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My .......ahhhh........pork loin

post #1 of 19
Thread Starter 
okay..........did a pork loin tonite............dun em before......but that was before this site...........i normally get em dry........but not this time...........

darn this site is good.......i nailed it again.........not bragging by anymeans.........smoke buzz can attest to that..........

talk bout moist.........it LOOKED like it was going to be dry at the smaller end........WRONG..........

i need to now............and should of all along........give ALL the credit.....of course to this site.......man am i sounding like a broken record.....but to my wife..........she does ALL the prep werk........i just throw it in the smoker...........thats the easy part.........like gypsy said.......big boxes......i put wood in........i put meat in.......amazing........summin to that effect anyhooters............

no TBS..........that gets boring....i have shown i can do the tbs........so i dn't bother anymore........untill the next competition pigcicles lines up........

first pic........just finished up.......off the smoker and been resting for bout 30 minutes........it was a small loin.......1.1 lb.......used a combo of hickory and cherry.......gosh darn i like that cherry....





next is it being sliced......i pulled it off the smoker at 170




and the next to ME anymore......is the money shot........the supper plate....its not gourmet mag. werth........but werks for me



hopefully......next on the list.......a tri-tip


dude
post #2 of 19
OK, Dude... OK. A semi- formal apology. And again, thanks.
Nice job, BTW :{)
post #3 of 19
Only one problem that I can see.....

Corn and mashed potatoes have to be mixed together icon_smile.gif. Everything else looks great.
post #4 of 19
I tried that. Dammed ear kept getting caught on my fork. Course, being from Michigan which, as the world knows- has the best sweet corn, we rarely like to touch it with anything but our teeth and a butter knife. Just don't work so well with the mashed tho.
post #5 of 19
Nice looking smoke there WalkingDude, we ARE the lucky one's; we found this site !!!
post #6 of 19
Thread Starter 
oh rich........thems fighting werd.......j/k.........best sweet corn in the werld.............what you been smoking.......and i aint talking meat.........LOLOLOL

Iowa is the CORN capitol of the werld........sweet included.............

and i have YET to have anyone do better smoked corn on the cob than i do........wow...........i can't believe i said that...........LOLOOL

its one of the ONLY thiings i do good......at least according to the boss......

but also up for a challenge..........LMAO

only thing i wish.......that folks would bring back str8 yellow ears.........tired of the peaches and cream crap........the str8 yellow corn.........firm kernals........sweet.....yup.......


back in my yute.......we wold do field corn before it firmed up and became hard kernels...........

all in fun......but IOWA is sweet corn capitol of the werld.......heck......we have dozens of towns each year that have sweet corn fesitvals......for FOUR days......hehehe.......yeah.......i know.....it get boring in iowa........LMAO


dude
post #7 of 19
Isn't that actually a TENDERloin? I can't saw I've seen a Pork Loin at only 1.1 lbs confused.gif
post #8 of 19
Thread Starter 
yeah.......i know flash.......but it was hormel.....and the package said.......
lean pork loin.......so i imagine it was a tenderloin..........isn't that where they get the LOIN part from.....


now if you are talking bout my butt thread......thats in another spot.......hehhehe


dude
post #9 of 19
where's the green veggie or salad? PDT_Armataz_01_10.gif Muy Bueno on the loin! PDT_Armataz_01_37.gif
post #10 of 19
Walkingdude, you did pretty good for an Iowa boy. Did you ever wrap it in foil to keep it moist or just kept it naked the whole smoke? It looks mighty good. HeHeHe
post #11 of 19
great lookin' loin.PDT_Armataz_01_34.gifPDT_Armataz_01_34.gif
post #12 of 19
Thread Starter 
like my boy Andy Griffin once said
n
e
double k
by god
i
d

nekkid........feels good just to say it........

yeap thru the whole smoke..........pulled it off.......tented in with foil bout 1/2 hour........then sliced up.........darn near candian bacon.........
this was a loin that was rubbed up thursday.........abit early i know.....but wanted to do the butt for a friend that just got dun doing her mandatory 2 day jail stint for a owi.....ouch.....hehehe........like a welcome home dinner.........so i feel that it didn't get the bark it should of........tho only weighing lil over a pound..........only took lil more than hourand a half

moist and juicy..........yum.........was going to do a tri-tip next, to get that under my belt........but, after seeing that chuck roast......may just to have to do that next.........

stay tuned.......same time.......same channel........heheheh....old batman tag line.......BAM WHAM POW....etc etc.......


dude
post #13 of 19
Nice looking loin.

Thats my next attempt at food - a pork tenderloin.

Did you use a rub of any sort?

What wood?

what temp?

Our local supermarket has pork tenderloins at $2.79 / lb. I'm goinna make me some Canadian Bacon icon_smile.gif
post #14 of 19
Looks good! wink.gif
post #15 of 19
Thread Starter 
Jeff's rub

i use a gourmet ecb ........ a wsm clone

charchol


250 mostley till it reached a internal of 170

then i rested it for .5 hour and sliced.....
damn NEAR candian bacon

dude
post #16 of 19
That looks great Dude! Fine job you and the misses did!

BTW - corn IS my favorite vegetable in any form! I even like it raw!
post #17 of 19
Great lookin loin Dude, Getting a moist loin is an accomplished smoke.PDT_Armataz_01_37.gif
post #18 of 19
Great lookiing loin..... just one question though wheres the invite and the fork and knife???????
post #19 of 19
Lookin' Good ... PDT_Armataz_01_34.gif
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