the real Duke Spinner Posted November 23, 2023 Share Posted November 23, 2023 Got 6 in a dry rub headed for the deep fryer Another few injected with butter and ground jalapeno Cornbread and sausage stuffing coming up Whatcha making ?? 3 Quote Link to comment Share on other sites More sharing options...
JJkizak Posted November 23, 2023 Share Posted November 23, 2023 Not me. Going to relatives and they make the turkey. If I make the turkey I burn it to get a nice hard/deep crust on it. Normal people don't like that. So my normal relatives won't let me make the turkey. My oven element has been burned out for about 35 years now. No need for it. JJK 1 Quote Link to comment Share on other sites More sharing options...
the real Duke Spinner Posted November 23, 2023 Author Share Posted November 23, 2023 Burnt Turkey ?? I'll try that. 🙂 Quote Link to comment Share on other sites More sharing options...
Invidiosulus Posted November 24, 2023 Share Posted November 24, 2023 I smoked some pork loin on the Big Green Egg. Â Â Â I also made some mashed potatoes, collard greens, and fresh cranberry sauce. 2 1 Quote Link to comment Share on other sites More sharing options...
Marvel Posted November 24, 2023 Share Posted November 24, 2023 2 hours ago, Invidiosulus said: I smoked some pork loin on the Big Green Egg.    I also made some mashed potatoes, collard greens, and fresh cranberry sauce.  You would think you were born in the South and not Wisconsin.  🙄 1 2 Quote Link to comment Share on other sites More sharing options...
Invidiosulus Posted November 24, 2023 Share Posted November 24, 2023 1 hour ago, Marvel said:  You would think you were born in the South and not Wisconsin.  🙄 After dinner, to celebrate the Packers win over the Lions, we went outside and threw the pigskin around until it got dark.  2 Quote Link to comment Share on other sites More sharing options...
billybob Posted November 24, 2023 Share Posted November 24, 2023 The poor Lions played and lost on Thanksgiving like it were a tradition. Snow... Nice groceries. 2 Quote Link to comment Share on other sites More sharing options...
Moderators dtel Posted November 24, 2023 Moderators Share Posted November 24, 2023 17 hours ago, Invidiosulus said: I smoked some pork loin Looks good, one of my favorite things to smoke, I do one every other week. We get some every time in goes on sale, on sale it's cheaper then even ground beef of chicken and much better to me.  I like the way you cooked it, some people overcook it and it gets dry and tough, yours looks good. 2 Quote Link to comment Share on other sites More sharing options...
Marvel Posted November 25, 2023 Share Posted November 25, 2023 We had a delicious Vietnamese meal. We were in Norcross, GA, spent the night away from home, got a bunch of Filipino food at the Buford Farmers Market, did some other shopping and came home. Â Â Â Â 4 Quote Link to comment Share on other sites More sharing options...
Invidiosulus Posted November 25, 2023 Share Posted November 25, 2023 17 hours ago, dtel said: Looks good, one of my favorite things to smoke, I do one every other week. We get some every time in goes on sale, on sale it's cheaper then even ground beef of chicken and much better to me.  I like the way you cooked it, some people overcook it and it gets dry and tough, yours looks good. I had the BGE sitting right around 225°f. The pork loin was on there for a few hours until it hit about 135° internal temp. At that point I pulled it off and wrapped it in parchment and foil and the heat internally rose to about 150°f.  Ive definitely overcooked it before and was really worried about it drying out but it turned out perfect. 1 Quote Link to comment Share on other sites More sharing options...
Marvel Posted November 25, 2023 Share Posted November 25, 2023 I woke this a.m. with a splitting headache, which hasn't happened in a long time. I realized I hadn't had any caffeine for a day and a half. Two cups in and it's gone.  I also know that I would be better of going another day or so and just stop the coffee altogether. Probably never going to happen, though. 2 Quote Link to comment Share on other sites More sharing options...
dirtmudd Posted November 25, 2023 Share Posted November 25, 2023 19 hours ago, dtel said: one of my favorite things to smoke   Sure it is ! LOL 1 1 Quote Link to comment Share on other sites More sharing options...
Moderators dtel Posted November 25, 2023 Moderators Share Posted November 25, 2023 4 hours ago, Invidiosulus said: he pork loin was on there for a few hours until it hit about 135° internal temp. At that point I pulled it off and wrapped it in parchment and foil and the heat internally rose to about 150°f.  Looking good, same here 225, but I always pull it at 135, but then just leave it cool and it's slightly pink and very juicy. Been doing it like that for years and never had a problem, it has the texture of steak not dry at all. Accidently once let it go to about 145 before pulling and it was totally different, white dry and much tougher so I am careful to watch it at the end. I guess just leaving it cool unwrapped is still somewhat going to have a temp rise before it cools ?  One reason I do pork loin so often is our local store has it when on sale for $149-$179 a pound, cheaper than chicken of even ground beef and to me it's much better. We even get it sliced into pork chops and freeze it like that, normal pork chops with the bone cost over twice as much which is crazy. I am cheap, but love to cook/eat. Will be doing another loin in a couple of days after the leftovers are gone which reminds me I need to defrost it and start marinating it. Quote Link to comment Share on other sites More sharing options...
Moderators dtel Posted November 25, 2023 Moderators Share Posted November 25, 2023 2 hours ago, dirtmudd said: Â Â Sure it is ! LOL Only because I can eat it also, I never got this size by eating right. But you can do both at the same time. 1 Quote Link to comment Share on other sites More sharing options...
thebes Posted November 30, 2023 Share Posted November 30, 2023 Got leftover stuffing? Heat up on your stove top with plenty of water. Stir frequently and keep adding water until in turns into a coarser version of oatmeal. I call it "mush" to my mind it definitely tastes better than regular stuffing. A yummy leftover. 1 1 Quote Link to comment Share on other sites More sharing options...
oldtimer Posted November 30, 2023 Share Posted November 30, 2023 Sorry Thebes, but that sounds horrid! lmao. Quote Link to comment Share on other sites More sharing options...
oldtimer Posted November 30, 2023 Share Posted November 30, 2023 On 11/25/2023 at 11:47 AM, dtel said: I guess just leaving it cool unwrapped is still somewhat going to have a temp rise before it cools ? Yeah, there is always a temp rise after pulling from the heat. And it's important to give it rest to let the moisture stay in. 1 Quote Link to comment Share on other sites More sharing options...
Moderators dtel Posted November 30, 2023 Moderators Share Posted November 30, 2023 That's what I heard so I let it rest, with any meat.  Doing another pork loin now, one half is done and the other is at 130, it will not be long.  first half  1 Quote Link to comment Share on other sites More sharing options...
Moderators dtel Posted November 30, 2023 Moderators Share Posted November 30, 2023 Second half, fat side down. 2 Quote Link to comment Share on other sites More sharing options...
thebes Posted December 1, 2023 Share Posted December 1, 2023 3 hours ago, oldtimer said: Sorry Thebes, but that sounds horrid! lmao. Try it and then you'll come around. For some reason mixing all that water into melds the flavors. And, after all, has your friendly neighborhood Thebes ever been wrong? 1 1 Quote Link to comment Share on other sites More sharing options...
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