Help w/ tomorrow's menu, please

[Charles Howse]

Hi,
Planning to cook:
Marinated, smoked Pork Loin
Simple 'Shrooms
Garlic Cheese Grits

The last 2 recipes are from Smoke & Spice, pp 261 & 275.

1st the cheese grits recipe calls for 1 cup Grits (not instant), so I got Regular Grits. Not Instant, not Microwave, not Quick, but "Jim Dandy Regular Enriched Grits". Izzat the right thang?

2nd, the same recipe calls for a smokeproof pan. I can't find a clear definition of that. I have an old aluminum pan I was planning to use. Izzat OK?

For clarity, here are the paraphrased recipe instructions as relates to the pan and the grits:
The grits mixture is prepared on the stove, with saucepans. When complete and cooked for about 20 minutes, the mixture is moved to the smokeproof pan, and smoked for 1.5 - 1.75 hrs, until mixture is lightly firm and somewhat browned. Let rest 5 - 10 mins, cut into squares or wedges and served warm or at room temp.

I'm planning to cook the loin on the bottom rack, and the grits and 'shrooms on the top @ ~250°.

 

[Phil Perrin]

Charles,the old pan should be fine. I doubt any smoke will penetrate the metal,LOL! I use an aluminum dutch oven for smoked beans. Works fine.

 

[Charles Howse]

Thanks Phil,
Aha! Smokeproof means that the pan is impervious to smoke, i.e. won't stain...?
(Can't believe I used the word "impervious" in a sentence.)

Hey, Phil / Anybody...
'bout how much time do you think I'm gonna need for that 9# Loin @ 250°? I need to time the grits and 'shrooms so everything finishes about the same time.

 

[John Ford]

Use an old pan or disposable pan tightly foiled. One of the worst ... Chewings I've ever gotten was when I made smoked beans in one of my wife's good Pyrex dishes!

 

[Charles Howse]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by John Ford:
Use an old pan or disposable pan tightly foiled. One of the worst ... Chewings I've ever gotten was when I made smoked beans in one of my wife's good Pyrex dishes! </div></BLOCKQUOTE>

Can't have that!!
Think this'n 'l do?

 

[Phil Perrin]

Should work fine. And one thing about loins. They are so lean that they do better as a high heat cook!

 

[Charles Howse]

Yes, I'm planning on semi-high heat.
275° for about 3 hrs.
I have 2 4.5# loins, or 1 9# loin cut in two.

 

[Marty M.]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Charles Howse:
1st the cheese grits recipe calls for 1 cup Grits (not instant), so I got Regular Grits. Not Instant, not Microwave, not Quick, but "Jim Dandy Regular Enriched Grits". Izzat the right thang? </div></BLOCKQUOTE>

In the future, if you can get your hands on coarse stone-ground cornmeal, you'll experience a flavor in your grits you've never had. The degermination process, that almost all store-bought cornmeal goes through, removes almost all the vitamins and minerals . . . and flavor that corn has to offer. This is why almost all store-bought cornmeal (and "grits" - which is a marketing term for cornmeal) is "enriched" - to put back in the vitamins and minerals that were removed by the degermination process. Unfortunately, we haven't figured out a way to put the flavor back in.

This is the cornmeal I buy. I visit this mill about once a year and stock up on cornmeal and porridge.

Once you try stone-ground cornmeal, you'll never go back.