Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: Old Dave on October 08, 2017, 05:00:18 AM
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Another good bargain on pork for many months now are the whole and half pork loins. I have seen them priced from a low of $1.37 a pound, and I can always get them from under $2.00 a pound and I feel this is still a bargain. I just picked up a little over 22 pounds this week from Meijers for $1.39 a pound and had all of them sliced at (3 slices per pound) and then run thru their cuber. Most stores will do this for no additional charge. I will use this meat for my breaded and grilled tenderloin sandwiches.
(http://img.photobucket.com/albums/v230/OldDave/Cobb%20Grill/IMG_0929.jpg)
I usually freeze most of the meat for future use.
(http://img.photobucket.com/albums/v230/OldDave/Cobb%20Grill/IMG_0931.jpg)
This is a simple breaded loin sandwich that has been thru a cuber.
(http://img.photobucket.com/albums/v230/OldDave/24MVC-019S.jpg)
This is what I call a Tavern Tenderloin and this is done by placing a half pound slice of the meat into a 1-1/2 gallon zip lock bag and pounding it out to a larger size.
Along with sandwiches, this meat can be used for many other treats. I see where Pam is making Canadian bacon out of some of this meat. I like to brine it with many different brines as the meat flavors up nice and can be used straight up fried, smoked, grilled, and it is all good. I string two of the loins together and put them on a rotisserie for a great treat. They make nice roasts as well. There are just a lot of uses for this less expensive piece of meat.
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Dave that loin sandwich looks amazing. Brings back some great road trip memories. Nice post.
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Dave,
I fell in love with tenderloin sandwiches when I went to school in Iowa. Yours has the right amount of overhang for a sandwich!!
Art
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Love the meat to bun ratio
Sent from my iPad using Tapatalk
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How thick did you slice that? Looks like a GREAT bargain I havent thought about,thank you!
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How thick did you slice that? Looks like a GREAT bargain I havent thought about,thank you!
Mr Spuds, the thickness of the slices would depend on what I want to use it for...For tenderloin sandwiches, I would have it sliced from about 1-1/2" thick to about 3-4" thick for a big tavern tenderloin. I usually just ask them to slice them at about 3 pieces per pound and let them make the cuts to suit this request. 3 per pound will make a nice 5oz loin for sandwiches.
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(http://img.photobucket.com/albums/v230/OldDave/24MVC-019S.jpg)
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Now that is the way a sandwich should look. Reminds me of days going by with "Blue Plate Specials".