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.
Appetizer, Main Dish, Meat, Side Dish
Source: BGE Forum, Richard Fl, 2009/11/02