Smoked Pork Loin w/ Maple Kumquat glazze

foamheart · Apr 10, 2014

This is the loin after the chopped the other day. Yesterday I divided it, put half in my Pork Loin brine, the other half back in the reefer. This time I added some maple extract and it made all the difference!

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foamheart
Apr 10, 2014

I scored the fat. I had sharpened my knives last weekend and seemed to scored a bit deeper than intended ...... <Chuckles> Yes I counted my fingers afterwards.

So I tied it up to help hold it together. Salt, pepper, garlic, cayenne.

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foamheart
Apr 10, 2014

Commin out the smoker, 143 IT, pecan and hickory, after three applications of a mixture of Kumquat marmalade, grade B maple syrup, Ancho pepper. and cayenne

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foamheart
Apr 10, 2014

It rose to 145 while sitting, before slicing. It squirted juice on my shirt!

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foamheart
Apr 10, 2014

Sides are steamed sweet potatoes, raisins, apple chunks, and pecans. Then a little cinnamon, butter and syrup

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foamheart
Apr 10, 2014

Mom's (Ms Maida's) cole slaw, recipe's here some where.

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foamheart
Apr 10, 2014

Steamed sugar snaps (Ok, ok, ok, yes they came from Sam's but nothing is in the gardens yet. I normally distain the microwave, but leaved the peas cooked but crisp with no management.

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foamheart
Apr 10, 2014

The Bear-View. had I made light bread rolls it would have been perfect.

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foamheart
Apr 10, 2014

One more time in case ya missed the first.

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foamheart
Apr 10, 2014

Really juicy, very flavorful, cooked a lot faster than expected, but all in all a really good meal. On a very hectic day, I seriously can't complain.

Brined over night

Rubbed with Salt pepper, garlic and cayenne

Smoked to 143, basted with jelly and syrup

Allowed to rest

Note, when ever I do a sweet glaze, I nearly always slip in a bit of cayenne to offset the heat. Just seems to make my mouth happy!

Thanks for looking in and checkin it out. A beautiful day and a wonderful smoke!

pc farmer · Apr 10, 2014

WOW. Just WOW.

smoking b · Apr 10, 2014

Looks quite tasty from my neck of the woods Foam!

I keep kumquats around on a fairly regular basis for a quick snack.

Nice plated pic

brandon91 · Apr 10, 2014

Looks really great. Nice smoke!

tucson bbq fan · Apr 10, 2014

Great combo of flavors! looks great - did you save me any?

foamheart · Apr 10, 2014

c farmer said:
WOW. Just WOW.

Thank you, Pork was really tender. And the Glaze worked well. I am missing my peach glazes this year, gonna have to find me a peach tree this year.

Smoking B said:
Looks quite tasty from my neck of the woods Foam!

I keep kumquats around on a fairly regular basis for a quick snack.

Nice plated pic

Never had Kumquats before, I just found 'em to be bitter, most of what you eat is essential oil from the rind and the pith from the inside. I tried this year to make the marmalade, there is a post somewhere. I like the jelly, marmalade is easy to make and it does well on glazes. I got 'em from the neighbors tree, then last month he cut it and his lemon down. <sigh>

I think I should have gone for 145 instead of the 143 and the pork would have been less pink more lighter pink, but it was juicy & tastee!

I am full or I'd be trying me some brownies! I didn't know you were an elf.

foamheart · Apr 10, 2014

brandon91 said:
Looks really great. Nice smoke!

Thank you sir. I used to never cook pork loin simply because they are so bland and dry. Now its just another meat to enjoy.

Thanks for checking it out.

worktogthr · Apr 10, 2014

Ahhhh pork loin! Looks great...I like the idea of balancing the sweet with heat. Great color on those slices. Do you always scratch make all your sides? Impressive! That's where I get lazy during the week nights and use packaged stuff.

foamheart · Apr 10, 2014

Tucson BBQ Fan said:
Great combo of flavors! looks great - did you save me any?

Thank you sir, saved you all you can stand!

smoking b · Apr 10, 2014

Foamheart said:
I am full or I'd be trying me some brownies! I didn't know you were an elf.

The brownies are really good Foam... & yeah I'm a lot of different things all fused into one guy

foamheart · Apr 10, 2014

worktogthr said:
Ahhhh pork loin! Looks great...I like the idea of balancing the sweet with heat. Great color on those slices. Do you always scratch make all your sides? Impressive! That's where I get lazy during the week nights and use packaged stuff.

Thank you Sir....... Pretty much, I use stuff I've canned, or what I call semi fresh from Sam's. But it won't be long, spring has sprung here. I have all kinds of flowers blooming!

brooksy · Apr 11, 2014

Good looking plate Mr Foam!! I wouldn't mind getting full from that.

snorkelinggirl · Apr 11, 2014

Hey Kevin,

Ah see, there is more you can do with kumquats that just soak them in alcohol on your kitchen counter!

Looks like a delicious meal! So you brined the loin section overnight, then also used salt as part of the rub on the outside. What strength brine do you use? Standard strength 1/4 cup salt to 4 cups water, or less salt? I always brine my pork chops for 6 hours or so (thick cut chops), using standard strength brine, but they definitely don't need any extra salt after that.

I agree with you about pork loin, BTW. I didn't use to like it either, but now I buy as much of it as my local farmer's can supply. I turn a lot of it into Canadian Bacon, and then do thick-cut boneless pork chops with the rest. It sounds like I should hold onto a section and try smoking it whole next time. Yours looks great!

Thanks for sharing, and have a great day and weekend!
Clarissa

chef willie · Apr 11, 2014

Very nice work there Foam. Loins can be tricky & dry out quick but you seem to have hit the sweet spot there. The steamed sweets look delish....I think the best sweets and yams come from La and always get a box at Costco when I see them.....must be the heat and humidity there. Love the fancy china you got there .......Willie

disco · Apr 11, 2014

Terrific looking meal. I love a pork loin but you are right they need added flavour and can dry out. Yours looks perfect.

You did disappoint me with one thing. You said it squirted juice on your shirt. I always pictured Louisiana cooks working without shirts.

Disco

woodcutter · Apr 11, 2014

Nice glaze job on the loin. The whole plate looks great!

smokin phil · Apr 11, 2014

We'll take 4 plates over here please.... Lol. Looks GREAT though!!!!

foamheart · Apr 11, 2014

Brooksy said:
Good looking plate Mr Foam!! I wouldn't mind getting full from that.

Thank you Brooksy.

foamheart · Apr 11, 2014

SnorkelingGirl said:
Hey Kevin,

Ah see, there is more you can do with kumquats that just soak them in alcohol on your kitchen counter!

Looks like a delicious meal! So you brined the loin section overnight, then also used salt as part of the rub on the outside. What strength brine do you use? Standard strength 1/4 cup salt to 4 cups water, or less salt? I always brine my pork chops for 6 hours or so (thick cut chops), using standard strength brine, but they definitely don't need any extra salt after that.

I agree with you about pork loin, BTW. I didn't use to like it either, but now I buy as much of it as my local farmer's can supply. I turn a lot of it into Canadian Bacon, and then do thick-cut boneless pork chops with the rest. It sounds like I should hold onto a section and try smoking it whole next time. Yours looks great!

Thanks for sharing, and have a great day and weekend!
Clarissa

Thank you M'Lady!

Pork Loin Brine (Pork Loin = 140 IT)

1 qt.                      Water

1/4t.                     Chipotle

1/2t.                     Ginger

1/3C                     Salt

1/2C                     Brown sugar

1/4t.                     Thyme

1C                         Apple cider

1/4C                     Maple syrup

2 caps                  Maple Extract

If you brine it as long as I'd like the meat becomes tuff from the dehydrating effects, much like bacon.

The kumquat glaze is from the second or third marmalade attempt where I added some extra "kick it up" spices and it set but only on cool days....LOL So I have it and a few jars of Satsuma jelly that make great glazes....LOL I need some peaches! My favorite glaze!

I marinate, I rub, and I glaze trying to bring the same flavors assisted by complimentary tastes to the meat. It was either chipole or ancho in the rub, the marinade, and the glaze. Maple, maple, maple, salt, salt, salt, brown sugar, etc.... I figure its like painting a car, if you paint enough the same color even when chipped, scratched or dinged that intended color still shines thru.

Bearcarver · Apr 11, 2014

OMG !!!

That all looks Excellent !!!-------------------------------

And a Beautiful plate full of Super Flavors!!

Nice Job, Foamy!!

Bear

Smoked Pork Loin w/ Maple Kumquat glazze

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