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Author Topic: Keeping with the trend.  (Read 1509 times)

Lumpy Coal

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  • Posts: 515
Keeping with the trend.
« on: October 26, 2015, 02:05:19 PM »
So, there seems to be a trend of cooks involving pork loin as of late.   Here is mine from tonight:



Started of with a trussed pork loin seasoned with good ole salt and pepper. Set on indirect cook at around 350 for around 3 hours with a chunk of applewood for smoke.  Oh ya, and using royal oak lump. 



The finished product which was pulled off with a temp of 145. I know it's a bit high for some people but we like pork a little more then medium. 



The plate shot with some Cuban rice and corn. 
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WNC

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Re: Keeping with the trend.
« Reply #1 on: October 26, 2015, 02:11:29 PM »
Looks great to me!
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MikeRocksTheRed

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Re: Keeping with the trend.
« Reply #2 on: October 26, 2015, 02:28:18 PM »
That looks amazing!  Nice job.
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austin87

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Re: Keeping with the trend.
« Reply #3 on: October 26, 2015, 02:36:41 PM »
Looks perfect to me!
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MrHoss

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Re: Keeping with the trend.
« Reply #4 on: October 26, 2015, 03:19:46 PM »
Pork looks perfect to my eyes. I would certainly hit that.
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Jon

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Re: Keeping with the trend.
« Reply #5 on: October 26, 2015, 07:09:08 PM »
That looks really good. I need to keep up with these trends.
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Davescprktl

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  • Posts: 1999
Re: Keeping with the trend.
« Reply #6 on: October 27, 2015, 07:12:27 PM »
Good choice on the Royal Oak lump.  Can't go wrong with anything pork. Love anything pork.
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SixZeroFour

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Re: Keeping with the trend.
« Reply #7 on: October 28, 2015, 04:35:31 PM »
Your plate-up looks delicious Lumpy! I like the flavour combos going on with the corn and rice sides. [emoji106]
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Lumpy Coal

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  • Posts: 515
Re: Keeping with the trend.
« Reply #8 on: October 28, 2015, 06:19:37 PM »
Thanks guys....it was good.
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