Two Pork Loins on the WSM - BBQ Central

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Old 02-22-2007, 11:16 AM   #1
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Two Pork Loins on the WSM

Well, after doing the 4 for christmas I got an order for 2 for a birthday party. They wanted the loins and the apole chutney. Also have two crock pots of meatballs I am doing for the appetizers. Got the WSM cranked up and chuggin along. Just put on some Cheder cheese brats for lunch.

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Old 02-22-2007, 11:17 AM   #2
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Looking good
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Old 02-22-2007, 11:20 AM   #3
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Looking good Man.
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Old 02-22-2007, 11:34 AM   #4
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Looks great Bill, never done a loin on the WSM before. Might have to do that this weekend.
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Old 02-22-2007, 11:41 AM   #5
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Looks great Bill, never done a loin on the WSM before. Might have to do that this weekend.
Brine them for 24 hours first. I use the same brine that I do turkeys in.


Lunch is ready.
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Old 02-22-2007, 11:43 AM   #6
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your lunch looks awesome.
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Old 02-22-2007, 11:47 AM   #7
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What temp you cooking those loins "at" (WSM) and "to" (meat)?
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Old 02-22-2007, 12:02 PM   #8
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What temp you cooking those loins "at" (WSM) and "to" (meat)?
The dome temp is at 265-270. I am going to bring the loins up to 145*. The customer will then reheat. I plan on slicing them and Vacume Seal them with some of the chutney.
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Old 02-22-2007, 12:09 PM   #9
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Originally Posted by Finney
What temp you cooking those loins "at" (WSM) and "to" (meat)?
The dome temp is at 265-270. I am going to bring the loins up to 145*. The customer will then reheat. I plan on slicing them and Vacume Seal them with some of the chutney.
Sounds good. How much you charge for those?
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Old 02-22-2007, 12:10 PM   #10
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Quote:
Originally Posted by Finney
Quote:
Originally Posted by Bill The Grill Guy
Quote:
Originally Posted by Finney
What temp you cooking those loins "at" (WSM) and "to" (meat)?
The dome temp is at 265-270. I am going to bring the loins up to 145*. The customer will then reheat. I plan on slicing them and Vacume Seal them with some of the chutney.
Sounds good. How much you charge for those?
For this one I am probably losing my ARS. Getting $100 for the 2 loins and the meatballs. BUT, this is for a friend.
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Old 02-22-2007, 12:52 PM   #11
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Pork Loins are done and resting. Got one batch of meatballs done and the other is in the crock pot.

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Old 02-22-2007, 12:53 PM   #12
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Looks great Bill, never done a loin on the WSM before. Might have to do that this weekend.
Brine them for 24 hours first. I use the same brine that I do turkeys in.


Lunch is ready.
Thanks for the tip.....did you rub down the loins with anything special??
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Old 02-22-2007, 12:55 PM   #13
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Originally Posted by SteerCrazy
Thanks for the tip.....did you rub down the loins with anything special??
Yup, WRO. That stuff goes great with the apple chutney .
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Old 02-22-2007, 01:00 PM   #14
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Thanks for the tip.....did you rub down the loins with anything special??
Yup, WRO. That stuff goes great with the apple chutney .
thanks.....looks great
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Old 02-22-2007, 01:11 PM   #15
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MMMMMM Looks great Bill!
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Old 02-22-2007, 01:30 PM   #16
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Sliced. The pic is a little pinker than they are. I cant find my new camera and had to use this old one.

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Old 02-22-2007, 01:31 PM   #17
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nice!!!!!!!!!!!!!!!
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Old 02-22-2007, 02:18 PM   #18
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Looks great Bill, I'm sure your friend is gonna be happy! [smilie=banana.gif]
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Old 02-22-2007, 03:19 PM   #19
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Looks real good Bill
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Old 02-22-2007, 05:12 PM   #20
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Very nice Bill, wish I had one here for dinner tonight.
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