One 4 lb pork loin, 3 jalapenos, 2 habaneros, 1 onion and some garlic and some good ole CYM
(http://i293.photobucket.com/albums/mm56/cjgbrad/IM001679.jpg)
Throw peppers, onion and garlic into your food processor and pulse till it looks like baby poop, ::) wait till we add the mustard!!.....pour this into a large zip lock bag using a large spatula, the fumes are very intoxicating!! Next pour/spoon in alot of mustard and squeesh it all together...now we're talking baby poop....and throw your pork loin in and squeesh this all around, if squeesh is to tech-no, subsitute move.......Now get as much air out of your bag and into the fridge for a nice sleep, tommorrow will be here soon!
(http://i293.photobucket.com/albums/mm56/cjgbrad/IM001680.jpg)
C
Now that looks like one Spicey Meatball.
Looking foward to hearing how it turns out.
Carter
That baby poop will be throwing some flames out when this dish finishes its cycle. ;D
That's for me. ;)
Looks pretty good WTS
nepas
Alright after a good nights rest in fridge, time for a little rub and resting while the smoker comes up to temp of 220 getting hit with 3 hours of mesquite and shooting for IT of 150. Well time to head off to work, we'll see where were at when we get home!
(http://i293.photobucket.com/albums/mm56/cjgbrad/IM001682.jpg)
C
If only you lived closer, WTS. I'd be happy to be a good neighbor and check on it for you while you were at work ;D
Looks great, let us know how it turns out and if two habs were enough to heat it up properly. ;D
Okie dokie back home from work - after 5 hours in the smoker (3 hours smoke) IT of 147, close enough, pulled and time for alittle FTC, smelling and looking good, can't wait to slice it!
(http://i293.photobucket.com/albums/mm56/cjgbrad/IM001683.jpg)
and the flip side
(http://i293.photobucket.com/albums/mm56/cjgbrad/IM001684.jpg)
C
That looks devine! Great job! ;)
Looks ready to eat!
Lets eat....
(http://i293.photobucket.com/albums/mm56/cjgbrad/IM001685.jpg)
C
Nice! Looks great.
KyNola
Looks awesome, WTS. Judging by the color of the pork loin, I see that you musta used pecan to smoke that. Oh, just wait until the brothers down at the Texas Moose Lodge find out that the grand Poobah of Mesquite used pecan. That little rumor will spread throughout Texas like chicken pox through a daycare center. :o
Hee, hee..........WTS used pecan! WTS used pecan!
Seriously, the pork loin looks great!
SD
Nice WTS
Good job.Me likie this one very nice.
Dang, Dang, double Dang the duck has me figuired out...its all pecan, all pecan I must hide the remaining pecan and then into stronghold with mesquite and several guns till they find me....Dang, Dang....Double dang!! ;D
C
WTS.... its hard to trick the Duck... LOL
I'm sure the proper authorities have been notified and are preparing to confiscate the non-mesquite wood from your premises. This probable includes any left over smoked products in the household. ;D
On a more serious note, how well did the habs kick up the heat level in the loin? I bet that same technique would be great on a beef loin.
Had a nice little kick to it, but I honestly think it could use a couple more habs thrown in, thats the plan for the next one, and I've got another twist with it that I'm thinking of trying. ;D
C
Quote from: westexasmoker on June 28, 2008, 05:26:37 AM
I've got another twist with it that I'm thinking of trying. ;D
C
Let me guess.....
More Mesquite! ;D
Mike
QuoteI've got another twist with it that I'm thinking of trying.
Hmmm..... a twist? I know, you are going to use apple or maple wood this time! ;D
I wondered how much heat would work its way into the meat since it was only rubbed on the outside. Maybe try making a small slice into the meat and put some of the spices on the inside then tie up to finish as before? Did it stay moist inside, the pic looked awesome, great job.
I like the way you think Mike!
Pens yep stayed nice and moist, I think the key there is not letting IT get over 150 maybe 155 at the most! And you must of read my mind (not a hard thing to do!) I'm thinking butterfly the loin so a layer of the jerk mix is wrapped up in the middle would be oh so good.....although thats not the twist....gotta get me another loin soon I reckon!
C
Okie Dokie scored another loin at the store, pretty much the same as above, did add a few more habaneros and some chipolte peppers to the mix. As we talked this one got butterflied
(http://i293.photobucket.com/albums/mm56/cjgbrad/IM001708.jpg)
Then covered and smothered and stuffed with the baby poop, tie with butchers twine and into the smoke!
(http://i293.photobucket.com/albums/mm56/cjgbrad/IM001710.jpg)
Hit IT of 150 and pulled to rest a bit, mixed up some honey, molasses, bourbon and bbq sauce for a nice little glaze. Gave it a kinda spicy sweet taste, very good!
(http://i293.photobucket.com/albums/mm56/cjgbrad/IM001711.jpg)
C
Looking good brother.........How did it taste?
BCD
Thanks BCD,
If ya like spicy it was most excellent, the chipolte gave it a real nice kick and butterflying kept a nice layer of mix in the middle (you can kinda make it out in the last pic) I'm not sure I'll do the glaze again on this recipe, its my standard ham glaze, good but this is all about the jerk and some heat!
C
Forgot I took pics of these this weekend, got too busy with other projects! Another jerked loin same routine as before, but cut two trenches in the loin (should have cut deeper)! 4.4 lb pork loin, trenched and of course the proverbial baby poop!
(http://i293.photobucket.com/albums/mm56/cjgbrad/IM001728.jpg)
Into the fridge overnight and then tied with twine. Into the smoker with 4 hours of mesquite smoke.
(http://i293.photobucket.com/albums/mm56/cjgbrad/IM001737.jpg)
Pulled with IT of 150, and FTC for a few hours!
(http://i293.photobucket.com/albums/mm56/cjgbrad/IM001738.jpg)
Also forgot to take pics last night of the sliced, I was tired and hungry, but this is for tonights warm up. You can kinda see the trenches that need to be deeper.
(http://i293.photobucket.com/albums/mm56/cjgbrad/IM001742.jpg)
C
Very nice, I am putting this in my favorite places. Renamed BabyPoopPorkLoin so it will be easy to pick out of the crowd. ;)
thought WTS said he used oak... let me look ... ok ok he used hickory
where da beef
WTS, have you ever tried injecting your pork loins? I use one of those Cajun Injector thingies and you can get just as much garlic, heat, and spices as you wish. I usually pump the standard 10% of the weight of the meat, but it let's you know when it's full by shooting out the holes you made. It's fun to test brines and injections with a loin. My problem is that I don't keep notes! And did you really use pecan????
Made one of these Jerk Pork Loins. It sure was tasty, the Jalapenos on the top were excellent treat. Trouble was the Heart Burn overnight. Some times "tastes so good" ends up hurting so much.
May not do another for a while, or mix it different.