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First attempt at pork loin--3 ways
Bacon-wrapped smoked pork loin is just unbeatable. I didn't even brine mine when I did it and it was absolutely delicious. Yours looks awesome! -
Pork Shoulder (with Q-View and bonus chickens)
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Pork Shoulder (with Q-View and bonus chickens)
It was too beautiful this weekend in Atlanta NOT to fire up the smoker. First smoke of the new year! Did a shoulder (butt) and two whole chickens today; started the pork at around 8:20 and threw the chickens on around 10:30. Pork was a little over 8.5 lbs and the birds were about 5 lbs each... -
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- Album: Pork Shoulder (with Q-View and bonus chickens)
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- Album: Pork Shoulder (with Q-View and bonus chickens)
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- Album: Pork Shoulder (with Q-View and bonus chickens)
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- Album: Pork Shoulder (with Q-View and bonus chickens)
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- Album: Pork Shoulder (with Q-View and bonus chickens)
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Pork Loin(s)
Finished product (plus some nice blue toothpick dye): This stuff is GOOD. Ended up leaving them on for about 2 hours and 45 minutes at 240ish, then rested them for 15-20 before I started slicing. Both loins turned out super tender, the bacon on the left loin is crispy and delicious, and I'm... -
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BACON-ON-A-STICK (Step By Step)
I tried jumping through my screen but I ended up just bumping my head and knocking over my monitor. Maaaaaan that looks good. Nicely done! -
First pork shoulder
205 is a good temp to target. I've found that anywhere between 200 and 210--usually closer to 200--is ideal for pulling. Depending upon how well you maintain your temp, 195ish may also work. I look forward to seeing the end result. What's in that rub? -
smoking a stuffed pork loin
Dude, love the rig. I've always wanted to make my own but have never been able to find the time. Nicely done. Look forward to seeing your pork. -
Pulled pork, how to keep it warm?
Let it cool down, shred it and then put it in your oven on the lowest setting it'll go. The cooler method also works, but I like to shred ASAP because it allows me to test* the meat sooner. *Gorge myself under the pretense of making sure the meat is done -
Pork Loin(s)
Here's a picture 2 hours and 15 minutes in. It's already almost up to temperature. You can see a nice little flare-up on the right side on the picture--it's WINDY here today! I basted both with a glaze I made out of maple syrup, honey, cinnamon, lemon juice, cayenne, and a little bacon-infused... -
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Pork Loin(s)
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Pork Loin(s)
Doing two pork loins today over hickory. Rubbed the one on the left with mustard and then a brown sugar, salt, and paprika rub with some other goodies throw in that I can't remember at the moment. The one on the right has a little mustard on it, then a straight brown sugar rub. Since I wasn't...
