pork loins

[glenn57]

hey food junkies............gotz a question and asking for your opinion.

my wife let me go into cashwise grocery shopping saturday!!!!!!!!! i like to mingle thru the meat dept. so i come across these huge packaged pork loins. now i've bought them before BUT  has anyone bought one and just like cut them up into steaks to grill???

how are they ???? is it worth it???? ideas.......thoughts??????????

we usually order one for christmas with the kids from our favorite hometown butcher shop but its seasoned and tied.  curious to hear othere thoughts!!!!!!!

[Rebel SS]

Duh.......      YES!!!! Thick pig chops, pigger steaks, and smoke the rest!!!!

[Jerkbiat]

If you are cutting them into steak size pieces, you are cutting them into pork chops then. We buy them like you got and cut them into 2-3 chunks. I like to put rub on the loin and grill low and slow with some smome then cut into chunks. Nice an juicy. num num.

[glenn57]

If you are cutting them into steak size pieces, you are cutting them into pork chops then. We buy them like you got and cut them into 2-3 chunks. I like to put rub on the loin and grill low and slow with some smome then cut into chunks. Nice an juicy. num num.

kinda whay i was thinkin!!!!!!!!!!!!

oh and Reb.........................ah never mind!!!!!!!!

[Rebel SS]

Ya, yer welcome! See if I ever help you again! 

[Boar]

derinnatly great on the grill, cut them into steacks, marinade them, stuff them, roll bacon around them but catchup

[glenn57]

derinnatly great on the grill, cut them into steacks, marinade them, stuff them, roll bacon around them but catchup

you dipstick.......even i know not to put katchup on pork...................oh wait there is ringed sausage that good with katchup!!!!!!!!!

[glenn57]

Ya, yer welcome! See if I ever help you again! 

love ya man!!!!!!!!!!!!! hey I DIDNT KNOW!!!!!!!!!

these loins, smoked...........kinda hard to roll and keep lit........not????????????????

[mike89]

marinate in a raspberry chipotle  then on the grill, awesome!!!

[Rebel SS]

Or top with smoky peach salsa on the grill.....

[glenn57]

yea glenn aint gonna marinade any pork or beef steak.........now season it up a bunch!!!!!!!! had pigger steaks last nite wit some of Rebs rub.....dat was good.

[Boar]

your welcom porkhead.

[Steve-o]

My favorite pork marinade has the following:

sugar, soy sauce, red wine, garlic, cinnamon, chili sauce (can substitute ketchup), and maybe black pepper.

I don't remember the exact amounts of stuff, but since it is a marinade, its hard to get it wrong.  I like to mix the sugar and cinnamon first before adding the wet ingredients, because otherwise the cinnamon floats on top.

You get a lot of caramelizing action because of all the sugar, so super high heat is not recommended.

If you try this, it might become one of your go-to recipes.

[delcecchi]

They are very lean, so be careful not to over cook.   And brine or marinade with some salt to hold the moisture.   Sous Vide works great.   

[Rebel SS]

Marinate overnite in apple cider/concentrated apple juice like I do. Delicious.

[glenn57]

They are very lean, so be careful not to over cook.   And brine or marinade with some salt to hold the moisture.   Sous Vide works great.   

del.......del.............del............... the only meat i'm gonna boil is going to be attached to some sort of bone to make soup!!!!!!!!!!

as with any pork i always cook really low and slow. i just have a hard time wrapping my head around marinating meat. i may need to try it once!!!!!!!!

[Rebel SS]

Why???! Toss a small cup of apple juice in a zip-lock, plop chop in, toss in fridge overnite. Turn a couple times. Couldn't be easier!! JUST TRY IT!!!!

[mike89]

same way as I do it... easy peezy!!!! 

just did a beef roast in root beer for 1 1/2 days, it was great!!

cooked low and slow too...

doing a dry rub is good too...  it's the same thing only dry....  enhancing the flavor!!

[Steve-o]

just did a beef roast in root beer for 1 1/2 days, it was great!!

I've used a can of Coke before, but I've also heard that Dr. Pepper works.  Folks that try it can't for the life of them guess the secret ingredient.

[mike89]

you are so right Steve-o!!!!  I gave some to my friend and he could not get close to the flavor!!

I heard the others too and root beer before and I like root beer so I tried it, would do it again!!

[delcecchi]

With lean pork some salt is needed to keep it juicy.   Dry salt and refrigerate overnight works if you can't handle liquid without spilling.

Sous Vide lets you hit the desired degree of doneness without having to pay attention constantly.   Putting it in the smoker works depending on the weather.  Today would be ok, last week not so much.

[mike89]

I think I hear a broken record!!!!

[Rebel SS]

Mikey got his root beer and Dr. Pepper idea from a famous cook...... right?

[Rebel SS]

With lean pork some salt is needed to keep it juicy.   Dry salt and refrigerate overnight works if you can't handle liquid without spilling.

Sous Vide lets you hit the desired degree of doneness without having to pay attention constantly.   Putting it in the smoker works depending on the weather.  Today would be ok, last week not so much.

Salt pulls moisture OUTTA meat. Called dry curing.

[mike89]

Mikey got his root beer and Dr. Pepper idea from a famous cook...... right?

got help from one character, that's for sure!!!!

[Rebel SS]

HEY!!   

[mike89]

 

[Rebel SS]

just did a beef roast in root beer for 1 1/2 days, it was great!!

I've used a can of Coke before, but I've also heard that Dr. Pepper works.  Folks that try it can't for the life of them guess the secret ingredient.

Used to be prune juice in Dr. Pecker....

[mike89]

oh good lord!!!!

[delcecchi]

With lean pork some salt is needed to keep it juicy.   Dry salt and refrigerate overnight works if you can't handle liquid without spilling.

Sous Vide lets you hit the desired degree of doneness without having to pay attention constantly.   Putting it in the smoker works depending on the weather.  Today would be ok, last week not so much.

Salt pulls moisture OUTTA meat. Called dry curing.

maybe if you put on a barrel of it.  Otherwise the brine formed, and the salt migrates back into the meat.