Brined Pork Loin w/ Spiced peach glaze Foamheart

Discussion in 'Pork' started by foamheart, Jul 2, 2014.

  1. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Brined a piece of a pork Loin for 2 days in the below brine

    Pork Loin Brine    (Pork Loin = 140 IT)

    1 qt.                     Water

    1/4t.                     Chipotle

    1/2t.                     Ginger

    1/3C                     Salt

    1/2C                     Brown sugar

    1/4t.                     Thyme

    1/4C                     Honey

    ½ T                      Peach extract

    Rinsed and dryed the loin. Placed under a fan while getting the smoker ready.


    Fired up or turned one the MES30 to 240, using pecan shells and pecan pellets.

    Pellicle formed, meat tied up.


    Rubbed down with ground ancho pepper and brown sugar

    And in the smoker


    Slathered on the glaze

    Slathered on the glaze

    Slathered on the glaze, al in the last hour. I was already smoking it hotter than normal. Plus I added some more pecan shells to heat that box up.

    Smoked to an IT of 150 (I was messing with the laundry and forgot it) Doh!!

    After a 30 min rest


    The Bear View


    Pork Loin w/ Spicy Peach Glaze

    Steamed Broccoli

    Baked Louisiana Sweet Potatoes Toped with Nutmeg, Cayenne, and Maple Syrup

    Fresh from the garden Cantaloupe

    No I didn't make bread today.

    BTW tastes as good as it looks! TTFN
     
    gavin16 likes this.
  2. goliath

    goliath Smoking Fanatic

    IM MOVING IN ... [​IMG]

    Goliath
     
  3. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Goliath, I made desert but its still cooling. Soon as I slice it, I'll /PM ya a slice.


    House is full of fresh seasonal fruit, watermelon, cantaloupe, peaches, nectarines, Cherries ......... Its hot outside so what do I do, I fire up the oven and cook some sweet taters that was starting to sprout. Didn't eat 'em all with supper.

    Slice a pie, a scoop a whipped cream........... Oh My.
     
  4. goliath

    goliath Smoking Fanatic

    WOW .....
     we have nice fruit an veggies here but im QUITE A BIT NORTH from you ...  ha ha ha
    salmon season going on right now, cherries to be picked in the next week or so.

    and we have 16 ... yup 16 apricots on our little 4 ft tree... 1st time with fruit. do have a big green house loaded with grapes, peppers and tomatoes but still a ways away from eating ...

    Goliath ... your new BOARDER    [​IMG]
     
  5. sqwib

    sqwib Smoking Guru OTBS Member

    Hey Foam PM me a slice as well.

    Looks great and really loving that peach glaze.

    Peach is overlooked a lot and is a wonderful ingredient.

    Cant wait to start my Peach Habanero Hot Sauce. WOOOHOOO!
     
  6. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    You should try stuffing a turkey with apricots and slow smoking....OMG its the best turkey you'll ever have! I like that picture, we have wild cherries here that are white, but these days there are fewer and fewer of them. Great picture!
     
    Last edited: Jul 3, 2014
  7. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I am actually thinking of making a peach rum BBQ sauce for my ribs tomorrow.

    BTW I put up another gallon of special peach juice too.....[​IMG]
     
  8. goliath

    goliath Smoking Fanatic

    YOU CAN TEACH ME ALL THAT

    WE WILL HAVE TIME WHEN I MOVE IN ... HA HA HA

    Goliath
     
  9. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

  10. woodcutter

    woodcutter Master of the Pit OTBS Member

    At first I thought that loin could have cooked itself....chipotle, ginger, ancho pepper. But you did have lots of nice sweet stuff to offset the hot stuff. Nice supper! Nice pie!
     
  11. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    That all looks good but what's in the Peach Glaze?

    In the late 60's and 70's, Mom made Pork Loin, Baked Ribs or Chicken sauced with a mix of equal parts Apricot Preserves and Kraft Catalina Dressing. It was one of those quicky meal recipes popular in Women's Magazines. The recipes were always the SAME! " Combine               and            , Pour over meat in a 9 X 13 Baking Dish, Cover with Foil and Bake at 325°F for 1 hour. Remove the Foil and Bake until Tender.( aka, Cooked to Death, it's Pork!)  Serve over Rice or Noodles. You could insert any Cambell's Cream of Whatever in the blanks or, like her recipe, a Sweet Fruit Preserve and a Tangy Salad Dressing.The stuff was edible but not all that great. I hated those Magazine Recipes! 

    Thank God, Mom and Dad still made the old world Polish and Italian dinners as well as Roasted meat with Veggies, Mashed 'Taters and Gravy when time permitted They both were really good cooks overall.

    I did update that sauce. It's a Zesty Apricot Glaze 'n Sauce...JJ
     
    Last edited: Jul 4, 2014
  12. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Happy 4th of July! [​IMG]

    <Chuckles>

    Chef JJ, my sauces and glazes are so simple compared to those of yours, which are legendary here I might say. Mine, are just Spicy Peach Jelly ( http://www.smokingmeatforums.com/t/165569/peaches-precious-peaches ), a bit of butter mixed in and a bit of Honey or maple syrup. I like that bright sweet glaze on Pork that fresh fruits give. My Mom seriously had walls of cookbooks some of which you described, it was their age of cooking. She like your folks probably grew up cooking on a wood or coal burning stove. They ate to live rather than to enjoy or savor the food. My Mom as a kid, had many nights without anything but a pan of corn bread. So after working and keeping the house and looking after the kids, yes those Campbells soup casserole recipes she thought was the berries. Probably the same at your house.

    I hurt her feeling once without realizing it. I told a group assembled in the kitchen that the food processor had ruined her cooking, which it had, everything after that thing came out as mush. She no longer chopped or minced, everything came out mush. Potato salads were mashed potatoes, etc..... BTW her potato salad was/is amazingly great! I didn't realize it until after her death and I found in in a box, she never used the food processor again. She was old at that time and she seldom cooked much there after.

    As usual I rambler, excuse me. My glaze is basically the spicy peach jelly, butter, and either honey or maple syrup (may be even brown sugar). I don't need the allspice, cloves, cinnamon, nutmeg, etc..... its in the spicy jelly.
     
    Last edited: Jul 4, 2014
  13. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Howdee Howdee Todd. And I hope you and your's have a great 4th! [​IMG]

    To me the ancho, Chipotle, and ginger are not hot. I guess it is all in what you can taste. The ancho is a very earthy taste like what's used in a chili to me, I have to admit, its been only in the last few years I realized that ginger could be hot. In small amounts, to me its lightens and brightens the taste. Like adding some lemon juice almost. Chipotle to me is more a smoky paprika, odd too because I can not eat jalapenos. I can look at a jalapeno and my stomach starts going into spasms. Its the only chili that treats me that way too. Guess I was lucky growing up in South Louisiana. 
     
  14. geerock

    geerock Master of the Pit SMF Premier Member

    Foam
    great looking pork. I have loins bring right now with a very similar brine. I'm stealing your glaze recipe for tomorrows guests. Happy 4th.
     
  15. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Thanks for posting and nothing wrong with simple. You are correct, my Maternal Grandparents didn't have an indoor Bathroom until the mid 50's and when the house was sold in 1975, the Coal fired stove went with it. That stove was huge and Grandma could tell the oven temp by sticking her hand in it. Some amazing food came off that stove. Grandma moved in with us for a few years and I learned a lot about cooking the old school recipes at here side. They were all measured by Handfulls and pinches. It was later that I started watching and figuring the actual Cup and Measuring Spoon amounts. Even so they are close but not the same as Grandma's. With Mom a lot of those recipes from magazines were prepared for just the reasons they were intented, Speed. There is a big difference between Tomato Sauce that simmered all day and even the best Jar Sauce. Mom had a good system, by 1977, I was 15 and Mom had me cook many of our Suppers. Now  I am just expected to make something great everytime I visit and my Brother's Family looks forward to my visits and he will even call me ahead of time with requests. Got to love your family...[​IMG]...JJ
     
  16. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

     Thanks, Mom nor Pop ever glazed pork, There is nothing wrong without a glaze. But I really enjoy that cayenne pepper in the rub cooked on, then the sweet peach over it. Pop says I waste good jelly, I really don't mind making it.

    The Satsuma jelly is a great glaze also but for some reason I save it for cured pork. It's about time for another Cured Smoked Glazed Butt......
     
  17. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Mom's golden rule was, if you wanted something to eat, the kitchen was there. Just make sure and clean up after yourself if you want to keep the privilege. I was a total wiz at French fries....LOL BTW if she had something for supper in the fridge you were welcome to jump in there also. But between the garden, working on the car, the occasional sports game, Oh yeah that homework thing too, there wasn't too much time for playing in the kitchen. I started enjoying cooking when I was camping, hunting, fishing pretty much. If when your a kid you can roast a chicken and cook a tater on a camp fire, those eating canned beans take notice....LOL
     

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