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Ingredients 1 New York Striploin ~1 Cup of beef rub, your choice (I used Pappy’s Prime Rib Rub) ~½ Cup of Worcestershire sauce (you’ll need enough to make a paste of a consistency that you like) Directions Trim all of the fat and silverskin from the loin so that the rub will reach the meat. Mix the rub and Worcestershire sauce to a paste consistency that easily spreads and adheres to the loin. Liberally apply the rub paste to the loin’s top, bottom and sides. Wrap the loin in plastic wrap and put it in the refrigerator overnight.
I smoked up another Raichlen Project Smoke classic. Bacon Wrapped Bourbon Pork Loin. Raichlen used a Memphis Pellet Grill. I used two Big Joe's tag teaming the pork loin and some Hickory Smoked Twice Baked Potatoes. Bacon Wrapped Peach Bourbon Pork Loin Filling: - 1 Cup of Brown Sugar - 1 Pork Loin - 2 minced Georgia Peaches - 1/8 cup minced Tarragon - 1/8 cup minced Italian Parsley - 1/8 cup of minced basil - 1/8 cup of Djion Mustard Maple Bourbon Glaze: - 1/2 Cup of Brown Sugar - 1/4 cup of Djion Mustard - 1/2 Cup of Maple Syrup - Ground Fresh Peppercorn - 1 minced
I have been really busy lately, but managed to squeeze in a cook on Saturday. Boston Butt rubbed with Texas BBQ rub, loin rubbed with Cajun seasoning. All cooked at 325 degrees on a Primo Oval XL using mesquite lump and hickory chunks.
Butterflied the Pork Roast and added some crumbled feta and spinach that I had cooked in olive oil and strained. The Asparagus was marinated in soy and balsamic vinegar and the board dressing is Italian seasoning with olive oil and garlic.