Pork Loin

Kevin · Jul 8, 2005

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 :lol:

Bill-Chicago · Jul 9, 2005

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 · Jul 9, 2005

Kevin said:
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 :lol:

Looks like the Brethren has captured another soul.

kcquer · Jul 9, 2005

RE: Re: Pork Loin

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 · Jul 9, 2005

RE: Re: Pork Loin

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

Kevin · Jul 10, 2005

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

rbinms33 · Jul 10, 2005

RE: Re: Pork Loin

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

Bigdog · Jul 10, 2005

Re: RE: Re: Pork Loin

kcquer said:
They are by far my favorite cut.

Click to expand...

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. :wink:

Wayne · Jul 10, 2005

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.

kcquer · Jul 10, 2005

RE: Re: RE: Re: Pork Loin

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 :wink:

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

Samichlaus · Jul 10, 2005

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.

Kevin · Jul 10, 2005

Re: RE: Re: RE: Re: Pork Loin

Samichlaus said:
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 · Jul 11, 2005

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.

Trout_man22 · Jul 11, 2005

RE: Re: RE: Re: RE: Re: Pork Loin

Man that looks good

Wayne · Jul 11, 2005

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.

Solidkick · Jul 11, 2005

RE: Re: RE: Re: RE: Re: Pork Loin

Nice job using the roadmap and search functions........I don't think I've seen better looking loins.....sorry they were dry, maybe drape some bacon over the top next time as an experiment....

midnight · Jul 11, 2005

RE: Re: RE: Re: RE: Re: Pork Loin

I used a pork loin as an emergancy "filler" this weekend. I was short on pulled pork for a catering job, so I smoked loins and took up to 195 deg. and pulled apart. The meat was a little on the dry side but with a little apple juice added and some rub mixed in at the end it all turned out very good.
I don't usually shred loins but my local store was out of pork butt so that was all they had.

Kevin · Jul 11, 2005

Re: RE: Re: RE: Re: RE: Re: Pork Loin

Solidkick said:
Nice job using the roadmap and search functions........I don't think I've seen better looking loins.....sorry they were dry, maybe drape some bacon over the top next time as an experiment....

There is so much information right here on this sight it just blows my mind. Forget google, just do a forum search or a keyword search and you'll find such a wealth of information it's boggling. You guys have posted so many ideas you've probably forgotten most of them. I just add a little imagination and have a ball.

IMO doing the search makes it more fun. Your quips and sometimes rants are entertaining.

I hope someday to be able to add to it.

Kevin

icemn62 · Jul 11, 2005

Re: RE: Re: RE: Re: RE: Re: Pork Loin

.[/quote]

I hope someday to be able to add to it.

[/quote]

Keep at it and you will.

Jorge · Jul 11, 2005

Re: RE: Re: RE: Re: RE: Re: Pork Loin

Kevin said:
Solidkick said:

Nice job using the roadmap and search functions........I don't think I've seen better looking loins.....sorry they were dry, maybe drape some bacon over the top next time as an experiment....

Click to expand...

There is so much information right here on this sight it just blows my mind. Forget google, just do a forum search or a keyword search and you'll find such a wealth of information it's boggling. You guys have posted so many ideas you've probably forgotten most of them. I just add a little imagination and have a ball.

IMO doing the search makes it more fun. Your quips and sometimes rants are entertaining.

I hope someday to be able to add to it.

Kevin

You already did by telling us how it turned out and the pics were a great bonus. Thanks!

Pork Loin

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