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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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Old 12-17-2011, 06:23 PM   #1
tortaboy
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Default Check out my loins!

I decided to do a little pork loin experimenting today.
The top loin is coated in a savory rub.
The middle loin is coated in just kosher salt and black pepper.
The bottom loin is stuffed with fresh pineapple and brown sugar. The outside is a spicy hot rub.





Results this evening.
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Old 12-17-2011, 07:01 PM   #2
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I was very afraid to open this thread

I'm looking forward to the results!
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Old 12-17-2011, 07:25 PM   #3
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Quote:
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I was very afraid to open this thread
Valid fear!
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Old 12-17-2011, 07:40 PM   #4
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Looking forward to pictures at eleven...
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Old 12-17-2011, 08:35 PM   #5
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Quote:
Originally Posted by Ron_L View Post
I was very afraid to open this thread

I'm looking forward to the results!
me to ron. turns out tortaboy does have nice loins
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Old 12-17-2011, 08:39 PM   #6
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Quote:
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me to ron. turns out tortaboy does have nice loins
Yes, just not cooked.
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Old 12-17-2011, 08:44 PM   #7
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Yes, just not cooked.
Be nice. Never know when the pron you're expecting isn't what you're expecting.
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Old 12-17-2011, 10:33 PM   #8
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Here's news at 11....





Picture is chit, but the loins came out really good. This is the one stuffed with brown sugar and pineapple. I foiled to 165...160 would have been perfect for us.

Note to self: Don't be afraid of loading that sucker up with brown sugar and pineapple...like eating candy...for dinner...and not getting in trouble!
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Old 12-18-2011, 06:48 AM   #9
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Looks might fine TB... Is that a symetrical smoke ring on the bottom loin?
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Old 12-18-2011, 08:13 AM   #10
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Looks like a homerun to me, nicely done!
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Old 12-18-2011, 09:21 AM   #11
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I've found I like putting on a rub and resting overnight in the fridge. Then I cook to 145F. Comes out moist and continuously pink throughout. I'm guessing that nitrites from the celery seed in my rub are lightly curing the loin overnight. Good stuff.
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Old 12-18-2011, 09:30 AM   #12
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Yummy. Try 145 next time for a moister product.
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Old 12-18-2011, 09:57 AM   #13
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Those are some nice looking pieces of pork there!

Did you try brining? Last time I cooked some pork loin I brined overnight and the piece was super juicy when it was done.
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Old 12-18-2011, 12:12 PM   #14
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Quote:
Originally Posted by Al Czervik View Post
Looks might fine TB... Is that a symetrical smoke ring on the bottom loin?
Yes it is.
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Old 12-18-2011, 12:18 PM   #15
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Quote:
Originally Posted by Bbq Bubba View Post
Yummy. Try 145 next time for a moister product.
I don't think 145 will be the number for my family...Looking to foil at 145 and pull at 155 next time.

It was really good this time, but I think 155 should be just about perfect.

My wife has this fixation that EXTREMELY moist meat = uncooked meat.

Been married for 26 years....gotta pick my battles....and fighting over a few minutes less time on the grill is not one of them.
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