Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.

Thread Tools
Unread 02-11-2011, 07:29 PM   #1
Knows what a fatty is.
Join Date: 08-09-09
Location: Plano, TX
Downloads: 0
Uploads: 0
Default Slicing a bone in pork loin

Any recommendations on the best/easiest way to slice up a bone in pork loin? The bone on the end seems to be giving me some grief! What's the best way to cut through it and make some nice, thick chops?
BBQSamYesIam is offline   Reply With Quote

Unread 02-11-2011, 07:40 PM   #2
Quintessential Chatty Farker
Kevin's Avatar
Join Date: 02-06-05
Location: Southern Minnesota
Downloads: 0
Uploads: 0

Band saw would be best. A hand held meat saw would work as well.
Kevin is offline   Reply With Quote

Unread 02-11-2011, 07:50 PM   #3
Got Wood.
Join Date: 11-28-10
Location: Venice FL
Downloads: 0
Uploads: 0

sawzall! That's what my butcher told me anyway!
Smokin'hoglegs is offline   Reply With Quote

Thanks from:--->
Unread 02-11-2011, 07:53 PM   #4
is One Chatty Farker
Join Date: 03-17-09
Location: Livermore, CA
Downloads: 0
Uploads: 0

Are you saying that it is still attached to the vertebrae? If so I'd bone it then cook it. Otherwise - band saw or sawzall like the fellas said.

Traditional Santa Maria Pit
Mini, Small, Medium & Large BGE
Weber 22" OTS & 26" OTG & 18"WSM & WGA
[COLOR="Red"]Each wearing custom handles from Marty Leach[/COLOR]
OakPit is offline   Reply With Quote

Unread 02-11-2011, 10:05 PM   #5
On the road to being a farker
Join Date: 06-26-09
Location: Outskirts of the Internet
Downloads: 0
Uploads: 0

Yep you need a saw. If you dont have to saw through bones too often then a hand saw is fine. Her is a whole loin I cut up the other week. Note the thick chops.

If I wanted to cook on gas, I would stay inside and use the stove.
Hofy is offline   Reply With Quote

Unread 02-11-2011, 10:33 PM   #6
somebody shut me the fark up.

landarc's Avatar
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0

I get the butcher to saw off the spine before I take it home.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is online now   Reply With Quote


Similar Threads
Thread Thread Starter Forum Replies Last Post
Yes I Did!! A Bone-In Pork Loin Roast 1st One!! peppasawce Q-talk 16 07-26-2011 11:43 AM
Bone in Pork Loin Ross in Ventura Q-talk 5 07-18-2011 09:09 PM
Cured Bone-In Pork Loin Brewmaster Q-talk 6 06-28-2010 09:29 AM
Whole Bone-in Pork Loin Smokin' D Q-talk 14 09-15-2009 03:44 PM
Help with a 7 bone pork loin roast iamuzzyhunter Q-talk 6 08-02-2008 07:59 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -5. The time now is 08:35 PM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts