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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 08-17-2010, 11:13 PM   #1
Smokinwilly
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Thumbs down Pork Loin

Let me say first...I'm new to the BBQ Brethren and like what I've seen so far....very interesting and informative site.
I need some advice and Help...Our team, The Smokinwilly Squealer's have been on the pro circuit now for almost a year. Were members of the Georgia Barbecue Association which has as a meat category Pork Loin. Were struggling with this category... The loin must weigh over 5lb. We brine and marinade our loin.Then we smoke it until the internal temp is 145*. We pull it,wrap it in foil and a blanket until time to prep for turn in..we put it in the turn in box and then put a glaze sauce on each piece and over the top..The highest we have ever scored is 13th out of 30 teams. I would appreciate it if someone could help a brother out...Thanks so much!
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Unread 08-17-2010, 11:20 PM   #2
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Welcome Willy....

not familiar with GBA judging criteria, but it might allow others to give some suggestions if you can expand on the following areas in your process.

your brine
marinade rub
sauce
how you present
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Unread 08-18-2010, 09:09 AM   #3
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Welcome!

Also maybe include some pictures of the turn in boxes
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Unread 08-18-2010, 09:38 AM   #4
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Can you do bone-in pork loin?

I'd also pull it before 145. I like to pull mine at 138º and lightly tent with foil. It will bring the temp over 140º and will be nice and tender...
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Unread 08-18-2010, 09:53 AM   #5
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I judge in GBA. It's a blind box, comparative scoring system. The boxes are judged against the other boxes on the table. Each table has 5 judges. Boxes contain meat only - no garnish.

Appearance, Texture, Taste are scored in 7 - 10 scale. There must be at least one 10 in each category. Multiple 10s are allowed.

Overall impression is scored in tenths of a point from 9.0 - 10.0. This is the tiebreaker. Each box must be given a unique score. There must be one & only one 10.0.

The scores are factored with taste being the highest and appearance the lowest. A perfect score would be 600.

The top three scores in each meat category advance to the finals and prepare a second box that is scored in the same format.
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Unread 08-18-2010, 09:55 AM   #6
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Quote:
Originally Posted by Scottie View Post
Can you do bone-in pork loin?

I'd also pull it before 145. I like to pull mine at 138º and lightly tent with foil. It will bring the temp over 140º and will be nice and tender...
Yes, it can be bone-in or bone-out. The loin must be a minimum 5 lbs. Tenderloin is not allowed.
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Unread 08-18-2010, 08:36 PM   #7
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Default Pork Loin

I have attached a picture of my loin I turned in at Fort Valley....I realize now that I should have put a glaze sauce on each piece....I plan on doing that at our upcoming event at Jekyll,Island Georgia this weekend.Yes, I soak in a brine solution for about 6 to 8 hours and then pat dry. I then inject about a pint of injection mixture. I then put in a marinade for about six hours. I remove from the marinade mixture and apply a mustard slather followed by a medium coat of rub (I do not rub this in). I wrap it then in saran wrap and foil and place on Ice for 4 to 6 hours. I put on the smoker (Temp range 235-250) until internal temp reaches 100*. I put in an aluminum pan and pour a glaze sauce over the top and seal with foil and back on the smoker. Remove from the smoker at 145*. Wrap in a blanket for about 30-45 mins before preparing box for turn in....Prepare box and and apply glaze sauce to each piece and over the top!...Not: this is how I am going to do this weekend at Jekyll......Helpful hints/recommendations much appreciated!
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File Type: jpg Fort Valley 054.jpg (49.7 KB, 195 views)
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Unread 08-19-2010, 10:08 AM   #8
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Trim all of those extra pieces off of it. Just have one pure muscle. Honeslty, it just seems like you are doing too much treading water. I would only inject. Brining is then doubling up what injecting should do. Then to marinade? That is only good for the outside. i'd also cook it less than 145.. It looks terribly dry. Also, get a sharper knife. Your knife is tearing the meat, not slicing it... Probe your meat at the ends. Then you won't get that big probe hole in the middle of your muscle... lightly sauce each piece with a very thin sauce...
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Unread 08-19-2010, 10:35 AM   #9
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I agree with Scottie. Try injecting only. You may be getting conflicting flavors from brine, injection & marinade. Make those slices neater then frame them with chunks or chopped. Think bark in pulled pork or burnt ends in brisket. Give the judge's eye something contrasting to make the slices stand out.
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Unread 08-19-2010, 11:12 AM   #10
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We used to get to cook loins at Qlossal... No more for the contest. I miss cooking loins...
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Unread 08-19-2010, 06:40 PM   #11
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This years IBCA invitational at Traders Village has the loin as the meat to cook. Come on down to Dallas and help me. I'll even split prize money.
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Unread 08-19-2010, 07:59 PM   #12
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I am not a judge and never made a pork loin before, but here is my opinion, strictly based on appearance. My immediate response says that the meat looks dry. After looking a little longer, I notice that there are holes from the meat thermometers in the meat, there is a gash in the left side of the meat on the four top slices, there are pieces of meat falling off of the top right corners of the top four slices, and the slices are not arranged neatly in the box.

Going forward, try to put the thermometer in the pork in the same direction that you will be doing the slicing. Also, try using an electric cutting knife to get nice clean cuts. And last but not least, and most important, if the meat looks that dry, hide it by brushing the juices from the foil onto the slice, not just the top of the slice.
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