Pork Loin

Ridge View BBQ · Posted: Jan 09 2012 Post subject: Pork Loin

Were doing a boneless chop dinner today,and I just wondered how many of you actually promote dishes made from the loin?
Its super easy to work with,and with very little loss so its very cost effective. Just throwin that out there.
Jim
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Geronimo · Posted: Jan 09 2012 Post subject:

I had 'boneless por chops' on my menu for a while but not enough interest so I took it off.

The few jobs I did have using them, I used thick cut ones I special ordered from my local Costco. I know, I know, I COULD have cut my own but I thought they would/could them to a more uniform thickness.

I applied a thin layer of fancy mustard and sprinkled liberelly with my rub then smoked...took like 45 mins at about 275.

Already sliced they do cook fast and if thick cut, they stay nice and moist.

Also, the thicker cut you can get a few more $ for without complaints.
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Poppa's PTL Club · Posted: Jan 09 2012 Post subject:

I have had some success selling it as a healthy, cost effective alternative to turkey and chicken, but it pales in comparison to the sales of those two.

I like it very much as a lighter alternative to pulled pork as well (chopped)
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RodinBangkok · Posted: Jan 09 2012 Post subject:

Here's a couple ways we do them.

First is called a country chop.

These are cured about same as a dry cured bacon, bone in center cut about 2 inches thick. Marked at high heat on the grill then smoked to preferred internal temp.

Second is Farmers chop:

Center cut 2 inch bone in, brined in simple salt brine.

Marked on grill at high heat, then seared on a griddle using clarified butter till golden brown, finish in oven.
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BBQMAN · Posted: Jan 09 2012 Post subject:

Not a bad idea at all, we have done it.

Folks wanting BBQ usually want PP from us though.

I've used loin as app similar to filet with garlic rounds and selection of sauces.
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RodinBangkok · Posted: Jan 09 2012 Post subject:

When I saw this thread I first thought of a local have here called Moo Dang, which means roasted red pork. I looked for a local vid that may convey the dish, but I thought this was the best one to post....Its about as common here as any street food, and most do not use a packet mix. But here's a take on pork loin Thai style.

http://www.youtube.com/watch?v=evmxw2wLMZY
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Ridge View BBQ · Posted: Jan 09 2012 Post subject:

luckyduk · Posted: Jan 15 2012 Post subject:

I cook a lot of whole pork loins, but not many cut up as chops. Is easily my second requested item, especially for weddings. I did have one request for thick cut at a wedding though.
Little waste,quick cook, easy portioning and really inexpensive for me.
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Ridge View BBQ · Posted: Jan 22 2012 Post subject:

We did a boneless chop dinner last night, cut them an inch an a half thick ( was for a football players)
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Wells Cargo 20' Concession Trailer w/porch 24"