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OH! Cat & Toad!!!!!!!!!!!

King-O-Coals
King-O-Coals Posts: 510
edited November -1 in EggHead Forum
I split the difference and took the pork loin off at 160. If it gets better than this,,,,,,, I don't think I could stand it. This is pure heaven... Brine that meat people.. BRINE!!!!!!!!!!!!!!
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Comments

  • J Appledog
    J Appledog Posts: 1,046
    King-O-Coals, SOLD! [p]
    Your eloquence has stunned me beyond response of late.... I am up to the challenge tonight! JCA[p]

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  • King-O-Coals
    King-O-Coals Posts: 510
    DuWhat? Eloquence? That wasn't me,,,, that was just a noise my chair made as I backed away from the table! :^)

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  • Char-Woody
    Char-Woody Posts: 2,642
    King-O-Coals, Thats sounded more like the afterburner's kicking in to Mach 1 again..not a chair!! Sign of great eating..What temperature again on that loin?? Did you have a tiny bit of pink in the middle..In any even..done is to your liking..:-)
    Now waiting for "Big Bird" report!!
    C~W[p]
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  • sprinter
    sprinter Posts: 1,188
    King-O-Coals,[p]You're insistance has paid off, I pulled out a third of a loin and its thawing as we speak. I plan to put it in the brine tonight or tomorrow and cook it this weekend. We'll see how this brine stuff works, if it's as good as you say it is I'll be psyched. Heck, if it's half as good as you say it is I'll be psyched.[p]Troy
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  • Unknown
    Unknown
    Char-Woody, the temp stayed at and around 400. I took it to 160 internal. No pink but very juicy. My wife said this one wasn't quite as tender as the one I took to 170 internal. But that could have been the difference in the pigs. I brought some in to the office this morning to share with the less fortunate eggless masses. They loved it. My wife took a half loin to work too,, but I haven't heard the reviews yet. Next time, I will half a loin and do one brined and the other not brined.
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  • Char-Woody
    Char-Woody Posts: 2,642
    K.O.C., I think IMHO that brining comes into its own more with poultry, exception the greasier birds like goose and duck..I have brined wild goose and it was delicious, but I think it would have been anyway.
    Pork Loin is worth doing in brine, but I have to go against some of the temperature posts. Your top notch pork guru's will tell you that pork loin or chops are best done to the light pink centers. This doesn't mean rare, just pinkish. That is best at the 140 to 145 degree center temperature. Then wrap and let it rest for a short time and slice. If you want medium to medium well, then go to 150 to 155. Well done is 160 on up.
    If your afraid of trichina, that is no problem over 138-139 degrees internal. They are history. And Trichinosis in humans today is so today that is almost a non event.
    (Tichina, a worm parisite causing Trichinosis in humans)[p]
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  • King-O-Coals
    King-O-Coals Posts: 510
    Char-Woody, afraid? Who's afraid? I'm going lower on the internal temp next time too. And Worms? HA! I have such a high Ethanol content worms can't even live in my yard. I am now a FULL believer in BGE Forum Advice. I WAS all the time, but was reluctant (not scared though) to try some of the more radical (in southern (new word->) skepticismology) to venture too far from (our) norm when possible taste critics were involved. But I have since bared all to the masses, and have gotten rave reviews. All except Guru. He has forbad me from displaying the Rebel Flag, and he says I must desist from using the word "yall" until he has verified this brining deal. Well,, I've never owned a Rebel Flag due to the flack the state capitols in the south has gotten (I think the old Klan killed that part of our history due to association), and I only use "yall" when writing on this forum to accentuate my southern-ness. But Guru's days are numbered. He will be a victim as soon as I can get a bite of brined pork or chicken into him.. HAH, HAH, HAH, HAH!!!!

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  • King-O-Coals
    King-O-Coals Posts: 510
    sprinter, I don't know if you're dipping back down this far on the forum,,, but everybody that's tasted these loins are crazy for them.. So far, my internal temps have been 170 and 160,,,, but everybody suggests lower internals for better tastes and tenderness. My 170 was a little tender-er than the 160. Next loin goes to only 150..

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  • Char-Woody
    Char-Woody Posts: 2,642
    King-O-Coals, You got great style...!! Try around 148-150 on the next thick chops, grilled to a dark brown over 600 - 700 degrees..about 3-4 minutes per side, The close her up and let em glide to a landing..20% flaps with wheels down. takes about 10-12 minutes to hit pay dirt :-)[p]See if the internal is at or about 148 by quick pulling one on a platter. If there, slice for internal color check and watch the juices run.[p]BTW.. I just installed the new FS2000 and a new joystick. great program for realistic graphics. Good thing they don't have one for a BGE cookout.. I would starve at me keyboard.
    Cheers..C~W[p]
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