Lunch time

[chopsaw]

About a week ago , I was looking deep in the freezer ( as alot of us are ) and found a hunk of cured and smoked pork loin that was done Bearcarver style with Tender Quick .
I thought I would try a double smoke on it . Scored the top , covered it with brown sugar and honey , took it back to 145 . It was fantastic . I'll be doing that again .
Had some for breakfast the other day ,

But today was lunch .
Sliced up the last of it . Managed to leave my finger tips attached .


Added some Country Bob's BBQ sauce and heated in the nuker .

Added some mouse cheese ,

Back in the micro .

Had to bust out the basket for this one , and all the button
pushing on the micro made me thirsty .

Dang that's good ! I'll be doing double smoked loins
in the future , and the BBQ sauce on DBL smoked ham is fantastic .
Chips and a homemade hot pickle . Well I had some work to do outside ,,,

 

[sawhorseray]

That's just a wonderful thing to behold Rich, I'd gobble it down in a heartbeat, Like! RAY

 

[6GRILLZNTN]

That's what I'm talking about. That looks incredible.

Dave

 

[smokerjim]

Sure does look good

 

[Blues1]

Amen!

 

[SmokinVOLfan]

Looks damn good. Washed down with a cold one. Count me in!

 

[Sowsage]

That looks awesome! Great idea double smoking it. And I'm sweating my a#$ off at work staring at your frosted mug! Few more hours and I'll be throwing a few of those back fore sure. Just wish I had one of those sandwiches and pickle to go with them lol!!

 

[chopsaw]

I'd gobble it down in a heartbeat,

I did . Thanks for lookin

That's what I'm talking about. That looks incredible.

It was incredible . I like the TQ on loins .
Thanks

Sure does look good

Thanks Jim .

Amen!

Thank you sir .

 

[chopsaw]

Looks damn good. Washed down with a cold one.

Thanks . My normal lunch is a cold one with a side of cold ones .

That looks awesome!

It was good . Gonna see if I have more in there .
Thanks for the comment .

And I'm sweating my a#$ off at work staring at your frosted mug!

LOL . Your days coming . I retired at 57 . Took a bit to get used to it , but I think I figured it out !

 

[Bearcarver]

Looks Great, Rich!!
Never even thought of that!!
Like.
BTW: I don't know how you got that nice fat on your Pork Loin.
All I ever get is some Silver-skin that needs to be trimmed off!!

Bear

 

[BrianGSDTexoma]

Great breakfast!

 

[chopsaw]

Looks Great, Rich!!
Never even thought of that!!

Thanks bud . Yeah me either , but was looking for something to smoke , that's why I asked your thoughts on it . I'm telling you it's really good double smoked .

BTW: I don't know how you got that nice fat on your Pork Loin.
All I ever get is some Silver-skin that needs to be trimmed off!!

That was from awhile back , but I remember I trimmed most of it off , but left it on that section .
This is from the first smoke last summer .

 

[chopsaw]

Great breakfast!

Thanks Brian . It was good too . I make baked taters on the weber kettles . wrapped in foil , I throw them right in the coals . I make a couple extras , then when cooled down the next day , I smash them whole and throw them in a pan to crisp up and re heat . Good stuff .

 

[Bearcarver]

Thanks bud . Yeah me either , but was looking for something to smoke , that's why I asked your thoughts on it . I'm telling you it's really good double smoked .


That was from awhile back , but I remember I trimmed most of it off , but left it on that section .
This is from the first smoke last summer .
View attachment 449084

Wow!!
That sucker actually has a Fat Cap on it !!
I'd be all over one of them!!

Bear

 

[Inscrutable]

Loins are always such a risk/reward ... can be tough, but available pretty cheap, no waste, Love it being so lean and healthy, and great if cooked right ... this one looks great!

i have one in the freezer, think I will smoke for a bit, then finish in the SV hot tub.

 

[Smokin' in AZ]

Damn Rich, that looks fantastic!

LIKE!

John

 

[chopsaw]

. this one looks great!

Thanks for the comment .

Loins are always such a risk/reward ... can be tough,

I inject the un cured loins with Tony C's creole butter . Pull at 140 . Super juicy .

 

[chopsaw]

Damn Rich, that looks fantastic!

Thanks John . It was better than I expected . Do you do any curing ?

 

[Smokin' in AZ]

No Rich, have not tried that yet.

Might give it a try though someday.

 

[Inscrutable]

I inject the un cured loins with Tony C's creole butter . Pull at 140 . Super juicy .

Never tried, thanks for the tip