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Memorial Day Pork Loin - First Q-view
The holder came with the original purchase. -
Memorial Day Pork Loin - First Q-view
Had a busy weekend and did not think I would get a chance to "get my smoke on", last minute I found time to throw on a small pork loin. Rubbed with garlic powder and Greek Seasoning. Smoke temp looking good. 1/2 way through. Time to insert probe and add more mesquite chunks. IT is 153, time... -
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- jayj123
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Not Grilled, but SMOKED SALMON!
I always see sugar in the brines, Is this neccesary? I try to liit sugars in everything I cook. Just wondering if it would be too salty without it? -
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Smoking Friday for Sat?
Yea, that's it. I wrap in Foil and heat at 250 for a few hours. Butt's are very forgiving. If you want to go a step further, cook a couple and vacuum seal and freeze one. Then you have butt on short notice, just defrost in water and heat in oven at 350 wrapped in tin foil for ~2 hrs. Very hard... -
Coutry style pork steaks
I love doing Butt Steaks on the grill! I've never seen them that thick. I may get the butcher to slice me a butt into thick slices. About how long did it take at that temperature to get those done in the smoker? -
Jerky Help
Thanks for all the replies. I did use Morton TQ at the recommended amount when marinating. I also let it come to room temp before sealing. I'm thinking I didn't go long enough in the smoker. Since I used TQ, I am assuming it is still safe to eat, just not the texture I was going for. If I get...- jayj123
- Post #11
- Forum: Making Jerky
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Jerky Help
I made a batch of beef jerky (london broil) yesterday. When I pulled it off, it seemed dry enough. I put it in a ziploc after it had come to room temp. Today, it is almost like it rehydrated overnight. Very chewy and moist to the touch. It wasn't like that last night. Can I reheat it and try to...- jayj123
- Thread
- Replies: 12
- Forum: Making Jerky
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How do you prep your pork??
I trim mine and use the trimmings to render lard. I call it liquid gold. I try to only trim the fat with no meat and the cut into ~1x1" cubes, place in cast iron pot and put on grill at ~225 - 250 and simmer until fat has rendered out, let cool a little but still fully liquid and then into mason... -
smoking whole hog
at 250 deg you are lookin at 10-12 hours for 100 pound pig. I cook mine meat side down until the skin starts separating from the meat and the shoulder bones start to wiggle easily. I then turn the pig to skin side down and then baste with sauce (if you are using sauce). Once at this point you...- jayj123
- Post #4
- Forum: Grilling Pork
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Hello from coastal South Carolina
I've been reading posts for a couple of months and recently saw a topic I knew a good bit about and just had to join to provide my $.02 worth. What a great Forum !! I'm located in Little River, SC and have been grilling for most of my life. My Dad was a big civic volunteer and would often... -
Reheat my butt in zip bags
I've found the best thing to do with Butts, if not eating right off the grill, is to store them whole, reheat when ready in oven at 250 - 300 wrapped in foil for ~2 to 3 hrs, then pull right before eating. If you know you will be reheating, you may want to pull them off a little early so they...
