Pork Loin BBQ contest

[ddog27]

Over on the Arizona BBQ Association web page they just announced a bbq contest to benefit police/fire fighters educational funds. It is unusual because the only BBQ category is pork loin. This is one piece of meat I am not very experienced with. It says you can show up with it already in a marinade. Does anyone have any tips or recipes for an award wining pork loin?

[Mac]

ddog27,

There have been several good threads about this. Do a forum search for Pork Loins or Stuffed Pork loins and you should find some interesting information. 8)

[david brace]

Yeah, we had a good exchange about 5-6 weeks ago. A few guys tried them with great results. I was stumping for the Gorgonzola and arrugula stuffing.

DB

[vinman]

Hey Dog...this one seems to get the most chatter. I haven't tried it yet but it is on my list of things to do. Especially this time of the year when pork is so cheap around these parts.

http://www.texasbbqrub.com/phpBB2/viewtopic.php?t=2443&highlight=stuffed+pork+lion+photos
Hope it helps,
Vinman

[txpgapro]

Pork loin is great no matter how you stuff it.

[david brace]

You said it, Mike. Didn't you try one after the discussion? All those little piggies giving up their lives for us to enjoy. M38A1 (properly named for once by me...) has some good pix of some porkers...

DB

[rstcso]

M38A1 (properly named for once by me...) has some good pix of some porkers...

You're just feeling sorry for him since he's sick. You'll go back to calling him M38 when he's better :lol: .

Get well, Scott.

[TexLaw]

Pork loin is great no matter how you stuff it.

I'll second that. Shoot, I probably like it best when it isn't stuffed at all.


TL

[corndog]

Quick, easy and can't go wrong w/ them. But gotta add the TBBR on inside and outside...

[Michiana Mark]

I'll concur with the group, it's good stuffed or not. I prefer to cut a pocket into the loin for the stuffing, instead of butterlying. It seems to keep the cheese in place better, just my .02. I bought a cheapo rib rack and spread it apart to hold the loin "slit" up. cooked toe 140, thenremoved and foiled to 160. Have fun.

[david brace]

M38A1 (properly named for once by me...) has some good pix of some porkers...
You're just feeling sorry for him since he's sick. You'll go back to calling him M38 when he's better :lol: .

Get well, Scott.
Hmmmmmmmmm, got me there...

DB