Howdy, Stranger!
It looks like you're new here. If you want to get involved, click one of these buttons!
Forums
- All Forums 130.1K
- EggHead Forum 122.5K
- Forum List 4.9K
- EGGtoberfest 186
- Forum Feedback 1.5K
- Off Topic 1.8K
- EGG Table Forum 956
- Rules & Disclaimer 1
- Cookbook 2.4K
- Valentines Day 3
- Holiday Recipes 30
- Appetizers 72
- Baking 197
- Beef 455
- Desserts 26
- Lamb 34
- Pork 621
- Poultry 369
- Salads and Dressings 14
- Sauces, Rubs, Marinades 154
- Seafood 144
- Sides 117
- Soups, Stews, Chilis 38
- Vegetarian 12
- Vegetables 55
- Health 229
- Weight Loss Forum 227
The grilling community is known for coming together to provide help and support in times of need, and many families and communities have been devastated by the recent severe weather events across the country. Please visit these sites to learn more about how you can support relief efforts - operationbbqrelief.org and redcross.org.
Another Pork Loin Idea
Lee2
Posts: 38
Smoked a whole pork loin and used a small handfull of soaked pecan chips today. I really liked the light smoke flavor the pecan gave the meat. Last night I butterflyed the loin and rubbed it down with cheap yellow mustard and made a rub with kosher salt, light brown sugar, onion powder, dried, minced garlic, lemon pepper and some crushed dried rosemary leaves. I didn't measure, just dumped the seasonings into a bowl and mixed them up, but the end result was definately worth doing again.
Comments
How do you butterfly a loin?
Bob
- Spam
- Abuse
- Troll
0 • Off Topic Disagree Agree LikeFirst of all the loin must be boneless. The way I butterfly one (be it right or wrong) is to slice it almost all the way through lengthwise, open it up and lay it out as flat as is possible.
- Spam
- Abuse
- Troll
0 • Off Topic Disagree Agree Like