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View Full Version : HURRICANE Cook-Out Pr0n


twinsfan
08-27-2011, 07:15 PM
Since the previous post was extremely diluted and comical, which you can find here (http://www.bbq-brethren.com/forum/showthread.php?t=114772), I'll just post the pics right here.


Brined the night before in salt water, a splash of cider vinegar, and plenty of rosemary and black pepper. 18 hours later;

http://img40.imageshack.us/img40/5192/dsc03961vr.jpg (http://imageshack.us/photo/my-images/40/dsc03961vr.jpg/)

Stuffed with Pork Stovetop stuffing, half a raw onion and two stalks of celery. Tied up.

http://img706.imageshack.us/img706/170/dsc03962x.jpg (http://imageshack.us/photo/my-images/706/dsc03962x.jpg/)
Me tending to the charocal, which doesn't like to catch in steady rain.

http://img705.imageshack.us/img705/1432/dsc03963sc.jpg (http://imageshack.us/photo/my-images/705/dsc03963sc.jpg/)

The stuffed loin onto the Weber, with some chives on top.

http://img641.imageshack.us/img641/8329/dsc03965x.jpg (http://imageshack.us/photo/my-images/641/dsc03965x.jpg/)

It's done. Rests and then fridged till the evening.

http://img845.imageshack.us/img845/4512/dsc03968n.jpg (http://imageshack.us/photo/my-images/845/dsc03968n.jpg/)

http://img31.imageshack.us/img31/8928/dsc03969s.jpg (http://imageshack.us/photo/my-images/31/dsc03969s.jpg/)


Looks nice. Very, very tender. Hit 185 F internal (smack dab in the middle), and as you can see it might be a tad rare, esp. for pork.I think my twenty year old thermometer is done. There wasn't enough stuffing in it, but that was thanks to the idiot butchers who cut it in half! What, who would do that?

Does this count as a pork chop?


Overall, it didn't rain enough and the winds didn't start early enough for a real hurricane cookout, but small branches and pots were falling by the end. Still might be the best dish I've ever prepared on the grill 'cept some spares.

Boshizzle
08-27-2011, 07:22 PM
Looks good to me, congrats!

http://www.bbq-brethren.com/forum/picture.php?albumid=326&pictureid=4054

MilitantSquatter
08-27-2011, 07:22 PM
good job

tasterner
08-27-2011, 07:37 PM
Very nice!!

BigBobBQ
08-27-2011, 08:49 PM
sure as heck looks like a great job to me! :thumb:

Mikey063
08-27-2011, 09:05 PM
WOW Twinsfan you are really young, I have to give you credit. When I was your age, I did not have time for grilling. Kudo's to you.

Capozzoli
08-27-2011, 09:05 PM
Looks fantastic! perfect temp on the pork too.


Dude, how old are you? (if I may be so bold)

You look a little young to be cooking like a pro.

twinsfan
08-27-2011, 09:16 PM
I realize I may look young but lemme just say I'm going into soph. year in HS if that gives you an idea. Most say I look 11 or 12.

Not exactly a pro.... maybe a pro in the neighberhood, but im a super minion here.

Capozzoli
08-27-2011, 09:22 PM
Id say you are off to a real good start.

When did you start cooking? Do your parents cook?

I started cooking when I was about 11, mostly cause my moms specialty was shake-n-bake and she didn't even add meat.

twinsfan
08-27-2011, 09:40 PM
I'd say twelve seriously. Think I was making scratch biscuits and spaghetti sauce and salsa from our tomatoes since I was six or seven.

My mother cooks pretty well, but she's an incredible pastry chef. I have no interest in the stuff and even if I did I'd never try cuz I'm get whooped every time in a pastry TD. :D

Dad can make pancakes, french toast, and bacon. Eh?

cowgirl
08-27-2011, 09:40 PM
Looks great from here too!

boogiesnap
08-27-2011, 09:54 PM
I realize I may look young but lemme just say I'm going into soph. year in HS if that gives you an idea. Most say I look 11 or 12.

Not exactly a pro.... maybe a pro in the neighberhood, but im a super minion here.

um, hate to burst your bubble(and it's a good one to burst:thumb:)but that IS young.

best of luck on your journey with us, and thanks for sharing your cook!

look forward to more to come.

twinsfan
08-27-2011, 10:18 PM
It's young, but I look YOUNGER then I am.


Thanks.

El Ropo
08-27-2011, 10:28 PM
Hit 185 F internal (smack dab in the middle), and as you can see it might be a tad rare, esp. for pork:doh: :crazy: Either your thermo is reading way high, or that's way overcooked!

The safe cooking temp for pork is 145. I would of pulled it at 140 then wrapped in foil and rested for 30-60 minutes. Unless there was other raw meat or eggs stuffed in the middle, then I would of taken it to 155 max.

I'd check your therm in boiling water for sure.

boogiesnap
08-27-2011, 10:35 PM
It's young, but I look YOUNGER then I am.


Thanks.

not really, but, someday you'll understand. :becky:

keep going the way you are and you'll be a DAMN good cook by the time you're my age.

BTW, why not homemade stuffing?

BobBrisket
08-27-2011, 10:44 PM
Nice!!!! I'd hit that. As a teacher, I wish more young people your age would get hooked on positive hobbies/passions like ours. Glad to have you on the board with us!:thumb:

Bob

ianjoe
08-27-2011, 11:53 PM
Nice!!!! I'd hit that. As a teacher, I wish more young people your age would get hooked on positive hobbies/passions like ours. Glad to have you on the board with us!:thumb:

Bob

I second that.

twinsfan
08-28-2011, 12:14 AM
Thanks both. When I mention I BBQ in like orientation, I get really weird looks. SMH D:

grilling24x7
08-28-2011, 07:31 AM
Good job man! I tied my grills up so they wouldn't blow away. For dinner I pan fried a costco turkey burger and then baked a cake. We had some nasty wind and harsh rain here in Baltimore so I dont think I would have been able to do a good cookout!

Amusing! Nice pics.

Garyclaw
08-28-2011, 08:23 AM
Nice job Man!! Your parents gotta be pround of you.:thumb:

Bob Wiley
08-28-2011, 08:51 AM
Winner winner tenderloin dinner.

Tango Joe
08-28-2011, 08:55 AM
Excellent Grub!

Redhot
08-28-2011, 09:31 AM
Wow twinsfan! I am so impressed with your knowledge of cooking. I started cooking at a very early age too. I remember the first thing I cooked too, I was 7. I put some chicken broth in a pot, diced some potatoes, carrots and celery until a fork went in easily then added some noodles. But I didn't develope a passion for cooking until I met Guerry. I had no idea how much fun cooking could be until I got in the kitchen with him. We have a blast and build on each other's ideas.
And I also must say that if you hadn't revealed your age, I would NEVER have guessed you were a teenager. You are so mature, not only in your cooks but your wording. You can hang with the big dogs for sure! And just one more thing, I'm positive that your food looks way better than your camera can depict. That said, I say ask for a good point and shoot for your birthday or Christmas...I want to see just how good your food actually looks!:becky:

twinsfan
08-28-2011, 09:58 AM
Thank you very much for the nice note Redhot. I've picked it up early. It's one of the onlt foods that anyone (who's not a vegetarian) loves if done great. Other cuisines like Asian and Latin are loved by some and hated by some.

It's a tricky camera. if it focuses perfectly, you can get a decent shot. The first one was barely passable, but the second was terrible.

Smoker101
08-28-2011, 10:04 AM
Yes twinsfan you have yourself a great hobbie here. Not only did i not know you were only that young but even a great bbq'er. Keep up the good work i like to see kid/young adults try different things to keep them out of trouble. Alot of kids these days all they want to do is stay home,play games, and not want to do anything for themselves. Yes i am only 26 years old but as being a young adult too i say hats off to you keep up the good work and you are in the right place to learn from all the pros here on how to make good grub and also talk about the passion of BBQ. I grew up in a household that my mom cooked all the time and that is how i got to where i am now. My one goal in life for me is to open up my own restaurant and hopefully it will be a BBQ one. Who knows what god has storied up in my life for me but that is what i want to do. I cook all the time here in my house and my wife loves it because i can cook. Your parents should be proud of you and that they raised a good kid.

Ron_L
08-28-2011, 10:14 AM
Nice job on the loin! Next time try butterflying the loin by cutting slowly around the loin, trying to end up with a flat pience that is about 1/2 inch thick. Then spread the stuffing on top of that and roll it up and tie it. You get more stuffing in contact with the meat (more flavor) and the presentation looks cool.

http://www.nuggetmarket.com/media/images/apple_hill_pork_loin.jpg
(this isn't my picture. I found it on Google)

Sunra
08-28-2011, 10:48 AM
Nice Job Looks Great!

BBQ_MAFIA
08-28-2011, 10:54 AM
Nice work.

NorCal Q Man
08-28-2011, 11:39 AM
Nice work, Twinsfan! You still saving for a smoker?

Dan - 3eyzbbq
08-28-2011, 04:15 PM
Looks mighty tasty. Keep it coming :-P

twinsfan
08-28-2011, 05:23 PM
@Ron I was going to! I got the loin out of the vac seal, and I see IT'S CUT IN TWO! If the shop-rite butcher was standing there I would have butterflied him. :x

NorCal, well, I'm not saving much :P, I'm shopping for a smoker. That was done on a 22 Weber kettle.

Everyone else, thanks!