GBA Pork Loin?

jasonjax · 04-18-2012, 09:42 AM

Has anyone competed in a GBA event? I am wondering about the pork loin.

I have often times used a stuffed pork loin recipe, but the rules state meat only, like most other competitions. Makes sense to me, just checking since I might enter one in June, and will have to start experimenting with a pork loin recipe.

Thanks!

bbqbrad · 04-18-2012, 12:32 PM

Yep. No stuffing the loin!

Lake Dogs · 04-18-2012, 01:02 PM

Nope. No GBA folks here.

douglaslizard · 04-18-2012, 01:09 PM

you are correct in thinking that you cannot stuff them ,it also has to be a minumum of i think 5 pounds ,it can be bone-in or boneless.hope to see you in Fernandina.

AUBBQ · 04-18-2012, 02:10 PM

Nope, no stuffing. I’m new to the GBA myself, so I was waiting on some of the other guys. Very cooker friendly org. I’d like to do more GBA events this yr, but I’m not sure I can work them into my schedule. Good luck.

DawgPhan · 04-18-2012, 02:21 PM

if you figure out something with loin, let the rest of us know.

smoke it, slice it a little thinner than brisket and a little sauce.

jasonjax · 04-18-2012, 04:06 PM

I was just wondering what the judges are looking for considering this is typically a high heat meat. I love cooking and eating them myself, but any sort of judging of the meat will be interesting.

holysmokes · 04-18-2012, 04:44 PM

One of the main thing to consider when cooking a pork loin is that it is a blank canvas. There is no fat content to speak of in it so you can do what you want with it. In my experience, GBA judges prefer a sweet profile. Now Im not sure you want to have a candied pork loin, but what do I know? We have used a fruit juice base for an injection and had success with it. The most important thing that I tell people about the pork loin is DON'T OVERCOOK IT. Ive heard that the loin category has been getting more competitive lately. Good luck and I hope to see you down the road. Gary

04-18-2012, 09:42 AM	#1
jasonjax is one Smokin' Farker Join Date: 12-20-07 Location: Jax, Fl. Downloads: 0 Uploads: 0	GBA Pork Loin? Has anyone competed in a GBA event? I am wondering about the pork loin. I have often times used a stuffed pork loin recipe, but the rules state meat only, like most other competitions. Makes sense to me, just checking since I might enter one in June, and will have to start experimenting with a pork loin recipe. Thanks!

04-18-2012, 12:32 PM	#2
bbqbrad On the road to being a farker Join Date: 04-20-08 Location: Royston, Ga Downloads: 5 Uploads: 0	Yep. No stuffing the loin! __________________ Brad Maffett Head Cook and Bottle Washer Hot For Teacher BBQ hotforteacherbbq.com Yellow Thermapen Owner

04-18-2012, 01:02 PM	#3
Lake Dogs Babbling Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Downloads: 0 Uploads: 0	Nope. No GBA folks here. __________________ Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from everywhere)

04-18-2012, 01:09 PM	#4
douglaslizard Full Fledged Farker Join Date: 02-17-09 Location: willacoochee ga. Downloads: 0 Uploads: 0	you are correct in thinking that you cannot stuff them ,it also has to be a minumum of i think 5 pounds ,it can be bone-in or boneless.hope to see you in Fernandina. __________________ Mojo Smokehouse BBQ Team 22.5" WSM 18" WSM 22.5" Weber OTS bbq pro offset smoker bbq grillware stainless charcoal grill 2 ecbs 120 Gallon stickburner GO GATORS

04-18-2012, 02:10 PM	#5
AUBBQ On the road to being a farker Join Date: 03-01-11 Location: Valley, AL Downloads: 0 Uploads: 0	Nope, no stuffing. I’m new to the GBA myself, so I was waiting on some of the other guys. Very cooker friendly org. I’d like to do more GBA events this yr, but I’m not sure I can work them into my schedule. Good luck. __________________ Hicktown BBQ Team - Superior SS2, WSM

04-18-2012, 02:21 PM	#6
DawgPhan is one Smokin' Farker Join Date: 08-09-07 Location: Atlanta, Ga Downloads: 0 Uploads: 0	if you figure out something with loin, let the rest of us know. smoke it, slice it a little thinner than brisket and a little sauce.

04-18-2012, 04:06 PM	#7
jasonjax is one Smokin' Farker Join Date: 12-20-07 Location: Jax, Fl. Downloads: 0 Uploads: 0	I was just wondering what the judges are looking for considering this is typically a high heat meat. I love cooking and eating them myself, but any sort of judging of the meat will be interesting.

04-18-2012, 04:44 PM	#8
holysmokes Knows what a fatty is. Join Date: 10-28-10 Location: Dublin, GA Downloads: 0 Uploads: 0	One of the main thing to consider when cooking a pork loin is that it is a blank canvas. There is no fat content to speak of in it so you can do what you want with it. In my experience, GBA judges prefer a sweet profile. Now Im not sure you want to have a candied pork loin, but what do I know? We have used a fruit juice base for an injection and had success with it. The most important thing that I tell people about the pork loin is DON'T OVERCOOK IT. Ive heard that the loin category has been getting more competitive lately. Good luck and I hope to see you down the road. Gary __________________ Holy Smokes Stumps Stretch SmokerThe First Stump Monster Stump JR.Traegar Texas Elite