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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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Unread 12-25-2009, 04:23 PM   #1
deguerre
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Default Pork loin and a chuck

I marinated an eight pound pork loin in ginger rice wine vinegar, mustard powder, Indian red chili powder (Very hot) tamari and a little salt for almost two days. I cut in half, and one will be plain, the other slathered with mustard and a rub of paprika, chili powder, brown sugar, garlic and onion powders and a wee bit of salt and black pepper. I also did a small chuck with just salt, pepper and garlic powder. (No prep pick on the chuck). Third pic taken when adding more chips (Jack Daniel oak). More to follow. I have no Idea why I'm cooking so much meat when it's just me! Guess I'll have to share!
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Unread 12-25-2009, 04:32 PM   #2
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Food looks good, Guerry. What smoker are you using here?
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Unread 12-25-2009, 04:41 PM   #3
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Quote:
Originally Posted by NorthwestBBQ View Post
Food looks good, Guerry. What smoker are you using here?
Whoops, sorry! GOSM.
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Unread 12-25-2009, 04:59 PM   #4
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Don't know for sure but I thought I read somewhere that you wanted a new camera.
If so...this one works great for me!
...still love that golden glow in your pics so I know it's you!
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Unread 12-25-2009, 05:21 PM   #5
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Is it done yet? How bout now? Now? I just ate, but now you're killing me.
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Unread 12-25-2009, 05:23 PM   #6
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Loin's at 132, gonna pull and foil to rest at 140.
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Unread 12-25-2009, 05:26 PM   #7
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Looking good so far guerry, can't wait to see the finished product.
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Unread 12-25-2009, 05:51 PM   #8
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Here's the loins. They smell awsome! Gonna let them rest and then slice. The chuck's at 165 and I'll pull it at 190. Got a sweet tater in the smoker too.
Michael, Phubar, Shane and Marc, thanks for the kind words so far. Let's see how they taste!
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Unread 12-25-2009, 07:12 PM   #9
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Default Final slices and plating...

Here we go.
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Unread 12-25-2009, 07:13 PM   #10
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Fantastic!
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Unread 12-25-2009, 07:16 PM   #11
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Excellent job!
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Unread 12-25-2009, 07:17 PM   #12
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Brother!!!!!
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Unread 12-25-2009, 07:19 PM   #13
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Dan, Larry, I am verklempt!
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Unread 12-25-2009, 07:47 PM   #14
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Taste on both pork loins was excellent. Think I liked the mustard/rubbed best. The chuck is for the pot-pie throwdown so future pron is eminent!
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Unread 12-25-2009, 09:52 PM   #15
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Guerry it all looks fantastic!! I know what you mean about smoking so much meat for one...but the leftovers are nice to have on hand.
Nice job!!
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