Pork loin

[Piker]

Here ][/img]is a few pics of a loin that i brined and smoked turned out great.

[seemore]

looks good
seemore

[FLBentRider]

Looks like a flying pig on a trapeze!

[Consiglieri]

Apology in advance, but once FL mentioned trapeze, my mind kept drifting back to the Tommy Lee Cribs episode.  I'm pretty sure that didn't involve a Bradley smoker. 

Piker:  the meat looks great.  How'd it turn out? 

[Piker]

It was great. Just the rite amt. of salt and very moist for the length of time in the smoker. I had pickling spice and whole cloves in the brine but could not taste them in the final porduct, will do more experimenting next time.

[Caneyscud]

The old San Francisco Steakhouses, come to mind.

Shakespeare
The Bard of Hot Aire
Pontificator Extraordinaire'

[Consiglieri]

The old San Francisco Steakhouses, come to mind.

Shakespeare
The Bard of Hot Aire
Pontificator Extraordinaire'

Which? 

[Caneyscud]

Not in CA, but in Texas.  At one time a string of 4 (San Antonio, Austin, Dallas, Houston) steakhouses that in the 70's were great "date" places for that special girl.  I think they all closed down a year or two ago, but someone has now reopened the San Antonion one.  A little cheesy on the garb and decoration (their version of a bawdy house) but good food and great steaks.  When you were seated, you were greeted at the table with hot bread and a huge block of swiss cheese.  Could barely afford it on my $1.50 per hour salary, but like I said it was my special girl.  There was no waiters, just waitresses and hostesses, but the greatest, especially for a 18 yo, was the girl in the red velvet scanty costume, that would swing on this red velvet swing over the heads of all the diners - thus, the reference.  Now, at 52, that pork loin swinging there looks better to me than a girl in a red velvet costume in a red velvet swing, swinging over my head........err....ummmm.....No not really - The girl was still prettier!


Shakespeare
The Bard of Hot Air
Pontificator Extraordinaire'

[Piker]

Just did 2 more pork loins today. Used the basic brine as before but this time I ground the pickling spices and cloves,brined for 5 days and a little more smoke this time and it was great. Tasted better than the last. If you need pics look back as nothing changed. Thks Piker

[bigcatdaddy]

Looks like a flying pig on a trapeze!

LOL!!!!!! :D