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Snowy Loins
saluki2007
Posts: 6,354
Fresh Market had a sale a few weeks back on most of their pork products so I picked up some ribs and pork loins. Sunday I decided to do the loins, but we got busy and didn't get time to cook them, so I did them last night. I had two loins, so I decided I would do them two different ways. The first one was a basic salt and brown sugar brine. It was in the brine for about 28 hours. Too long in my opinion as it was a bit too salty. After I pulled from the brine I washed it off and added Mickeys coffee rub.
The second loin was marinaded with a home made bourbon marinade. I used worcestershire, brown sugar, pork rub, apple cider vinegar, and buffalo trace bourbon. I did not put a rub on this one once I pulled from the marinade.
I threw the loins back in the fridge uncovered as I went out to get the Egg up and going. 375 raised indirect. While I was waiting for the Egg to stabalize I poured myself a glass of Elmer T Lee single barrel.
While the loins were cooking a chopped up some bacon to start frying in the cast iron on the stove. Too cold to stand outside and do this on the egg.
MMMMM.....BACON!!
While that was cooking I chopped up some new red potatoes, brussell sprouts and white button mushrooms. Added those to the pan with some garlic to get all happy together.
Bout this time the loins had reached an IT of 130. Pulled them off and tented them. Pulled the plate setter and lowered my grid to fire ring level. Cranked the Egg up to 600. About 4 min later they were ready to pull. Let the pictures to the rest of the talking.
Large and Small BGE
Central, IL
Comments
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I'm starving. Good meal.
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Good meal and good comparison cook ... but, which one was better and why?
Washington, IL > Queen Creek, AZ ... Two large eggs and an adopted Mini Max
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Loins look really good....Veggies look great too! Gotta try that veggie combo, thanks for sharing.Opelika, Alabama
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theyolksonyou Thanks.Jeepster47 They were both very good, but both needed some tweaking. I would say overall the regular brine was the better one, but was a bit too salty for the wife and I. The overall time they spent in their baths I think is what was the "down fall". I hadn't planned on letting them go as long as I did. From my experience, if you marinade something with alcohol you shouldn't go more then 6-8 hours. The alcohol reacts with the muscle fibers and gives them a different texture.Large and Small BGECentral, IL
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Buckdodger One thing I forgot to mention about the veggies is that I add balsamic vinegar at the end. About 2 minutes before I pulled them.Large and Small BGECentral, IL
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Nice looking grub for sure! Keep the snow up there!------------------------------
Thomasville, NC
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Good way to stay warm. :-bd Good looking meal ya cooked up there.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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That looks fantastic. Way to go.XL BGE, LG BGE, and a hunger to grill everything in sight!!!Joe- Strongsville, OH
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Great post..Nice looking Loin you got there.. :-\"Greensboro North Carolina
When in doubt Accelerate.... -
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Looks great, I could eat.I can't help but notice there is a good number on this site that cook on their driveway. Is that to be social with the neighbors, or do you not have a back patio?Phoenix
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Great looking meal!
My favorite is pork tenderloin anyway. Love it pulled about 130 IT w/dome temp. of 270-300F. Usually marinate (4 hrs. to overnight) and inject with S&F Chef Sauces "Sweet Bourbon" marinade (from BJ's wholesale) after inserting as many garlic cloves into knife slits along the length of the loin. as I can. Super tender & tastie!
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Looks very tasty. I like the veggie bacon stuff.Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming -
blasting said:Looks great, I could eat.I can't help but notice there is a good number on this site that cook on their driveway. Is that to be social with the neighbors, or do you not have a back patio?Large and Small BGECentral, IL
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