Buckboard - Buckboard Snacks - And A Squirrel Shot [Archive]

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thirdeye

11-14-2009, 02:40 PM

http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2011/DSC09406b.jpg

I've done a short cure (48 hours) on thick loin chops, then grilled them ..... but today I was about to square up two ends on a loin that had cured for 6 days, so I went a little thicker and put them on at the same time. They took about an hour to reach 150° and were pretty tasty.

bottomsupbbq

11-14-2009, 02:42 PM

Wow those look farken deliscious!!!1

thirdeye

11-14-2009, 04:27 PM

http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2011/DSC09421x.jpg

http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2011/DSC09422x.jpg

It's done. The cherry really made the color jump out. And speaking of jumping out, my buddies showed up again....

http://img.photobucket.com/albums/v377/thirdeye2/Hunting-Fishing/DSC09431w.jpg

Mad Max

11-14-2009, 04:36 PM

That looks good, even got the squirrels hungry. :-D Nicely done.

LT72884

11-14-2009, 05:15 PM

What does cured loin chops taste like?? Looks awesome though

big brother smoke

11-14-2009, 05:20 PM

Looks tasty, Wayne!

thirdeye

11-14-2009, 05:40 PM

What does cured loin chops taste like?? Looks awesome though

http://img.photobucket.com/albums/v377/thirdeye2/BDS/DSC05027AB.jpg

http://img.photobucket.com/albums/v377/thirdeye2/BDS/DSC05021AA.jpg

The chops (bone-in or boneless) only need 48 hours of cure time if they are 3/4" thick. They taste like the smoked pork shops that some butcher shops sell, and have the color of ham. I grill them to 145°.

nolaman

11-15-2009, 08:28 PM

Are the loins smoke cured like bacon,and have to be cooked after slicing? They sure look good!

thirdeye

11-15-2009, 08:40 PM

Are the loins smoke cured like bacon,and have to be cooked after slicing? They sure look good!

The loins are coated with a dry cure, then allowed to cure in the fridge for 6 days before smoking to 145°-150°. For reheating, all the slices need is warming up in a skillet.

Redheart

11-15-2009, 08:50 PM

You guys have got me thinking smoked loin. It won't be till after Thanksgiving but I think a little Kassler Ripchen mit rot Kohl is instore!

Big George's BBQ

11-15-2009, 08:59 PM

That looks rteally good

Big George's BBQ

11-15-2009, 09:03 PM

Pyle's BBQ

11-16-2009, 12:04 AM

Wow it took that long for the butt sniffing comment.
Good looking chops and loins.

Phesant

11-16-2009, 01:26 AM

That sure looks good, never thought of doing chops like that.....mmmmmmmm

Norcoredneck

11-16-2009, 07:03 AM

Looks great Wayne.

Divemaster

11-16-2009, 07:50 AM

Looks Great! Think I may need to take some of the BBB out of the freezer for dinner tonight!!!

http://img.photobucket.com/albums/v377/thirdeye2/Hunting-Fishing/DSC09431w.jpg

Just what I need to see when I come into the office... Another Brown Noser...

Paul B

11-16-2009, 07:59 AM

They may be the elusive "dog" squirrel ! :biggrin::biggrin:

Paul B

thirdeye

11-16-2009, 09:36 AM

He is just checking to see if the bacon smell is coming from his buddy :biggrin:

Wow it took that long for the butt sniffing comment.
Good looking chops and loins.

Looks Great! Think I may need to take some of the BBB out of the freezer for dinner tonight!!!

Just what I need to see when I come into the office... Another Brown Noser...

They may be the elusive "dog" squirrel ! :biggrin::biggrin:

Paul B

Heheeehee.....what took 'yall so long to crack wise about that? :biggrin: Actually, they were running along the tops of those off-set pickets and every time the one in the lead would stop, the follower would rear end him (literaly), sometimes knocking both of them off. they were having a great time. I bet I watched them for 30 minutes.