Let's Talk BBQ
Recipes => Recipes => Pork Recipes => Topic started by: Wing Commander on January 19, 2013, 10:18:34 AM
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I've been craving for pork loin since a longer time, so I got me a little one and put it on the cramic cooker with applewood smoke at about 250F for 2 hours to an IT of 140F. After 1 hour it was glazed with a blend of habanero honey, maple sirup, allspice, nutmeg, sage, chipotle tabasco, salt and pepper. Another glaze 20 minutes later. Plated with caramellized chicoree and mashed potatoes.
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WC- that is looking good!
We do not see chicoree ( english spelling: chickory ) used much over here in North America....Sometimes - in a very nice restaurant it will be included as an ingredient in a salad. But it is a nice addition to your plate!
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Oh That looks Super, You do some great BBQ'N :)
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WC another great cook!
I will take a plate and a German beer please ;)
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Well now you did it WC!! Now you got me craving for some pork loin!!
Of course my cravings will go away if you give me some of yours!!
It looks like it is very moist!!! Another great cook!!!
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Very nice! I've only had chicory in coffee from New Orleans. :D
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Very nice! I've only had chicory in coffee from New Orleans. :D
Marshall Dillon and Doc would always complain about the amount of Chicory Chester would use when he would make coffee!!
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WC, did you use a square mold for the tators? I like the presentation
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WC, did you use a square mold for the tators?
Yes, I did.
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Great looking plate of food, WC!!
Art
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WC that pork loin looks fantastic. I cant believe how moist that is. What it did you cook it?
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What it did you cook it?
IT was about 140°F.
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this looks really good WC. serve me up a plate plz. :)
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Yumm!! Absolutely perfect.
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That is a tasty looking plate of food.
I am very interested in your glazed with a blend of habanero honey, maple syrup, allspice, nutmeg, sage, chipotle tabasco, salt and pepper like ratios for one.
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This looks delicious WC! I love potatoes and thought I have had them every way, but not square!! Nice plating! Don
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that looks like something I could eat a plate or two off.
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Those are perfect looking slices of pork loin! Nice and juicy. Now I'm hungry.
We do not see chicoree ( english spelling: chickory ) used much over here in North America....Sometimes - in a very nice restaurant it will be included as an ingredient in a salad. But it is a nice addition to your plate!
You are right, I only see chicory occasionally in the produce section of nicer, up-scale grocery stores. It's sometimes called Witloof Chicory or Belgian Endive. I've not had it in a long time. I'm going to have to look for some now and try it sliced in half on the grill.
You see chicory growing wild here in the U.S. along highways and has bright blue flowers.