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Bone-In -Loin smoke. With Q/View

post #1 of 16
Thread Starter 
First Bone-in for me. Turned out Moist for a change. I been cookin' them to death. Old School Pork Scare I guess.. Wanted somethin besides turkey this year. Thanks for supplying the free advise. I smoked it with charcoal and oak that my neighbor was kind enough to supply.
Guess I am gonna invite him over to eat dinner .PDT_Armataz_01_34.gif

gettin' a bed of coals

pre-heating the oak blocks

after an hour [about]

forced steam for the last half-hour

and the finished stuff.PDT_Armataz_01_01.gif

The wife has dentures so the bark is a bit tough for her so I made a steam attatchment for her.

Happy Thanksgiving !! HemiPDT_Armataz_01_34.gif
post #2 of 16
Man that looks delicious.PDT_Armataz_01_37.gif
post #3 of 16
Man that looks really good and juicy too. I have smoked one of those and they are really good too. You said you made a steamer or forced steam can you explain that please.
post #4 of 16
post #5 of 16
Hemi, that looks great!! I do boneless loin all the time and never thought to grab a bone-in loin. Like that pull back on them bones-how did you prep your loin? That loin would look great with some Mahogany Glaze on it!points.gif
post #6 of 16
Looks Delicious Hemi...PDT_Armataz_01_37.gif
post #7 of 16
Wow, that looks perfect!

post #8 of 16
That's one beautiful piece of roast! Nicely done, Hemi PDT_Armataz_01_37.gif
post #9 of 16
Thread Starter 
Thanks for the replys folks . Tommorow I will take a pic of the steamer
box. It is simply a stainless steel box or rather a tank that will hold about 3 qts of water or juice that seals up . It has a ductle stainless or copper tube that plugs into it to carry the steam. I remove a plate just over the
smoke/heat flue from outta the firebox and set the steam box there in it's place. I wrap the meat in foil and stick the tube in with it. Works well but if U overdo it the meat will be about the same as boiled..[as in Hospital food] I ain't got a real good way to clean out the box so I just use water. before every cooking I will boil out the steambox.. Hemi.PDT_Armataz_01_34.gif
post #10 of 16
Thread Starter 
I used a real simple rub of dried Jap peppers , Dried tomatoes, Sea salt
and a bit of black pepper. Wife likes it a bit mild so I always doctor it up on my plate. I used mainly oak for smoking with a few chunks of walnut
that I got left over from projects. What is that Mahogony Glase U mentioned? Thanx for askin'.. Hemi..PDT_Armataz_01_01.gif
post #11 of 16
Man oh man, with all the turkey threads I've been reading this is certainly outstanding

That just looks awesome!

post #12 of 16
That looks fantastic!!!
post #13 of 16
great job on that bone in now show me the steamer that sounds neat!!
points.giffor the qview thanks.
gotta try thisPDT_Armataz_01_37.gif
post #14 of 16
That does look outstanding Hemi, nice job and I too am interested in you steamer attachment.
post #15 of 16
Thread Starter 
I WILL get offa my butt tomorrow and take a picture of it and post it..
post #16 of 16
Thanks for posting! It looks really terrific! I'm cooking two stuffed loins this weekend and my butcher was trying to get me to do a "bone-in" instead...might have to try this with Dutch's Mahogany sauce in rasberry flavor.
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