EX~DY
Knows what a fatty is.
So after pretty much just lurking around here for a few months soaking up the wealth of knowledge on all things Q, I figured it was time to actually post something; and try a couple new recipes.
Picked up a whole pork loin @ the Publix & Bill's (TK Method) Pork Loin recipe, plus I brined it Saturday night. Tryed to cut it down to around 4#, per Bill's instructions. Fired up the UVC to around 270 & in she went...
But thats gonna be cooking for awhile. Can't wait that long. So what to do???
what any self-respecting, red-blooded carnivore would do:
MOINK balls!
So in the smoker with all of it. After about 2 hours we end up with...
Inspired by another MOINK post on here but using just what I had at hand, I made a sauce for the MOINK...
I am a new convert to MOINK!
One of those times when sounding good just doesn't do justice. I should've made more than a dozen!
Meanwhile, in accordance with Master Bill's recipe, the loin comes out & gets foil wrapped...
Then after cooking wrapped it went into a cooler for awhile. Never would have thought of that, Great idea there, Bill!
Finally, cooked up some sides, made a gravy with the juices, sliced it up with the electric knife and the rest is history!
I didn't really anticipate it would be as tender as it was. Hence the hole in the top. No, fellow smokers, you can not simply pick it up from the top with a fork. Bonehead move on my part. Never even lifted from the foil, just crumbled.
So thanks to all the Brethren here. Hope you enjoyed the pr0n as much as I enjoyed cooking & eating it. Now it's time for leftovers!
Picked up a whole pork loin @ the Publix & Bill's (TK Method) Pork Loin recipe, plus I brined it Saturday night. Tryed to cut it down to around 4#, per Bill's instructions. Fired up the UVC to around 270 & in she went...
But thats gonna be cooking for awhile. Can't wait that long. So what to do???
what any self-respecting, red-blooded carnivore would do:
MOINK balls!
So in the smoker with all of it. After about 2 hours we end up with...
Inspired by another MOINK post on here but using just what I had at hand, I made a sauce for the MOINK...
I am a new convert to MOINK!
One of those times when sounding good just doesn't do justice. I should've made more than a dozen!
Meanwhile, in accordance with Master Bill's recipe, the loin comes out & gets foil wrapped...
Then after cooking wrapped it went into a cooler for awhile. Never would have thought of that, Great idea there, Bill!
Finally, cooked up some sides, made a gravy with the juices, sliced it up with the electric knife and the rest is history!
I didn't really anticipate it would be as tender as it was. Hence the hole in the top. No, fellow smokers, you can not simply pick it up from the top with a fork. Bonehead move on my part. Never even lifted from the foil, just crumbled.
So thanks to all the Brethren here. Hope you enjoyed the pr0n as much as I enjoyed cooking & eating it. Now it's time for leftovers!