Pork loin with a wet Cuban rub.
(http://usera.imagecave.com/huhwhatliar/1Cubanporkloincherry-applesmoked1r.jpg)
Smoked to a internal temp of 145 with 2 1/2 hrs of apple and cherry smoke.
(http://usera.imagecave.com/huhwhatliar/2FinishedsmokedCubanporkloin-r.jpg)
(http://usera.imagecave.com/huhwhatliar/CutCubanporkloin3r.jpg)
Tasted great. My neighbors devoured 7 lbs in minutes, I'm glad I hid the 10 lbs of spare ribs ;D
Two thumbs up Huhwhatliar!
Looks excellent! ;)
Mike
If that tastes half as good as it looks...
Wow.
Gonna have to head to Sams for some Pork Loin.
Looks good. I sometimes make Cuban barbecue using a picnic shoulder. You can't beat those flavors on pork.
Nice job! ;)
What is the wet rub? Got a recipe?
Those look awesome!!!! I would also like to have that rum recipe if you are willing to give it out. How long did you marinade it for?
Rub recipe that is.....but if you do hava a rum recipe i'd like to try that as well.....HEHE :D :D
Quote from: Habanero Smoker on April 24, 2008, 02:51:29 AM
Looks good. I sometimes make Cuban barbecue using a picnic shoulder. You can't beat those flavors on pork.
Hab's I would like to get the recipe for the cuban barbecue.
Domenick
Quote from: bullsi1911 on April 24, 2008, 06:25:00 AM
What is the wet rub? Got a recipe?
I'm at work (if you want to call what I do work) right now. When I get home I'll post the recipe.
Domenick
Quote from: tturaider on April 24, 2008, 08:34:29 AM
Those look awesome!!!! I would also like to have that rum recipe if you are willing to give it out. How long did you marinade it for?
Rum recipe ::) ::) ::) I'll bet Ice has one of those ;) I put the rub on and into the smoker it went, I was short on time to let it sit some. The neighbors were whinning for food :o. The next time I do this recipe I'm going to let it sit over nite. Also I need to find a way to thicken it up so I can apply more of the rub with out it falling off. Any suggestions????
Domenick
Quote from: huhwhatliar on April 24, 2008, 09:35:26 AM
Quote from: Habanero Smoker on April 24, 2008, 02:51:29 AM
Looks good. I sometimes make Cuban barbecue using a picnic shoulder. You can't beat those flavors on pork.
Hab's I would like to get the recipe for the cuban barbecue.
Domenick
You sure can. It may take me a couple of days to get to it.
Quote from: huhwhatliar on April 24, 2008, 09:41:27 AM
[
Rum recipe ::) ::) ::) I'll bet Ice has one of those ;)
HEY!!! I resemble that remark ;D
I'll trade ya a rum rub for your pork loin rub recipe. That looks mighty fine there huhwhatliar.
I'm pretty sure the Rum recipie starts with sugar cane, I might have access to some.
Does Bradley make a Still ? It will need a PID....
CUBAN PORK LOIN RUB
4 cloves garlic, finely chopped
1 tablespoon grated
orange zest
1 tablespoon ground cumin
1 tablespoon dried oregano
1 teaspoon salt
1 1/2 teaspoons pepper
1 tablespoon lime juice
2 tablespoons olive oil
1 tablespoon orange marmalade
1 boneless pork loin roast (3-4 pounds)
Domenick
Hab's I would like to get the recipe for the cuban barbecue.
Domenick
[/quote]
You sure can. It may take me a couple of days to get to it.
[/quote]
I'm in no big hurry.
Thanks
Domenick
Quote from: iceman on April 24, 2008, 02:13:42 PM
Quote from: huhwhatliar on April 24, 2008, 09:41:27 AM
[
Rum recipe ::) ::) ::) I'll bet Ice has one of those ;)
HEY!!! I resemble that remark ;D
I'll trade ya a rum rub for your pork loin rub recipe. That looks mighty fine there huhwhatliar.
Would that resemblance be Ron Rico rum ::)
I would like your rum rub recipe.
Thanks
Domenick
Hey Huh...did you invent that recipe? As I am from the great state of Florida...never saw the marmalade (in a conventional recipe) but I'd be it would taste as good as it looks!! :)
That looks awesome, huhwhatliar. May I ask what was the temp you smoked it at?
Quote from: La Quinta on April 24, 2008, 05:20:35 PM
Hey Huh...did you invent that recipe? As I am from the great state of Florida...never saw the marmalade (in a conventional recipe) but I'd be it would taste as good as it looks!! :)
No it was given to me a few weeks ago when I was in New Mexico ;D The gentleman who gave it to me was from Cuba. The smoker/roasting box he was using was a La Caja. The La Caja are fashioned after ones used in Cuba according the research I've done. I was impressed with it. His wife is going to send me some more recipes hopefully soon.
Domenick
Keep us informed? I love Cuban food!!!
Quote from: Smoking Duck on April 24, 2008, 05:30:03 PM
That looks awesome, huhwhatliar. May I ask what was the temp you smoked it at?
Sorry I forgot to post that. My box varied between 200-210. The Digi Q II and Raptor arrived on Monday so I'll have better control on the temp.
Domenick
Quote from: La Quinta on April 24, 2008, 05:38:43 PM
Keep us informed? I love Cuban food!!!
I am fast becoming a fan of Cuban and Puerto Rican food.
Domenick
Tell ya what...it is really good food...very down to earth but complicated flavors too...my husband and I have eaten in some of the best little cuban resturants in Miami and Tampa...not expensive...just really good food!
Looks like a fine meal, HWL. I think I'm going to give this recipe a try for mother's day. Will be shopping for the baby elephant trunks at Costco.
How long did it take to reach an IT of 145? About 5 hours?
Quote from: Consiglieri on April 24, 2008, 05:56:34 PM
How long did it take to reach an IT of 145? About 5 hours?
I really didn't pay attention to the time. I had friends and neighbors whining about when is it going to be done. So to keep them happy I had them snacking on other things. LaQ one of the things they were snacking on was Smoked Cheese :o :o Homemade smoked Mozzarella is sooo good.
Domenick
Don't make me spank ya Huh...(Damn it...ya gotta hate hot weather...except if you're from Alaska!!!) :)
Quote from: La Quinta on April 24, 2008, 06:16:06 PM
Don't make me spank ya Huh...(Damn it...ya gotta hate hot weather...except if you're from Alaska!!!) :)
Beat me baby, beat me ;D Actually I'm not from Alaska, but that is where I call home.
Domenick
Thanks HUH im gona have to try that one out. I didnt mean a rum rub I was wanting a rum liquor recipe...haha :D :D
Thanks, HWL. Went back to find my notes from last mother's day when I did a different pork loin recipe (http://forum.bradleysmoker.com/index.php?topic=5223.0). Cooking time with a 10# loin was about 6 hours at a bit higher cooking temp.
I'm really looking forward to giving this one a try.
Quote from: tturaider on April 24, 2008, 06:32:49 PM
Thanks HUH im gona have to try that one out. I didnt mean a rum rub I was wanting a rum liquor recipe...haha :D :D
Ok here are a couple of rum liquor recipe from The Caribbean
VANILLA RUM LIQUEUR
* 3 cups dark rum
* 5 split vanilla beans
* 1 ½ cup sugar
* 1 cup water
* 1 Tbs. Finishing formula
Age rum and vanilla for a month. Make simple syrup and allow to cool. Strain and combine with syrup. Age an additional month or two.
COLADA LIQUEUR
* 2 cup sugar
* 1 cup water
* 2 cups fresh grated coconut
* 1 split vanilla bean
* 1 ½ cups fresh pineapple chunks
* 3 or 4 cups light rum
Start by making a simple syrup. Adjust temp of syrup to low and add coconut and vanilla. Simmer a few minutes (4 or 5). Allow to cool and add pineapple and rum. Age for a month and strain. Press juice from pineapple and other solids. Age for 1 or 2 more months and head off sailing.
Domenick