Nice pork loin

scootertgm · March 01, 2009, 01:44:07 PM

I had some friends coming over yesterday. I used a pork run on a 4.5 pound loin.

Dropped it in the smoker at 220 for just under 6 hours and it came out wonderful. I sprayed it with apple juice around once an hour.

I apologize for not getting a pic to post. Turned our very teder and juicy. The ladies who usually don't finish their plate went back for seconds.

Thought I'd share.

Gizmo · March 01, 2009, 02:12:54 PM

I guess we can let you slide just once on missing the picture requirement. ;D

Glad to here the loin turned out well and folks complimented you on the 2nds, 3rds, etc.

Of course now you must realize that you will do the cooking on all of your future get togethers. :o

seemore · March 01, 2009, 05:13:10 PM

Oh man...........NO PICTURES????????? I wanted to see pictures, dude!!!!!
You better have some NEXT TIME!
Just KIDDING!

seemore

scootertgm · March 02, 2009, 05:00:43 PM

Quote from: Gizmo on March 01, 2009, 02:12:54 PM
I guess we can let you slide just once on missing the picture requirement. ;D

Glad to here the loin turned out well and folks complimented you on the 2nds, 3rds, etc.

Of course now you must realize that you will do the cooking on all of your future get togethers. :o

Accually I already do all the cooking for get togethers, now I can just do it that much better ;)

For those who want pics, how about some pulled pork, a italian sausage fatty with pepperoni and Motz cheese, and eggs wraped in sausage and smoked?

I got scared, it was an 18 hour smoke and the outside was very dark, I thought I ruined it... then I tore it open...

And the final products

FLBentRider · March 02, 2009, 05:15:37 PM

Looking good scootertgm!

Let me ask you a question, Did you have the smoke generator going the whole time ?

Some people take that dark outside (the "bark") and chop it up and mix it with the pulled pork.

Nice fatty!

What do you call those sausage egg balls ? (I guess I just did... :D )

Tenpoint5 · March 02, 2009, 05:53:43 PM

I would say that you redeemed yourself on the no picture with the loin. everything looks great.

Mr Walleye · March 02, 2009, 06:08:30 PM

Congrats on the pork loin Scooter... and the pictures look fantastic! ;)

Ya gotta spill the beans on the "rooster eggs"! :D

I'm sure you started with hardboiled eggs... Oh wait... what about pickled eggs! 8)

Mike

Smokin Soon · March 02, 2009, 08:40:00 PM

Scooter, I am all about the little balls with egg in the center, I am doing a fatty tomorrow and would like some more info! That looks great!

West Coast Kansan · March 02, 2009, 09:22:20 PM

Hey, great recovery on the no picture thing. That was close... I am also interested in more info on the sausage / egg --- fatty products. LOOKS GREAT

Gizmo · March 02, 2009, 09:45:39 PM

Scooter, You sure can deliver. Home run there.

Caneyscud · March 03, 2009, 06:28:31 AM

I'm in luv! You can cook for me anytime scooter!

Can we say Scotch Eggs?

Shakespeare
The Bard of Hot Aire
Threadkiller extraordinaire'

scootertgm · March 05, 2009, 05:10:57 PM

OK, I'd swear I replied to this thread...

The eggs - Two pounds jimmy dean sausage and a dozen eggs. Hard boil the eggs and remove the shells. Tear off a hunk of meat and wrap the eggs and smoke them at 250 for two to three hours and enjoy.

As for the shoulder, I smoked it till 165 then foiled it. I left it on the smoke although technically I could have shut off the smoke generator at that point. Pulled it at 188. I was going to wait for 190 but it was getting really late.

Let it rest for an hour then put it in the fridge and got some sleep. Next morning it pulled as easy as a hot knife through melted butter.

I didn't care for the taste of the bark myself, probably the rub I used.

I thought I had replied earlier, sorry about that.

deb415611 · March 05, 2009, 05:15:02 PM

Quote from: scootertgm on March 05, 2009, 05:10:57 PM
OK, I'd swear I replied to this thread...

I thought I had replied earlier, sorry about that.

Scooter,

You did reply earlier. There was a problem with the forum and some posts were lost.

DTJ · March 05, 2009, 05:27:44 PM

I was looking through a cooking website a few days ago and came accross a version of these eggs. They were called Scotch Eggs. Scooter yours look much better than the ones I saw. The version I read rolled the egg in bread crumbs after putting the suasage on and baked them. Great job, now I will have to try them they look delicious

Daryl

seemore · March 05, 2009, 08:55:06 PM

Damm......you win great pic. also egg balls look good will try them
seemore