Pork loins on a whim

[Tom the meat smoker]

Decided on short notice to do some pork loins. Rubbed with SPOG and trying paprika. As of now IT is 120 , just wrapped in foil to finish off. Btw. Im east coast and didnt get these smoking till 5:30 pm. More to come.

 

[Tom the meat smoker]

Decided on short notice to do some pork loins. Rubbed with SPOG and trying paprika. As of now IT is 120 , just wrapped in foil to finish off. Btw. Im east coast and didnt get these smoking till 5:30 pm. More to come.

 

[SonnyE]

Looks great, Tom!
Pork is one of my new mainstays.
It's my Delicious Break from Chicken.:rolleyes:

I like Pork Loin for my Jerky making, too.
Now, watch the industry start jacking up the price... :(

 

[Tom the meat smoker]

The family loves this. Even the 4 yr old said "daddy, this is great". Now the next job. Next thursday night, I hqve to smoke some chicken for fajitas for workplace party. I never done that before, any ideas on rubs/seasonings?

 

[Scott Eisenbraun]

Looks great.

 

[Tom the meat smoker]

Thanks Scott. Timing was a crunch so we didnt eat at 9pm.

 

[fivetricks]

The family loves this. Even the 4 yr old said "daddy, this is great". Now the next job. Next thursday night, I hqve to smoke some chicken for fajitas for workplace party. I never done that before, any ideas on rubs/seasonings?

Brine the chickens then season however you choose. Just hold the salt almost or completely out of your rub recipe if you brine.

I've been using cane sugar base in my poultry rubs lately vs brown sugar. I've been enjoying it much more for the lighter coated rubs.

Just my 2¢

 

[gmc2003]

I don't brine my chicken parts or wholes for that matter, but I do inject the white meat. Season any way you want, and take them to the correct temp 165* for breast, 170ish* for thighs. I like the Weber garlic-n-herb rub for chicken. Also be careful not to over-smoke the poultry as it takes on smoke really quick.

Chris

Side note: Why foil the loins - They're a quick smoke?

 

[SonnyE]

Thanks Scott. Timing was a crunch so we didnt eat at 9pm.

That is too late for a 4 YO.
Our Son and Daughter in law seem to do "when I get a roundtoit dinners", Grandma and I disagree with that.
Kids need routine, and in bed before nine.

Consider yourself scolded. ;)
Try better henceforth. o_O

 

[Scott Eisenbraun]

That is too late for a 4 YO.
Our Son and Daughter in law seem to do "when I get a roundtoit dinners", Grandma and I disagree with that.
Kids need routine, and in bed before nine.

Consider yourself scolded. ;)
Try better henceforth. o_O

Kids need to eat dinners with their parents. Family time is just as important as bedtime.

 

[SonnyE]

Kids need to eat dinners with their parents. Family time is just as important as bedtime.

And that time needs to coincide with the children's needs. NOT the parents.
Get your chit together to work with the kids, not make the kids wait until you get a round toit. :mad:

In my house, the kids ate first, the adults ate second. So the cook better make sure there was enough. If there was any doubt, Dad's rules applied.
And there were bedtimes. Structure. Deal with it.
No kid should ever have to wait on the parent to get their chit together. That is a bad example.
A child falling asleep waiting for dinner is a Fail on the parents part.
Get the point?
At my table, the kids conversation was as important as any adults. It was a time to share and converse. It let me know what was on their minds. A time to empathize, or to steer as may be needed.
Now, a dozen Grandkids in, and 1 Great Grandson, I haven't changed my mind.
They need structure, Love, and boundaries.
Must be working, the Love is multiplying, not dividing. ;)
YMMV:)

 

[Tom the meat smoker]

I don't brine my chicken parts or wholes for that matter, but I do inject the white meat. Season any way you want, and take them to the correct temp 165* for breast, 170ish* for thighs. I like the Weber garlic-n-herb rub for chicken. Also be careful not to over-smoke the poultry as it takes on smoke really quick.

Chris

Side note: Why foil the loins - They're a quick smoke?

I foiled them only to get IT up a little quicker. It was already getting close the my kids' bedtime.

 

[Tom the meat smoker]

That is too late for a 4 YO.
Our Son and Daughter in law seem to do "when I get a roundtoit dinners", Grandma and I disagree with that.
Kids need routine, and in bed before nine.

Consider yourself scolded. ;)
Try better henceforth. o_O

Ok, Im not starting any arguments. over this. But, there maybe a misunderstanding here. We did not eat at 9. We ate at 7:30. My wife and I both work. Not only does my 4 yr old go to bed at 8:30 but, I go to bed at 9.

 

[SonnyE]

Timing was a crunch so we didnt eat at 9pm.

No sweat Tom.;)

We watch the 3 grandkids from these late deliverers (Both in their 40's), 7,5,2.
Sometimes they don't get fed and bed until way late. They are tired, and have a rough day the next day.
And it isn't the kids fault their parents can't group their poop. Children need a good routine. That was my point.

How your house is run sounds good to me. Sounds like you do in fact have a routine.

OK, putting my soapbox in the stick burner.

 

[SmokinAl]

Good looking loins Tom!
They look nice & juicy & delicious!
Great work!!
Al

 

[Tom the meat smoker]

No sweat Tom.;)

We watch the 3 grandkids from these late deliverers (Both in their 40's), 7,5,2.
Sometimes they don't get fed and bed until way late. They are tired, and have a rough day the next day.
And it isn't the kids fault their parents can't group their poop. Children need a good routine. That was my point.

How your house is run sounds good to me. Sounds like you do in fact have a routine.

OK, putting my soapbox in the stick burner.

No problem. I understand. Use the soap to smoke some meats. Lol

 

[HalfSmoked]

Great looking lions there guy I could eat some of that. And a late welcome to the forum to you.

Warren

 

[Tom the meat smoker]

Great looking lions there guy I could eat some of that. And a late welcome to the forum to you.

Warren

Thanks halfsmoked. Its my first time doin loins.

 

[HalfSmoked]

Bet it won't be your last.

Warren

 

[Tom the meat smoker]

Nope sure won't.