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Pork loins for MIL BD
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pgprescott
Posts: 14,544
cooking a couple pork loins for MIL birthday tomorrow. Got out the Briner 7qts. brine and in go the two, five or so pounders. In the fridge for safe keeping. Potatoes are for twice baked casserole. Rest to be done tomorrow.
Comments
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Great start!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Love the stocked fridge!Fort Worth, TX
LG Big Green Egg, Weber Genesis Gasser, 36” Blackstone Griddle, Weber Jumbo Joe
Flame Boss 300, Orange Thermapen (because Orange is the fastest) -
TXsmokin said:Love the stocked fridge!
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Out of the brine, seasoned and covered. Twice baked potato casserole ready to go as well. Seasoned lightly with John Henry pecan rub.
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Ignition in about an hour.
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Done. Thanks for looking.
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@pgprescott how did you do the eggs like that? Cake icing thing?In the middle of Georgia! Geaux Tigers!!!!!
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bo31210 said:@pgprescott how did you do the eggs like that? Cake icing thing?
piping bag. Never any eggs leftover? -
A feast fit for the Gods. Awesome job buddy.
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. -
Thanks @SGH. The brine really kept the loins extremely moist. I have injected my loins in the past, but the Briner makes it so easy. I really like the premixed brine packets he is offering too. I'm a brine convert.
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pgprescott said:the Briner makes it so easy.
Yes sir it does^^^^^^^^^^^^^
I really like the premixed brine packets he is offering too.
Havent got to try them yet^^^^^^
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.
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