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View Full Version : Pork Loin and Fatty



Bassman
04-13-2008, 09:46 PM
Smoked a pork loin and a couple of fatties today.

http://img.photobucket.com/albums/v682/KeithLeiter/100_0766.jpg


http://img.photobucket.com/albums/v682/KeithLeiter/100_0767.jpg

Fatty stuffed with pepperoni, ham, mushrooms, 2 kinds of cheese and rubbed.



http://img.photobucket.com/albums/v682/KeithLeiter/100_0769.jpg


All ready to eat. I'm as stuffed as that fatty!

Short One
04-13-2008, 09:53 PM
Man, my mouth started watering when I seen this thread and thought "oh boy some good q-pics to look at" and what did I get, a pic of a raw loin, rubbed, and a jar of injectible marinade. What a let down.....

Bassman
04-13-2008, 09:56 PM
You have to look again. It took me a few minutes to get all the pics loaded, but here you go!

Short One
04-13-2008, 10:02 PM
:misbehaving:Sorry I spoke so quickly.
Looks great and nowww my mouth is watering.
Great job, Bassman.

BlazerQue
04-13-2008, 11:02 PM
Looking good.

Willkat98
04-14-2008, 12:20 AM
So where and how was the Cajun Injector used?

Just as a marinade? Pork Loin injection maybe?

Love Tony C's creole butter. Never tried the CI variety

I'll have to pick some up from Menards

Bassman
04-14-2008, 06:27 AM
I injected the loin with the Creole butter just before putting on the smoker. I had added the rub the night before and let it set in the fridge all night. Spritzed with apple juice and rum every hour. It turned out really good! It had plateaued at 155 degrees for awhile, so I foiled it and put it back in. Once it got to 170*, I removed it from the smoker and wrapped it in a towel for 1 1/2 hours while I waited for the company to show up. Keith

SmokyOkie
04-14-2008, 10:49 AM
Looks great Keith. That rub looks good, what kind is it?

I was looking at your ingredient list for the fatties and thought, golly, a little marinara sauce and Italian sausage as opposed to breakfast sausage and you'd end up with a breadless pizza.

gunrunner2491
04-14-2008, 11:54 AM
:whathesaid:I was thinking the same thing

TX Sandman
04-14-2008, 12:03 PM
:woohoo:Great meal, Keith! Bet the company liked that loin!


I was looking at your ingredient list for the fatties and thought, golly, a little marinara sauce and Italian sausage as opposed to breakfast sausage and you'd end up with a breadless pizza.

Hmmm, wonder if the kids'd like something like that. The 'shrooms are out, but the cheese/pepperoni/marinara mix might work. Something new to try!

Bassman
04-14-2008, 06:17 PM
Looks great Keith. That rub looks good, what kind is it?

I was looking at your ingredient list for the fatties and thought, golly, a little marinara sauce and Italian sausage as opposed to breakfast sausage and you'd end up with a breadless pizza.


I don't know if I'm allowed to say it here, but the rub is one I purchased from another site that almost everyone knows! :msn-wink: As far as the fatty goes, that is Italian sausage. Made it myself from venison and pork butt! Thanks for the comments. Keith

SmokyOkie
04-14-2008, 07:16 PM
Do you like Jeff's rub? I've never made it but I've had ribs with it on them, and I was kinda so/so with it, but please don't tell him that.

Bassman
04-14-2008, 07:43 PM
Well Tim, that's the only rub recipe that I have. It's not bad, but I sure would be willing to try another recipe (hint hint). :msn-wink: Keith

SmokyOkie
04-15-2008, 02:05 PM
Well Tim, that's the only rub recipe that I have. It's not bad, but I sure would be willing to try another recipe (hint hint). :msn-wink: Keith

Oh, I wasn't saying anything bad about it. I haven't really had enough of it to judge it. I was just curious how you liked it.

If you want some other recipes, you might look here.
http://bbq.about.com/od/rubrecipes/tp/aatp042607a.htm

I find rubs are easy and frequently play around and try new things. Most start with salt or sugar and add a fair amount of paprika followed by onion and garlic powder, black or white pepper, herbs, etc. If you use those ingredients it hard to come up with something bad.

Why don't you play around, come back and post about your new "Bassman's Secret Q Rub" recipe?:thumbs up:

Bassman
04-15-2008, 08:56 PM
Thanks for the link, Tim. I'm going to sort through those and pick one to try. Might be a week or so before I can smoke anything. Probably a good thing because I just keep eating that smoked stuff til it's gone!
http://smileys.smileycentral.com/cat/8/8_10_6.gif (http://www.smileycentral.com/?partner=ZSzeb001_ZNxmk572YYUS)