EstronHawkKing
Well-Known Member
Last night I took Stouffers Mac & Chesse, grilled some jumbo sized shrimp and mixed the two together. It was damn good!
Food Thread
- Thread starter Fryowa
- Start date
okeefe4prez
Well-Known Member
Any of y'all got any pork loin recipes you like? Heresy, I know, but I wasn't much of a loin fan growing up because my mom would absolutely murder it in the oven.
Saturday I made one on the grill. Just a light dusting of salt, garlic powder and cumin on the outside. Cooked her to 145 with a kiss of apple wood and then wrapped it in a foil for 10 minutes. When I put it in the foil pouch, I added the juice from 3 limes mixed with some garlic powder and salt. It was fantastic. I can't believe how much of a difference using a meat thermometer makes for cooking and smoking.
Saturday I made one on the grill. Just a light dusting of salt, garlic powder and cumin on the outside. Cooked her to 145 with a kiss of apple wood and then wrapped it in a foil for 10 minutes. When I put it in the foil pouch, I added the juice from 3 limes mixed with some garlic powder and salt. It was fantastic. I can't believe how much of a difference using a meat thermometer makes for cooking and smoking.
hawkeyebob62
Well-Known Member
I make a mustard/brandy sauce for mine. You can also use bourbon. Absolutely wonderful.
Easy to dry out. Older generations were good at that.
BILLYBOBSTEXAS
Well-Known Member
Back then there were pork deseases that made it essential to cook the meat longer. Those were eliminated by the 1970's. I never cook pork to well done anymore as it destroys the flavor. My favorite cut is a rolled pork roast stuffed with an apple flavored dressing and slow cooked in my smoker using apple wood pellets!
okeefe4prez
Well-Known Member
My understanding is that the disease they were most concerned with died at 137 degrees, but because very few people had meat thermometers, they took a "better safe than sorry" approach to cooking.
Fryowa
Administrator
I smoke mine in a Weber kettle. Use the 2x2 snake method with vents half open and I get 8 hours easy at 200-225 degrees. I do loins similar to ribs. Hickory smoke for 3-4 hours, wrap in foil with butter and brown sugar for an hour, then unwrap it and open the vents all the way (it'll get to 350), baste with whatever you like and let it caramelize for another hour. Rest a half hour under foil and enjoy.
I grew up with that too; trichinosis was what mom always warned us we would get for undercooked pork. Pork was always dry as cardboard. Mom's cooking was not always the best. I'm wondering if there has been a case of trichinosis since the 1940s'.
hawkeyebob62
Well-Known Member
I think it was 1948 when trichinosis was determined "easy to eliminate". Or maybe 1968. In any case, there is NO reason--as in EVER--to cook meat beyond 140 to 145 degrees for beef/pork/lamb, 150 to 155 for poultry/birds. As bad as pork, beef or lamb can look/feel/taste at 160 or above, ANYone who cooks poultry to 180, like it says on meat thermometers, should be forced to eat said dish. In a fucking prison. With potatoes, veggies, and other sides cooked to similar level.
Similar to anyone who eats/serves sauerkraut straight from a can. Should be punishable by castration. /rant
Fryowa
Administrator
You've apparently never had ribs, brisket, or pork shoulder smoked for 8- 10 hours to 195 degrees?
hawkeyebob62
Well-Known Member
Why would I? At that point, it's fucking cardboard. More power to ya for indulging, but no, thanks.
That is why they invented sauces to un-dry it.
Fryowa
Administrator
I don’t have any recipes, at least not any that I created. I’m pretty sure smoking meat was invented centuries before I was born.Oh I am sure FryIowa's recipes are the best.
But then, I don’t have multiple degrees from UI so I’ll defer to you for the knowledge stuff.
Fryowa
Administrator
Less is better grilling or smoking meats. With pork loin I cook it low and slow and when ready slice it into about 1 inch medallion thick slices, turn up the heat, and quick sear each side of each piece. No spices, let your guests spice them or eat them as they like.
I will say though that I used to cook and help others cook at large cookouts about 1/2 inch thick pork chops over flame with just garlic and black pepper and that is great.
No best way except how you like it.
okeefe4prez
Well-Known Member
You ain't gotta smoke baby backs for 8-10 hours. Anything like shoulder or brisket that has a lot of collagen and connective tissue absolutely has to get to 195 over a long period to break down all that stuff inside of it.
Fryowa
Administrator
Whether you like smoked meats or not is a personal preference, but the idea that if it's done for 10 hours it's "cardboard" is stupid.
These baby backs went for 8 hours Saturday and were as juicy as any I've ever eaten.
okeefe4prez
Well-Known Member
My 3 year old son will destroy sauerkraut right out of the jar. He loves it. Pickled herring, Baltic sprats, sardines, 'kraut. That boy will eat damned near anything except Indian or Korean stuff that he thinks is too spicy.
