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Author Topic: Pork Loin  (Read 1032 times)

JDann24

  • WKC Ranger
  • Posts: 534
Pork Loin
« on: June 21, 2016, 06:00:36 PM »
After seeing a few threads about pork loin, I decided I had to make one too.

Rubbed with a bit of meathead dust with some emeril's essence added in. Also injected with some creole butter


Almost ready to pull off


Slicing


All sliced up

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Looking for colored 18's and SJ's.

Travis

  • WKC Ambassador
  • Posts: 6537
Re: Pork Loin
« Reply #1 on: June 21, 2016, 06:39:58 PM »
Great color. If you ever wanna try something different,  try this.

https://youtu.be/Ev2CDEM4aC0


Sent from my iPhone using Tapatalk
« Last Edit: June 21, 2016, 11:26:14 PM by Travis »
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Big Dawg

  • WKC Ranger
  • Posts: 1258
Re: Pork Loin
« Reply #2 on: June 24, 2016, 09:57:38 AM »
Great looking roast!

Another option is to cut them into thick chops.  Stuff 'em if you want.  Smoke them until the IT hits about 125-130.  Then a few minutes on the grill with some sauce or glaze.





BD
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The Sultans of Swine
22.5 WSM - Fat Boy
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MikeRocksTheRed

  • WKC Performer
  • Posts: 3329
    • The Kettle Cookers (facebook group)
Re: Pork Loin
« Reply #3 on: June 24, 2016, 10:16:44 AM »
Wow, that looks amazing!  I like to make sandwiches out of them....mix up some Mayo, Sriracha, lime juice and chopped cilantro, put on both peices of bread or bun, then add some more cilantro and enjoy!
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62-68 Avocado BAR-B-Q Kettle, Red ER SS Performer, Green DA SS Performer, Black EE three wheeler, 1 SJS, 1 Homer Simpson SJS,  AT Black 26er, 82 Kettle Gasser Deluxe, "A" code 18.5 MBH, M Code Tuck-n-Carry, P Code Go Anywhere, 2015 RANCH FREAKING KETTLE!!!!!!
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