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Opinions on Cooking..medium BGE!
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clifkincaid
Posts: 572
Comments
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What's your plan? Doing it whole or cutting it up and doing chops?
I raise my kids, cook and golf. When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. -
This thing is about 22" long and 4x4 size.
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This was givin to me...I'm clueless on this thing
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Is it something i can smoke low n slow?
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You can either do roasts or cut it into pork chops. Obviously roasts you'd do low and slow, chops you would grill. There are a lot of more fancy ways to do it like butterflying it and stuffing it. But since this seems like your first experience with this cut of meat I'd go simple unless you are the experimental type.
Let your imagination go if that's the case. It's just a piece of meat. Imagine what you want to taste and go that way and see what happens.I raise my kids, cook and golf. When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. -
At 22" long, you can cut it in half, roast half low'n'slow, and slice the other half into chops and grill. You could also grind up some of it and make your own ground sausage, or make pork meatballs, or pork meatloaf, or slice some of it up for stir-fry.
Large BGE in a Sole' Gourmet Table
Using the Black Cast Iron grill, Plate Setter,
and a BBQ Guru temp controller.
Medium BGE in custom modified off-road nest.
Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.
Location: somewhere West of the Mason-Dixon Line -
Personally I haven't had the best success on low-n-slow with pork loin as it's usually very lean. You could make some great chops (as previously suggested) or you could cut it into smaller chunks and do a reverse sear. I would make sure not to take it past 140-145 internal temp though.L x2, M, S, Mini and a Blackstone 36. She says I have enough now....eggAddict from MN!
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If you are going to do roasts, closely monitor the IT of the meat so you don't over cook it. Good luck.Dave - Austin, TX
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Thanks for all the options guys. So if butterflied (stuffed) are you just poking the thin sliced meat halves for heat temp of 140ish? IT temp would be way different I'm guessing. Never done stuffed before but I like the link provided.
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Finally got a night where I could give part of the loin a first shot. Man it was good and now that the base is set...the others will only get better. I read somewhere someone said cooking has no directions. ..man that statement has really stuck with me. About to go crazy . Thanks to all who take time to post responses throughout this site. It's so helpful for me to research here.
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Looks awesome. If you get another loin try this one.
http://www.epicurious.com/recipes/food/views/glazed-pork-loin-with-cilantro-and-garlic-352949
Little Rock, AR
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