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Pork loins

post #1 of 14
Thread Starter 

What started out to be only two pork loins all week ended up being more.I tried out those ABT's ?? I still don't know what that stands for ?? There jalapeno poppers no ?? Anyway there great.I smoked my loins,chicken,ABT's,whole garlic,potatoes,and clams with Live oak,Hickory,& Pecan.Came out good.Next time less live Oak.For those that don't know Live Oak is a type of Oak, it's not green.Everything was fantastic.Loins were juicy and I got a nice ring on them.I think?   Question; has anyone made there loins stuffed with apricot or maby a glaze??? Let me know.Thinking of somthing like that soon. Sorry about the order of the pic's they just came out that way.1st time putting anything up.smoker 028.jpgsmoker 031.jpgsmoker 025.jpg

post #2 of 14

Looks awesome and welcome aboard! ABT - atomic buffalo turd. I make homemade apricot jam to use as a glaze on pork. It is awesome. Nice looking stuff! Keep it coming!

post #3 of 14

Looks like someones hooked on smoke.

post #4 of 14

very nice spread.  Congrats

post #5 of 14

that all looks very good, well done

post #6 of 14

First off, ABT stands for atomic buffalo turds.

 2nd That's some great looking food!

 3rd i have stuffed pork loins w/ boudin , fruit  and link sausage at different times.

 They have all been good.

post #7 of 14

very enjoyable Q view!

 

that loin interior view is spectacular!  aw yeah!

 

and the ABTs are beauties, too!  i could go for 7 or 8 of those right about now!

 

nicely done!

post #8 of 14
Thread Starter 

Thanks to all.I know I will love this site with it's wealth of knowledge.

post #9 of 14

To what temp do you take your Pork Loin? I got a couple from a friend a couple of weeks ago and I was going to smoke them but I don't know how far to take them. Thanks for any help.

post #10 of 14
Quote:
Originally Posted by DUFFMAN View Post

To what temp do you take your Pork Loin? I got a couple from a friend a couple of weeks ago and I was going to smoke them but I don't know how far to take them. Thanks for any help.



i like mine @ 155-160.........let rest 10 min before slicing.

post #11 of 14
Quote:
Originally Posted by DUFFMAN View Post

To what temp do you take your Pork Loin? I got a couple from a friend a couple of weeks ago and I was going to smoke them but I don't know how far to take them. Thanks for any help.


I take mine off at 150 and let them rest loosely foiled for 15- 20 minutes before slicing.

post #12 of 14

Nice spread! I see the clams didn't make it to the finished pic heh? Snack for the cook. I haven't tried the ABT's yet, but they're coming soon

Good Job, and WELCOME!!!!!

post #13 of 14

post #14 of 14

Looks very good. I am starting my smoker up it is in the cure stage now.

I have a pork loin on stand-by so when it is complete look out I will be sending a q-view also.

Good eats.

 

Looks-Great.gif

Robert

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