Today's Pig Out 4/25/09

[bballbaby]

Decided to smoke a little pork loin today.

Ok, actually decided yesterday after a few glasses of wine. but here it is, in the early stages

All doctored up and injected with a basic cajun-butter injection i concocted.

A well seasoned smoker...almost full.

 

[Moro]

:drool:

 

[Swampfox21]

WOW that looks good! i just got done with kayaking for 5 hours and im hungry... now i want some pork loin!

 

[ezrider]

That't not just a pork lion, that's a hogLOL
Looks good.............MMMMMMM:stretchgr

 

[VirginIslander]

How are you not 700 pounds?

 

[Moro]

Who said he's not? :smokingbo

 

[VirginIslander]

Who said he's not? :smokingbo

haha...the pics of him in Jamaica are probably 15 years old

 

[bballbaby]

{in the voice of Mr. T.}

Who you callin' 700 lbs. fool?!?!

I pitty da fool....

an who you callin' 'ol, fool?!?!

 

[dpmrpa]

How about a trade. My chicken wing for some pork loin. HMMMMM looking good bro.

 

[BillyWho]

Dam, that looked good.

 

[Greg]

Where's the Budweiser cameo for the third pick? Huh??

I want to see finished product, too :clap:

 

[Terrasco]

Those are some nice lookin pieces of meat, too. I hate when they trim all the fat off. The loin is a very lean piece of meat and you need a little fat for flavor.

 

[bballbaby]

All done for today...

Enjoyed the small one of the bunch sliced at about 3/8" thick.

The wife made an accompanying dish that was surprislingly very good. Very good! Some sort of sweet potatoe and ham fritter served over a bed of celery leaf with a dijon mustard vinagraitte. It was very good and a perfect complement to my meat. :grin:

And I gotta fess up here.

These are being smoked for a function at my church tomorrow evening. This was only 2 of the 9 whole loins that me and a buddy are cooking. I cut them in half so they would fit in my smoker. The 5th piece in the first set of pics was one that i had in the freezer that i did for me and the wife tonight.

These didn't get that nice dark bark that i like...like what i get on my pork shoulders, but then again, i didn't smoke these for 14 hours, which is what it takes to get that deep dark bark.

anywhoooo....

maybe i'll take some pics of the other 7 tomorrow; but for now, time to fire up an RyJ short churchill...it's been a GREAT day with a couple of GREAT bottles of wine...time for a GREAT cigar!!!!

 

[rabbgp]

Gale, that is outstanding. You might want to rethink the bistro thing, dude! :drool:

 

[elderboy02]

Mmmmm........ :hearteyes

 

[Moro]

I'm hungry. Again...

By the way, what was the gin for?

 

[bballbaby]

ha! didnt' realize that was in the pic,,,

but it was so i could get my groove on...

and its definitely on...

this post shoudl prob be under the
posting whileintoxicated
thread

 

[Moro]

Now I see what happened to the Tanqueray! Straight? Martini? Gin and tonic?

 

[Daviso27]

I think I saw an image of Jesus in the last pic of the sliced Pork!

 

[bballbaby]

Now I see what happened to the Tanqueray! Straight? Martini? Gin and tonic?

Tanqueray and lemonade...the wife loves em.

That was her pre-dinner cocktail. I had a few beers for my warm up.

we washed it dinner down with 2 bottles of a California white table wine called Menage au Trois :halfgrinw and then a bottle of champagne.

Twas a good night