Cooking/Food thread

[Poke78]

Jeff Phillips @ www.Smoking-meat.com has e-mailed me some inspiration for my Mother's Day cook. Here's a picture of my goal:

It's an herb-crusted pork loin. I'll try to remember to make pictures of how mine does.

 

[dennishoddy]

Jeff Phillips @ www.Smoking-meat.com has e-mailed me some inspiration for my Mother's Day cook. Here's a picture of my goal:

It's an herb-crusted pork loin. I'll try to remember to make pictures of how mine does.

Is it brined? Pork loin can get dry quickly.

 

[Poke78]

Is it brined? Pork loin can get dry quickly.

Not according to the directions - smoke @ 225* for 3.5 hrs. to an internal temp of 140*. It is marinated overnight with the herb rub and olive oil. I do understand why I should be concerned about drying out and brining is an excellent way to avoid it.

 

[emapples]

I have been perfecting my home made Pastrami, takes about 2 weeks start to finish but it's damn good ....

 

[dennishoddy]

Oh man, that looks awesome!

 

[emapples]

Oh man, that looks awesome!

It is amazing .....tomorrow morning I am making corn beef hash out of what's left

 

[Poke78]

Is it brined? Pork loin can get dry quickly.

OK - I bought a full pork loin this afternoon, cut it into two portions, trimmed up the fat/silver skin, and put it into an apple-juice based brine. Just before bed, I'll take it out, give it a rinse, and apply the pork rub with the rosemary/thyme/garlic crust. Smoking will commence around 2pm Sunday.

 

[tRidiot]

I have been perfecting my home made Pastrami, takes about 2 weeks start to finish but it's damn good ....

I've done it twice now. Second time was much better than the first, but I still have lots of room to improve on this particular project.

 

[emapples]

I've done it twice now. Second time was much better than the first, but I still have lots of room to improve on this particular project.

I have only done it 4 times now the first wat a corned beef only the second was a Salty as hell pastrami the next two were pastrami's and I was using 19 lb whole chuck roasts cut in two pieces I think I will try a brisket this next time the chuck is a bit to thick and sometime the brine doesn't get tot he center, either that or wi will inject the brine next time.

 

[druryj]

Gojo Ramen -OKC
In the Plaza District: excellent Japanese food. Brussels Sprouts Salad was tops. If you like Ramen, the choices here are all very good. The Spicy Miso was killer! The only problem was I waited for about 25 mins for someone to come in and wash my hands...

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