Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
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. |
|
Thread Tools |
11-24-2013, 06:24 PM | #1 |
somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
|
Smoked Bone-in Pork Loin Roast
First we started with some sausages & some peppers. (pre-pork loin snacks)
These went on with some stoplight peppers. After roasting, I removed the skin and seeds from the peppers and sliced them to make a bed for the sausage. The pork loin I used was a 5lb bone-in center cut rib loin roast. aka Pork Chops on a Stick I smoked it at 220F for the first 2 hours, then raised temp on my stick burner (fueled by lump & apple wood) to 275F to finish it off. When Internal Temp hit 140 I wrapped it loosely in foil and let it rest for 35 minutes or so. Time to slice We finished that off with Roasted & Stuffed Gala Apples topped with French Vanilla ice cream.
__________________
John |
|
Thanks from: ---> |
11-24-2013, 06:44 PM | #2 |
On the road to being a farker
Join Date: 07-29-13
Location: OC, CA
|
Geez I just ate but I want that!!
__________________
XL BGE / WSM / ASSASSIN |
|
Thanks from:---> |
11-24-2013, 06:46 PM | #3 |
is one Smokin' Farker
Join Date: 06-25-13
Location: Tx
|
__________________
NYG Smokey Joe-Copper gas assist Weber Performer-Rec Tec 590 pellet grill/smoker |
|
Thanks from:---> |
11-24-2013, 06:59 PM | #4 |
is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs
|
Looks fantastic.
__________________
-Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown. |
|
Thanks from:---> |
11-24-2013, 07:36 PM | #5 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
|
Way to come back with a roar - love it!
__________________
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
|
Thanks from:---> |
11-24-2013, 07:44 PM | #6 |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
|
Looks beautiful, John!
__________________
Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron. |
|
Thanks from:---> |
11-24-2013, 07:54 PM | #7 |
somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
|
Thanks all!
Of course, it was so good last night, I had to toss one on the cast iron this morning to go with my eggs.
__________________
John |
|
Thanks from: ---> |
11-24-2013, 08:00 PM | #8 |
is Blowin Smoke!
Join Date: 10-08-13
Location: North East Georgia.
|
Meal looks great.
__________________
If it turns out good, eat it, if it turns out bad, eat it anyway! Finish Strong! |
|
Thanks from:---> |
11-24-2013, 08:19 PM | #9 |
Got Wood.
Join Date: 03-30-11
Location: Shawnee, KS
|
SpecPHAbulous! Got some nice lookin head going on.. AND what are the apples stuffed with?
|
|
Thanks from:---> |
11-24-2013, 08:28 PM | #10 |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
|
You had me at meat on a stick. ))))
__________________
Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url] |
|
Thanks from:---> |
11-24-2013, 08:40 PM | #11 |
Full Fledged Farker
Join Date: 08-04-13
Location: Dayton, Ohio
Name/Nickname : ROB
|
It all looks great, especially the loin! Looks like you nailed it
__________________
Rob WSM 18.5", Weber Kettle, Thermapen, Maverick ET-732 |
|
Thanks from:---> |
11-24-2013, 08:45 PM | #12 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
|
That all looks fantastic, John!
__________________
"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
|
Thanks from:---> |
11-24-2013, 11:33 PM | #13 |
Take a breath!
Join Date: 12-17-12
Location: Southwest Florida
Name/Nickname : Chris
|
Now THAT is a proper breakfast! Nice work.
|
|
Thanks from:---> |
11-25-2013, 12:21 AM | #14 |
Got Wood.
Join Date: 08-03-13
Location: Paso Robles, CA
|
The smoke ring, the moisture.......ohhhhh man I want some o'dat!!!
|
|
Thanks from:---> |
11-25-2013, 12:25 AM | #15 |
somebody shut me the fark up.
Join Date: 04-02-09
Location: San Antonio, TX
|
Looks great, John. What'd ya stuff the apples with?
__________________
Dan IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms. And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV] |
|
Thanks from:---> |
Thread Tools | |
|
|