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Unread 04-22-2009, 10:00 AM   #1
monty3777
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Default pork loin ideas?

We are going to be cooking at the BBQlossal in June. One of the categories is pork loin. This is the only comp that I can think of where we will be cooking loin and I wonder if any of you have any ideas on presentation? Thanks!
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Unread 04-22-2009, 10:23 AM   #2
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I believe this needs to be presented in the clamshell at this comp ... right?
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Unread 04-22-2009, 10:35 AM   #3
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Quote:
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I believe this needs to be presented in the clamshell at this comp ... right?
Is a clamshell the white turn-in box? Then yes.
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Unread 04-22-2009, 12:12 PM   #4
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It's KCBS rules as far as the greens and clam shell. So nothing fancy.

Just like the other entries, you'll just have to make them as pruty as can be.
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Unread 04-22-2009, 12:21 PM   #5
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I'd try and practice ahead of time too... they are thicker and a little awkward to get into the box. Make sure they are nice and juicy!!!

Good luck!
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Unread 04-22-2009, 12:48 PM   #6
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So you'd just slice them as normal? About 1/2"
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Unread 04-22-2009, 01:06 PM   #7
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I'd go a nice 2" thick... Cook it whole and then slice...
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Unread 04-22-2009, 01:54 PM   #8
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Really? 2"? I was curious about pork loin too as I have three contest where it is either a side category or an entry. I had always sliced like 1/2" but will try the 2" unless you were messin with us :)
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Unread 04-22-2009, 01:58 PM   #9
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OK, maybe an inch and a half... But why cheat them? They are looking for PORK!!! Give it to them!
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Unread 04-22-2009, 02:10 PM   #10
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Quote:
Originally Posted by Scottie View Post
OK, maybe an inch and a half... But why cheat them? They are looking for PORK!!! Give it to them!
One would also think that if you had a thicker cut of meat it would hold in its juices a little better, giving the judges a nice waterflow of liquidy pork goodness when they cut into it.
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Unread 04-22-2009, 02:10 PM   #11
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Quote:
Originally Posted by Scottie View Post
OK, maybe an inch and a half... But why cheat them? They are looking for PORK!!! Give it to them!



Thanks for the tip, Scottie. I'll do some practicing this weekend.
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Unread 04-22-2009, 09:22 PM   #12
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I've been practicing for the same event,,,I'm afraid I'll be real sick of pork loin by June 6th
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Unread 04-23-2009, 01:24 PM   #13
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Quote:
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I've been practicing for the same event,,,I'm afraid I'll be real sick of pork loin by June 6th
I look forward to meeting you. I'll be with Holy and Oly's BBQ. We are going to concentrate on the hog but figured since we're paying the money to enter we may as well cook all the meat we can!
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