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- crod
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Q-view pork loin roast, meatballs, fruit kabobs and more...
my computer is being retarded. Its not showing the tool bar tabove the comment box so I cant upload pics. its weird I can see it on my phone but not my computer. I'm working on it though. I've got pics all the way through. Got it fixed thats all the pics I got though. my company showed up and... -
Q-view pork loin roast, meatballs, fruit kabobs and more...
Hey guys the smoker is fired up and let the smoking begin. I've got an 8lb pork loin roast wrapped in bacon on. Meatballs with Gouda cheese in the middle wrapped in bacon. tropical fruit kabobs to be made later. I'm also working on an apple demi glace for the pork loin. Smoking with apple wood... -
Pork loin roast tips and tricks please
Im also thinking of serving it with an apple demi glaze over it and maybe even basted in it last hour of cooking and smoking it with apple wood. what you think- crod
- Post #18
- Forum: Meat Selection and Processing
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Pork loin roast tips and tricks please
Thanks for the help I'm getting ready to rub it wrap it and prepare it for the smoker in 24 hrs. should I wrap the bacon on it now to or wait till smoker time.- crod
- Post #17
- Forum: Meat Selection and Processing
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Pork loin roast tips and tricks please
Yes I'm going for 145 internal temp. I am going to try dry rub this time no oil or mustard. How long you think it will take it is 8 pounds- crod
- Post #15
- Forum: Meat Selection and Processing
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Pork loin roast tips and tricks please
My wife has also found a new hobby with me...Now she loves to go shopping and find a meat on sale for cheap buy it and bring it home to me and say here cook this on the grill. Thanks to this site and your guys help I hope to still amaze her and my family with my cooking. She has yet to stump...- crod
- Post #14
- Forum: Meat Selection and Processing
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Pork loin roast tips and tricks please
Thank you for the help I have a few more questions. Do I apply the rub 24 hrs hours prior to cooking or wait till time of cooking. Do I still use mustard to hold the rub or would oil be better or nothing?- crod
- Post #12
- Forum: Meat Selection and Processing
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Pork loin roast tips and tricks please
Ive posted a pic of the meat. Its waiting for approval. how do I go about preparing and serving this? do I still wrap it in bacon and to what temp do I cook it .- crod
- Post #9
- Forum: Meat Selection and Processing
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Pork loin roast tips and tricks please
Here is a pic of the meat. I have no clue and was not prepared for this any help is appreicated- crod
- Post #8
- Forum: Meat Selection and Processing
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- crod
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Pork loin roast tips and tricks please
OHHHH. I see thats why I have loved this site learn something new every day. Thanks for the info, Any ideas on how to prepare this?- crod
- Post #7
- Forum: Meat Selection and Processing
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Pork loin roast tips and tricks please
The last pork butt I did I smoked it with cherry and hickory 2:1 and injected it with cherry dr.pepper. I used one of my favorite rubs with yellow mustard. I'm thinking this meat is prepared the same way. I would like to try something different this time any ideas- crod
- Post #5
- Forum: Meat Selection and Processing
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Pork loin roast tips and tricks please
It is part of the leg. It has a round look to it and a round bone running through it.- crod
- Post #4
- Forum: Meat Selection and Processing
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Pork loin roast tips and tricks please
What I wanted was a pork loin. But the wife came home with a pork loin roast. It looks like the leg part of a shoulder the It has a layer of fat on the top of it just like the butt.- crod
- Post #3
- Forum: Meat Selection and Processing
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Pork loin roast tips and tricks please
My wife bought a pork loin roast at the store thinking it was a pork loin. I've smoked a pork butt is this gonna be the same way or different? To wrap or not to wrap? last one I smoked the whole time and didn't wrap it. It came out good. How much smoke penetration is good (how deep)- crod
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- Replies: 32
- Forum: Meat Selection and Processing
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Wood Suggestions for smoking a pork shoulder.
The last pork butt I did (my Avatar pic) I smoke 2:1 cherry to hickory mix along with cherry dr.pepper injection and in a pan in my smoke chamber. The pork came out amazing I've had really good luck mixing fruit wood with hardwood. I use a 2:1 ratio because fruit is less overpowering then...- crod
- Post #22
- Forum: Meat Selection and Processing
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pork ribs
I would have to agree just the membrane on the bone side. Peel it off and season the rest up. The nice thing about smoking is all the fat melts away and baste the meat in juice during cooking making for a moist smokey meat. All the ribs I have done I've never trimmed any of them and they got...- crod
- Post #3
- Forum: Meat Selection and Processing
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Good ol' missouri boy here
Amen to that old school. I almost forgot I've also made smoked apple dumplings that came out amazing. Thanks for the warm welcome guys. I'm preparing a 8lb pork loin roast for smoking on monday. I plan on doing a full run down on here with q-view. hope to see yall there -
Good ol' missouri boy here
Hello my name is Craig and I'm 31 years old, father of 3 daughters, married for 11 years and been smoking meat for lil over 3 months. I was born and raised here in missouri. I bought my first smoker (chargriller duo w/ side fire box) in february since then I have became an avid follower of...
