Pork Loin

Kevin · 07-08-2005, 10:41 PM

Went shopping today and spare ribs are $3.99, Brisket is $3.49, buttts are reasonable, but we've been having them too much lately, whole pork loins are $1.99. Guess what we're having? Did a forum search on pork loins. Holy pig skin batman, what a cache of ideas. The stuffed loin is gonna get a workout this weekend.
The OL thought I was nuts. I would read the posts for awhile, go take a fatty out of the freezer, read some more, go take a pack of polish sausage out of the freezer, read some more, get a brick of bleu cheese out of the freezer, read some more, go take another pork loin out of the freezer, read some more, tell her "this will never thaw by morning, I'll just get another at the store, and put the loin back in the freezer".
Just sticking to the advice of one wiser than me "too much fuel and effort to not cook with the pit full".

Thanks Guys, your efforts at making all of this information available is not going unappreciated.

Maybe some brats in the waterpan as well.

Kevin

Bill-Chicago · 07-08-2005, 11:32 PM

stuffed is good, but 165 wrapped to 190, coolered for 3 hours, and cut (watch out for extremely hot juice) is good too.

With loins averaging 1.79#, I cook them often.

Think there might be some stuffing idears in the Roadmap thread for loins.

They are by far my favorite cut.

Leftovers: sliced, chopped and sauce added, etc.

Neil · 07-09-2005, 05:57 AM

Quote:

Originally Posted by Kevin

Went shopping today and spare ribs are $3.99, Brisket is $3.49, buttts are reasonable, but we've been having them too much lately, whole pork loins are $1.99. Guess what we're having? Did a forum search on pork loins. Holy pig skin batman, what a cache of ideas. The stuffed loin is gonna get a workout this weekend.
The OL thought I was nuts. I would read the posts for awhile, go take a fatty out of the freezer, read some more, go take a pack of polish sausage out of the freezer, read some more, get a brick of bleu cheese out of the freezer, read some more, go take another pork loin out of the freezer, read some more, tell her "this will never thaw by morning, I'll just get another at the store, and put the loin back in the freezer".
Just sticking to the advice of one wiser than me "too much fuel and effort to not cook with the pit full".

Thanks Guys, your efforts at making all of this information available is not going unappreciated.

Maybe some brats in the waterpan as well.

Kevin

Looks like the Brethren has captured another soul.

kcquer · 07-09-2005, 06:30 AM

Quote:

They are by far my favorite cut.

Probably my second favorite. Very versatile, great to serve guests, very predictable (almost always 6 hrs in the smoke, 2 in the foil, then as long in the cooler as you can stand.
Bigdog really needs to cook one of these!!

rbinms33 · 07-09-2005, 08:09 AM

Looks like you're in for a fun weekend. Make sure you give us the post game report.

Kevin · 07-10-2005, 11:18 AM

Post game report:
Good eatin. They are a little dry. Probably because they didn't hit the cooler till 8:00 PM, out of the cooler at midnight, and in the fridge at 2:00 AM. Didn't slilce until this morning. Nothing some good sauce won't fix.

Left to right:
1 polish sausage stuffed
2 green olive,pepperoncini,pickled japs,garlic,bleu cheese,and a little rub.
3 Maple fattie. Maple just rules, my favorite of all three

Kevin

rbinms33 · 07-10-2005, 11:23 AM

They may be a little dry, but they look awesome!!! Good job!!

Bigdog · 07-10-2005, 11:28 AM

Quote:

Originally Posted by kcquer

Quote:

They are by far my favorite cut.

Probably my second favorite. Very versatile, great to serve guests, very predictable (almost always 6 hrs in the smoke, 2 in the foil, then as long in the cooler as you can stand.
Bigdog really needs to cook one of these!!

When I saw the topic, I knew that this was coming you farker.

Wayne · 07-10-2005, 12:36 PM

Looks good to me. If it comes out a little dry then just serve it upwitha little extra sauce. I have even thought about serving it with brown gravey or better jet German Jagger sauce. My brother-in-law also makes a sauce with raisens, pine nuts and such that would really be good. I guess I need to get his recipe and post it for all to try. The thing that I have noticed about pork loin is that it is one of my least favorite things BBQ'd but my families favorite. We never have any left over so it gets fixed a lot. Don't get me wrong...I still eat it and enjoy it a lot but it is just not my favorite.

kcquer · 07-10-2005, 01:56 PM

Quote:

When I saw the topic, I knew that this was coming you farker.

LMAO, you know it's gonna keep coming until I see pics of one you fixed too

Kevin, great looking eats Bro!! Very nice job. :D

Samichlaus · 07-10-2005, 03:14 PM

How did you stuff it? Just sorta make a tunnel with a knife?

I think it's Parrothead who unrolls them, covers the meat with stuffing then rolls it back up & ties it. I would guess they look a lot like a cinnamon roll.

Kevin · 07-10-2005, 04:09 PM

Quote:

Originally Posted by Samichlaus

How did you stuff it? Just sorta make a tunnel with a knife?

I think it's Parrothead who unrolls them, covers the meat with stuffing then rolls it back up & ties it. I would guess they look a lot like a cinnamon roll.

Yes, make an X in each end with a knife meeting in the middle. Found this doing a roadmap search here on this sight. I'm going to look around at work and see if I can find a piece of stainless steel pipe about 1 1/4" diameter. I'll try sharpening one end. Should be able to push it through the loin like coring a pineapple. The knife technique works fine, just thought a perfect circle would make a little nicer presentation. This realy was a fun experiment. Will do again.

Kevin

Neil · 07-11-2005, 09:55 AM

I fixed a 9#er yesterday stuffed with hot Italian sausage and it turned out great. I also used the X cut method and it worked out great. Per Bill's suggestion, I froze the sausage links first and it was easy to insert them into the center of the centerloin.

Trout_man22 · 07-11-2005, 11:18 AM

Man that looks good

Wayne · 07-11-2005, 06:58 PM

I usually cut the whole tenderloin in half to make things more manageable. I then poke a Cutco blunt point slicing knife all the way through the meat and cut a little to makesure thatthe stuffing sausage will easily fit. Then I insert the sausage all the way through. I then use a big fork to poke through the tenderloin and sausage so that the sausages juice and fat can find its way to the pork to add juice and flavor. Then I rub it good and let it marinate for a while. Lastly I slather it in mustard (my granddaughter helps with this part) and plop it in the pit till it is done.

07-08-2005, 10:41 PM	#1
Kevin Quintessential Chatty Farker Join Date: 02-06-05 Location: Southern Minnesota	Pork Loin Went shopping today and spare ribs are $3.99, Brisket is $3.49, buttts are reasonable, but we've been having them too much lately, whole pork loins are $1.99. Guess what we're having? Did a forum search on pork loins. Holy pig skin batman, what a cache of ideas. The stuffed loin is gonna get a workout this weekend. The OL thought I was nuts. I would read the posts for awhile, go take a fatty out of the freezer, read some more, go take a pack of polish sausage out of the freezer, read some more, get a brick of bleu cheese out of the freezer, read some more, go take another pork loin out of the freezer, read some more, tell her "this will never thaw by morning, I'll just get another at the store, and put the loin back in the freezer". Just sticking to the advice of one wiser than me "too much fuel and effort to not cook with the pit full". Thanks Guys, your efforts at making all of this information available is not going unappreciated. Maybe some brats in the waterpan as well. Kevin

07-08-2005, 11:32 PM	#2
Bill-Chicago somebody shut me the fark up. Join Date: 08-11-03 Location: Chicago Southwestern Burbs, but always south of Madison Ave. Name/Nickname : Professor Dickweed	RE: Pork Loin stuffed is good, but 165 wrapped to 190, coolered for 3 hours, and cut (watch out for extremely hot juice) is good too. With loins averaging 1.79#, I cook them often. Think there might be some stuffing idears in the Roadmap thread for loins. They are by far my favorite cut. Leftovers: sliced, chopped and sauce added, etc. __________________ . Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle

07-09-2005, 08:09 AM	#5
rbinms33 is One Chatty Farker Join Date: 08-11-03 Location: Coldwater, MS (just south of Memphis)	RE: Re: Pork Loin Looks like you're in for a fun weekend. Make sure you give us the post game report. __________________ Richie Perfect Smoke BBQ Team Pork Me Baby BBQ Team Coldwater, MS (just south of Memphis) KCBS CBJ #7595 NB Bandera Mod E Custom Drum Smoker 18" Weber Smoky Mountain Weber Kettle One Touch Silver

07-10-2005, 11:18 AM	#6
Kevin Quintessential Chatty Farker Join Date: 02-06-05 Location: Southern Minnesota	RE: Re: Pork Loin Post game report: Good eatin. They are a little dry. Probably because they didn't hit the cooler till 8:00 PM, out of the cooler at midnight, and in the fridge at 2:00 AM. Didn't slilce until this morning. Nothing some good sauce won't fix. Left to right: 1 polish sausage stuffed 2 green olive,pepperoncini,pickled japs,garlic,bleu cheese,and a little rub. 3 Maple fattie. Maple just rules, my favorite of all three Kevin

07-10-2005, 11:23 AM	#7
rbinms33 is One Chatty Farker Join Date: 08-11-03 Location: Coldwater, MS (just south of Memphis)	RE: Re: Pork Loin They may be a little dry, but they look awesome!!! Good job!! __________________ Richie Perfect Smoke BBQ Team Pork Me Baby BBQ Team Coldwater, MS (just south of Memphis) KCBS CBJ #7595 NB Bandera Mod E Custom Drum Smoker 18" Weber Smoky Mountain Weber Kettle One Touch Silver

07-10-2005, 12:36 PM	#9
Wayne is One Chatty Farker Join Date: 08-26-03 Location: Fall River, Kansas	RE: Re: RE: Re: Pork Loin Looks good to me. If it comes out a little dry then just serve it upwitha little extra sauce. I have even thought about serving it with brown gravey or better jet German Jagger sauce. My brother-in-law also makes a sauce with raisens, pine nuts and such that would really be good. I guess I need to get his recipe and post it for all to try. The thing that I have noticed about pork loin is that it is one of my least favorite things BBQ'd but my families favorite. We never have any left over so it gets fixed a lot. Don't get me wrong...I still eat it and enjoy it a lot but it is just not my favorite. __________________ Wichita Wayne Long in the tooth, Long in the tooth, I'm lookin' 'round the corner, An' I'm long in the tooth...

07-10-2005, 03:14 PM	#11
Samichlaus is one Smokin' Farker Join Date: 09-22-04 Location: North Sentinel Island Name/Nickname : samichlaus	RE: Re: RE: Re: Pork Loin How did you stuff it? Just sorta make a tunnel with a knife? I think it's Parrothead who unrolls them, covers the meat with stuffing then rolls it back up & ties it. I would guess they look a lot like a cinnamon roll.

07-11-2005, 09:55 AM	#13
Neil Quintessential Chatty Farker Join Date: 06-04-04 Location: St. Joseph, MI	RE: Re: RE: Re: RE: Re: Pork Loin I fixed a 9#er yesterday stuffed with hot Italian sausage and it turned out great. I also used the X cut method and it worked out great. Per Bill's suggestion, I froze the sausage links first and it was easy to insert them into the center of the centerloin. __________________ "You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Weber Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Old Country 36" griddle, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS.

07-11-2005, 11:18 AM	#14
Trout_man22 is One Chatty Farker Join Date: 05-16-04 Location: Colonial Heights, Virginia	RE: Re: RE: Re: RE: Re: Pork Loin Man that looks good __________________ Go Green use mercury laced low watt fluorescent bulbs and kill the earth slowly ! "God either exists or He doesn't.... I believe in God." Blaise Pascal I'm a sinner, I regret my sin and will try to never do it again.

07-11-2005, 06:58 PM	#15
Wayne is One Chatty Farker Join Date: 08-26-03 Location: Fall River, Kansas	RE: Re: RE: Re: RE: Re: Pork Loin I usually cut the whole tenderloin in half to make things more manageable. I then poke a Cutco blunt point slicing knife all the way through the meat and cut a little to makesure thatthe stuffing sausage will easily fit. Then I insert the sausage all the way through. I then use a big fork to poke through the tenderloin and sausage so that the sausages juice and fat can find its way to the pork to add juice and flavor. Then I rub it good and let it marinate for a while. Lastly I slather it in mustard (my granddaughter helps with this part) and plop it in the pit till it is done. __________________ Wichita Wayne Long in the tooth, Long in the tooth, I'm lookin' 'round the corner, An' I'm long in the tooth...

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