pork loins

jpw23 · 07-21-2006, 05:23 PM

wife picked up 2 really big good lookin' pork loins....any suggestions as what to do with them?

Kevin · 07-21-2006, 05:25 PM

Stuff em.
Do a search for "stuffed pork loin"
Lots of info to use.

Hey! It's even roadmapped: http://www.bbq-brethren.com/forum/showthread.php?t=7818
Post 4.

Rockaway BeachBQ · 07-21-2006, 06:07 PM

Rub them with 1 part salt, 1 part brown sugar, 1 part fresh crushed tellicherry black pepper and 1 part of Good Hungarian Paprika. Cook them at 350 to an internal temp of 145.

Leeper · 07-21-2006, 07:29 PM

I like to do my on the rotisserie after being rub down with some mustard and poultry seasoning. I have also had some good luck using lemon pepper on top of the mustard.

The ones I usually end up with are very lean so be careful how hot you get them.

racer_81 · 07-21-2006, 08:56 PM

1) paint with a paste of 2 cups mustard, 1/3 cup beer

2) apply your favorite rub

3) criss-cross with bacon slices

4) cook to whatever you feel is safe for pork, I do about 180.

5) when you get to about 140, start spraying with apple juice (or other fruit juice) - or mop

6) you may want to foil them above 160.....

Kirk · 07-21-2006, 08:56 PM

You may have seen this before, but here's my take on pork loins:
http://www.bbq-brethren.com/forum/sh...ad.php?t=18757
Post 1 has the pics, post 5 has the ingredients.

kcquer · 07-21-2006, 10:51 PM

Here's an excellent recent thread on pork loins (thanks Brother Kick)

http://www.bbq-brethren.com/forum/sh...highlight=loin

scottm4300 · 07-22-2006, 08:01 AM

I use Hi Mountains buckboard cure on them for 10 days, soak 'em for a few hours to get rid of some of the saltiness then smoke 'em. It's like Canadian bacon

jpw23 · 07-22-2006, 09:34 AM

Thanks for all the links and tips, have not decided yet as how they will be prepared. Just hope the weather stays good!!!

07-21-2006, 05:23 PM	#1
jpw23 Babbling Farker Join Date: 12-02-05 Location: Ky Downloads: 0 Uploads: 0	pork loins wife picked up 2 really big good lookin' pork loins....any suggestions as what to do with them? __________________ __________________ --------------------------------------------------- Chargriller pro offset X 2 Brinkman Gourmet Smoker 7-N-1 r2d2 looking cooker(on loan never to be returned) Slightly bent Weber kettle Scratch and dent wally world Uniflame kettle new link to new musical adventure coming soon!!!!

07-21-2006, 05:25 PM	#2
Kevin Moderator Join Date: 02-06-05 Location: Southern Minnesota Downloads: 0 Uploads: 0	Stuff em. Do a search for "stuffed pork loin" Lots of info to use. Hey! It's even roadmapped: http://www.bbq-brethren.com/forum/showthread.php?t=7818 Post 4. __________________ Kevin

07-21-2006, 06:07 PM	#3
Rockaway BeachBQ Full Fledged Farker Join Date: 11-01-05 Location: Rockaway Beach, NY Downloads: 0 Uploads: 0	Rub them with 1 part salt, 1 part brown sugar, 1 part fresh crushed tellicherry black pepper and 1 part of Good Hungarian Paprika. Cook them at 350 to an internal temp of 145. __________________ www.BeachBumBarbecue.com Spicewine Custom Medium Large (Thank You Sawdustguy) Primo Oval (and BBQ Guru for when I need a nap) ECBrinkmann Vertical Smoker w/mod charcoal pan and thermometer (used mainly for storage) Meco Aussie Walk-About (AKA the princess grill) R.I.P. Klose 20x30 Smoker (sold) Thermos Square Grill (abandoned at Giants stadium) Kenmore/Charbroil Gasser got dragged to the curb

07-21-2006, 07:29 PM	#4
Leeper Full Fledged Farker Join Date: 09-25-05 Location: PDX Downloads: 0 Uploads: 0	I like to do my on the rotisserie after being rub down with some mustard and poultry seasoning. I have also had some good luck using lemon pepper on top of the mustard. The ones I usually end up with are very lean so be careful how hot you get them. __________________ KCBS CBJ Traeger pellet 125 WSM x2 Weber Kettle Weber Summit Platinum D6 La Caja China #2

07-21-2006, 08:56 PM	#5
racer_81 Babbling Farker Join Date: 08-11-03 Location: Richmond, TX Downloads: 0 Uploads: 0	1) paint with a paste of 2 cups mustard, 1/3 cup beer 2) apply your favorite rub 3) criss-cross with bacon slices 4) cook to whatever you feel is safe for pork, I do about 180. 5) when you get to about 140, start spraying with apple juice (or other fruit juice) - or mop 6) you may want to foil them above 160..... __________________ This Space Left Intentionally Blank

07-21-2006, 08:56 PM	#6
Kirk is One Chatty Farker Join Date: 09-06-05 Location: Langhorne PA Downloads: 0 Uploads: 0	You may have seen this before, but here's my take on pork loins: http://www.bbq-brethren.com/forum/sh...ad.php?t=18757 Post 1 has the pics, post 5 has the ingredients. __________________ Backyard All-Stars BBQ Team "Too much pork for just one fork" - SCOTS

07-21-2006, 10:51 PM	#7
kcquer Lives in Spirit Join Date: 02-17-04 Location: Wherever there's Sweet Blue Downloads: 0 Uploads: 0	Here's an excellent recent thread on pork loins (thanks Brother Kick) http://www.bbq-brethren.com/forum/sh...highlight=loin

07-22-2006, 08:01 AM	#8
scottm4300 Full Fledged Farker Join Date: 03-01-05 Location: New Hampshire Downloads: 0 Uploads: 0	I use Hi Mountains buckboard cure on them for 10 days, soak 'em for a few hours to get rid of some of the saltiness then smoke 'em. It's like Canadian bacon __________________ Brinkmann SKD Turkey/Fish Fryer Charbroil Gas Grill Campfire Pit Trashcan

07-22-2006, 09:34 AM	#9
jpw23 Babbling Farker Join Date: 12-02-05 Location: Ky Downloads: 0 Uploads: 0	Thanks for all the links and tips, have not decided yet as how they will be prepared. Just hope the weather stays good!!! __________________ __________________ --------------------------------------------------- Chargriller pro offset X 2 Brinkman Gourmet Smoker 7-N-1 r2d2 looking cooker(on loan never to be returned) Slightly bent Weber kettle Scratch and dent wally world Uniflame kettle new link to new musical adventure coming soon!!!!

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