Sliced Pork Loin Sandwiches

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LarryWolfe

Chef Extraordinaire
Joined
Jan 4, 2005
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It rained like cat's and dog's yesterday, so I wanted to do something simple on the Smokey Joe while I stayed dry in the garage and visited the beer fridge frequently

Small pork loin seasoned with Zatarains Creole Seasoning, smoked on the Smokey Joe with an apple chunk.
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Flipped after about an hour.
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Got full on beer's and switched to Absolute on the rocks.
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Little sliced onion and SBR's and it was time to eat along with some waffle fries.
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I swear, I've done a bunch of these over the past year and like them more than pulled pork AND they're healthier but just as tasty!
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Larry you're pics always make me hungry. I'll have to try that instead of pulled pork.
 
Nice looking sandwiches. They are always a favorite at my house.
Try and run it though a slicer once, u won't need to put your teeth in to eat it :)
 
Looks mighty good. Hard to beat a loin. Tom Thumb/Safeway had them for 1.99 all week. Guess that would technically be a half loin. Rib end most likely.
 
Gary in VA said:
at what temp do you take the loin off the grill? Did you brine beforehand?

Not sure what Larry did. I take mine off at 142*, cover it and let it rest for about 15 min.
Run it though the slicer, pour any juices back over the meat.
I never brine. When I cook them, I want something that fast any easy. :)
One thing I have noticed is that if you cook it at a low temp (250* or lower). Its hard to get a accurate reading when they get close to being done with a redi-check thermo.
 
Good Lookin' loin Larry.......


When I do a loin, I usually eat it right off the grill as if I was eating a piece of steak. I'll do sammy's the next day with the leftovers. The only difference is I like to slice it "big and thick".....and place a big tender honkin' slab of meat on a bun that way. That's how I roll....

Your sammys very good too.......
 
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