Pork loins

Discussion in 'Pork' started by 4mysmoker, Sep 26, 2010.

  1. What started out to be only two pork loins all week ended up being more.I tried out those ABT's ?? I still don't know what that stands for ?? There jalapeno poppers no ?? Anyway there great.I smoked my loins,chicken,ABT's,whole garlic,potatoes,and clams with Live oak,Hickory,& Pecan.Came out good.Next time less live Oak.For those that don't know Live Oak is a type of Oak, it's not green.Everything was fantastic.Loins were juicy and I got a nice ring on them.I think?   Question; has anyone made there loins stuffed with apricot or maby a glaze??? Let me know.Thinking of somthing like that soon. Sorry about the order of the pic's they just came out that way.1st time putting anything up.[​IMG][​IMG][​IMG]
     
  2. squirrel

    squirrel Master of the Pit OTBS Member

    Looks awesome and welcome aboard! ABT - atomic buffalo turd. I make homemade apricot jam to use as a glaze on pork. It is awesome. Nice looking stuff! Keep it coming!
     
    Last edited: Sep 26, 2010
  3. meateater

    meateater Smoking Guru SMF Premier Member

    Looks like someones hooked on smoke. [​IMG]
     
  4. rw willy

    rw willy Smoking Fanatic OTBS Member

    very nice spread.  Congrats
     
  5. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    that all looks very good, well done
     
  6. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    First off, ABT stands for atomic buffalo turds.

     2nd That's some great looking food!

     3rd i have stuffed pork loins w/ boudin , fruit  and link sausage at different times.

     They have all been good.
     
  7. very enjoyable Q view!

    that loin interior view is spectacular!  aw yeah!

    and the ABTs are beauties, too!  i could go for 7 or 8 of those right about now!

    nicely done!
     
  8. Thanks to all.I know I will love this site with it's wealth of knowledge.
     
  9. To what temp do you take your Pork Loin? I got a couple from a friend a couple of weeks ago and I was going to smoke them but I don't know how far to take them. Thanks for any help.
     
  10. chefrob

    chefrob Master of the Pit OTBS Member

    az
    i like mine @ 155-160.........let rest 10 min before slicing.
     
  11. ak1

    ak1 Master of the Pit OTBS Member

    I take mine off at 150 and let them rest loosely foiled for 15- 20 minutes before slicing.
     
  12. Nice spread! I see the clams didn't make it to the finished pic heh? Snack for the cook. I haven't tried the ABT's yet, but they're coming soon

    Good Job, and WELCOME!!!!!
     
  13. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    [​IMG]
     
  14. fife

    fife Master of the Pit

    Looks very good. I am starting my smoker up it is in the cure stage now.

    I have a pork loin on stand-by so when it is complete look out I will be sending a q-view also.

    Good eats.

    [​IMG]

    Robert
     

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