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Spice up that Pork Loin

post #1 of 7
Thread Starter 
Hello all,

Just wanted to share a recipe that I did this past weekend. I was smoking a pork loin for the in-laws for the holiday this past weekend and I wanted to try something different. So I cut the 10lb pork loin in half and prepared half of it the same way I always do, but for the other half, after rubbing it down with my favorite pork rub, I brought out the Tony Chachere's Creole seasoning, and sprinkled a dab on the non-fat side of the meat.

After 4 hours on the smoker, I pulled them both off, wrapped in double foil, and placed in a small ice chest to rest. When everyone started to show up, I pulled them out and I sliced them both. I plated them on a large serving tray, being careful to keep the two separated, and let me tell you, the one I put the Chachere's on was gone way before the original.

Just thought I would share this with you for the next time you want to change things up a bit.

I also use this seasoning on Jeff's famous Whole Chicken recipe, and it is just as delicious on Chicken.

post #2 of 7
Rookie, that sounds really good.PDT_Armataz_01_34.gif
post #3 of 7
Adding spice to meat is the "spice of life". We use Everglades Heat for alot of our stuff, even on corn and eggs. PDT_Armataz_01_28.gif
post #4 of 7
I like it when folks try using spices on something new, sometimes it can open up your taste buds big enough for an 18 wheeler!
post #5 of 7

good post. I like it when you start out with something like that. I use Creole and Cajun in my injections. Works great there too. Glad it worked out for you.

post #6 of 7
I've allways found pork loin very hard to cook...alot like chicken breastesses...not enough fat!...For me, it goes past PERFECT to DRY in the wink of an eye...
I'm gonna give your method a try!
post #7 of 7
Great Stuff!
My wife has been using TC for years on our Thanksgiving turkey. I was finally allowed to smoke our turkeys this year. With my wife being such of a traditionalist, I loaded those brined turkeys with TC and gave them a good ole Georgia hickory smokin'.
They were so good, I am now assigned to smoke our three Christmas turkeys this year.

Still Smokin'

Big T
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