Pork Loin Pictorial (with Beans!)

Discussion in 'Grilling Pork' started by bredbaker, Apr 14, 2013.

  1. bredbaker

    bredbaker Fire Starter

    I'm starting to get crazy with these pictorials of my BBQ adventures, but it's fun and I think the masses here enjoy them.

    So, a little back-story here.  The Wife and I love doing pork loins and this was about the best I have done to date.  Reason one is I found a great pork rub here on the Smoking Meat Forum, it can be found here ( http://www.smokingmeatforums.com/t/129563/pulled-pork-dry-rub )

    I also made a batch of Bitch's Beans.  Yes, you heard me right.  The back-story on that is I had a very good friend for years, we don't communicate anymore because he is a a**hole and a bad human being and I hope a meteor hits his house, where ever the heck he lives now.  But, back when we were tighter than brothers, he had this bean recipe, it was from his evil step-mother whom he hated and she hated him back equally so he simply referred to her as, The Bitch.  Hence the recipe became from there ever after as Bitch's Beans.

    Hello Mr. Pork Loin!  Let me rub you with olive oil and a rub, now just sit there and assume room temperature.

    In the meantime I will assemble the Bitch's Beans ingredients.

    Add all that to a dutch oven that has been greased with shortening.

    I always reserve a little bacon for the top layer.  There is more in the mix.

    Faithful BBQ Dog guards my precious Pecan Wood and hopes something hits the floor.

    After two hours of pecan smoke sprinkled with some mesquite chips it was time to wrap the loin with some extra rub and apple juice.  And yes those are potatoes on the upper rack, rubbed with olive oil.

    Less Faithful BBQ Dog #2 is more bold in her search for droppings than Faithful BBQ Dog.

    Beans are done!!!

    So is the pork loin, just in time for dinner!  Good smoke ring, excellent flavor profile which is an herb and garlic profile.

    Pork Loin, potato, Bitch's Bean and cole slaw shortly before being devoured.

    Bitch's Beans Recipe (easily doubled if need be)

    53oz Pork & Beans (Van Kamps preferred)

    1-1/2 cups Light Brown Sugar

    2 teaspoons Coleman's Dry Mustard (subbing wet mustard is not good)

    12oz sliced bacon

    1 cup Ketchup (or Catsup)

    1 cup Chopped Onion (very fine)

    1-1/2 teaspoon Baking Soda

    In the dutch oven combine the beans, mustard, sugar, ketchup and onion.

    Cut up the bacon into small pieces about an inch square or so, this is easier when the bacon is frozen.

    Add bacon and stir in baking soda.

    Cook at 350 degrees for 2-1/2 hours, this can be done on the grill or in the oven.

    If you do double the recipe a standard dutch oven will spill over, try it in two batches or put a lined pan underneath and coat the outside of the dutch oven with shortening, makes clean up a little easier.
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    John, morning.....   Great lookin' loin..... meal looks good too.....  Dave
  3. frosty

    frosty Master of the Pit

    Great looking loin, and the beans look outstanding!  Great work!!!
    Last edited: Apr 16, 2013
  4. It all looks delicious....nice job!............[​IMG]
  5. 05sprcrw

    05sprcrw Smoking Fanatic

    looks great, I have been craving a smoked loin for some time now might have to make one up myself one of these weekends.
  6. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Good looin' loin!  And thanks for sharing the beans recipe.

  7. roger davis

    roger davis Newbie

    Do you (or have you considered) brining your loin?
  8. bredbaker

    bredbaker Fire Starter

    I have in the past brined my loin in apple juice and also injected it. This time, I am ashamed to admit, I just forgot to do it. So, I sprayed it about every 30 minutes with pineapple juice (all I had) to keep it moist.  It worked pretty well.  Still I wish I would have brined it.
  9. sqwib

    sqwib Smoking Guru OTBS Member

    Looking good and yes we DO enjoy the BBQ Adventures, especially those with a fun story.

    I now Brine Loins primarily to get a little salt throughout the entire loin, makes great sliced pork sammies.

    I definitely taste the flavor difference on a brined loin when slicing thin.

    Thanks for sharing


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