Pork loin

Started by justpete, August 08, 2009, 05:07:26 PM

Previous topic - Next topic

0 Members and 2 Guests are viewing this topic.

Print
Go Down Pages1
User actions

justpete

August 08, 2009, 05:07:26 PM
Took a full loin and cut it into two

Rubbed with a quick Webber rub.
Covered with bacon

Apple smoke at 225*

First half came out at 145*
After it cooled I sliced it into 3/4" pieces, wrapped and into the fridge.
After two days I finished them on the grill.

The second half I pulled at 157* and sliced thin.
Two great meals.





Peter

Mr Walleye

#1
August 08, 2009, 06:04:15 PM
They both look excellent JP!  ;)

I also see the mandatory adult refreshment in the background in a couple of the photos.  8)

Mike

Click On The Smoker For Our Time Tested And Proven Recipes

Tenpoint5

#2
August 08, 2009, 09:03:35 PM
Was digging around in the freezer today and found me a loin as well. But its gonna have to wait. Got some salmon to do first. Yours looks like it turned out perfect.
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

mikecorn.1

#3
August 09, 2009, 10:20:52 AM
Looks good. Gonna be my next smoke. Pork Loin. Gonna have to copy some of you and make that fancy basket weave of BACON. You know, to impress the family.  ;D   
Mike
Print
Go Up Pages1
User actions