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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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Old 05-23-2016, 01:58 PM   #1
captjoe06
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Join Date: 06-03-15
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Default Thinly Sliced #Pork Loin Sandwiches Made On The Weber Kettle

Rubbed The Pork Loin with Paul Prudhomme blackened seasoning and coarse black pepper. Set up the kettle using the snake method with briquettes, apple chunks and cherry chips.



When she hit 130 internal I basted her with some Sweet Baby Rays BBQ sauce.


145 internal and she got pulled off and rested for 10 minutes before thinly slicing it for sandwiches.





Topped with cole slaw and Franks hot sauce. So tender, juicy and flavorful!

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Old 05-23-2016, 02:15 PM   #2
Stingerhook
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On my way, make me a sammie.
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Old 05-23-2016, 05:25 PM   #3
stl-rich
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I love roasting pork loin to 145* cooling in fridge overnight then thin slicing on mandolin. GREAT SAMMIES!!
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Old 05-23-2016, 05:40 PM   #4
BillN
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Now you did it, problem is I ain't got no pork. Looks fantastic.
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Old 05-23-2016, 07:39 PM   #5
bubba27028
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That looks delicious can you mail me some?
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Old 05-24-2016, 02:30 PM   #6
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That looks fantastic!
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Old 05-24-2016, 03:11 PM   #7
SmokinCW
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Wow that looks amazing. Thanks for sharing. You have now wrecked the rest of my work day though!!
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Old 05-24-2016, 03:15 PM   #8
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Yep, i am gonna want a sandwich too
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Old 05-24-2016, 03:35 PM   #9
cats49er
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Very nice,looks so goooood.
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Old 05-24-2016, 03:38 PM   #10
tom b
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Looks great, loins are one of my favorite.
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Old 05-24-2016, 03:41 PM   #11
Titch
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Thats a nice looking loin
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Old 05-24-2016, 04:45 PM   #12
Big-Joe
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Awesome, there ought to be enough left for me....
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