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Pork Loin for a Hundred

post #1 of 12
Thread Starter 
As it was suggested, and since I noticed so many threads relative to pork loins, I thought I would share my shining glory of smoking moments. Smoked Pork Loin for a Hundred.

Keep in mind that shopping for this feast mainly takes place at Sam's Wholesale, the place you can't just buy a roll of paper towels, rather you must buy the whole case. The shopping list includes:

6 or 7 9-11 pound pork loins, depending on size
5lbs bag of brown sugar
two containers of Tony's - Cajun Seasoning
Qt of Lemon Juice
Qt of Worchestershire sauce
large, and half as large aluminium pans
box of paper rags
big can of whole cashews - hey, throw it in to munch
smoked sausage of your chosing
big jug of BBQ sauce for those that simply insist
Assorted side dish's - bread, beans, tatorsalad, pickles, jalapenos - whatever you think will compliment the meat, but enough for 100.

This is for a noon meal. I've got wood on the trailer - oak and pecan, or at least some hickory. I've got my fold out shelter tent to put up once the sun comes up. I've got coffee, and iced bottled water, and probably some beer.

Up at 4:30AM. Out at the pit, which was pre-positioned the night before at 5:30. Start the charcoal fire in the fire box and let it get going. Start getting the pork loins out of the coolers and ready for prep. Meat prep consists of washing the pork loins once out of the wrapper, then slicing a crevice from the fat side down, almost through to the bottom of the loin - in essence making a trough for some baste to settle in once on the smoker.

In one large aluminium pan, mix the Cajun Seasoning and Brown Sugar. Blend it all together so it is all mixed up, but hold your nose bacause some sneezin is about to take place. In a second pan take the big bottles of lemon and worchestershire sauce and mex together.

Take the prepared loins, one at a time and roll into the liquid, then over into the dry mix. The brown sugar will cake onto the loin. Place the loin on the smoker, with the trough side up and finish up the remaining loins. I've learned through experience to use some kind of surgical glove during the step, otherwise you'll be sticky from the brown sugar for the rest of the month.

You can get between 15 to 25 slices of pork loin out of one of these big cuts, depending upon how you slice them. So keep that in mind when you are cooking how many folks this is to feed.

Once all your loins are on the smoker, take the liquid mixture and pour over into whats left of your dry mix. Mix this all up and it will become your baste. Once mixed up, ladel the liquid baste into the trough you cut into the loin. Chill the remainder of the liquid baste to re-apply later in the morning, as needed.

By the time all this is completed, it should be about 6:15-30 in the morning. Throw some oak and pecan on the charcoal fire and let it get to smoking. Then go get a cup of coffee and breakfast at the clubhouse or Denny's, which ever is closer.

About 10:30, start taking the loins off and slicing them however you desire. They are NOT done yet!!! Pan them in the larger aluminium pans. Ladel some of the baste over the full pans of sliced loin, then cover with foil to let them steep and steam. Stoke the fire and place the filled pans of sliced loin back down near the heat source to complete cooking and be ready for noon. Believe me, by noon, they are done.

I always get three industrial sized cans of Bush's Baked Beans, cut the lid almost all the way off, drain the juice and put on the smoker in the middle around 9:45-10. This way they are good and hot by noon. Smoked sausage (Hickory Farms or whatever is handy) goes on about then too. Usually 2-3 packs from Sam's does the job. I slice and quarter it before panning prior to serving.

Yield from the pit: 2 big aluminium pans of sliced pork loin, 2 pans of sliced smoked sausage, two pans of baked beans.
Yield from the coolers are 2 big pans of tator salad and a relish tray to include pickles, onions and sliced jalapenos. 6-8 loaf's of sliced bread, a couple thee BIG coolers of iced cold drinks, and the feed is on.

This variation of pork loin is a recipe that a very good friend of mine perfected. He left us all too suddenly last year, but his good name lives on each time our core group prepares this tried and true batch of pork. I, myself have been cooking this for enough years that recounting the ingredients and amounts come off the cuff.

My apologies for not having pictures. I promise to take my camera the next time I get called upon to do same. Believe me, it is a beautiful thing to behold - not only the cooking part, but when you have roughly a hundred people come around with full belly's, pattin you on the back and tellin you how good it was.

Sorry for the long post, people. But it's all there. As my dearly departed buddy used to say, "There you go, there you have it!"

post #2 of 12
So thats how you get a nomination with hardly any posts PDT_Armataz_01_34.gif Very impressive, sounds like you have a lot to offer this forum!
Hope ya don't mind but i copied that recipe, do large cooks for several gatherings and would like to try that sometime!
post #3 of 12
Sounds excellent Texan. I also copied for the next time I have to cook for a crowd. Thanks for sharing it with us!!!
post #4 of 12
Thread Starter 
Thanks, Bubba and Tonto. Go ahead and take from it what you will. There are as many variations to this recipe and there are times I've prepared it. The main thing to getting the pork loin done and tender is taking it and panning it about an hour to an hour and a half prior to serving. When I slice it at 10:30, it ain't nowhere near done. But by noon, by stoking the fire, covering it and letting it steep in its own juices will make it tender enough to not need the plastic knife I supply with the picnic kit I also buy at Sam's.

We've got a good fifteen years doing this very same deal. I've cooked for groups all over Texas, Oklahoma, Arkansas and Louisiana using this. I have NEVER had anyone complain.
post #5 of 12
Soooo......, in order to convert to a recipe for 5, just divide all by 20?icon_lol.gif

That sounds good Texan, all except the 4:30 a.m. part.

When you say Tony's, are you talking about Tony Chachere's?

post #6 of 12
Thread Starter 
Yes. As for the 4:30 part, it does kind of suck, but for me it just an hour earlier than normal. I just fool my brain into thinking that I'm going fishing.icon_razz.gif

The main thing about this deal is that I can be there the day before, get set up, and gone after lunch if need be. We tried years ago to do the brisket thing for lunch's like this, but tending the fire all night just turned into a drunk. Then we weren't worth shooting the next day. We've done chickens, briskets, and everything in between, but this deal works the best for us. These people get briskets and ribs all the time. Pork loin is something they don't think about and they are happy once they figure out it isn't brisket.
post #7 of 12
Very impressive Texan! To bad no pictures that would really be impressive!
post #8 of 12
Thread Starter 
Don't worry. I've got another cook coming up. I'll have my camera ready.PDT_Armataz_01_34.gif
post #9 of 12
Great post Texan!! This one is a keeper. I have a combined Birthday/Wedding Anniversary party coming up in a couple of weeks that I’m cooking for. With only 50 guests, this recipe will be easy to divide. I’m thinking my “Wicked Baked Beans (tamed down some-Grandpa is 89 after all!) and some Dutch Oven Potatoes for the sides should do the trick.
post #10 of 12
Hey Dutch,
Just so you know, while others may have mentioned the thought of making a pot of your wicked beans @ the get together, it was I that forced the issue, the Smoky Okette (aka Cindy) that went to the grocey store to get the goods, and she and I that made them. They were made as a salute to you. Made a double batch, used 4 japs, seeds, membrane and all. They were what I would classify as "extemely warm", and everyone loved them, even Bud and Theresa's daughter (Lori, I think) who admitted not liking very hot food. I did take one liberty with them though, I trust you'll approve. I used crushed pineapple instead of chunks, and they were smoked w/ cherry wood courtesy of the Shortone.

post #11 of 12
Yep, Tim insisted. And they were GOOD too! The Smoky Okette "done good".
post #12 of 12
Hey, I did half the work...chopped and fried the bacon, sauteed the veggies, directed the cooking PDT_Armataz_01_14.gif , etc.
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