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How to cut up a boneless pork loin

drbbqdrbbq Posts: 1,152
edited 10:43AM in EggHead Forum
Here's a video I did recently.

http://firecooker.com/drbbq
Ray Lampe Dr. BBQ

Comments

  • 2Fategghead2Fategghead Posts: 9,623
    Thanks drbbq, Now I know the differnce between a pork tenderloin and a boneless pork loin. All I need to do now is watch for a great deal on the boneless pork loin and I will know how to cut it up. ;) Tim
  • WessBWessB Posts: 6,937
    Some pretty good stuff over there Ray...another sponsor to keep you running hey... :) Best to you and yours....

    Wess
  • That was good Ray. Very comfortable training session. I learned something new that will come in handy from now on.

    Thanks.

    Spring "Trust Me, I'm Almost A Dockter" Chicken
    Spring Texas USA
  •  
    Good lesson! Maybe there should be a repository for lessons like that under the recipe section. Just a thought.

    Sam's had boneless pork loins on sale a couple weeks ago for $1.48#, I think they are back to $1.68. I decided to try one. Here is how I tackled it. I am single so I cut mine into all chops at 1.5", roast are to many left overs for me and I would end up eating it for a week. :sick:

    Gator

     
  • Thanks, Dr. BBQ. Very informative.

    I'm looking forward to taking a roast, butterflying it, and stuffing it with sausage of some sort.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • TNmikeTNmike Posts: 643
    Thanks for the video. Lots of things you can do with a pork loin.
  • fishlessmanfishlessman Posts: 19,598
    those full loins do last along time, i like to cut into 3 or 4 roasts and freeze. heres a different way to make the stuffed loin with the chops, canned chilis and cheese works good too, lots of ways to stuff them
    http://www.eggheadforum.com/archives//2005/messages/188909.htm
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