Pork + Pecan + Steen's Syrup = Heaven

Grumpa

Down in South Louisiana there are a lot of things available to spice things up that can't be had elsewhere in the country. One of these is Steen's syrup - a kind of light molasses. It comes from boiled sugar cane and has that cane taste but is nowhere near as heavy as molasses. The others are good pecan wood and Tabasco sauce.[p]Over the weekend I brined a pork loin (half gallon apple cider plus kosher salt for 6hrs) then smoked it over pecan wood (as wonderful to pork as apple wood is - 225 dome until the pork was at 145, about 4.5 hrs)[p]During the last 20 minutes I basted the loin with a mix of Steen's syrup diluted a bit with water, a tablespoon of vinegar, and a goodly number of dashes of the new Tabasco chipotle pepper sauce.[p]For some added fun, I made a sauce of diluted Steen's with crushed toasted pecans to drizzle over the pork.[p]First time we and the guests left *no* leftovers.....[p]Bob

Spring Chicken

Bob,
I did a pork loin over the weekend too. Mine was good but I think I'm gonna do one like yours next time. [p]Spring Chicken
Spring Texas USA

Dock of The Woods

Bob, Sounds like a good combo, i enjoy a good pork loin! Does it have to be Steen's and if so were can a North Georgia boy get some? Sorry about the *no* leftover part. sometimes that is the best eaten, know what I mean![p]Hugh, "Sitting on The Dock of The Woods" it's wet out here!

Grumpa

Dock of The Woods,[p]First time I've looked for them on the Web, but they have a site at http://www.steensyrup.com/. You may be able to find it at a specialty store in Atlanta - there are a lot of transplanted Louisianians there. I've heard there is a Louisiana butcher shop in north Atlanta called CAJUN SPECIALTY MEATS(770) 321-4300 2207 ROSWELL RD
MARIETTA, GA 30062. Failing that, you might try diluting down some molasses with a "neutral" syrup like clear Karo. [p]The cane syrup really goes well with the pork, but the chipotle shouldn't be overlooked - see the most recent pork loin post as well.[p]Don't mean this to be an ad - I don't have any stock in any of them.[p]Bob

sprinter

Bob,[p](from the post above)...[p]Could not agree with you more, the chipolte really adds something to the pork. I could not BEGIN to tell you the name of the spice blend I used on the pork other than to say it was called smoky chipolte something or other. Great flavor on the pork.[p]Troy

YB

Bob,
I have used Chef Williams Honey Praine a couple of times,thanks to Mr Toad and is is GREAT.The kit comes with a little bag of brown sugar and crushed pecans and a pint of Honey Praline.
Larry
[ul][li]Chef Williams Honey Praline[/ul]

Painter

YB,
I've ordered fom these folks and have excellent prices and products, Notice the similarity in the photos of the praline kit.
www.cajuninjector.com
Bob

[ul][li]honey praline kit[/ul]

Shelby

Bob,
What part of south Louisiana? Metairie here![p]Met one of the Steen's a few years back in Abbeville...just a good ol' boy!

Grumpa

Shelby,
Nope - Baton Rouge for 14 years, but moved to North Carolina. Now I depend on good friends for "Care Packages" of Steen's, Community coffee, andouille and tasso.[p]Last time we were down I filled the trunk with pecan branches for smoking. One of these days I'm going to make my own tasso on the Egg.[p]Bob - Old saying: "There's three ways to be from South Louisiana: by blood, by marriage, and by the back door."