Q view new rub p- lion 1/3+

Discussion in 'Pork' started by big game cook, Mar 10, 2009.

  1. big game cook

    big game cook Smoking Fanatic

    decided to make me a big batch of sweet spicy rub. 2 lbs brown sugar and several oz of varius spices later, cant give out my seceret recipie lol, i made a large batch for trial.

    i had just returned from sams with a whole pork loin i got for $1.58 a lb. so i cut it into 1/3s. 1 third im curing a caniadian bacon. other i cut into butterfly chops and one went to the test table.



    i coated it with the rub and also a few boneless chicken breasts as well.

    i smoked them on the brinkman horizontal with charcoal and hickory wood. also had 2 bell peppers stuffed with chedder cheese and a mix of spanish rice and diced tomatoes and green chilis. topped with cheese as well.



    after a couple hrs of cooking i added the peppers and bird breast.



    after the loin was on a couple hrs at 250 i added the chicken and peppers and continued at 275ish for another 2 1/2 hrs till pork was 160.

    man it was a treat.



    the lion was bursting with juices and the bark was just as sweet and tangy as could be. wife and i loved it. chicken was a success too. i like the rub and will use it for a base for a perfect blend.


    served with grilled asparagus with butter and kosher salt and bakery bread thick cut and buttered. with 0 cal spray butter though.[​IMG]



    the chicken i added a lil BBQ and horseradish sauce to it. but the pork. NO WAY! only a few table spoons of its own juices on it. i couldnt ruin that flavor with sauces. just would have covered that natural flavor to much. YUMMY> had leftovers last night.
     
  2. Nice job! Great smoke ring on that loin!!
     
  3. big game cook

    big game cook Smoking Fanatic

    thanks. ya it did have a nice ring. it wasnt real visiable in the pic as it was in reality but still noticable.

    heres a couple more.
     
  4. ezmoney

    ezmoney Meat Mopper

    GA
    Nice job BGC! Looks delicious!
     
  5. fire it up

    fire it up Smoking Guru OTBS Member

    I agree, that is a nice smoke ring. Extremely visible or not you can definitely make out that nice deep line where it penetrated. How did your peppers turn out? My sister isn't a big fan of smoked foods, but that she may enjoy. Her husband (of course) loves it when I fire up the smoker so he gets to try anything I make but I would like to slowly introduce her to something with some nice smoke flavor that is prominent but not "overpowering" for someone who knows Q as Applebees ribs or store bought hickory "smoked" (flavoring added) bacon.
     
  6. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Looks great. There goes the diet![​IMG]
     
  7. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Nice job. Looks great
     
  8. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Great job BGC...that loin looks super!![​IMG]
     
  9. big game cook

    big game cook Smoking Fanatic

    i liked the peppers. wife ate the fillings but she isnt much a fan of cooked peppers. i often toss on whole jalapenos when i smoke just to naw on while i eat supper.

    thanks for the comments. i love a good pork loin. about time to smoke that bacon 1/3 thats curing.
     
  10. bw0529

    bw0529 Smoke Blower SMF Premier Member

    looks great.. nice smoke ring.
     
  11. carpetride

    carpetride Master of the Pit OTBS Member SMF Premier Member

    Could have sworn that I previously posted to this....


    Nice lookin smoke, the peppers look great.
     
  12. m1tanker78

    m1tanker78 Meat Mopper

    Everything looks great BGC. Just wish you'd disclose your rub recipe :D Just kidding, I understand you can't give EVERYTHING away. The fine QVIEW more than makes up for it.

    I've been meaning to mix up a couple of large batches of the rubs I most commonly use. The reason being that sometimes it's a pain in the butt to take out 15 or so different containers to sprinkle on the meat - especially when I got 5 things going at once. The problem is that I never measure how much of what I use so it's kind of hard for me to mix up a large batch. Pluse the fact that some of the ingredients sink to the bottom.

    Thanks again for the QVIEW,

    Tom
     
  13. jack2u2

    jack2u2 Smoke Blower

    That was a fine looking loin. I think that a loin ranks up high with me as one of my favorite smoked meats. Certainly a meal you could be proud of...
     
  14. wmarkw

    wmarkw Smoking Fanatic

    Nice job dude!!! Liked the smoked peppers; will have to try that.
     

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