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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.


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Old 03-14-2014, 06:47 PM   #31
skywalker
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I vote for the Schnitzel sandwiches,5 oz loin tenderized dipped in egg wash to first allow a flour coat followed by a second dip in cracker crumbs.Freeze overnight, makes for nice flat patty to deep fry.Enjoy with some fresh cut fries.
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Old 03-14-2014, 10:12 PM   #32
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You could also cut at 1/4", pound flat, dip in eggwash and coat with Italian breadcrumbs to make a mock Veal Parmigiana. Yeah, I know that pork isn't veal, but you won't believe how close it tastes. :)
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Old 03-15-2014, 03:42 AM   #33
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I like the porkstrami Idea, but I'd only cook it to 140 like any other pork loin. I've been making some killer canadian bacon like this.
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Old 03-15-2014, 09:16 AM   #34
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Quote:
Originally Posted by Demosthenes9 View Post
You could also cut at 1/4", pound flat, dip in eggwash and coat with Italian breadcrumbs to make a mock Veal Parmigiana. Yeah, I know that pork isn't veal, but you won't believe how close it tastes. :)
I do that all of the time, I Love it. Better than Chicken Parmigiana.
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Old 03-15-2014, 10:05 AM   #35
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I stuffed one with fresh spinach, cooked/chopped bacon and provolone last weekend, came out really well. Used my regular pork rub and smoked at 275 until I got an internal temp of 145.
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Old 04-03-2014, 09:55 PM   #36
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So it was time to do something with this pork loin that's been sitting in the fridge. I got so many wonderful ideas on how to cook it up--thank you so much everyone. (I am going to try all of them eventually.)

I was short on time today so I picked the things I could do in short order.

First I cut up the loin as instructed by danno79.. learned from danno79 the smaller end of the loin is called a ribeye and learned yesterday from cowgirl that the larger end is called the sirloin. (And the middle is the center cut)

So from left to right (sirloin, center cut, ribeye) :



For the sirloin end I decided to try the "porkstrami" as suggested by sbramm. I am curing it and spicing it up the same as I do regular beef pastrami (3 parts coriander seed, 2 parts black pepper, 1 part garlic powder).

For the center cut I am making Canadian Bacon.

And lastly, for the ribeye, I am slicing it up.



I am doing as landarc suggested and sliced 1/2" thick chops and pounding them flat with a mallet. Tonight it was chicken fried pork--i.e. I fried it up like I do my grandmother's chicken: dredge in flour and put in the hot grease--salt & pepper in the pan while cooking.





It turned out delicious:



I'll try the panko and deep frying tomorrow, as well as Keith's pit fried chicken approach. I'll also try the Italian version mentioned here.

I also have a few thicker cut chops to try some other things tomorrow mentioned in this thread.
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Old 04-03-2014, 09:57 PM   #37
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Looks good. I am doing smoker fried chops tomorrow.
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Old 04-03-2014, 09:58 PM   #38
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Looks good. I am doing smoker fried chops tomorrow.
Oh cool! That'll be awesome, both cooking the same thing. Are you going to use olive oil & panko like you did with the chicken?
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Old 04-03-2014, 10:00 PM   #39
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I used coconut oil last time. Might try corn meal this time.
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Old 04-09-2014, 02:04 PM   #40
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Try tenderizing 1/2" chops then dredge in seasoned flour ( like your chicken fried version ) then egg and milk then cracker crumb, then fry. MMMMMMMMMM Gooodd.
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Old 04-09-2014, 03:00 PM   #41
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Ibf???
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Old 04-10-2014, 01:55 PM   #42
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Love some deep fried loin.
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Old 04-10-2014, 03:46 PM   #43
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Quote:
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Ibf???
yeah
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Old 04-11-2014, 09:00 AM   #44
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Quote:
Originally Posted by bbqgeekess View Post
I was wondering if I could get some recommendations on what I should do with the other half. I'd like to try a couple tasty recipes in addition to the bacon.
http://www.bbq-brethren.com/forum/sh...ad.php?t=77980
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