Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: Pappymn on April 21, 2013, 07:02:17 PM
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Got my chores done. Time to cook.
(http://img.tapatalk.com/d/13/04/22/4eju5uqe.jpg)
I wasn't even going to post this one as my expectations for it turning out tasty were low. This cut of meat has been a challenge to me before.
But this turned out excellent.
Brined for 24 hours. I really believe this is critical.
Dusted with granulated garlic, onion, and turbinado sugar
Smoked for one hour on the Mak. Then bumped to 350 degrees until IT hit 145. Rest for 20 minutes and slice.
Served with buttermilk potato gratin.
This was really good and moist.
Thanks for looking.
(http://img.tapatalk.com/d/13/04/22/5ahumesu.jpg)
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Pappy
That looks great. I'll try the longer brine next time with the sugar. Do you have a special recipe for the taters?
BTW can you come do my lawn too??? With the rain today, we have a little less snow... ;)
David
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Looks good :P
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Pappy
That looks great. I'll try the longer brine next time with the sugar. Do you have a special recipe for the taters?
BTW can you come do my lawn too??? With the rain today, we have a little less snow... ;)
David
These were clean out the fridge taters. Sliced russets and onions on a V slicer. Did the layering thing. Potatoes, onions, potatoes....repeat. Filled up the 13x9 dish 3/4 full with warm buttermilk. Topped with a little cheese and Panko crumbs. Baked at 375 degrees for 90 minutes.
May have been a few butter pats on the top too ;)
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Pappy
That sounds excellent - love clean out the fridge sides... ;) And a few pats of butter never hurt... ;)
Thanks,
David
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Did anyone read my post where I might have indirectly mentions somehow accidentally by mistake that this was our second day in the 90's..... :D ;D :D ;D
Well, it is gonna cool down to 79 tomorrow...... :)
That Pork Loin and taters look great Pappy...I will trade you some California Sunshine for a plate of that!!
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yummy!!!!! :P :P :P
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Looks great pappy
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Spectacular!!
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Did anyone read my post where I might have indirectly mentions somehow accidentally by mistake that this was our second day in the 90's..... :D ;D :D ;D
Yes, trying to ignore it... :'(... ;) ;D
David
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I heard that snow will dull the mower blade ;)
Pappy as Dee would say "You dun guud!!"
I think the key to a juicy loin besides the overnight brine is the higher temp 350F and pulling it at 145F IT.
Also stuffing or giving the loin a bacon blanket will assist with the moisture content ;)
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I heard that's now will dull the mower blade ;)
Pappy as Dee would say "You dun guud!!"
I think the key to a juicy loin besides the overnight brine is the higher temp 350F and pulling it at 145F IT.
Also stuffing or giving the loin a bacon blanket will assist with the moisture content ;)
Stuffing scares me.......bacon will work though. Saw a recipe that said to brine for 5 days. That just seemed crazy.
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That plate looks good, Pappy.
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Fine looking plate.
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Loin and taters,,,,,,,,, looks good to me.
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Loin and taters look great!!! Nice cook. I did one that I cut the loin out to serve, ribs back on the smoker to brown some. I used them later for pork and beans. Don
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Loin and taters look great!!! Nice cook. I did one that I cut the loin out to serve, ribs back on the smoker to brown some. I used them later for pork and beans. Don
Great idea Don. Still got some bones left.
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Pappy that chops looks absolutely great...
and you've nabbed my attention with the Buttermilk Potato Gratin. Got a recipe for it?
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Pappy that chops looks absolutely great...
and you've nabbed my attention with the Buttermilk Potato Gratin. Got a recipe for it?
Great looking cook.
X2 on the recipe.
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Yummmm! :P
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