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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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05-03-2009, 11:55 AM | #1 |
Got Wood.
Join Date: 03-25-09
Location: Houston, Texas
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pork loin help
hope everyone is having a great afternoon....quick question please
have two pork loins on the BGE, indirect, 325 or so....... i overcooked them last time....at what temp should i pull.....and about how long should i give it.... |
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05-03-2009, 01:57 PM | #2 |
is one Smokin' Farker
Join Date: 02-03-06
Location: tulsa oklahoma
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Pull at 150, they will be cook through, but still moist...
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Klose 72" Mobile Medium BGE HastyBake Legacy 22" Weber Kettle(10 bucks@garage sale) |
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05-03-2009, 02:22 PM | #3 |
** Permanent Timeout **
Join Date: 04-25-07
Location: Farmersville, Ohio
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i pull loins at 140 and the coast up to 145 at least. measure temp in the middle in several spots
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05-03-2009, 02:39 PM | #4 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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I agree with RTD. 140 and the carry over will take them to 145. Don;t forget to brine the loin. Oops... just reread your post. Sounds like it's too late for brining
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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05-03-2009, 02:47 PM | #5 |
is one Smokin' Farker
Join Date: 02-03-06
Location: tulsa oklahoma
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I actually pull at 140 also, it just freaks some people out....
Loins are safe to pull at 137 and over...
__________________
Klose 72" Mobile Medium BGE HastyBake Legacy 22" Weber Kettle(10 bucks@garage sale) |
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05-03-2009, 02:59 PM | #6 |
is one Smokin' Farker
Join Date: 02-03-08
Location: IOWA
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Tell me more about this brine Ron...anything special you like in it and how long do you brine a loin?
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TippyCanoe BBQ Crew www.tippycanoebbq.com Memphis Pro Backwoods Fatboy Backwoods Party |
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05-04-2009, 12:30 AM | #7 |
is one Smokin' Farker
Join Date: 02-03-06
Location: tulsa oklahoma
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Brining pork loin, pork chops, chicken, and turkey is a good thing, google "Shake's Honey Brine"...
__________________
Klose 72" Mobile Medium BGE HastyBake Legacy 22" Weber Kettle(10 bucks@garage sale) |
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05-04-2009, 06:21 AM | #8 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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That's a good brine. You can also make a basic brine with salt, sugar and water and then add in whatever seasoning you will put on the roast when you cook it. I bring a pork loin for about 12 hours but i depends on the strength of the brine.
Here's the best reference on Brining that I've seen. http://www.cookshack.com/brining-101#_Toc528293329
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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