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Author Topic: Pork Loin Sunday  (Read 1437 times)

Andrew

  • Smokey Joe
  • Posts: 87
Pork Loin Sunday
« on: March 08, 2015, 10:29:30 AM »
Rubbed this guy in  garlic, celery salt, black pepper and sage then wrapped in bacon. Apple wood on the weber. Will post finished pics!
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Jammato

  • WKC Ranger
  • Posts: 543
Re: Pork Loin Sunday
« Reply #1 on: March 08, 2015, 10:35:40 AM »
can't wait
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If we were meant to grill with gas then the garden of Eden would have had a pipeline

Andrew

  • Smokey Joe
  • Posts: 87
Re: Pork Loin Sunday
« Reply #2 on: March 08, 2015, 11:14:00 AM »
Not quite half way done. Starting to look smoky and delicious!

I think that this is going to end up in a pork french dip type sandwich with the pork au jus I'm making from last Sunday's pork shoulder bone.

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Jammato

  • WKC Ranger
  • Posts: 543
Re: Pork Loin Sunday
« Reply #3 on: March 08, 2015, 11:32:05 AM »
Love it when the bacon starts to Brown and the smell permeates the place.
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If we were meant to grill with gas then the garden of Eden would have had a pipeline

MrHoss

  • WKC Performer
  • Posts: 3477
Re: Pork Loin Sunday
« Reply #4 on: March 08, 2015, 11:48:15 AM »
Yup....bacon be the crack cocaine of the food world.
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"Why do you have so many bbq's?"....."I just like lookin' at em' sometimes....and I have enough purses and shoes"

BBcue-Z

  • WKC Ranger
  • Posts: 533
Re: Pork Loin Sunday
« Reply #5 on: March 08, 2015, 02:22:43 PM »
Nice!
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Jammato

  • WKC Ranger
  • Posts: 543
Re: Pork Loin Sunday
« Reply #6 on: March 08, 2015, 02:43:51 PM »
impatiently waiting for the finished pics
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If we were meant to grill with gas then the garden of Eden would have had a pipeline

austin87

  • WKC Ranger
  • Posts: 1542
Re: Pork Loin Sunday
« Reply #7 on: March 08, 2015, 03:56:55 PM »
Pork french dip? Sign me up! Do you do anything special to make the au jus?
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WNC

  • WKC Performer
  • Posts: 4076
Re: Pork Loin Sunday
« Reply #8 on: March 08, 2015, 04:01:51 PM »
Yeah can't wait to see the end, looks great!
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Andrew

  • Smokey Joe
  • Posts: 87
Re: Pork Loin Sunday
« Reply #9 on: March 22, 2015, 02:00:21 PM »
For the au jus I had a bine from a picnic roast that I made stock from with veggies, added some red wine and reduced to about 1/2.
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