PDA

View Full Version : manderin/terriyaki loin



erain
02-01-2009, 06:59 AM
along with the beef roast i am doing a small pork loin. just had my butcher guy cut me of a nice 3 lb chunk of loin roast.
http://i254.photobucket.com/albums/hh113/eb8792/q-joint/017.jpg

i mixed some manderin/terriyaki glaze with a basic rub to form a paste, in a baggie and into fridge for a few hours for them to get to know each other.
http://i254.photobucket.com/albums/hh113/eb8792/q-joint/020.jpg

in the smoker with the beef roast at 225 deg, using cherry.
http://i254.photobucket.com/albums/hh113/eb8792/q-joint/034.jpg

will be back l8r with finish, thks for ckin out my pics

Bassman
02-01-2009, 07:06 AM
Erain, you should post these in the Super Bowl outdoor cookoff thread. I bumped it back up to the top. BTW, good looking pork loin!

cowgirl
02-01-2009, 10:15 AM
Sure looks good so far erain!:thumbs up:

TX Sandman
02-01-2009, 10:33 AM
:woohoo:Lookin' great, erain! I seem to have lost my invite, though. What was that address again? :msn-wink:

erain
02-01-2009, 08:02 PM
to finish this off, being its halftime... took it up to 140 deg.
http://i254.photobucket.com/albums/hh113/eb8792/q-joint/058.jpg

a sliced picture.
http://i254.photobucket.com/albums/hh113/eb8792/q-joint/063.jpg

and a little bit on a plate.
http://i254.photobucket.com/albums/hh113/eb8792/q-joint/081.jpg

thks for cking my pics!!!

BYBBQ
02-01-2009, 08:21 PM
Lookin' real tasty.:thumbs up:

Joneser
02-02-2009, 07:12 AM
Looks great....how was the flavor inside? I think I would have shot it up with some of that glaze. Looks good either way.

Buzzards Roost
02-02-2009, 08:28 AM
:whathesaid:. Me too.

flying illini
02-02-2009, 12:39 PM
Wow, that looks great.

erain
02-02-2009, 12:47 PM
Looks great....how was the flavor inside? I think I would have shot it up with some of that glaze. Looks good either way.

i should have done that!!! you should have reminded me sooner LOL, taste was great but was a bit dry, was ok when first cut after resting, but 20 minutes later was kind of dry... will remember for next time thks!

californiasmokin
02-13-2010, 03:18 PM
:bump:

silver-bullet
02-16-2010, 08:04 PM
Looks very good! I'm with Jonser on this one. :thumbs up::thumbs up:

SmokyOkie
02-16-2010, 10:27 PM
i should have done that!!! you should have reminded me sooner LOL, taste was great but was a bit dry, was ok when first cut after resting, but 20 minutes later was kind of dry... will remember for next time thks!

Guess I missed this the first time around. Nice pix as usual.



the dry thing I think is just a matter of today's pork..I just don;t hardly do boneless loin because of it. I figure you have a less that 50% chance of juicy meat, unless you are doing hertiage breed pork.