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Smoked Pork Loin w/ Maple Kumquat glazze - Page 2

post #21 of 38
Thread Starter 
Quote:
Originally Posted by Chef Willie View Post

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

 

I really missed you around Chef, glad you are back!

 

Its really hard to beat a Louisiana sweet tater. The best come from Opelousas, or Washington Parish. Did ya know that some are yams? Whoa don't get your apron string all knotted up....... It is a patented trademark for Louisiana Yams. Last I remember there is like 153 varieties and the State University develops new strains yearly for a contest. Yeppers, sweet taters and green beans always go good with pork. My canned pinto beans (not at all like the dried), are dwindling and doubt they'll be more. They need that good West Texas sandy soil. So I am marshaling when I open and quart....LOL So it was a Sam's semi fresh.

 

Thank you for the compliment my friend, I appreciate it.

post #22 of 38
Thread Starter 
Quote:
Originally Posted by Disco View Post
 

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

 

Thank you Disco.

 

Well I sometimes leave my shirt on .... I didn't have any company this time to appreciate the view. <Chuckles> I also have some nice sandy ocean front property just outside Odessa Texas, if you are looking for a beach house.

post #23 of 38
Thread Starter 
Quote:
Originally Posted by Woodcutter View Post
 

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

 

Thank you Sir, electrics make you work to get a glaze on, fireburners are much easier for glazing.

 

 

Quote:
Originally Posted by Smokin Phil View Post

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

 

Thanks Phil, You're welcome to a plate anytime.

post #24 of 38
Yes, Sir....some are yams, which I actually prefer. I believe the yams are more orange in color. Although, Back East the names interchange and most don't care about the difference. But, I digress.......perhaps you already know BUT Opelousas not only produces the BEST yam but is the home of the great cook of Nawlins fame Paul Prudhomme, whom I dearly love and have many of his books. Thank you for the 'welcome back'.....you enjoy your upcoming weekend with, perhaps, some Etouffee for a change of pace? Regards.....Willie
post #25 of 38

Tell you what, I'll trade you for some Rocky Mountain farmland here and a pork loin dinner.

post #26 of 38
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post
 

OMG !!!

 

That all looks Excellent !!!-------------------------------:points:

 

And a Beautiful plate full of Super Flavors!!

 

Nice Job, Foamy!!

 

 

Bear

 

Thank you Bear. It was really juicy and tender. I missed not making Mac & Cheese though...... Mac & Cheese GUD!!

post #27 of 38
Thread Starter 
Quote:
Originally Posted by Chef Willie View Post

Yes, Sir....some are yams, which I actually prefer. I believe the yams are more orange in color. Although, Back East the names interchange and most don't care about the difference. But, I digress.......perhaps you already know BUT Opelousas not only produces the BEST yam but is the home of the great cook of Nawlins fame Paul Prudhomme, whom I dearly love and have many of his books. Thank you for the 'welcome back'.....you enjoy your upcoming weekend with, perhaps, some Etouffee for a change of pace? Regards.....Willie

 

If you have his books, Believe it or not, not only have I never met him nor ate at K-Pauls, I have always enjoyed his recipes because of all the cream he uses. Blackened never phased me in the least. I'll bet he burnt the food one night and sold it as blackened......LOL. But his sticky chicken ......... You should see if you have his chessy pepper chicken recipe. I probably didn't follow it to the letter, you know how it is, but if you have the recipe I HIGHLY recommend you try it. It is a crowd pleaser ever time. Ya know I bet if ya used smoked cheese it would go to an impossible level to ever top.

 

Oh my, my mouth started watering....LOL

post #28 of 38
Foam...thx for the tip. I looked that one up....OH MY!! sounds to die for (literally, LOL) Will have to attempt that some time soon.....love cream, cheese, chicken and all the other goodies in there...sounds like a cheesy feast....Willie
post #29 of 38

Foamheart you're just incredible with food!

 

And your knife action looked terrific too!

 

Let's hear it for your wild sharpening session!!!

 

It's always a treat to see your posts! Just beautiful!

 

Happy Weekend!!!!

 

Cheers! - Leah

post #30 of 38
Thread Starter 
Quote:
Originally Posted by Chef Willie View Post

Foam...thx for the tip. I looked that one up....OH MY!! sounds to die for (literally, LOL) Will have to attempt that some time soon.....love cream, cheese, chicken and all the other goodies in there...sounds like a cheesy feast....Willie

 

That is seriously one of his best recipes that no one knows. And do it over rice. He says rice or paste.... its definitely a rice dish! Its totally awesome.

 

Quote:
Originally Posted by Leah Elisheva View Post
 

Foamheart you're just incredible with food!

 

And your knife action looked terrific too!

 

Let's hear it for your wild sharpening session!!!

 

It's always a treat to see your posts! Just beautiful!

 

Happy Weekend!!!!

 

Cheers! - Leah

 

Thank you Leah. LOL.... the scoring was hilarious. I add done all of one side before I noticed how deep it was. And I had taken into consideration that I had sharpened 'em. I looked at the first couple which I assume must have been done with a silverskin between the fat and the meat and they were fine. So just off I went just scoring away! LOL

 

Cooking is always fun, but you have got to pay attention. I did mention counting my fingers! A sharp knife makes life in the kitchen great, and so many folks buy a knife and use it till they have to buy another. I have paid my dues, I have the scares and stitch marks to prove it. I once used a sheath knife to make a pair of blue jean cutoff's, I should have taken 'em off first....

post #31 of 38
Thread Starter 
Quote:
Originally Posted by Disco View Post
 

Tell you what, I'll trade you for some Rocky Mountain farmland here and a pork loin dinner.

 

I'd swap my horse and dog for your food!

post #32 of 38
Quote:
Originally Posted by Foamheart View Post
 

 

I'd swap my horse and dog for your food!

Back at you, Pitmaster.

post #33 of 38
Thread Starter 
Quote:
Originally Posted by Foamheart View Post

 

 

 

 

Just a useful observation here for everyone. I just noticed it myself. As I said above somewhere this is slightly pinker than my usual smoked loin. Just slightly but a ity bity bit more would have made me more proud. So........ carefully observe the hole in the meat where the probe was inserted in the picture above. Yes its in the middle of the loin but its not quite in the exact center. The difference between exceptional and perfect. 1/2 inch?

 

Just something for you to think about the next time you do a probe insertion. Close is good enough, but center is perfect.

 

I looked at it and the light bulb came on. Just sharing what I learned.

post #34 of 38

Dang... I missed this. Guess one of us still has to work! Ha!

Looks GREAT Kev. First class as usual. 

Points

B

post #35 of 38
Thread Starter 

Thank you sir, and glad you could stop in.

 

All the ladies been askin about ya.

post #36 of 38
Quote:
Originally Posted by Foamheart View Post
 

Thank you sir, and glad you could stop in.

 

All the ladies been askin about ya.

That so?  You're cooking at Ricks now I guess. 

post #37 of 38
Thread Starter 

LOL.... What's sad, A customer in San Antonio introduced me to his son, who is the manager at Ricks. We had an impromptu extremely extravagant hospitality suite in there for a Gas show. LOL..... I have seen bigger expenses, I have had bigger, but it had to be in the top 3.....

post #38 of 38
Quote:
Originally Posted by Foamheart View Post
 

LOL.... What's sad, A customer in San Antonio introduced me to his son, who is the manager at Ricks. We had an impromptu extremely extravagant hospitality suite in there for a Gas show. LOL..... I have seen bigger expenses, I have had bigger, but it had to be in the top 3.....

Not an inexpensive customer outing to be sure. 

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