Pork Loin - It Keeps on Giving

[ArnieM]

Yeah, left overs.  I have to learn to cut these smaller and maybe make some CB out of a hunk.

Originally slathered up with CT and smoked with hickory.  Put what was left (a lot) in foil with some apple juice and - yes - more CT.  200^o oven for a few hours, hoping it wouldn't dry out and it didn't.  Only a couple of pics.

Got one of my wife's favorites going.  Fried Idaho potatoes with onions and anything else I can think of.

Here the potatoes are getting happy with some fresh ground black pepper and a few sprinklings of Road Kill Grill seasoning in a bit of OO.


The end product, skipping a few commercials.  The potatoes with onion and thin sliced mushrooms, tomato and avocado wedge salad and, of course, the pork loin.  And I STILL have more pork loin left.  Don'e even think about it Ka Honu unless you're paying the postage. ;D

[outdoorsfellar]

That looks VERY tastey !

[seemore]

ArnieM I take the pork roast for dinner looks very good.
seemore

[KevinG]

That title had me going in a totally different direction  - good to know it came out well. Thought it was going to turn out more like an STD - a gift that keeps on giving. Good looking eats there Arnie.

[hal4uk]

Great looking meal, Arnie.

[ArnieM]

Sorry about the subject title Kevin.  I simply meant that we keep eating it and it's still there.  It may be growing in the fridge  ;D

Now my local market has boneless butt on sale for $1.49 this week.  OK, I'll try some fresh sausage. 

A friend manages a restaurant and he gets pulled pork, sauced, in 2 gallon tubs from somewhere  down south.  I may have to show him what the real stuff is like.  Looks like some cooking coming up.

[classicrockgriller]

Arnie, you cook some delicious meals.

Just lip smackin good!

[Ka Honu]

... A friend manages a restaurant and he gets pulled pork, sauced, in 2 gallon tubs from somewhere  down south.  I may have to show him what the real stuff is like. 

Be very careful unless you want a job supplying him with pulled pork (and whatever else that leads to).

[classicrockgriller]

... A friend manages a restaurant and he gets pulled pork, sauced, in 2 gallon tubs from somewhere  down south.  I may have to show him what the real stuff is like.

Be very careful unless you want a job supplying him with pulled pork (and whatever else that leads to).

You are so right, I give people smoke meats and they call back and say can you make more of this ...

I say NO, cause I don't know what you got, I "smoke" tooooo much!

[OU812]

Looks good Arnie

The loin leftovers make great breakfast food too, had some on a fried egg sammie with some smoked colby jack just the other day.

[ArnieM]

Be very careful unless you want a job supplying him with pulled pork (and whatever else that leads to).

I think it's happening KH.  I told him about the brisket and had to explain what an ABT was.  He seemed very interested.

[ArnieM]

Looks good Arnie

The loin leftovers make great breakfast food too, had some on a fried egg sammie with some smoked colby jack just the other day.

Funny you should mention that OU.  That's pretty close to what we had for breakfast this morning but the eggs were scrambled.

[OU812]

Looks good Arnie

The loin leftovers make great breakfast food too, had some on a fried egg sammie with some smoked colby jack just the other day.

Funny you should mention that OU.  That's pretty close to what we had for breakfast this morning but the eggs were scrambled.

You wants funny, Taby loves eggs any way you cook them BUT scrambled.  ::)
Her fave is to break an egg in a hot pan, stir the yolk into the white and flip, (tell me that is not as close to scrambled as you can get) then put the on some toast with some cheese and some bacon or CB or ham or well you get the idea. Girls go figure.  :D