Nice pork lion brother! Real nice! B
Peach Glazed Pork Loin ~ Foamheart - Page 2
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I'd like to thank the pig that made that loin. He did a really good job, You never see fat in a loin here. 'Course it was unusual to see a Smithfield. Thank you sir.
Why Thank you. It did come out well.
- 18,138 Posts. Joined 11/2010
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Looks awesome to me..... I agree.... Good pellicle formation makes a HUGE difference in the finished product..... You done good my friend.... Points...
Ya know took me a long time to realize its just like in life, take care of the little things, the almost insignificant things you can change and the big things usually take care of themselves. You know, check the oil or be stranded on the side of the road.
For such a small thing, setting a fan on a piece of meat until you can see that tacky yellow fat rise, if nothing else it does wonders for the presentation. It makes the smoke grab hold better, it makes the glaze just glisten.
Some folks like a really thick glaze, I like a seemingly thin one. I want the glaze to be noticed, but only and a subtle nuance. And when ya get wild, use a spicy glaze.
I have also found fruits no one else would do anything with, or have a limited set of uses, found they make great Glazes. Satsumas little green oranges, make a great glaze. I love a apricot glaze on turkey! Its amazing! Just so many things you can do to take a great smoke into a professsional piece of meat. I wish there had been culinary colleges when I was a lot younger. Its just some much fun cooking when you see folks faces light up, when its perfectly planned, cooked and presented. I can understand an actor's "jones" now.
Thanks Chris. Try one brined, you might never have it any other way. I know I won't.
Thank you Gary
Thank you sir.
People just don't know how important that pellicle is. Below is pictures of last nights Pork roast, just cheap .99/lb pork chops that I ask the butcher NOT to cut. I get an entire rack and divide in about 1/3's. They sure smoke well.
Bone in Pork roast, a crown roast were I to french it but why waste all that good meat? Brined it for 4 days in a sweet pork brine w/ maple oil added.
Removed from brine, rinsed and patted dry. Trussed to help it hold shape
Fan dried for 3 hours, rubbed with ground Chipolte pepper, salt and brown sugar,
Into the preheated smoker, De-watered at 275 for 1 hour, then the temp lowered to 220 and added pecan shells.
Smoked for approx 4 hours to and IT of 150. Adding a peach glaze 3 times within the last hour.
Allowed to rest before cutting.
And for supper it was, Peach glazed, pecan smoked, brined, bone in pork roast, Louisana sweet taters with butter, real maple syrup and a touch of nutmeg, french style green beans, buttered corn on the cob and a crisp green garden salad.
Delicious, tender, juice, a little hot and a little sweet. Delicious!
I hate to keep posting the same thing....... But its the other white meat!
It cost me though...... <hangs head> It cost me my favorite chefs knife.
Thanks Disco, I just like Pork and chicken.
My Mostest favorite *'Chef's ZWILLING J.A. HENCKELS" I must have had it .... 30 years? Sharpen it twice a year and use a steel occassional. I was cutting thru back bone at the joint. I wonder if it will warranty even though I have worn all the new offa it...LOL
- 4,092 Posts. Joined 2/2013
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Awesome service! b
A great reason to buy quality for sure!