Pork loin

[BC]

Half loin (about 3-4 pounds) hickory/maple smoked on the kettle. Montreal chicken seasoning as a rub and larded with garlic slivers.
250 for about 4 hours to an it of 150. Perfect slicer. Very juicy and tender.

[Uncle Al]

I'll take a slice of that!

[mrbill]

looks good to me!

[Hell Fire Grill]

Thats my favorite pork cut right there because it has a bold pork flavor, it has just enough fat to stay moist, easy to cook, and cheap. Its the Sirloin and this piece comes from the farthest rear of the loin where it transitions into the leg and belly, just past the ribs. The vertebrae and the backfat have been removed for marketing purposes. I believe its the heartiest and most flavorful part of the pig although not the most tender in spots. Probably the most versatile cut too.

Looks like it was cooked up just right, with lots of juice left in the meat and plenty to soak up, with some sourdough or potatoes, off the plate.

[weldboy]

Beautiful looking loin right there. Nice ring!


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[BC]

Thank you everyone.
Tasted even better the day after.

[WNC]

Looks great!

[jcnaz]

Yum!

[Maxmbob]

Great job on the loin BC.

[SixZeroFour]

Looking guuuuuud !!

[MacEggs]

That's a great pic!

Tasted even better the day after.

Oh ya.  I like 'em sliced thin, then piled high for a tasty sammich.

[wyd]

One of my absolute favorites to grill.  You have my mouth watering.

[BC]

Oh ya.  I like 'em sliced thin, then piled high for a tasty sammich.

That's something I picked up from my grandfather and do it once in awhile just because. Sandwiches.  He'd usually get a pork roast mainly for that, cold pork sandwiches, with horseradish mustard.

[Big Dawg]

Great looking moisture, nice crust, beautiful pink center . . . . . you nailed it ! ! !





BD

[austin87]

Yeah that's a keeper and it's got me thinking lunch!