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Author Topic: Pork loin and chiroree  (Read 1902 times)

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Offline Wing Commander

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Pork loin and chiroree
« Reply #-1 on: January 19, 2013, 10:18:34 AM »
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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Offline teesquare

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Re: Pork loin and chiroree
« on: January 19, 2013, 10:55:38 AM »
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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Offline Keymaster

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Re: Pork loin and chiroree
« Reply #1 on: January 19, 2013, 11:01:41 AM »
Oh That looks Super, You do some great BBQ'N :)
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Offline muebe

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Re: Pork loin and chiroree
« Reply #2 on: January 19, 2013, 11:16:00 AM »
WC another great cook!

I will take a plate and a German beer please ;)
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Offline smokeasaurus

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Re: Pork loin and chiroree
« Reply #3 on: January 19, 2013, 11:53:52 AM »
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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Offline squirtthecat

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Re: Pork loin and chiroree
« Reply #4 on: January 19, 2013, 12:09:27 PM »

Very nice!    I've only had chicory in coffee from New Orleans.   :D
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Offline smokeasaurus

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Re: Pork loin and chiroree
« Reply #5 on: January 19, 2013, 12:41:13 PM »
Quote from: squirtthecat on January 19, 2013, 12:09:27 PM

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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Offline Pappymn

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Pork loin and chiroree
« Reply #6 on: January 19, 2013, 12:51:48 PM »
WC, did you use a square mold for the tators?  I like the presentation
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Offline Wing Commander

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Re: Pork loin and chiroree
« Reply #7 on: January 19, 2013, 01:11:10 PM »
Quote from: Pappymn on January 19, 2013, 12:51:48 PM
WC, did you use a square mold for the tators?

Yes, I did.
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Offline ACW3

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Re: Pork loin and chiroree
« Reply #8 on: January 19, 2013, 02:51:48 PM »
Great looking plate of food, WC!!

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Offline RickB

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Re: Pork loin and chiroree
« Reply #9 on: January 19, 2013, 04:36:07 PM »
WC that pork loin looks fantastic. I cant believe how moist that is. What it did you cook it?
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Offline Wing Commander

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Re: Pork loin and chiroree
« Reply #10 on: January 19, 2013, 04:39:40 PM »
Quote from: RickB on January 19, 2013, 04:36:07 PM
What it did you cook it?

IT was about 140°F.
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Offline sparky

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Re: Pork loin and chiroree
« Reply #11 on: January 19, 2013, 05:11:57 PM »
this looks really good WC.  serve me up a plate plz.   :)
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Offline mikecorn.1

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Pork loin and chiroree
« Reply #12 on: January 19, 2013, 05:21:49 PM »
Yumm!! Absolutely perfect.


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Offline Savannahsmoker

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Re: Pork loin and chiroree
« Reply #13 on: January 19, 2013, 05:23:21 PM »
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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