Sam's Pork Loins

MPTubbs · March 12, 2010, 02:52:05 PM

Bought a couple of these to see if they would turn out worth a sh*t.

Sprinkled some Cabela's Mountain Man Bourbon Rub on those puppies.

Will start in the morning and smoke for 4 hours with Apple/Hickory mix. A 3 to 1 combo.

I'll yank and FTC for an hour or so when the IT hits 145*.

More pictures to come as tomorrow progresses.

squirtthecat · March 12, 2010, 03:01:28 PM

Bruschetta pork loin??

Interesting..

FLBentRider · March 12, 2010, 03:24:52 PM

We tried those, just in the oven.

Not bad at all.

MPTubbs · March 13, 2010, 01:18:14 PM

Here they are just about done with the smoke.

Yanked them at 147* and get'n ready to FTC.

As I was slicing the juice started to flow!

Lunch is served!

Didn't really need a knife and they just about melted in your mouth!

squirtthecat · March 13, 2010, 01:38:43 PM

Nice...

I'll have to pick one up.

MPTubbs · March 13, 2010, 02:28:39 PM

Quote from: squirtthecat on March 13, 2010, 01:38:43 PM

Nice...

I'll have to pick one up.

The Italian Bruschetta was the best out of the two in my opion. More flavor.

The wife liked the Portobello mushroom loin.

Ka Honu · March 13, 2010, 02:43:08 PM

I always wonder about those "flavored" meats and the associated premium price. Was it worth it or could you have done just as well on your own?

MPTubbs · March 13, 2010, 03:37:50 PM

Quote from: Ka Honu on March 13, 2010, 02:43:08 PM
I always wonder about those "flavored" meats and the associated premium price. Was it worth it or could you have done just as well on your own?

I bet you can do your own...and with you at the wheel, you would knock it out the park!

I had to try em. My think'n was they were marinating in that juice for how long?? Got to be good right?

Well I got lucky and they were very good.

Next loin will be my own creation...need to try it that way also! (never done a loin before)

OU812 · March 15, 2010, 10:59:58 AM

That all looks great, well except for that green stuff on the lower left. ;D

One bite of a cucumber and I'll be burpin the rest of the day. ::)

Not that burpin bothers me, some of them I'm pretty proud of, its the taste of the burp that sucks.

MPTubbs · March 15, 2010, 11:33:50 AM

Quote from: OU812 on March 15, 2010, 10:59:58 AM
That all looks great, well except for that green stuff on the lower left. ;D

One bite of a cucumber and I'll be burpin the rest of the day. ::)

Not that burpin bothers me, some of them I'm pretty proud of, its the taste of the burp that sucks.

The wife made me put that green stuff on to make the picture look pretty!

I'm getting her trained...she now helping with the picture shoot instead of rolling her eyes.

A little Jack will help with that taste OU....but I bet you already new that!

Tenpoint5 · March 15, 2010, 11:51:47 AM

Looks like the trial turned out PDG. I have gotten the tenderloins flavored but not the full loin. Might just have to give it a go now.

Pachanga · March 15, 2010, 12:09:46 PM

MPTubbs

Looks great Bud.

I went to a Christmas party where the host was turning out some grilled pork tenderloins. They were great so I asked him his secret. He said "Kroger" and pulled some wrappers out of the trash with all sorts of flavorings listed on the different loin packages.

I am happy to hear the wife is in training. I fshe is not rolling her eyes at the photo shoot, you are making great progress. It has been a life long effort at my house or maybe its is the other way around. I've been in the dog house so many times and I now have just had an epihany. She is not mad and I am not in trouble; just in training.

Good luck and slow smoking,

Pachanga

MPTubbs · March 16, 2010, 07:57:17 AM

Quote from: Tenpoint5 on March 15, 2010, 11:51:47 AM
Looks like the trial turned out PDG. I have gotten the tenderloins flavored but not the full loin. Might just have to give it a go now.

Sam's Club also has the loin in some kind of apple flavor.