Spatchcocked(frenched), brined Pork Loin

[chisoxjim]

Supposed to be a nice day in God's Country tomorrow, seemed to me to be a waste to use the oven vs one of the Weber family.

Couldnt make it to one of my local pork sources so its an IBP bone in pork loin. Cheap, and decent looking.

I wanted to do something different, so I took the loin and frenched the bones, first try at that technique. Seemed to turn out ok. I took the loin and tossed it in a big ziplock with a basic brown sugar/salt brine. I also threw in some rosemary, etc.

Tomorrow Ill figure out spice for the cooking, my rub?, a garlic herb rub? TBD Ill take it to 140 or so degrees. Probably use a light kiss of pecan & cherry for fun on a Weber kettle.









now back to the tequila & High Life.

[Meat Hunter]

Another one of your fantastic creation no less. Will eagerly await the outcome on this

[Fishawn]

Oh yeah, this will be good.

[chefrob]

$1.69/lb...........really?

[Wingman]

Rock that Hog roast and post some pics! Happy Easter folks!

[Richtee]

Hmm so what's the deal there Jim...you remove the meat twixt the bones and leave the last inch or so attached to the loin?

I have never frenched. Err..a roast that is.

[Fire it up]

Gods country? So you're talking about good 'ol Ireland?

[chisoxjim]

$1.69, Pretty good price. iBP pork. Pork prices here, other than ribs, haven't gone up too much.


I removed a layer of meat above the bones, then removed the meat arond the bones with a paring knife. Took about a half hour.

God's country is what I jokingly call where we live, looks a lot like Wisconsin down here on the Illinois river.

Hard part is going to be the wait til dinner.

[moselle]

Dental floss works really well for frenching. Take off the big stuff with your paring knife then floss those bones clean. Much faster too.
Looks great. Can't wait to see how dinner turns out.

[Mark R]

Dental floss works really well for frenching.

Jim your just a tease!

[chisoxjim]

lol,

I like the dental floss idea.

Ill probably leave the roast in the brine for about 15 hours, then Ill pat it dry, maybe rinse it and set it aside for a late afternoon cook.

[chefrob]

should be good!

[IrishChef]

Can't wait to see the outcome.

[chisoxjim]

after 18 hours in the brine, light rinse, and patted dry, probably get this going soon.

[Fishawn]

Looks fantastic! ..... Time for some Mickey's!