Sunday Smoke-tacular, Take 2
I bought a 9 1/2-pound pork loin the other day, so after cutting off about 6 pork chops and a couple of pork cubes for simmering in pasta sauce, we were left with about a 6-pound beauty of a pork loin. I applied a new (to me) rub, consisting of the normal stuff (paprika, brown sugar, cayenne, etc.) and let it sit overnight, then smoked it over hickory chunks for about 3 hours. I also made an impromptu sweet barbecue sauce, made of loose amounts of dijon mustard, worcestershire sauce, brown sugar, whiskey, and honey. The sweet sauce helped cut through the spicy and ultra-smoky pork loin.I definitely recommend smoking a pork loin, if you get the chance, as the pork turned out really flavorful and moist, and I cut it up thin enough to eventually use for smoked pork sandwiches.
This is near the end of the smoking; check out the nice brown "crust."
Obligatory action shot.
Close-up of the slices; again, check out the crust and the smoke ring.
Cross-section view for a better display of the smoke ring.
This was Pan's meal of the smoked pork, baked cinnamon/sugar granny-smith apples, and freshly-picked green beans from our garden.
Lots o' left-overs. Relatives and friends who live nearby, come and get it.P.S. Pan somehow bought a bunch of yarn for a ridiculous 80% off today. She is happy.
posted by Jeremy @ 7:24 PM
1 Comments:
80% off?!? Wow!
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