Hadn't planned on a smoke, but a great deal changes that

[k.c.hawg]

Was in Costco the other day and one of the guys in the meat market just loves my wife to death. He always sees us, comes running out and gives my wife a big hug and tells me whats happening!! He pulls me over to pork loins and I see a 9 lb $17 loin and I'm wondering (what's the deal here?) He say's they'll take $8 off at the register so I think o.k. I'm down with that.

Growing up a greek man had a place situated about a mile and a half from our house, and and a few blocks from Southwestern Bell where my mom and dad worked and my wife and I eventually worked. Tommy's was shaped like an octagon, had maybe 15 tables and bar space for maybe 10. His meat was about smoke and seasoning. He would get you sauce if you were dumb enough to ask for it but sauce for a Tommy's sandwich was some Louisiana Hot Sauce which was on all tables. His specialty sandwich was the sliced pork. It came from pork loin, and he would slice and throw it on the griddle for a few seconds to heat as your buttered bun was toasting on the griddle. He piled it high, it came with slaw and rarely did anyone ever ask to hold the slaw, hand battered onion rings or hand cut fries. Such a great place. The same families piled in every Friday night and would occupy the tables drinking cheap beers, eating great Q or he'd griddle you a beautiful steak or cheeseburger.

This is the only way I do pork loin. Half it, stack it, tie it and smoke it at 250 ish to 275 ish on the stick burner with apple splits or hickory splits. I'll let the smoke settle in for a day or 2, slice it as we eat it and pile it high on a buttered bun with slaw and hit with Louisiana Hot. Tommy is gone now and Tommy's went with him. That big Greek could cook and seemed like the Lord put him on this earth to own a BBQ/Diner. I have 10,000 memories of him, his place and his food. He knew my mom and pops for 50 plus years, after they passed and I would go home my wife and I would sit and talk to him for hours and have some beers in the slow part of mid afternoon. Here's to you Tommy Priakos!!








Came out beautiful. Nice piece of meat for $9!! Cooked it to 153 internal. We both decided a while back that the 145 doesn't give us the texture we like with our pork. having ribs tonight, doing an NFL watchparty with friends tomorrow so I'm thinking Monday night or Tuesday night before I lay the knife to this. Did slice a little burnt end off the end.....oh my!! Hope everyone has a safe, fun weekend.


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[jeepdad]

Dang brother that sound out of this world good and sounds like my kind of place too. Hope all is well my misguided football brother! Hail to the Redskins! Hug your Bride for me!

--Dan

[Canadian Bacon]

Wow nice looking pork loin you cooked up hawg....i bet it will make for some great sammich's....
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[Mike Lawry]

Now I got to get one.

[brutus1964]

That's a great story. The pork loin looks awesome. Thanks for sharing.
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Heartland Cookers 36 x 48 Rotisserie

"If you always do what you have always done, you will always get what you have always got"- Henry Ford

[suckaass]

Nothing wrong with an impromptu cook. Looks delicious
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save the neck for me, Clark - Cousin Eddie

[biker.chef]

Yea, looks great
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[BRBBQ]

Looks real good
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[k.a.m.]

Mighty fine looking meal Todd.
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