins." The HC loins are very complex because you have to butterfly, marinate the meat, make the stuffing, wrap and tie then smoke. They are good, don't get me wrong but damn.. try doing 60 of them!!!! I do charity stuff.

Anyway, the OTHER type, the one where I stuff it with a rather frozen sausage... now that I like best. Not because it looks rather strange on film and not necessarily because I can knock 20 out in about 15 minutes with a helper. BUT because I have been experimenting with different types of sausage. The other day I came across the BEST! IMHO.

It was a chirizo sausage wrapped up like a chub in a plastic casing that supposed to come off when you prepare it. Now of course typically there is no way you can stuff that as it will turn into mush as you stuff it in the cavity.

BUT... freeze it and it goes in perfectly - like a veeery long suppository. Now the video shows just a regular ole sausage. I have been brining these, then cutting the hole... and THEN adding a little tiny extra cut to slip in some garlic confit, aka Spanish Castle Magic, (small batch at 4:55 in video if you don't wanna make a whole crockpot of it. Transversely on top of the sausage as I stick it in. I have tried to NOT brine them too and doing this. I can't decide which I like best.

The robustly flavored chirizo and garlic confit does two things. It flavors the inside of this rather bland meat (due to the limited fat) AND baths it in fat because there is no casing.

It also keeps it from overcooking. I am not seeing much difference in between one in which the sausage has thawed and the one that has the sausage frozen inside and tossed on the smoker. Probably because it thaws pretty quickly. I assumed there would be a slight advantage to the frozen stuffing because it would lower the temp a bit. But I see no difference.

I hope this blabbing on about Loins is helpful to anyone who loved this cut. Esp since its cheap. By the way.. the garlic is stellar.

02-25-2013, 05:39 PM	#1
Tonybel Babbling Farker Join Date: 02-29-12 Location: San Berdoo, CA	pork loin 2nd attempt. Did a pork loin. second time I do it and it tasted good. This is what I did....Brined for 4 hours, seasoned with webers montreal steak seasoning and onion and garlic powder. Smoked at 250-275 until temp hit 150 and rested for 20 minutes. I used 2 chunks of hickory. Im not good at making a plate look nice and pretty but here it is.. I know its not BBQ but someone could use this recipe??I don tknow just in case here it is....my recipe for onion rice... added onion and rice with a little oil and browned the rice.. Added 1 1/2 cups of water and 8oz of tomato sauce and chopped 1 tomato and 1 tbs of oregano, 1tbs of chicken bullion.. bring to a boil for 5 minutes and simmer in low heat for 20-25 minutes. Thanks for looking... __________________ Primo Grill Oval XL,Weber Summit Charcoal Grill, Pellet Grill and lots of different size Webers

02-25-2013, 05:47 PM	#2
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	Great looking pork. Looks very juicy. Thanks for the rice recipe. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

02-25-2013, 05:51 PM	#3
tarheelsmoker Full Fledged Farker Join Date: 03-13-12 Location: Denver, NC	pork loin 2nd attempt. Very nice! I love that rice recipe too. I use something very similar when we have enchiladas. __________________ Weber OTG 22.5"Weber Performer (copper)Kamado Joe Big JoeGasserCamp Chef FTG

02-25-2013, 06:47 PM	#6
code3rrt Babbling Farker Join Date: 08-09-12 Location: Spokane Valley, Washington	Very nice looking pork loin! And a nice plate to boot, thanks for sharing. __________________ KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah:

02-25-2013, 06:53 PM	#7
hamiltont is One Chatty Farker Join Date: 05-24-10 Location: Lincoln, NE Name/Nickname : hamiltont	Looks awesome! I'd be all over that plate! You did that Pork Loin justice!!! __________________ If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!!

02-25-2013, 06:27 PM	#4
Skidder Babbling Farker Join Date: 02-02-08 Location: Westfield,Ma.	Nice work looks fantastic.

02-25-2013, 06:43 PM	#5
jmoney7269 Banned Join Date: 02-07-11 Location: brenham, texas	Noce lookin cook! I use a similar rice recipe also + carrots. We just call it Mexican rice. Did you notice any difference in flavor from the brine?

02-25-2013, 08:35 PM	#9
1911Ron is One Chatty Farker Join Date: 04-09-12 Location: Ft Mudge AT Name/Nickname : Ron	I'll take a plate please! __________________ A bunch of Webers, a UDS and a Happy Cooker!

02-26-2013, 02:14 AM	#10
BobM Babbling Farker Join Date: 02-16-12 Location: Long Island, NY	Re: pork loin 2nd attempt. Looks great! Sent from my Android phone. __________________ "Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin \| [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] \|[COLOR=DarkRed] [COLOR=Black]\|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]\| [COLOR=DarkOrange]Maverick ET-732[/COLOR] \| [COLOR=Gray]Gray Thermapen[/COLOR] \|

02-26-2013, 03:48 AM	#11
Tommyboy48 Full Fledged Farker Join Date: 02-28-12 Location: Champaign, IL	Great job! I need to try a loin on the PCC. __________________ Peoria CC 48 Stickburner, Daniel Boone(Green Mountain Grill), Char Broil Gasser, Cast Iron Dutch Oven

02-26-2013, 05:19 AM	#12
John Bowen is Blowin Smoke! Join Date: 01-09-13 Location: Tupelo, MS	Looks good! Thanks for the recipe

02-26-2013, 06:09 AM	#13
Pitmaster T Babbling Farker Join Date: 04-03-11 Location: Texas	Looks good. Actually It looks GREAT! Now, do you wanna go push the envelope? These loins are cheap these days so it can be a fav tweaked a bit. And it looks like you have the skills to take this all the way, man. Let me make a point here about something I am discovering. I make them two ways and many on here have seen them in my videos "Hoochie Coochie Loinbacks" and the newer one "Popdaddy's Easy Stuffed Loins." The HC loins are very complex because you have to butterfly, marinate the meat, make the stuffing, wrap and tie then smoke. They are good, don't get me wrong but damn.. try doing 60 of them!!!! I do charity stuff. Anyway, the OTHER type, the one where I stuff it with a rather frozen sausage... now that I like best. Not because it looks rather strange on film and not necessarily because I can knock 20 out in about 15 minutes with a helper. BUT because I have been experimenting with different types of sausage. The other day I came across the BEST! IMHO. It was a chirizo sausage wrapped up like a chub in a plastic casing that supposed to come off when you prepare it. Now of course typically there is no way you can stuff that as it will turn into mush as you stuff it in the cavity. BUT... freeze it and it goes in perfectly - like a veeery long suppository. Now the video shows just a regular ole sausage. I have been brining these, then cutting the hole... and THEN adding a little tiny extra cut to slip in some garlic confit, aka Spanish Castle Magic, (small batch at 4:55 in video if you don't wanna make a whole crockpot of it. Transversely on top of the sausage as I stick it in. I have tried to NOT brine them too and doing this. I can't decide which I like best. The robustly flavored chirizo and garlic confit does two things. It flavors the inside of this rather bland meat (due to the limited fat) AND baths it in fat because there is no casing. It also keeps it from overcooking. I am not seeing much difference in between one in which the sausage has thawed and the one that has the sausage frozen inside and tossed on the smoker. Probably because it thaws pretty quickly. I assumed there would be a slight advantage to the frozen stuffing because it would lower the temp a bit. But I see no difference. I hope this blabbing on about Loins is helpful to anyone who loved this cut. Esp since its cheap. By the way.. the garlic is stellar. __________________ Where all the orange women at? instagram youtube tik tok Facebook Last edited by Pitmaster T; 02-26-2013 at 06:30 AM..