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Mo' Better BBQ!

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Mo' Better BBQ!

Old 11-05-11, 04:47 PM
  #1  
Tom Stormcrowe
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Mo' Better BBQ!

Well, here was what I cooked for dinner tonight!

Heat the smoker to 200 degrees





Add one boneless Pork Loin, brined in a brtine/olive oil and spice mix for 24 hours, and coated with my seasoned organic sugar rub



Smoke for 5 hours, turning hourly, until the core hits about 145-150 degrees. Sauce the roast at the 1,3 and 4 hour point with your preferred sauce

and on the last hour, garnish with sunflower seeds



Slice and serve

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Old 11-05-11, 05:24 PM
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Tom, these posts always make me soooo hungry.

Also, you need a better camera to do the tasty food some justice.
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Old 11-05-11, 06:18 PM
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Now see, after smoking all that meat then you wonder why the cat sleeps on your clothes only. She's dreaming of delicious bar-b-ques.
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Old 11-05-11, 06:31 PM
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Do you deliver? To Rhode Island?
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Old 11-05-11, 07:29 PM
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Tom Stormcrowe
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Here's a bit better pic.

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Old 11-06-11, 03:49 PM
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I found a place downtown yesterday that had a "montreal style" smoked pastrami, have you tried making one of those? Highly recommended. Mine was pricey, but the smokey flavored burps through the rest of the afternoon made it worthwhile.
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Old 11-06-11, 04:03 PM
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That look so good! There's a new place called Memphis Barbecue & Blues is opening soon in the next town over. I really hope they are good - there's a lack of tasty bbq in my area.
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Old 11-06-11, 06:10 PM
  #8  
Tom Stormcrowe
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I make both the slow smoked Montreal and the faster smoked NY Pastrami.
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Old 11-06-11, 06:46 PM
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We all, self included, should know better than to open one of Tom's bar-b-que posts just before dinner. It makes what we're having look so run of the mill.
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Old 11-08-11, 12:56 PM
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What do you use for your brine?
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Old 11-08-11, 01:14 PM
  #11  
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How did you cook the highlighter?
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Old 11-08-11, 01:30 PM
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I'm gonna have to get me a slab o' meat today. Not much chance of rain so a perfect day for slow cooking!

I've yet to do pork, since the store by my often has 3" thick 7-bones on sale really cheap.

I have to do mine in a mini-Weber knockoff, which requires frequent coal adds...


Slow cooking a 7-bone. About 4 hours into it. by Lester Of Puppets, on Flickr
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Old 11-08-11, 03:20 PM
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Originally Posted by Tom Stormcrowe View Post
Here's a bit better pic.

Is that a pig snout in the upper left?
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Old 11-08-11, 07:00 PM
  #14  
Tom Stormcrowe
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Originally Posted by klondike300 View Post
What do you use for your brine?
I cup/Gallon of Noniodized sea salt, garlic, onion, whole peppercorns.
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Old 11-08-11, 09:35 PM
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I tried brining some chops once. 1/2C sea salt in 1/2 Gal water, seasoning (don't remember exactly what) and let sit for 2 hours.

Rub w/ brown sugar and more spices including some ground smoked chilies. Grill slowly until just done.

OMG! BLEH! BARF! ICK!

Waay to salty.
No flavor except salt, salt, and more salt.

What a waste of 2 very nice chops. We literally could not eat them so we went out for a pizza after tossing them in the trash.

So, since i"d like to try something like this again what did I do wrong?
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Old 11-08-11, 10:44 PM
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You keep showing that bbq porn, Tom... I finally learned how to do a Santa Maria Style Tri-Tip on my grill without screwing it up.
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Old 11-08-11, 11:21 PM
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Originally Posted by Rob P. View Post
I tried brining some chops once. 1/2C sea salt in 1/2 Gal water, seasoning (don't remember exactly what) and let sit for 2 hours.

Rub w/ brown sugar and more spices including some ground smoked chilies. Grill slowly until just done.

OMG! BLEH! BARF! ICK!

Waay to salty.
No flavor except salt, salt, and more salt.

What a waste of 2 very nice chops. We literally could not eat them so we went out for a pizza after tossing them in the trash.

So, since i"d like to try something like this again what did I do wrong?
Don't brine chops, marinate them instead. Brining is for curing/smoking meats. Try marinating the chops in Italian dressing for 2 hours, instead, for a cut of meat that small.
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"We can judge the heart of a man by his treatment of animals." - Immanuel Kant
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Old 11-09-11, 09:54 AM
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Originally Posted by Rob P. View Post
I tried brining some chops once. 1/2C sea salt in 1/2 Gal water, seasoning (don't remember exactly what) and let sit for 2 hours.

Rub w/ brown sugar and more spices including some ground smoked chilies. Grill slowly until just done.

OMG! BLEH! BARF! ICK!

Waay to salty.
No flavor except salt, salt, and more salt.

What a waste of 2 very nice chops. We literally could not eat them so we went out for a pizza after tossing them in the trash.

So, since i"d like to try something like this again what did I do wrong?
I have brined pork chops with success. You need to rinse them after you take them out of the brine.
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Old 11-10-11, 07:25 AM
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Sweet...Love me some BBQ!!
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