Pork Loin Grilling Strips? I'm about to find out.

[hornian]

WTF is nukes? And WTF are pork loin grilling strips?

Apparently the butcher at my local HEB and I had a small miscommunication. I asked for a whole pork loin, he directed me to cooler and said that there were some cryovaced over there. So I grabbed a couple, thinking they seemed small (about 3lbs each), and brought them home.

Only once I got home and opened the package, I found not one 3Lb pork loin in each package, but 6 smaller strips of pork loin packaged together.

Not what I was expecting.

But I already was in the mood to smoke some meat, so I'm trying it nonetheless. I just threw them on the pit, I'll update (with pictures) as I go a long. I hope it's not a debacle, I actually have friends coming over expecting something edible.

The plan is to smoke them for 90 minutes or so at around 225, maybe a little cooler since they are so small. Let's see what happens.

 

[hornian]

Alright, here's what I had to deal with:

See what I mean when I said WTF?

And here's the meat after I rubbed it. I was only going to do a dry rub for the pork loin, but since the meat is so thin I figured it could use a little extra moisture and a little help getting a quick bark, so I rubbed them with mustard first, and then a combination of Fiesta pork rub and Montreal Steak Seasoning:

And here they are on my grill. I think I am going to rotate them after about 45 minutes or so.

 

[GakFoo]

i have had that happen before too -- bought pork loin wrapped up, thinking i was getting a big thick loin only to open it up to find three small loins. now i only buy them fresh at the butcher where i can see them.

serious question, why do you have tin foil over the wire to your thermomter probe?

 

[hornian]

In reply to:

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[HornZealot]

i'm coming over

 

[hornian]

Alright, they are all off the pit and resting in the oven. It's not on, it's just a good place to keep the meat warm and out of the way.

Here's what they looked like before I threw some foil over them and got to work on the side dishes.

I'll post some more pics after I cut into one.

 

[hornian]

Finished product:

You can just see the smoke ring (the darker pink part around the outside). It's not as pronounced as it would normally be, but such is the nature of this cut, apparently.

There were more slices, but I had to test it to make sure it turned out ok. And it tastes fantastic. Juicy, tender, everything a loin should be.

Now lets see how long it takes until that is someone's sig line.

 

[HornsN04]

damn, those look great.

 

[TexanByChoice]

after sitting with you at the baseball game and hearing about his, i had to stop and get a nice ny strip. grilled it on the old charcol grill i used to use in the driveway with a 12 pack of shiner.

heaven.

those looks bad *** though. i love you so hard.

 

[S197HQQKEM]

Pork loin?

What kind of pork loin is that with all the fat?

they look more like boneless pork "country ribs" which are boned out butt cut into strips.

I done those before on the smoker and they turn out great.

Yours look great too.

 

[hornian]

Yeah, definitely fatty. I'd say about 1/4 or more of each of them was lost to fat.

The dogs like it though.

 

[HornZealot]

review:
Eating those while watching DVR'd office episodes are the things dreams are made of. They were badass.