Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: Bob c cue on March 06, 2016, 08:06:50 PM
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Went grocery shopping with my better half today and was hoping to find something on sale to throw on the PBC. Best deal seemed to be on boneless rib half pork loin for $1.69 lb. I'm not a meat expert but I guess it's also just called simple pork loin in other places.
Picked up a 4.5 pounder and coated with EVO and Plowboys rub and hung it on the PBC mid afternoon. Was shooting to pull it of the pit at 140 degrees, but overshot that a bit.
Was still pretty juicy and had a nice subtle smoked flavor. Will be plenty for leftovers...yum! Planning on doing this again. Easy and quick cook.
(http://i1282.photobucket.com/albums/a538/cisselrg/IMG_20160306_161721735_zpspyyb5whm.jpg) (http://s1282.photobucket.com/user/cisselrg/media/IMG_20160306_161721735_zpspyyb5whm.jpg.html)
(http://i1282.photobucket.com/albums/a538/cisselrg/IMG_20160306_173843865_zpse9tbiklr.jpg) (http://s1282.photobucket.com/user/cisselrg/media/IMG_20160306_173843865_zpse9tbiklr.jpg.html)
(http://i1282.photobucket.com/albums/a538/cisselrg/IMG_20160306_174156535_zpste5on0ga.jpg) (http://s1282.photobucket.com/user/cisselrg/media/IMG_20160306_174156535_zpste5on0ga.jpg.html)
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Looks real good from here
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Looks real good from here
It sure does!
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Nice cook! :)
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Looks great, but get some butter on that bread :) Don
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Wow!
Looks great!
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Thanks everyone. And yes the bread was buttered as soon as I sat down!
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Very nice,.,Old Dave makes some raspberry jelly with some vinegar added to it..most excellent. Time for pork sammiches again.. .☆´¯`•.¸¸. ི♥ྀ.
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Delicious looking plate of food! Nice cook!
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I love that with bbq, you can pick up a piece of mystery meat and make something that looks as great as that... nice cook sir, my hats off... I was thinking of making pulled pork for an upcoming get together at the house, but now I'm thinking I may switch to a pork loin.
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Whatever it is, it looks real good to me.
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The hanging picture looks like a pork tri-tip. Nice cook
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YUM!!! That looks outstanding!
So what's a rib half pork loin?
The whole, bone-in pork loin has two halves; the Front/Rib half, and the Back/Sirloin half.
Whichever half I get, I prefer to buy them bone-in, because they are less expensive per lb., and each half has it's own advantages.
Front/Rib half: This half contains the Loin Back Ribs (aka Baby Back Ribs). If left bone in, this would be a pork rib roast.
If you have the butcher cut off the chine bone (the flat bone connected to the rib bones), then you can take that loin home and trim off the ribs, leaving as little or as much meat attached to the ribs as you like. This then gives you both a section of boneless pork loin, and the baby Back Ribs. Because of it's much lower price, this is the only way I buy Baby Back Ribs!
Back/Sirloin half: This half, being closer to the belly, is supposedly a little more tender and has a T-shaped bone (think T-bones & Porterhouse), and on one side of that bone is the pork tenderloin! What I like to do with this half is to simply take it home and trim the meat off both sides of the bone, leaving me with a section of boneless pork loin and the tenderloin.
Hope this helps!
Cliff
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Bob - Great looking cook. I do loins/tenderloins about once a month for the folks. Great value, great flavor.
Cliff -thanks for the butchery lesson. I don't see them with the bone, only the vac-packed whole loins. I cut a bunch of boneless chops out of the middle and leave the two ends whole for roasts.
BD
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Good to know Cliff.Thanks for the info. Sure was tasty.