Apple Brined Pork Loins - BBQ Central

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Old 12-12-2008, 09:37 AM   #1
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Apple Brined Pork Loins

1st Step.

The Brining for 24 hours. These will go on the Liltex on Saturday Morning for a 1pm serve time.

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Old 12-12-2008, 09:41 AM   #2
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I'll be down around 12:30 Bill! Those will be great!
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Old 12-12-2008, 02:42 PM   #3
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Quote:
Originally Posted by BBQMAFIA
Bill them sure some good lookin loins you got bathing there.
I'm sure he hears that from all the girls
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Old 12-12-2008, 03:09 PM   #4
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nice!
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Old 12-12-2008, 05:05 PM   #5
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Bill, that's a hell of a start. You're killing me
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Old 12-12-2008, 07:57 PM   #6
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Can't wait to see how they turn out. I have had better luck grilling tenderloins as far as moistness goes.
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Old 12-14-2008, 05:26 PM   #7
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WELL, WE'RE WAITING.........
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Old 12-14-2008, 06:10 PM   #8
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Oh man....from the thumbnail, I thought those were Scotch Bonnets or Habs. You ALMOST earned a new respect Bill.

Still looks good tho.
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Old 12-14-2008, 06:18 PM   #9
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Quote:
Originally Posted by ScottyDaQ
Oh man....from the thumbnail, I thought those were Scotch Bonnets or Habs. You ALMOST earned a new respect Bill.

Still looks good tho.
That would have been good in there!!
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Old 12-14-2008, 06:23 PM   #10
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Quote:
Originally Posted by ScottyDaQ
Oh man....from the thumbnail, I thought those were Scotch Bonnets or Habs. You ALMOST earned a new respect Bill.

Still looks good tho.
That would have been good in there!!
I KNOW RIGHT?

(gawd, I hate that expression)
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Old 12-15-2008, 08:00 AM   #11
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Quote:
Originally Posted by Bruce B
WELL, WE'RE WAITING.........
Okay, okay, sorry about the wait. I had a leak in my roof that I had to attend to yesterday.

So I did the 2 pork loins in a brine. Then sprinkled some garlic and rosemary mix on it and smoked them in the Traeger with Cherry pellets. They took a little longer than I thought so I didnt get any good finish pics due to the rush to get to the catering job. This was for the American Legion. They realy enjoyed the menu. I even had a special visitor there who LOVED the pork.

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Old 12-15-2008, 09:03 AM   #12
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Nice work Bill! That's a great looking Santa too!
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Old 12-15-2008, 09:54 AM   #13
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I thought Griff was back home in Alaska.
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Old 12-15-2008, 10:10 AM   #14
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Those looked great Bill.
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Old 12-15-2008, 11:47 AM   #15
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WoW, that new smoker is nice. The food looks great. Santa even looks happy as can be!! Where did you get the food warmers?
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Old 12-15-2008, 04:53 PM   #16
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Did you sit on Santa's lap and tell him what you want for Christmas? Bill, how long did those loins take at what temp? What internal temp did you pull them off at?
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Old 12-15-2008, 05:03 PM   #17
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Did you sit on Santa's lap and tell him what you want for Christmas? Bill, how long did those loins take at what temp? What internal temp did you pull them off at?
Nope, but he had a lot of lady's that did.

The loins took 2 1/2 hours and I brought them up to 145* internal. Anything higher and they start drying out.
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Old 12-15-2008, 08:31 PM   #18
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Quote:
Originally Posted by Bruce B
I thought Griff was back home in Alaska.
Thats what I was thinking!
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Old 12-16-2008, 07:29 AM   #19
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[quote=Bill The Grill Guy]
Quote:
Originally Posted by "John A.":1axtf1vs
Did you sit on Santa's lap and tell him what you want for Christmas? Bill, how long did those loins take at what temp? What internal temp did you pull them off at?
Nope, but he had a lot of lady's that did.

The loins took 2 1/2 hours and I brought them up to 145* internal. Anything higher and they start drying out.[/quote:1axtf1vs]

TY. I use 145 as in internal temp also.
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