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#316 | |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
Casino cash: $2615380
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Quote:
You've inspired me, if the weather looks good this weekend, that might happen.
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. #J24 #Kameltoe Is A Joke Of A VPOTUS and POTUS Candidate #President Trump loves and supports the constitution #McCarthy is a Sellout and Traitor to America #TheFBLieIsCorrupt #DefundTheFBI #The FBI Is Not The Police #PresidentBidenIsMoronic #LizCheneyGotTheBoot #FJB #80,000,000 Mules (and a few Americans too) Voted For COVID To Continue #I still don't have COVID |
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Posts: 118,129
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#317 | |
I like Pie!
Join Date: Jan 2004
Location: In my garage
Casino cash: $10016623
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Quote:
Good for you George, sounds awesome. |
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Posts: 5,383
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#318 |
Be Kind To Your Pets
Join Date: Jun 2002
Location: Glorious Independence, MO
Casino cash: $17376178
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I smoke the smaller pork loins all the time. The meat tastes like BBQ ribs, only no bones! And the left overs go great in beans. You can shred them up in a food processor, put them in beans and tastiness occurs....
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Posts: 40,903
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#319 |
I like Pie!
Join Date: Jan 2004
Location: In my garage
Casino cash: $10016623
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Posts: 5,383
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#320 |
Be Kind To Your Pets
Join Date: Jun 2002
Location: Glorious Independence, MO
Casino cash: $17376178
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I did today. I have a cast iron bean pot that works great. I put them on the bottom rack, and cover the top with foil, with a small opening to let the smoke in. Usually about three hours in the Weber is enough. If you cook them too long they can dry out and get gummy. Today's batch came out perfect.
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Posts: 40,903
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#321 | |
Supporter
Join Date: Apr 2007
Location: Scott City KS
Casino cash: $1024734
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Posts: 57,554
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#322 | |
BAMF
Join Date: Apr 2004
Location: Your Face
Casino cash: $9998710
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Quote:
I'm talking about the big 8-10 pound whole loin. Never smoked one before, not sure how it will come out. Doubt it will pull, but I think if I foil it early enough it will slice and stay moist.
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Courage is not the absence of fear but rather the judgment that something is more important than fear. The brave may not live forever but the cautious do not live at all. |
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Posts: 27,207
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#323 |
For The Glory Of The City
Join Date: Sep 2002
Location: Kansas City
Casino cash: $4576768
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Posts: 53,930
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#324 |
Mammoth penis
Join Date: May 2006
Location: Springfield
Casino cash: $7284386
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I consider myself a damn fine pitmaster but I need some advice.
I have a 9 lb pork loin. Kids want pulled pork. Ive made pulled pork out of loin before in a crock pot that came out well, but it slow cooked in a baste/mop mixture. Is there any way to smoke a pork loin without drying it out too much for pulled pork? I thought about wrapping it in bacon, but Im afraid that will prevent a good smoke ring. |
Posts: 11,432
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#325 | |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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Quote:
I don't know how you'd make pulled pork out of loin. |
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Posts: 35,253
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#326 |
Cheat Death
Join Date: Nov 2007
Location: Land of Drincoln
Casino cash: $998244
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Why **** up a perfectly good loin? They're kids, **** em.
***That's a figure of speech, don't actually **** them. |
Posts: 34,766
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#327 |
Mammoth penis
Join Date: May 2006
Location: Springfield
Casino cash: $7284386
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Google slow cooker pulled pork, there's about a hundred recipes that call for loin.
I dont even really like pork loin. Only good pork loin Ive had was the kind I made pulled pork out of in a crock pot. It was given to me. |
Posts: 11,432
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#328 |
Mammoth penis
Join Date: May 2006
Location: Springfield
Casino cash: $7284386
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So Im going to try out my new smoker this weekend and want to smoke some ribs. Ive made ribs on my WSM at least 100 times the same exact way since I bought it back in 2005 and they've always came out great but since Im using a new smoker I want to try something different.
What I normally do is apply the rub, wrap in saran wrap and let them sit overnight in the fridge. This time I'm thinking about soaking them in an apple juice/apple cider vinegar/Sprite mixture overnight then applying the rub the next day right before I put them in. Anyone ever tried anything similar to this? Something else I was pondering...applesauce. Some people use mustard as a "glue" to help the rub stick. Since pork and apples go together like beef and potatoes, I was thnking about trying applesauce as a "glue" for the rub instead of mustard. Has anyone tried this or is it a horrible idea? There has to be some use for applesauce with ribs. |
Posts: 11,432
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#329 |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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What are you Smoking/Grilling/BBQ'ing this weekend?
Leave it unwrapped. The fridge cool air will help the meat form a pellicle, which helps for smoke sticking to it.
I think there's too much water in applesauce, but never tried it. Generally speaking, I'd recommend you do it exactly the way you have done it previously to help set yourself a baseline for the electric. |
Posts: 35,253
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#330 |
Mammoth penis
Join Date: May 2006
Location: Springfield
Casino cash: $7284386
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You're probably right about doing it the same at least the first time. How do you prep your ribs? Do you rub/sit in fridge overnight? I found the apple juice/cider vinegar/sprite idea in my pellet smoker guide but it says to do that for a butt. Wondering if there's any benefit to marinading ribs.
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Posts: 11,432
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