Saturdays smoke was great

Discussion in 'Pork' started by crownovercoke, Jun 26, 2007.

  1. crownovercoke

    crownovercoke Smoking Fanatic OTBS Member

    I was wondering if anyone else has tried the hormel pre marinade pork loins. I am personally not a huge fan of prepackaged meat. HOWEVER half price meat always catches my attn. And to my amazement this turned out really good. I wrapped bacon ,that had been rubbed in the leftover marinade in the loin package, around the loin and smoked it for 3.5 hrs turned out very juicy and very tasty. We tried the sun dried tomato and the lemon garlic. The chicken was washed in pure applejuice and then I placed a peeled gala apple in the cavity and tied the legs shut.

    Over all this smoke session I would rate a 8 out of 10 overstuffed family members...


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  2. wvsmokeman

    wvsmokeman Smoking Fanatic OTBS Member

    Sounds like a successful smoke! I love your rating system [​IMG]
     
  3. desert smokin

    desert smokin Smoking Fanatic OTBS Member

    Nice looking grill of goodies. I agree you have a unique grading system , but it certainly matches most of our standard audience. Keep up the good smokin.
     
  4. smokincowboy

    smokincowboy Smoking Fanatic OTBS Member

    sure is makin me hungry
     
  5. watery eyes

    watery eyes Smoking Fanatic OTBS Member

    Half price is twice as good - as far as I'm concerned. [​IMG]

    Try the Butt-Can method on your chicken next time if you have the space.
     
  6. deer meat

    deer meat Smoking Fanatic OTBS Member

    I have often wondered about those pre-marinated loins my self. My smoking senses told me to stay away[​IMG] but I may have to try one.
     
  7. deejaydebi

    deejaydebi Smoking Guru

    Looking good C&C! That chicken though ... looks like it's sticking it's tougue out from behind!
     
  8. billyq

    billyq Smoking Fanatic

    Bacon makes anything taste good. I bought some for some ABTs this weekend and was surprised at how expensive it was!
     
  9. msmith

    msmith Master of the Pit OTBS Member

    I have smoked several of them and always soaked them in apple juice for 3 hrs. Rub them with yellow mustard then Jeffs rib rub take to 155* internal temp wrap and let set 1 hr have never had a dry one.
     
  10. hawgheaven

    hawgheaven Master of the Pit OTBS Member

    Oh yeah... now I'm hungry! I too like your rating system! [​IMG]
     

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