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DSCN0999.JPG
- slingerland
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- Album: Cajun Bandit's BBQ Stacker
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Pork Loin w/ Q-View... not a promising start
And the final results: Family opinion was mixed: my wife and son said it was oversmoked, but my slice had no smoke flavor to it. I was using apple. My feelings were hurt :( ... until I cut another slice and it tasted like chewing a 2x4. Bottom line is the tenderloin was too long for the...- slingerland
- Post #11
- Forum: Pork
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- slingerland
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- Album: Pork Loin w/ Q-View... not a promising start
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- slingerland
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- Album: Pork Loin w/ Q-View... not a promising start
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Pork Loin w/ Q-View... not a promising start
Well, a picture is worth a thousand words... Also, looking at the clock, I just started a loaf of "quick, no-knead" bread. I'll let it rise for 30 minutes, then bake it at 400 degrees for 30 minutes. If I've timed it right, I'll put the bread in the oven and pull the pork. I'll wrap the...- slingerland
- Post #10
- Forum: Pork
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DSCN0996_small.jpg
- slingerland
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- Album: Pork Loin w/ Q-View... not a promising start
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- slingerland
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- Album: Pork Loin w/ Q-View... not a promising start
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Pork Loin w/ Q-View... not a promising start
Yeah, this morning I was too far asleep to think it through. Oh well. So far we're cooking along...- slingerland
- Post #8
- Forum: Pork
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- slingerland
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- Album: Pork Loin w/ Q-View... not a promising start
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Pork Loin w/ Q-View... not a promising start
Jarjarchef, I think you're right. Kroger also uses different working for "baby back" ribs. I'm ready to find a local butcher, but I want to get my technique down first. I'm wondering how long this is going to need to smoke... I'm thinking maybe 2 hrs at 250 to bring the IT up to 145, then...- slingerland
- Post #5
- Forum: Pork
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Pork Loin w/ Q-View... not a promising start
- slingerland
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Pork Loin w/ Q-View... not a promising start
Well, today I planned to do a small pork loin. I'm still using my Weber OTG as a smoker. Last night I bought what I thought was a nice, 3 pound pork loin from Kroger. But this morning, I opened it up to find it was NOT a single cut piece of meat, but rather TWO loins wrapped together. Both...- slingerland
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- Forum: Pork
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DSCN0992_small.jpg
- slingerland
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- Album: Pork Loin w/ Q-View... not a promising start
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- slingerland
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- Album: Pork Loin w/ Q-View... not a promising start
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Planning a chuck roast for tomorrow
At 3 hours, I checked the internal temp: 150. So I moved it into a 9x9 pan, added a "finger's" depth of beef stock to the bottom, foiled it, returned to the smoker. I let the IT run up to 200 (2 more hours) and pulled, then let it rest for an hour before opening. And the finished product...- slingerland
- Post #10
- Forum: Beef
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- slingerland
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- Album: Planning a chuck roast for tomorrow
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- slingerland
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- Album: Planning a chuck roast for tomorrow
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Planning a chuck roast for tomorrow
I'm up in Little Rock, SC. I'll update my profile when I can catch my breath. To the grill... I lit up the Minion ring at 12:15 or so, then while the grill warmed up I injected the chuck roast with basic beef stock. By 12:45 I had the chuckie on the grill. So far I'm pleased with the...- slingerland
- Post #5
- Forum: Beef
