Saturday PORK PORN

[JOHNNY QUEST]

I got me a 5.61 lb. pork loin and did the Dr. Kevorkian Thang to it.. I poked it full of holes with the cajun injector.. The sauce was butter, cajun seasons, a litte Jamacian jerk, garlic powder and some honey..
 Then I got my rasberry and honey mustard pretsel dip and added some creole mustard and Nuked it so it would brush on the outside.  coated it real good and let her set a bit..
 I went outside and got the Oklahoma Joe smoker up and running and added some Mesquite wood to her..
 Its on now and I will be posting some pics in a bit for your viewing pleasure.. :p
 Randazl   :emoticon:

[TCups]

Wow.  I thought Oklahoma Joe's went out of business a while back.  Can you still order their stuff from New Brunsfells?  They used to sell some outstanding dry rubs and BBQ sauces, but for more than 5 years or so, they seem to be unavailable on line.  I switched to Stubbs brand.  I absolutely wore out my first Oklahoma Joe's side-stack smoker, though.  The only way to cook!

And BTW, forget that mesquite stuff -- go with hickory and apple wood, a good dry rub, and forget all that froo-froo injection stuff.  After the meat smokes heavily for about an hour or so, then wrap the entire pork loin or shoulder in foil. You can add a glug or three of your favorite sauce at this point if you like, before you seal it up.  Then cook it wrapped in the foil at about 250 deg. for another 4 hours, letting it baste in its own juices.  This recipe also makes the world's best smoked BBQ pork loin ribs.  Yummy.

[JOHNNY QUEST]

Now Tommy as much as I do Apreciate the cookin lesson,, I am an award winnin cheff with 9 awards to show for it...   Here in texas we like MESQUITE ...   I will wrap it here in a bit and let her cook after the smoke is in her good...  :emoticon:

 oh I got my oklahoma joe's at academy last year...

[TCups]

Well now, JQ, I grew up in Memphis, TN, which as everyone knows is the BBQ cooking capital of the world.  It seems to me that some of you Texans have some strange ideas about burning beef.  And there is clearly a lack of appropriate hardwood and fruitwood trees in the Lone Star state, else why would one revert to mesquite?!  It is encouraging, however, to see a Texan at least cooking pork, so you must have some insight into the proper use of a BBQ smoker.  Did you ever compete in the BBQ cooking contest at Memphis in May?  That's the big league of BBQ, bro.  But I see I am going to have to cut a slab or two of some decent hardwood to send you so you can perfect your smoking technique.  And if we ever get together, I will have to cook up some proper hickory and apple wood-smoked baby back pork ribs for you to prove my point (LOL).  Hope the Modello Negro is on ice to go with that good looking piece of pork on your smoker.  Enjoy.

[JOHNNY QUEST]

No Tommy I have only cooked the texas circut.. But I do win a good bit of the time..   Your right about the lack of fruit and hardwoods down here..  Texas is a different breed of bbqers.. but we have been doing very well in LA. the last couple years..  Some folks are comming around to the mesquite and  heavy rubbed briskets..
 I love to cook and do a lot of grillin and bbqin out back when I'm not in a cookoff.   Send me some fruitwood and I will give her a try.. Heck I have to import it anyway..

[TexasShooter72]

I guess this is where my opinionated ego steps-in...

Within my back yard are several plum trees(plum wood), one cherry tree(cherry wood) and eleven pecan trees of multiple denominations(burkett, papershell, natives etc).  Contrary to Texan thought(after-all I am a Californian) OAK is the way to go for tri-tips and briskets and such.  However, I do find plum wood to be quite sufficient with pork dishes.  Plum and pork seem to go the best when done correctly.

For what it's worth...  take a large zip-lock freezer bag and pour 1 whole bottle of KC Masterpiece in it.  Mince fresh garlic and onion and toss that into the mix as well.  Now, grab a frozen can of Welches Grape Juice Concentrate and pour half the can into the zip-lock bag with all the other goodies.  If grape isn't your thing try a half a frozen can of pineapple juice concentrate.  Add sea salt and a little freshly ground black pepper.

Take your pork loin/roast(what have you) and mush that sucker around in the bag with the other ingredients.  Make a small opening in the zip-lock bag for air to escape and squeeze the remaining air out.  Throw it in the fridge for 24 hours massaging at regular intervals.

NOW...  load up your smoker with Plum or even cabernet sauvignon grape wood(can be found at your local wineries) and smoke your pork in that!

Now THERE'S an award-winning recipe!

[JOHNNY QUEST]

Well thats all fine and dandy Matt... lol.. But who's cookin this pig???   lol...

 HERE IT IS BEFORE WRAPPIN... Yes that is a mesquite smokey color you are viewing!!!!!

 And believe me when i tell ya its got a quart of goodies injected in her....

[TexasShooter72]

You're making me hungry you DOG!  Guess this means I'm heading to the beer, uhhhh  I mean, GROCERY STORE to pick-up a pork roast.

[TexasShooter72]

Oh yeah...   I forgot something in the recipe.

Add freshly minced rosemary in very small quantity to the zip-lock bag!

[TCups]

LA?!  Los Angeles???  BBQ?!?!!  

Sorry, partner, I'm afraid we're a' gonna hafta string ya up fer that! (LOL)

[JOHNNY QUEST]

TCups - 12/13/2008  1:37 PM

LA?!  Los Angeles???  BBQ?!?!!  

Sorry, partner, I'm afraid we're a' gonna hafta string ya up fer that! (LOL)

LOL.. Tommy..  LA is actually worse than new york .. did I say that outloud... lol
 here ya go Tommy

[TexasShooter72]

I may have lived in LA for a quite a few years but these last 15 years were spent in Pismo Beach(very close to Santa Maria) home of the Santa Maria tri-tip!

Git a ROPE!!!

[TexasShooter72]

Okay Randall- I just went and picked up a good sized pork roast...   bone-in.  It's gonna be a bit before it thaws but I've got a good one on the way too.  Oh wait!  I'm suppose to vegetarian- NOT!!!!

Man, the only thing our little small-town store had today was frozen.  You've inspired me!

[TCups]

OK, OK -- I can see where this is all leading.  But next fall's "2009 Fall BBQ Cooking Contest & Air Gun Fun Shoot" is going to require some considerable planning.  I nominate  Danno and brother Jerry as the organizing committee to start looking into a good location (probably near Dallas TX?) and start planning this now.  Randall will have to organize the Cook-Off.   There will need to be some sort of entry/attendance fee with reservations in advance in order to do this right and help cover the cost of food and drink.  I suggest a Friday evening "social", an all day Shoot-Out on Saturday, with the BBQ grills going all day, and a Saturday evening "Pig-Out" with Gene Curtis, Bob Werner and Stephanie (PeakChick) as the official judges.  Whaddya think?  Want to pick a date and see if we can make this happen?

[Truman]

I wish I lived a little nearer you guys! I can smell that lot on this side of the pond! My other half has just said 'Do you want jacket potatos for tea?' What a let down!