Pork Loin throw down.

[Doc1680]

k.a.m.

Thanks for the recipe. I'll be doing that soon.


Toga

That is a fine looking loin. But according to article 3, section A, part II, "A judge may post an entry for for sh@#% and giggles only".
_________________
Love the voodoo that Q do.

Doc

[stetch]

i'm glad I didn't compete this round, I didn't see the last throwdown and I would have underestimated your guy's wiley-ness and creativity on recipes.

busy all yesterday, and 4 pages added to this thread. Wow. Still more coming in today I assume.


Have we decided the judging criteria / braggin awards?

ie. best looking, most creative, etc. or is it all on looks?

Wish we could taste all these. Definitely intrigued by the cherry one. I'd never make a pie out of pork loin, so I'm really curious. I know pork goes good with fruit, but I usually stick to the meat/cheese filled stuff so it'd be cool to try.


Great job everyone!

[jeepdad]

I wanted to take a moment and just say thanks guys for providing a bucket full of laughs over the last couple days. Regardless of the outcome I have enjoyed the camaraderie and the not-taking-ourselves-to-serious competitive spirit in all.

Thanks roxy for starting the great Pork Loin Throw Down of 09 (PLTD 09)! Your passion shows my friend because you pulled the trigger on this even when you are working the entire weekend. I’m glad to share the same virtual space as you Bro. Please know your efforts are appreciated.

……and all the loins my oh my!

--jeepdad

[Doc1680]

And now the moment you've all been waiting for (almost). The loin is on! Here's a recap.


The players.
A 3.5 lb. pork loin, onion, garlic, cremini (baby bella ) mushrooms, frozen spinach (thawed and drained well), olive oil, butter, rosemary, and thyme, and parmesan cheese.


Saute' the onions in butter and a little olive oil.


Add the mushrooms and garlic.


Stir in the spinach.


Turn off the heat, mix in the parm and let mixture cool.


The loin. Seasoned inside with salt and pepper.


Add the stuffing and tie it up. I put the trimmed off fat in the previous pic in spots with less covereage. I think it's got good fat now, so no bacon. And little salt and pepper on the outside.



On the smoker.



I shall return with an update.
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Love the voodoo that Q do.

Doc

[Mike Lawry]

[Oregon smoker]

[double j smoke `n grill]

i was visiting my family for the weekend so there wasn`t much time left for Q i`m afraid.
I made a simple filling of cream cheese with herbs, grilled sweet bell pepper & sun dried tomato. Bacon on top and on the smoker.



small but nice




greets john



unfortunately i did not have enough time, it was a rush job but it tasted great
_________________
offset smoker
21" outdoor chef
smokey joe gold

[blowing smoke]

[jeepdad]

Thanks blowing smoke. I will try them both.

--jeepdad

[erniesshop]

AWESOME Job everyone !!!!!
outstanding Pork Loins all around !
Well Done fellow ringers !

[k.c.hawg]

O.K. guys here we go. We are stuffing with Mrs k.c.'s family recipe holiday dressing. Dried cornbread, dried biscuts, celery, onion, garlic, cremini mushrooms, jimmy dean sage sausage, sage, thyme, rosemary and basil.
That will be topped by cranberry salsa (cranberries, bell pepper, onion, cherries, jalapenos, vinegar, garlic, sugar and cilantro).









All stuffed and ready to hit the cooker. We'll be smoking with a mix of apple and cherry @ 240



Everything is in the smoker so I will start on the sides. I break these out a couple of times a year. Fresh steamed green beans, wrapped in bacon and drizzled with a sauce of butter, brown sugar, garlic powder, worcestershire, and cracked black pepper.



3.75 hrs @ 240-245....glazed the last 30 min with a mixture of hot pepper jelly and red pepper jelly.



The first cut.



Sliced very well.



This is the payoff.



Couldn't decide between a cold beer or a mojito so I'll have both. Ummm!

[Beertooth]

k.c.hawg that is making me hungry all over again!

Very nice job! It looks awesome.
_________________
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

[whitey]

O.K Turn in time.

Heres how I started the morning off:


Portabelos,sweat onion,asparagus,garlic, and sundried tomatoes.
Thin sliced smoked turkey,pepperoni,and veggie mixture and moza cheese.

Carved nice.


looks pretty.


Plated good.



Sorry I wasnt with My Super A game real busy weekend,Nice chow done by everyone.These are real fun get togethers no doubt.
_________________
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"

[Oregon smoker]

i gots other places to be at shortly so i am rendering my votes




1st>Roxy
2nd>Kam
3rd>Blowing Smoke


And the honorary drunkest cook award also go's to >Blowing Smoke

[Doc1680]

Excellent loins Mike Lawry, double j smoke `n grill, k.c.hawg, and whitey.

Here is my offereing.

I cooked with stubbs bricks and maple chunks at 230-245* until it reached 160*. There was something weird. Half was white and half was a dark pink. I double checked for doneness and chalked it up to just something strange.
Blurry pic???

Served up with a parmesan cheese sauce with roasted red potatos, and apseragus.



The taste was great. Even with the weird coloring. The parm sauce was money. Though I think I should have made more stuffing. I just wanted more.


Great job to all of you. This was too much fun. I can't wait to see what's in store next time.
_________________
Love the voodoo that Q do.

Doc

[k.c.hawg]

Whitey I would've had a hard time leaving the river to come home and cook. Some very nice color you have going on your loin...looks very tasty.

[k.c.hawg]

Doc1680....some very nice looking loin. I like your combination of stuffings....very good loopking grub.

Double J you know the old saying family always comes first. Sometimes we do our best work when pressed for time....looks like you did a fine job. Good work.

[k.a.m.]

Mike, thats a fine looking loin You might get some mileage with that the Maxim mag.

double j, thats an awesome job very nice roll.

k.c.hawg, you stepped it up there my man I love a loin stuffed with dressing.

whitey, what can I say. You grew a mustache and piece of a beard
Seriously thats a fine looking loin my man.

Doc, thats a serious plate up. awesome job on the loin, nice touch with the parm sauce.
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Always remember slow and steady wins the race.

Hybrid Cooker

[blowing smoke]

Mike Lawry, double j smoke `n grill, k.c.hawg, whitey and doc.

Nice job there guys. Made me hungry. going for some leftovers.

[k.a.m.]