Author Topic: Pork loin in big easy.  (Read 4399 times)

mr jig

  • Sr. Member - cooked it, smoked it, grilled it, ate it and knows what's what.
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Pork loin in big easy.
« on: 09/18/08 18:34:50 »
Did a 3.75 pork loin roast tonight in the EZ.
Rubbed it with salad mustard and sprinkled with a a Montreal type seasoning leavened with a smokey seasoning at the rate of 2/3 Montreal/1/3 smokey.
Meat sat on counter only an hour then into the EZ.
Cooked for i hr to slightly overdone at 155 + rest.
Next time i will pull to rest at 148-150.
Roast was cooked standing  vertical on a  spit.
Nicely crisped no charring.
5f less would have been perfect.
Best.
dick

Barry

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Re: Pork loin in big easy.
« Reply #1 on: 09/19/08 00:50:29 »
dick - you are quite the chef in this thing. do you have any other recipes you want to share?  - good to see you back in print by the way - CB

TMB

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Re: Pork loin in big easy.
« Reply #2 on: 11/25/08 22:58:08 »
Yes, just about any cut of pork works great in TBE. I did a butt during the summer and the wife went nuts over it. She is not one to talk about food like I am but she told her friends about it.

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TMB

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Re: Pork loin in big easy.
« Reply #3 on: 12/12/08 19:05:41 »
savannah, have you ever tried sun-drop on a ham? I have smoked a ham with it but have not tried it in TBE yet. I would think you would have very  little time till the sun-drop burned wouldn't you think so? I will try it one day , right now I'm planning the shish ka bob's for Saturday and Sundays dinner.

May be Monday night or Tuesday?     I'll let you know


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