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Pork Loin for Grad Party W/ Updated Q-View

post #1 of 10
Thread Starter 

Hi all! I am smoking 4 full pork loins to slice for my niece's grad party tomorrow.

Plan is to do them ahead of time and slice them in to a roaster at low heat.

 

Question, should I add some chicken stock to the roaster for moisture??

 

Tues. night I rubbed the first two down and wrapped them for a rest in the fridge.

Last night I smoked the first two in the rec tec @ 225 till IT was 150. Took about 3hrs.

Then I rubbed and wrapped the second two. I will smoke them tonight.

I will update the qview when I slice them up tomorrow. Here it is so far:

 

 

And a finished one:

 


 Thanks for looking!!

 

Update:

Here are some pics of the second two I did last night.

Will be slicing up this afternoon.

Also, I used Jd's meat rub for the overnight and dusted with a rub from rec tec before the smoke.

They smell great!

I thought you all would appreciate this, my niece, the grad, when asked what she wanted on the menu said:

"A roaster full of bacon and mac and cheese."thumb1.gif

 

 

 

I'll get pics of the slices and the whole spread asap. Thanks!!


Edited by Smokin218R - 6/15/15 at 11:51am
post #2 of 10

Nice looking Loins. Have you ever thought of wrapping them in Bacon? Even with the Rub.

 

As for juice , if you can , place a shallow aluminum pan under the cooing Loins and catch the juice for use in holding them.No room to get in under it , then

 

Chick  Stock  will do. I would find a way to catch all those good flavors.

 

Have fun and .  .  .

post #3 of 10
Thread Starter 
Quote:
Originally Posted by oldschoolbbq View Post
 

Nice looking Loins. Have you ever thought of wrapping them in Bacon? Even with the Rub.

 

As for juice , if you can , place a shallow aluminum pan under the cooing Loins and catch the juice for use in holding them.No room to get in under it , then

 

Chick  Stock  will do. I would find a way to catch all those good flavors.

 

Have fun and .  .  .


Thanks Old School! I wasn't able to catch the drippings this time.:icon_neutral: 

We'll see how the slices look before adding liquid. I'm hoping they are juicy enough on their own. 

post #4 of 10
Thread Starter 

Hi All! The grad party went really well. I sliced up the pork loin and laid it out in a large chafing pan. The pics of pork in the pan was under half of what we had. The other was sliced into disposable pans and kept warm. We did add a little chicken stock just to be safe with the fire burning underneath, but I don't think it was needed.

The smoke ring was really nice and while slicing (cold) the juice was wanting to fall out. My pics didn't show the smoke ring very well due to the light, and I didn't have much time to retake.

 Everyone really liked the loin and was a big hit.

We served just over 200 people with:

 

30lbs Pork Loin

15lbs Bacon

12lbs Sloppy Joes

Mac & Cheese

Various Salads, chips, and dessert.

2 Cookie Sheets Bacon Wrapped Pineapple

 

 

Thanks for looking!

post #5 of 10
Thread Starter 

Hey Guys! Wanted to add the Bacon Pineapple Roll Up recipe for you all to enjoy. I'm sure there is a good way to add some smoke to these as well!

 

4lbs Bacon sliced and cut in Half

3 cans Pineapple Chunks

Wrap each chunk in bacon and secure with toothpick

Bake at 325 for 45min (Cook to your liking for bacon.)

 

Drain excess grease

 

Then mix:

1 C. Ketchup

2 T. Chinese Hot Mustard

1/4 C. Regular Mustard

1 C. Brown Sugar

Pour mixture over roll ups and warm in oven at 350 for 20 min.

 

They are Fantastic!!:drool

 

 

Hope you all enjoy!!

post #6 of 10
Thread Starter 

Forgot to mention this will make around 120 pieces.

post #7 of 10
The loin looks awesome but the bacon pineapple sounds like it needs to join my bag-o-tricks. We found some mango habanero mustard that would take the place of the Chinese and add another flavor profile. My mouth is drooling like crazy now.
post #8 of 10

S218R, Nice job on the food !!!!!:points:

post #9 of 10
Thread Starter 
Quote:
Originally Posted by TheGreatMC View Post

The loin looks awesome but the bacon pineapple sounds like it needs to join my bag-o-tricks. We found some mango habanero mustard that would take the place of the Chinese and add another flavor profile. My mouth is drooling like crazy now.


Thanks MC!! The only problem with the roll ups is you never seem to make enough.

post #10 of 10
Thread Starter 
Quote:
Originally Posted by CrazyMoon View Post
 

S218R, Nice job on the food !!!!!:points:


Thank you very much for the comment and points!!

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