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Westward Ho, Buckboard Below!

Richard FlRichard Fl Posts: 7,973
edited 4:40PM in EggHead Forum
Pork, Loin, Westward Ho, Buckboard Below, Richard Fl.


Have 3/3pounders of pork loin that have been brining in High Mountain since last Tuesday. Today is Tuesday the next week. Yesterday, Monday, after 6 days in the solution, they were getting rinsed for 3-4 hours and then into the fridge overnight for a cook today, Tuesday. #1 will be maple syrup, maple sugar, W/Indian River Rainbow Pepper, Pixie Dust. #2 will be Death by Garlic, Pixie Dust & Indian River Pepper. #3 Will be CHEEP Yeller Mustard & Indian River Pepper. Cook with cherry wood.

3 3 Lbs Pork Loins
#1 Maple Syrup, Maple Sugar and Black Pepper
#2 Black Pepper, Death by Garlic & Pixie Dust
#3 CHEEP Yeller Mustard and Indian River Rainbow Pepper

1 A continuation of the wonderful help and ideas from "The Buckboard King' Thirdeye, Thanks again Wayne!
2 Took 3/3 pounders of pork loin and brined 6 days in the refrigerator at 40°F-42°F. Turning every 24 hours or so and leaving the liquid in the pouch. Used a 2 gallon Ziploc.
3 Removed on the 6th day and placed in a large stainless steel bowl and rinsed for 4 hours. Refreshing the water every hour. Placed back into the refrigerator for 18 hours and then removed to cook.
4 Got Large BGE up to 200°F and placed the 3 pieces, grid with extender, direct. Used a handful of cherry wood chips every 20-30 minutes, first hour, 3 times did this.


5 1 1/2 hour later the internal was 150°F and it was pulled.
6 Am going to rest overnight in the refrigerator and slice, Food saver, eat or freeze. Wish it were tomorrow.
7 #1: Maple Sugar, Maple Syrup, Indian River Rainbow Pepper.


8 #2: Death by Garlic, Pixie Dust & Indian River Pepper.


9 #3: CHEEP Yeller Mustard and Indian River Pepper.


Recipe Type
Appetizer, Main Dish, Meat, Side Dish

Recipe Source
Source: BGE Forum, Richard Fl, 2009/11/02


  • Seeing double.. I think I need an eye appointment ! :laugh: :laugh: :laugh:

    Seriously - looks great Richard. Can you Fed Ex me some samples? :woohoo:
  • HossHoss Posts: 14,587
    Lookin GOOD King Richard!I got 2, 3.5 pounders in the cooler now! B)
  • Richard,

    Is that what they call Canadian bacon? ;)



    Caledon, ON


  • Richard FlRichard Fl Posts: 7,973
    That is a possibility, but it was made in "FLORIDA". Did your package arrive?
  • Richard FlRichard Fl Posts: 7,973
    Check this out from last nights Ron/Ross post.

    Great chili source.
  • Richard FlRichard Fl Posts: 7,973
    This is as close as you are going to get to smell-a vision, taste-a-vision, or touch-a-vision unless you get here for the Sunfest in March.

  • Richard, do you make your own grill extender or is there a source to buy on? The food looks great.
    Oh man that looks great Richard. I am sure looking forward to reading your thoughts when you eat some of that BB Bacon, especially #3. I did one that way and it was fantastic.

    It is getting time for me to do some more BB Bacon. I have a little bit of my last batch left for Sunday Breakfast.

  • HossHoss Posts: 14,587
    AWW man,u ain't givin up 'Loney are ya??!! :huh: :(
  • Think they will keep that long? :laugh: :laugh:

    Hope I can work out coming. Thinking about entering my first KCBS comp around that time.....
  • :woohoo: yum!! just tried our chipotle that's been "curing" in the fridge for a few weeks....sure is good stuff, hey?
  • JLOCKHART29JLOCKHART29 Posts: 5,897
    Oh man Richard that looks great! A pic when you slice them side by side would be great. ;)
  • Looks tasty Richard

  • Richard,

    They haven't mentioned it. I'll phone in a bit.



    Caledon, ON


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