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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-11-2005, 08:07 PM   #16
Solidkick
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Default 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....
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Unread 07-11-2005, 08:14 PM   #17
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Default 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.
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Unread 07-11-2005, 08:48 PM   #18
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Default Re: RE: Re: RE: Re: RE: Re: Pork Loin

Quote:
Originally Posted by Solidkick
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
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Unread 07-11-2005, 10:07 PM   #19
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Default Re: RE: Re: RE: Re: RE: Re: Pork Loin

.[/quote]

I hope someday to be able to add to it.

[/quote]

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Unread 07-11-2005, 10:20 PM   #20
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Default Re: RE: Re: RE: Re: RE: Re: Pork Loin

Quote:
Originally Posted by Kevin
Quote:
Originally Posted by Solidkick
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
You already did by telling us how it turned out and the pics were a great bonus. Thanks! :D
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Unread 07-11-2005, 10:26 PM   #21
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Default Re: RE: Re: RE: Re: Pork Loin

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Originally Posted by Kevin
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.
Use a peice of PVC. Files much easier, and is dishwasher safe. And very cheap, check plumbers for scraps.

Ty
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Unread 07-12-2005, 09:09 AM   #22
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Default RE: Re: RE: Re: RE: Re: Pork Loin

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Use a peice of PVC. Files much easier, and is dishwasher safe. And very cheap, check plumbers for scraps.
I'll second the PVC. I use a sharpened piece to cut ammo for my potato rifle. And you would end up with a 1 1/4" piece of "loin sausage" to boot!
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Unread 07-12-2005, 01:09 PM   #23
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Default Re: RE: Re: RE: Re: RE: Re: Pork Loin

Quote:
Originally Posted by Aeynghus
Quote:
Use a peice of PVC. Files much easier, and is dishwasher safe. And very cheap, check plumbers for scraps.
I'll second the PVC. I use a sharpened piece to cut ammo for my potato rifle. And you would end up with a 1 1/4" piece of "loin sausage" to boot!
OK, I give, never tooooooo old to learn, what is a potato rifle?
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Unread 07-12-2005, 01:12 PM   #24
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Default Re: RE: Re: RE: Re: RE: Re: Pork Loin

Quote:
Originally Posted by Neil
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.
Cheaper than Vigra MOD!
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Unread 07-12-2005, 02:30 PM   #25
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Default RE: Re: RE: Re: RE: Re: RE: Re: Pork Loin

I never hunted potatos before, but I am willing to give it a try as long as everyone keeps their clothes on.
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Unread 07-12-2005, 07:37 PM   #26
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lol@wayne
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Unread 07-12-2005, 09:32 PM   #27
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I have to ask. Does your potato rifle use compressed air or hairspray?
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