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side not pictured...but this pork loin ROCKED!!!
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RRP
Posts: 25,895
You're just going to have to trust me on this! Tonight I egged this 1# pork loin indirect for 45 minutes at 330. I had rubbed it with kosher salt and DP Raging River plus smeared it with what?...MAYO!!! I served it with a side of an acorn squash filled with butter, maple syrup and pecan pieces. I drizzled the meat both here on the carving board as well as our plates when served. This was ONE simple kick butt meal!!!
Re-gasketing America one yard at a time.
Comments
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You got me questioning the mayo!!! Very nice!!
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I trust you brother, and it looks incredible to boot. Excellent job =D>
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Ron may need a mayo intervention soon. The man has gone nuts for mayo! Nice cook. Keep experimenting.
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theyolksonyou said:Ron may need a mayo intervention soon. The man has gone nuts for mayo! Nice cook. Keep experimenting.
LOL...but in the past I egged this with smeared yellow mustard for the rub holding crust, but no one questioned that! Here's a further fact about this loin tonight - I used Kraft mayo for a change instead of Duke's! Now you know!Re-gasketing America one yard at a time. -
Don't let him kid you ... he used Kraft 'cuz he's bought out all the Duke's in this area. Geez.
Washington, IL > Queen Creek, AZ ... Two large eggs and an adopted Mini Max
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I do believe you may have a mayo issue sir! But that loin looks fantastic, great job!
:-bd :-jUsing a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay " -
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Judy Mayberry said:But WHAT DID YOU DRIZZLE IT WITH?
drizzled with a sauce I slaved over the stove warming a whole 2 minutes! LOL ...Blues Tenn Red!Re-gasketing America one yard at a time. -
Damn... that looks good.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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anton said:I do believe you may have a mayo issue sir! But that loin looks fantastic, great job!
:-bd :-j
LOL...mayo is just another way to develop a crust IMO. I used plain ol' cheap Frenchs yellow mustard for years and some people use Parkay. It also has been admitted here that people have been spreading mayo on chicken and turkey for baking for years! I'm just late to this realization!Re-gasketing America one yard at a time. -
Did you thin the Tenn Red with broth or something? it looks like au jus with pepper flakes in it.Judy in San Diego
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No thinning - straight out of the jar.Re-gasketing America one yard at a time.
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I have a few i-lb. pork loins in the freezer, cut from a larger piece bought at Costco.You have to stop the rate of rolling out these beauties because I can't eat as fast as you can cook.Judy in San Diego
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Very nice well done.XL BGE, LG BGE, and a hunger to grill everything in sight!!!Joe- Strongsville, OH
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@RRP That looks beautiful to me. But my wife might question you on the pink color of that inside slice. "She is always on the look-out for something being under-cooked. I'm tired of explaining. Makes it hard for me to get meat just right."I'm stupidest when I try to be funny"
New Orleans -
It looks really nice Ron. I would love a slice of it!
Louisville, GA - 2 Large BGE's -
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Thank you - rest assured the meat was slightly above the USDA recommended 145 degrees. Would it do any good for her to read the USDA report itself?TigerTony said:@RRP That looks beautiful to me. But my wife might question you on the pink color of that inside slice. "She is always on the look-out for something being under-cooked. I'm tired of explaining. Makes it hard for me to get meat just right.Re-gasketing America one yard at a time. -
Ron looks great as always. I just sent SGH a message about pork loin. Interesting!!Lenoir, N.C.
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Ron, I just got a recipe from SGH for stuffed pork tenderloin, Tenderloin w/ cream cheese, jalapeno, bacon. I think I will do 2 one slathered with Dukes and one without. Thanks for the idea.
Lenoir, N.C. -
@RRP ... Well, since this thread popped up to the top of the forum, I'll ask if you have a picture of (don't roll your eyes now) what "smeared" looks like? I know how thick not to put it ... as my last rack of pork cook showed. But, rather than reinvent the wheel, I'll ask ... politely ... please.RRP said:... plus smeared it with what?...MAYO!!! ...
A a thanks to Ron for getting me to try the Blues Tenn Red ... very good.
Washington, IL > Queen Creek, AZ ... Two large eggs and an adopted Mini Max
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Tom, I didn't take any pictures of my raw rib or loin cooks with mayo, but here's some burgers from last week. I literally just smear it on and not cake it on...but that's just me, but it works for our tastes. Besides just like those who prefer mustard as a binder I don't think the finished product has a hint of mayo taste.
Re-gasketing America one yard at a time.
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