Pork loin and a chuck

[deguerre]

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!

 

[NorthwestBBQ]

Food looks good, Guerry. What smoker are you using here?

 

[deguerre]

Food looks good, Guerry. What smoker are you using here?

Whoops, sorry! GOSM.

 

[Phubar]

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!

 

[txschutte]

Is it done yet? How bout now? Now? I just ate, but now you're killing me.

 

[deguerre]

Loin's at 132, gonna pull and foil to rest at 140.

 

[Redheart]

Looking good so far guerry, can't wait to see the finished product.

 

[deguerre]

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!

 

[deguerre]

Final slices and plating...

Here we go.

 

[chambersuac]

Fantastic!

 

[BBQ Grail]

Excellent job!

 

[Phubar]

Brother!!!!!:-D:eusa_clap

 

[deguerre]

Dan, Larry, I am verklempt!

 

[deguerre]

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!

 

[cowgirl]

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. :wink:
Nice job!!

 

[txschutte]

Dude your lunches are gonna be killer for the next week!
What about the sweet tater??

 

[deguerre]

Phubar, thanks Bro!

Jeanie, your compliment humbles me!:-D

Shane, all I can say is sliced pork sammiches! The sweet tater was delish, with a slight smokey flavor. Add butter and a little Garam Masala, yum.

Thanks for looking!

 

[NorthwestBBQ]

Dan, Larry, I am verklempt!

And I feel farfegnugen. Nice pics mate. :wink:

 

[deguerre]

And I feel farfegnugen. Nice pics mate. :wink:

Thanks Bro! Not bad for a relatively cheap Kodak. Need to get a Nikon though, and a tripod.

 

[redy2smoke]

Guerry, good looking pron. I know it had to taste awesome plated with the sides!!

Pork sammies for lunch at work always work great.