Just put a loin in the smoker

[Chili Head]

I got these ready to go lastnight after work. Top left is covered with CYM and Jans rub, the bottom left is just slathered with just CT and the one on the right is covered with fresh ground pepper and a light dusting of garlic salt. Going to smoke with 1.20 of apple and an hour of pecan.

Stay Tuned  ;)  

[squirtthecat]

Nice!

Whereabouts in Illinois are you?  And where on earth did you find CT?

[GusRobin]

You can buy the  CT on line. You need to pay shipping but its not too bad.

[Chili Head]

I'm in Saint Joseph..east central Illinois.
I got the CT online, ordered from them directly.

I saw everyone talking about it and had to try it. Like I saw in another post " it would make a rock taste good"  has some truth to it  ;D
It can only be better cooked on something  :D

[squirtthecat]

Ahh.  Waaaaaaayyyyy over there to the East.    I'm a little bit south of Springfield.


I'm a CT nut myself.



(looks like a lot, but it comes out to $7.33 per jug, delivered)

[Chili Head]

Yeah about two hours..not too far  ;)
I buy my hot sauce by the case like that too ;) ;D I cant wait to taste the CT on something cooked  ;D Straight out of the bottle is great but you can taste the flour in it so I dont think it's a good dipping sauce.

[squirtthecat]

Oh, you'll love it.   I dump it on ribs, chicken, turkey, pork tenderloins, chuck roasts, brisket, etc.
I even mix it in meatloaf - really gives it a nice twang.

Tried it on smoked shrimp a couple times...  Interesting, but you have to eat them right away.  I think they keep 'cooking' because of the vinegar content.

Sorry, didn't mean to take you off topic!

[Chili Head]

I dont mind being taken off topic at all  ;D Once i get to chit chattin its hard for me to stop LOL.

[Chili Head]

Here's the end result. TA DAAA !!
Just out of the smoker at 150 deg IT and before a 10 minute cook on the grill to 165 degree IT.


Plated..moist and tender on the inside! Tasted sooo good!


Left overs sealed and ready for lunch!


The wife liked the CT smothered the best. I didnt see that coming at all  :o She's one that just likes very little or no seasoning at all on her food.
As for me I liked em all but the CT loin I would say was my favorite too.

[KyNola]

D@mn, another CT convert.  The price of that stuff is gonna blow through the roof if we don't stop talking about CT. :D  Nice looking pork loins CH. 

[Smokin Soon]

CT loins are the BOMB! I use my cheap Rival slicer to create some really good Sammie's! Wifey dos not like a crust on loins, and CT takes care of that very good!

[DTAggie]

Mighty fine indeed

[squirtthecat]

Outstanding!

You ever get to the Springfield-ish area for anything?  We could divvy up a case order sometime...

It's $44 for 6 1/2 gallon jugs, including shipping.

[hal4uk]

We have another smoker in the CORNFIELDS?
Look us up when you're over this way, Chili Head!

[Chili Head]

I'll definitely look you guys up next time I'm that direction. Shoot just to split a case and shoot the poo over a couple adult beverages would be reason enough  ;D Isnt there a chili restaurant over there somewhere? They have fire brand chili I think if I remember right..