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12-17-2011, 05:23 PM
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#1 |
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is One Chatty Farker
  
Join Date: 06-04-11
Location: San Jose, Ca.
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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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12-17-2011, 06:01 PM
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#2 |
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Moderator
 
Join Date: 12-09-04
Location: Chicago 'Burbs
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I was very afraid to open this thread
   I'm looking forward to the results!
__________________
"Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Weber Gasser/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend |
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12-17-2011, 06:25 PM
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#3 | |
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is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
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12-17-2011, 06:40 PM
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#4 |
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Babbling Farker
  
Join Date: 05-17-11
Location: Mead, WA
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Looking forward to pictures at eleven...
__________________
Mongo Traeger 075,Weber Performer,Weber Genesis Silver Gasser, Special Edition "Goose" ET-732 Thermometer,Limited Edition Neutrino Fast Blue Thermopen Zero Club Member qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought...  (\__/) (='.'=) Merry Christmas... Chitter was full! (")_(")
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12-17-2011, 07:35 PM
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#5 | |
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is one Smokin' Farker
Join Date: 08-26-11
Location: okeechobee, fl.
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Quote:
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roger. Sponsored by oakridge bbq. stumps baby with digi q 2. doublebarrel 250 gallon offset |
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12-17-2011, 07:39 PM
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somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Quote:
__________________
Pitmaster @ Lockharts BBQ Beer Snob I cook the best brisket north of Dallas. Get over it. Northern midwest director for OBR www.operationbbqrelief.com |
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12-17-2011, 07:44 PM
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#7 | |
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is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
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12-17-2011, 09:33 PM
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#8 |
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is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
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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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12-18-2011, 05:48 AM
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#9 |
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Babbling Farker
Join Date: 05-17-11
Location: Mead, WA
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Looks might fine TB... Is that a symetrical smoke ring on the bottom loin?
__________________
Mongo Traeger 075,Weber Performer,Weber Genesis Silver Gasser, Special Edition "Goose" ET-732 Thermometer,Limited Edition Neutrino Fast Blue Thermopen Zero Club Member qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought... (\__/) (='.'=) Merry Christmas... Chitter was full! (")_(")
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12-18-2011, 07:13 AM
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#10 |
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Full Fledged Farker
Join Date: 09-19-10
Location: Cleveland, Texas
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Looks like a homerun to me, nicely done!
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12-18-2011, 08:21 AM
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#11 |
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On the road to being a farker
Join Date: 09-10-03
Location: Atlanta, GA
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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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12-18-2011, 08:30 AM
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#12 |
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somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Yummy. Try 145 next time for a moister product.
__________________
Pitmaster @ Lockharts BBQ Beer Snob I cook the best brisket north of Dallas. Get over it. Northern midwest director for OBR www.operationbbqrelief.com |
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12-18-2011, 08:57 AM
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#13 |
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is One Chatty Farker
Join Date: 01-10-11
Location: Columbia SC
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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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12-18-2011, 11:12 AM
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#14 | |
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is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
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12-18-2011, 11:18 AM
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#15 | |
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is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
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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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