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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 12-05-2010, 08:39 PM   #1
BBQ Grail
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Default Smoked Pork Loin with fresh fettucini and Portobella Mushroom Cream Sauce

I had the urge to cook something a little fancy and more complex than I've been cooking lately. I was in The Whole Paycheck Store on Friday and they had some amazing grass fed pork loins. Grabbed on and some fresh fettucini and this is what I ended up with tonight.

The pork loin was brined over night in water, salt, brown sugar and Todd's Original Dirt. Before going on the smoker I seasoned it with more Dirt.

The mushroom cream sauce was seasoned with Todd's Cajun Dirt for a little kick in the sauce.

Enjoy...

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Unread 12-05-2010, 08:44 PM   #2
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Very Nice !! Im drooling on the Keyboard !!!
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Unread 12-05-2010, 08:46 PM   #3
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Hey fancy boy, that is a good looking plate of pork.
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Unread 12-05-2010, 08:51 PM   #4
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Nice!
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Unread 12-05-2010, 08:54 PM   #5
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that looks delicious!
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Unread 12-05-2010, 08:56 PM   #6
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I want some.
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Unread 12-05-2010, 09:09 PM   #7
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Here's another shot



And I also smoke roasted some Delicato Squash with Todd's Dirt and honey

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Unread 12-05-2010, 09:14 PM   #8
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Looks mighty good, even for a fancy dish!
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Unread 12-05-2010, 09:18 PM   #9
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That looks fantastic, Larry! Great job!
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Unread 12-05-2010, 09:30 PM   #10
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the second shot is a better image to me, shows the pork off better.
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Unread 12-05-2010, 10:14 PM   #11
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I stuffed, rolled, tied and smoked 66 of those just before Thanksgiving.... but they were stuffed with Wild Rice, Portabellos, onions garlic and Artichokes and had that Fred Wesley - with macerated Lay Down the Boogie and play that funky Music Till U Die Glaze on it
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Unread 12-05-2010, 10:18 PM   #12
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What's up with that?
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Unread 12-05-2010, 10:46 PM   #13
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whats up with what?
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Unread 12-05-2010, 10:49 PM   #14
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Quote:
Originally Posted by landarc View Post
the second shot is a better image to me, shows the pork off better.
Let's get the thread about my cook back on track...

Thanks landarc I agree the second one is better. I wanted to get something up and grabbed the first one that looked good. I'll have some more tomorrow.
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Unread 12-05-2010, 11:02 PM   #15
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All I know is that I'd hit a plate full! Larry, what's your approach to cooking any kind of pasta? I like flavoring the water as much as possible. What do yo use? I go mostly with a good bit of salt, course black pepper, even red pepper flakes and a bit of EVOO. One time I use a good bit of balsamic in the water. WOW. The pasta took on a darker color, but had some good flavor in it. The fet really ties it all in for me.

Bob
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