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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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09-14-2009, 10:28 AM
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#1 |
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is One Chatty Farker
Join Date: 12-11-07
Location: N. Andover, MA
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Whole Bone-in Pork Loin
  Whole Bone-in Pork Loin Smoke I don't have the capacity or the energy to do a whole pig but the butcher brought this to my attention: a 21 pound whole loin at $1.19 a pound.  I injected the meat with a bottle of Mojo Criollo marinade and rubbed it up with a garlic, scallion, black pepper, oregano, salt and olive oil rub. Had to cut it in half as at 36" long I had no cooker big enough.  Here it is after about 4 hours on the drum. It smell as good as it looks!  I'll post some more pron later on. While this was cooking I was also doing some home improvement by siding the gable end of a small roof over my deck. No beer for me, seeing as there were ladders and power tools involved! |
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09-14-2009, 10:58 AM
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#2 |
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is one Smokin' Farker
Join Date: 07-29-09
Location: Luling, Texas 78648
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Does look good! How do you plan to serve it? Sliced i guess?
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Thanks for noticing |
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09-14-2009, 11:12 AM
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#3 |
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Knows what a fatty is.
Join Date: 09-06-09
Location: ne ohio
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u guys make me want a damn smoker right now lol
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09-14-2009, 11:23 AM
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#4 |
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is one Smokin' Farker
 
Join Date: 07-13-09
Location: Cape Coma, Fl.
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That is a good lookin loin there. I am sure it's gonna taste good....
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Charm-Glo Gasser, Generic Grill, Smoker conversion, State Park Charcoal Grill. UDS (Under Construction) |
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09-14-2009, 11:32 AM
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#5 |
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Knows what a fatty is.
Join Date: 09-06-09
Location: ne ohio
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how long did it take?
how was the meat? i find broiling pork loin can be dry....does it have enough fat? |
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09-14-2009, 11:39 AM
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#6 |
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is one Smokin' Farker
  Join Date: 07-25-09
Location: Southside of Houston, Texas
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Looks good and you can't beat that price!
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09-14-2009, 12:02 PM
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#7 |
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On the road to being a farker
Join Date: 10-10-08
Location: Independence, MO
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excellent idea. I'm going to look for a loin.
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Weber 22.5 Kettle * Char-Broil 22 Kettle* Char-Broiler Commercial Gasser* UDS |
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09-14-2009, 12:04 PM
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#8 | |
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is One Chatty Farker
Join Date: 12-11-07
Location: N. Andover, MA
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Quote:
Since there were five different cuts in this piece, some fatty and some lean and I had no idea how it would all come out, it cooked for about 7 hours, fat side down for four hours then flipped for the remaining time. As expected some parts were very succulent, especially the babybacks. Other parts were a tad dry and some portions were quite acceptable for moisture. As to serving this up: put it all on a big platter and sliced off some and tore off chunks with the bare hands. Medieval like. There were plenty of bones to go around and this will be cooked again in the future maybe brining first or injecting some oil or, dare I say, bacon fat into the less fatty cuts. Probably will cook it on the offset as opposed to the drum too. |
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09-14-2009, 12:11 PM
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#9 |
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somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Nice looking full loin there. I like the idea if injecting, you might look into the idea of placing lardons of bacon into the lean parts.
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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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09-14-2009, 03:19 PM
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#10 |
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Knows what a fatty is.
Join Date: 09-06-09
Location: ne ohio
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yea that is why i was asking
how would one do just the pork loin? how about pork chops? ok sorry for jacking......ill start a thread |
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09-14-2009, 05:51 PM
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#11 |
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is One Chatty Farker
Join Date: 12-11-07
Location: N. Andover, MA
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I'm liking the idea of pork stuffed with and injected with pork fat.
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09-14-2009, 06:13 PM
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#12 |
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is One Chatty Farker
Join Date: 08-27-06
Location: Dalton, Ga
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[QUOTE=Smokin' D;1025994]
Whole Bone-in Pork Loin Smoke I injected the meat with a bottle of Mojo Criollo marinade and rubbed it up with a garlic, scallion, black pepper, oregano, salt and olive oil rub. QUOTE] How did you get the injection through the injector? Did you strain it?
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Greendriver, -------------------------------------------- Blog - Carpet Capitol Living |
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09-14-2009, 06:44 PM
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#13 |
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Knows what a fatty is.
Join Date: 08-11-09
Location: Longview Wa
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that is a great sounding rub that you put on. Looks really good!
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char-griller pro w/side fire box. burns cherry, apple, pear wood. |
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09-14-2009, 06:45 PM
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#14 | |
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is One Chatty Farker
Join Date: 12-11-07
Location: N. Andover, MA
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[QUOTE=Greendriver;1026449]
Quote:
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09-15-2009, 03:44 PM
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#15 |
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Found some matches.
Join Date: 05-11-09
Location: Cambridge, IA
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That sounds good
Do you feel the bone in provides more moisture? I usually smoke boneless.
I prefer the Farmland select it runs about 15% moisture. I realize I am paying for brine but it sure makes a moist loin. |
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