Smoke Log, Pork Loin
Posted by TFG on May 25th, 2008
Wow. I really thought I was gonna have two loins in that cryovac pack, but it’s just one enormous 4.85 lb Godzilla pork loin.
So, as best I can recall, I need to get this thing up to 150-160°F internal. And it’s not a real fatty piece of meat, so I’m going to smoke at about an hour per lb. (my default) at about 250 and see where it gets me. I’m also going to just cover it in cheap bacon and hope that bastes it, some. Might have to wrap it in foil, too.
This could be a disaster. Or awesome. Or both.
UPDATE: Mmmm…bacony!
Note To Mr. Stanley: I didn’t do no exercising before this one.
May 26th, 2008 at 5:10 am
Yum! I wish I were your neighbor. But then again, you’d totally be sick of me and take to standing around with a shotgun whenever you decided to cook to keep me at bay.
May 26th, 2008 at 11:23 am
Mmm… bacon. Jealousy is an ugly thing and you’re causing it all over the country.
May 26th, 2008 at 11:30 am
I screwed the pooch again, man. Tried to crock pot some ribs and used a sauce recipe off the web - shunned those that contained “…bottle of your favorite BBQ sauce…” and went with one that told how to make your own.
I guess it was some guido in NJ that wrote the recipe, cause it didn’t come out like what I believe is BBQ pork ribs. I mean, it’s sorta, but not quite there. I shoulda known when the guy started out with tomato soup as a base. But I’m ignert. I’ll keep on trying till I hit the procedure my ex used for a Super Bowl rib dinner many years past.
I probably won’t use as much strychnine as she did, though, even if it does taste good.
May 26th, 2008 at 12:57 pm
Well, it all actually worked out pretty good. The pork was still moist, even though I overcooked it up to 160. The bacon had to be scrapped. It absorbed a ton of smoke, and was pretty bitter.
Ribs are one of the hardest things for me to do right, JD, because you’ve got to scrape off that skin on the back or you don’t get enough smoke to the meat. I don’t have good patience for that. For sauce, I just gave up on making my own and go with CB Stubblefield’s awesome stuff.
May 26th, 2008 at 9:29 pm
amen on the Stubbs.dont think you could find a better or more consistent BBQ sauce in the country,its also good on smoked sausage,and smoked mullet.
May 27th, 2008 at 3:23 pm
Man, I even use it on my t-bones. Very, very sparingly, but I do.