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I finally cooked a great pork loin!

OK, I know, no pictures and it didn't happen. Well, let's just pretend. I brined a 3.5 lb boneless pork loin in water, olive oil, Meyers perserved lemons, onions, garlic, kosher salt, and oregano for 24 hours. Cooked direct, raised grate, at 325 with maple chips to 140. It was so tasty and moist. The best one I have ever cooked. Thanks for reading.
Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !

Comments

  • nolaeggheadnolaegghead Posts: 19,821
    Brine - check, spices - check, not overcooking it like so many people do to pork - check.  Sounds like a winner - I don't need to see no stinkin' pictures to believe it happened. ;)
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  • GrannyX4GrannyX4 Posts: 1,474
    Thanks!
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
  • lousubcaplousubcap Posts: 10,086

    Congrats on the cook-and if you posted it then it happened.  Now for a variation on the pork loin check out this link-

    http://www.bubbatim.com/Pork_Cooks.php I change up the stuffing but comes out a winner everytime-may be a trade-off for level of effort between the brine and the slice and fill. 

    Louisville;  L & S BGEs 
    Pit Barrel Cooker
    ABC- 
  • GrannyX4GrannyX4 Posts: 1,474
    Lousubcap, that sounds awesome. I copied the recipe and will hone up on my knife skills.
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
  • lousubcaplousubcap Posts: 10,086
    Your knife skills will be just fine-youtube has a few demo slice/and dices for this cut but if I can do it anyone can.  I skip the pine nuts and have lined with bacon (always a winner) and proscuitto (sp?) on occasion.  More fun preping and cooking than consuming for me.  But I'm in for the journey!
    Louisville;  L & S BGEs 
    Pit Barrel Cooker
    ABC- 
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