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Well Dawn & Icruzen sent by brain thinkin about something other than work & the economy. I did a stuffed pork loin with Apricot preserves & cornbread stuffing. I did another loin that sat in a brine & injected wtih the same, then on a Cedar Plank. Here we go!
One loin in a brine & sat bathing over night.
1/2 gal water....1/2 cup kosher salt...1/2 oz TQ....2 tbs of rosemary...half a cup of honey...bay leaves to your desire, cloves the same & 1/2 tbs of allspice. Burner on, everything going at medium WITHOUT the honey. After ya get a slow boil to release the spice. Pull it and force cool...when it gets below 160 or better add the honey.
Next loin split had Cavenders, (yeah Darrin) drizzled with honey. Closed & Outside rubbed with some mc cormick chipotle. Wrapped & overnight in the refrig. Next it was opened apricot preserves slathered & then cornbread stuffing rolled & tied.
Oh yeah....Drunk Pears Smoked. 3/4 cup a Kentucky Bourbon (Kevin) 1/2 cup a honey boil till you have it reduced to your likin. Drain the pears & marinade it with the Booze.
Jeanie style corn.
Cedar Plank Loin....Rock On! Soak the plank for at least 8 hours if not overnight. Get er hot throw the plank on for 3 minutes. Flip it & put the loin on, I also put some apricots on there & on top of the loin. Reduce heat to medium. I used my 7n1.
[IMG]http://i401.photobucket.com/albums/pp92/Slanted88/IMG_0546.jpg
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I did the stuffed one on my plywood smoke using pecan. The pears were on top a drizzled on top of the loin.
Mitchell my oldest son gettin after it. Matt was full and kicked back!
Both loins were great. Thanks Dawn & Icruzen. Jeanie for the bacon wrapped corn. Me for the drunk pears, I was on my way. They tasted great with cool whip on them. And ya'll fer puttin up with me!
One loin in a brine & sat bathing over night.
1/2 gal water....1/2 cup kosher salt...1/2 oz TQ....2 tbs of rosemary...half a cup of honey...bay leaves to your desire, cloves the same & 1/2 tbs of allspice. Burner on, everything going at medium WITHOUT the honey. After ya get a slow boil to release the spice. Pull it and force cool...when it gets below 160 or better add the honey.
Next loin split had Cavenders, (yeah Darrin) drizzled with honey. Closed & Outside rubbed with some mc cormick chipotle. Wrapped & overnight in the refrig. Next it was opened apricot preserves slathered & then cornbread stuffing rolled & tied.
Oh yeah....Drunk Pears Smoked. 3/4 cup a Kentucky Bourbon (Kevin) 1/2 cup a honey boil till you have it reduced to your likin. Drain the pears & marinade it with the Booze.
Jeanie style corn.
Cedar Plank Loin....Rock On! Soak the plank for at least 8 hours if not overnight. Get er hot throw the plank on for 3 minutes. Flip it & put the loin on, I also put some apricots on there & on top of the loin. Reduce heat to medium. I used my 7n1.
[IMG]http://i401.photobucket.com/albums/pp92/Slanted88/IMG_0546.jpg
[/IMG]
I did the stuffed one on my plywood smoke using pecan. The pears were on top a drizzled on top of the loin.
Mitchell my oldest son gettin after it. Matt was full and kicked back!
Both loins were great. Thanks Dawn & Icruzen. Jeanie for the bacon wrapped corn. Me for the drunk pears, I was on my way. They tasted great with cool whip on them. And ya'll fer puttin up with me!
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