Pork Loin throw down.

Limp Brisket · Posted: Jun 28 2009 Post subject:

Crazy buncha.............crazies. Laughing

_________________
Lang 84 Deluxe Long Neck w/Char Grill
UDS
Custom pig rotisserie
Winston CVAP HA4522
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Ace of Spades BBQ Team

whitey · Posted: Jun 28 2009 Post subject:

K.A.M I am Out of My mind with You.

Im going to freak out,Im on the head hunting list behind Roxy Twisted Evil

Wait a minute, You look pretty serious with Mrs. K.A.M's Panties on Your head,Hope they werent out out the dirty laundry Shocked

And the little knife whats that for cleaning your fingernails Rolling Eyes

Great Start everyone!I have been out finishing Mrs Whitey's deck.

Going steelhead fishing in the A.M will start My cook at noon.

Dont forget the internal temp is 450-475 should be perfect Idea

_________________
Lang 84 delux long neck chargrill.
The Lil Squealer (UDS)
My Lab is smarter than Your Honor role student!!
Chicken Throwdown Champ..2010..
Almost the Biggest Liar on the "Ring"

k.c.hawg · BBQ Super Pro Joined: 17 May 2009 Posts: 1752

I have uncovered new evidence that should have a dramatic impact on the outcome of this competition.

Limp Brisket · Posted: Jun 28 2009 Post subject:

k.a.m. · Posted: Jun 28 2009 Post subject:

whitey, I am coming for ya, it wont be long now.
Thats my paring knife, I will be slicing meat today with this.

_________________
Always remember slow and steady wins the race.

Hybrid Cooker

k.a.m. · Posted: Jun 28 2009 Post subject:

k.c.hawg, I like that, now thats funny. Laughing

_________________
Always remember slow and steady wins the race.

Hybrid Cooker

Canadian Bacon · Posted: Jun 28 2009 Post subject:

OK boys enough playing around,it's time for C.B. to turn in his loin. Very Happy

I grabbed a bunch of goodies to stuff this loin with,portabellos,sweet peppers,Salerno Casata Friulano cheese,baby spinach and panchetta bacon.I saut�ed the veggies quick ,let cool and built my loin.It was cooked on my WSM at 250 degrees for 3 1/2 hours,I pulled it at 147 degrees internal and let rest 15 minutes,I used mesquite chunks for some smoke.

I made a creamy mushroom sauce with Cremini mushrooms,chicken broth,butter,onion,sour cream and some salt and cracked pepper.It was awesome.

I served it with cucumbers with sour cream and I had some shells stuffed with ricotta,parm and cottage cheese,cooked in a little tomato sauce.

This is all I have to offer hope you enjoys the picks and good cooking everyone.

On the WSM and cooking

Mushroom Sauce.

Done

Sliced

Plate

I really wanted some better sides but we know this throwdown is all about the loin. Very Happy

_________________
Horizon Offset (Marshall RD Special)
30 " Electric Masterbuilt(Digital)
Large BGE
Napoleon Legend Gasser
20"& 26" Discada
Two of the fastest Thermapens ever made ... Black& Blue
LIAR #25

k.c.hawg · BBQ Super Pro Joined: 17 May 2009 Posts: 1752

CB that is some fine eye candy there....great job on your loin...and a outstanding plate you have going.

k.a.m. · Posted: Jun 28 2009 Post subject:

C.B., ordinarily I would say what an awesome job you did. But I dont want to sway the judges. Wink

Psssst, check your P.M.'s
_________________
Always remember slow and steady wins the race.

Hybrid Cooker

k.a.m. · Posted: Jun 28 2009 Post subject:

Mine is resting. Victory is at hand, step down gents pic in a while Very Happy

_________________
Always remember slow and steady wins the race.

Hybrid Cooker

blowing smoke · Posted: Jun 28 2009 Post subject:

OK boys here it is.

Ill explain what I did when I sober up. Long Island Ice teas goat me beat.

Im sure we all understand. Very Happy

I will be honest. It was really good but a little dry for me.

Doc1680 · Posted: Jun 28 2009 Post subject:

Cb
another fine cook. Not sure if its going to cut the mustard come Sunday. Wink

k.c. hawg

I knew something didn't smell right about those guys.
_________________
Love the voodoo that Q do.

Doc

Doc1680 · Posted: Jun 28 2009 Post subject:

Cb
another fine cook. Not sure if its going to cut the mustard come Sunday. Wink

k.c. hawg

I knew something didn't smell right about those guys.
_________________
Love the voodoo that Q do.

Doc

Canadian Bacon · Posted: Jun 28 2009 Post subject:

Doc is so excited he posted twice,nice looking loin blowing smoke. Very Happy

_________________
Horizon Offset (Marshall RD Special)
30 " Electric Masterbuilt(Digital)
Large BGE
Napoleon Legend Gasser
20"& 26" Discada
Two of the fastest Thermapens ever made ... Black& Blue
LIAR #25

k.a.m. · Posted: Jun 28 2009 Post subject:

blowing smoke, Not a bad loin there my man. Looks delicious Very Happy

You sure you will remember how you did that come tomorrow? Laughing

_________________
Always remember slow and steady wins the race.

Hybrid Cooker

whitey · Posted: Jun 28 2009 Post subject:

Guys all that "Crap" Shocked

Looks Well,Let Me think how to put it Rolling Eyes

Burnt to a unforgiving crisp Twisted Evil

You guys should be ashamed Rolling Eyes

What time do We eat Laughing

Nice job To all.Everything looked good.
K.A.M now You brought out a butter knife Razz

All those piles of juicey goodness should be sliced with this Twisted Evil

SAIGA 12 SLICING Machine,I will stop at nothing.Down all You must Go Down Shocked

See Im Serious
Twisted Evil

In the A.M all will be NUKED,I hope..

Great Job again,everything looked O.K..

None of You managed to burn it anyways, Boot leather isnt burnt.. C.B you did O.K
_________________
Lang 84 delux long neck chargrill.
The Lil Squealer (UDS)
My Lab is smarter than Your Honor role student!!
Chicken Throwdown Champ..2010..
Almost the Biggest Liar on the "Ring"

Beertooth · Posted: Jun 28 2009 Post subject:

Ok here are my final pics. The first set of pics is on page 7 of this thread.

I cooked a 5 pound loin, roll cut. I used a little butter to saute some granny smith apples, onion and sun dried tomatoes. I spread a pound of sausage inside the loin and put some provolone on top of that. Then added the apples, onions, tomatoes and a blend of 3 more cheeses.

Last rolled it up, added some seasoning to the outside and wrapped it in bacon. It cooked for about 3 hours at 250* with cherry wood for smoke.

I plated it with a couple slices of toasted garlic bread and a simple chicken based mushroom sauce.

Enjoy. Smile

_________________
Camp Chef Pro90 Stove w/ Griddle
1985 22" Weber Kettle
CharGriller
18.5" WSM (Stoked)
22.5" WSM
85 Gallon UDS
Weber Smokey Joe/Mini WSM
Cast Iron Cookware
24" Disc Cooker
Masterbuilt 40" Electric
Char-Griller Akorn

k.a.m. · Posted: Jun 28 2009 Post subject:

Beertooth, another nice looking loin Very Happy

No fare you have camera skills Laughing

Whitey quit stalling, defeat is inevitable. Laughing

_________________
Always remember slow and steady wins the race.

Hybrid Cooker

whitey · Posted: Jun 28 2009 Post subject:

Patience Grasshopper still viewing the "CRAP" Getting My juggler removing game plan on,You'll See DEFEAT SOON ENOUGH, Twisted Evil

Enjoy the beautifull piles of Lovely "Crap" everyone..

Nice Job to all.

Very Nice, Now for the ones already finished get off Your lazy A$$ and get the kitchen cleaned up Shocked

_________________
Lang 84 delux long neck chargrill.
The Lil Squealer (UDS)
My Lab is smarter than Your Honor role student!!
Chicken Throwdown Champ..2010..
Almost the Biggest Liar on the "Ring"

Doc1680 · Posted: Jun 28 2009 Post subject:

blowinsmoke

Pretty good there. Done good on the plating too.

You too Beertooth

Yet more delicious loin pics. Err... I mean what kinda crap is that? Wink

But.... the Sunday pics are the only ones the judges need worry about.

Me and whitey cooking the same day. Its like Tiger and Phil in the final group on Sunday. Laughing

_________________
Love the voodoo that Q do.

Doc