Boneless Pork Rib Eye Roast?????

eightball · June 19, 2005, 12:00:22 AM

Guys I have a prob. Its agood one though i think. I boought some ribs for Fathers Day, and I also bought a Pork Loin boneless Ribeye Roast?????? What do I do with this thing. I just couldnt pass it up. It was cheap and good looking. The only way i know to turn a rib eye roast into something better is to deep fry it?
Any suggestions would be appreciated.
Jay [8]

Chez Bubba · June 19, 2005, 01:15:31 AM

Noooooooooo! Don't deep fry it![:(]

Marinate in spices, olive oil & balsamic vinegar overnight & smoke the puppy with maple for about 4 hours. Forget the hoohaa about well done, there are only 3 cases of trichinosis per year in the US & it is now treatable. Enjoy the pork, don't cook it dry![:p]

Kirk

BTW, this is only my opinion, so don't even think of suing me if you happen to be one of those 3 unlucky dudes.[:D][:D]

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?

eightball · June 19, 2005, 03:00:16 AM

But Kirk, what if I am feeding my lawyer??????[}:)]
LOL
Jay[8]

eightball · June 19, 2005, 03:01:36 AM

BTW thanks for the advice
Jay[8]

Chez Bubba · June 19, 2005, 04:50:50 AM

Give him the skank from the bottom of the smoker! Dam bottomfeeders![;)]

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?

Bad Flynch · June 19, 2005, 05:24:38 PM

Pork loin roasts are the epitome of good pork eating. I usually have mine cut with the bone on and then have the chine bone cut off. That leaves a loin roast with the baby back ribs still attached. It is great meat with still a little something to chew on.

Roast it plain with smoke, roast it cured with smoke, roast it injected and/or rubbed with spice. You simply cannot go wrong, unless (as mentioned above) you overcook it. 165 degrees F is done enuff. It will cook relatively fast, so oven an oven temperature of about 200 degrees F is hot enough.

When you say your mealtime prayers, say one to cover gluttony.

B.F.

eightball · June 20, 2005, 02:51:02 AM

Geez guys thhis was onehell of a great meal. I did it with some baby backs and they all turned out great. Thanks for the advice.
[:D]Jay[8]

JJC · June 20, 2005, 03:47:55 AM

Jay,

Just for future reference, if you do't want to be even one of the 3 unlucky dead guys from trichinosis, just make sure your internal pork temp at the center reaches 145F. That will prevent all trichinosis and still leave the meat juicy and tender. If you're feeding your lawyer and he still gets sick, just show him the USDA regs and tell to sue the Feds [:D]

John
Newton MA

psdubl07 · June 20, 2005, 05:14:41 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by Chez Bubba
 Give him the skank from the bottom of the smoker! Dam bottomfeeders![;)]

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
<hr height="1" noshade id="quote"></blockquote id="quote">

Know what the difference between a catfish and a lawyer is?
One's a scum-sucking bottom-feeder.....the other one's a fish.
[:0][:p]

For any of you lawyers out there, I heard that from a lawyer, so don't hate me. [^]

eightball · June 21, 2005, 12:07:07 AM

Guys, again thanks for all the great info. BTW I knnow a few lawyers and the ones I like best are the o nes that dont like lawyers[:D].
All in all this was one great dish and I look forward to doing one or two or three again. I am driving my heart doctor crazy, but i think it was a short drive to begin with.
Thanks again to all of you for the great advice,
Jay[8]

eightball · June 21, 2005, 12:08:57 AM

Just for future reference, if you do't want to be even one of the 3 unlucky dead guys from trichinosis, just make sure your internal pork temp at the center reaches 145F. That will prevent all trichinosis and still leave the meat juicy and tender. If you're feeding your lawyer and he still gets sick, just show him the USDA regs and tell to sue the Feds

John
Newton MA

Thanks John , useful info

eightball · June 21, 2005, 12:11:42 AM

Pork loin roasts are the epitome of good pork eating. I usually have mine cut with the bone on and then have the chine bone cut off. That leaves a loin roast with the baby back ribs still attached. It is great meat with still a little something to chew on.

Roast it plain with smoke, roast it cured with smoke, roast it injected and/or rubbed with spice. You simply cannot go wrong, unless (as mentioned above) you overcook it. 165 degrees F is done enuff. It will cook relatively fast, so oven an oven temperature of about 200 degrees F is hot enough.

When you say your mealtime prayers, say one to cover gluttony.

Thanks B. F.
Jay[8]

Chez Bubba · June 21, 2005, 03:00:36 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by JJC
 Just for future reference, if you do't want to be even one of the 3 unlucky dead guys from trichinosis<hr height="1" noshade id="quote"></blockquote id="quote">
John,

You're a lot better source on this as I am, so I will certainly defer to you. I was under the impression that nobody DIED from it anymore, that if you were diagnosed, it was curable with medication.

Please let me know if I'm mistaken, I'll have to re-evaluate my thought process.

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?

JJC · June 23, 2005, 05:40:17 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by Chez Bubba
 <blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by JJC
 Just for future reference, if you do't want to be even one of the 3 unlucky dead guys from trichinosis<hr height="1" noshade id="quote"></blockquote id="quote">
John,

You're a lot better source on this as I am, so I will certainly defer to you. I was under the impression that nobody DIED from it anymore, that if you were diagnosed, it was curable with medication.

Please let me know if I'm mistaken, I'll have to re-evaluate my thought process.

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
<hr height="1" noshade id="quote"></blockquote id="quote">
Hi Kirk,

I don't believe anyone has died from trichinosis since the introduction of some new anti-parasitic drugs several years ago. However, the drugs themselves are pretty rough on the old GI system and can cause some liver problems themselves in a few cases, so I just make sure my pork gets to 145. It's still not well done by any means--nice and juicy and pink, but not bloody red.

Manx might have even better info for us--mine is from memory rather than checking the CDC database.

John
Newton MA