Throwdown #9: PORK LOIN

[Gene Brownson]

WOW! some pretty tough competition. I'm thinkig about entering. I see some minds think a like. I hope no one thinks I'm a copier, I guess that's the chance you take when you wait this long. I'm goint to try my hand this weekend.

 

[Adam Terhune]

Crab Stuffed Pork Loin

Can you win with half a pork loin? I was going to post this cook over on the photos page but decided to add to this already amazing thread.

I cooked the other half of this pork loin a few weeks ago on the mini with Cavendars Greek Seasoning and some Flavorama #5...it was amazing. For this one I stuck with the Cavendars, but I found some of Phil Robertson's Cajun Seasoning. My son won't let anyone in our house miss an episode of Duck Dynasty so he was delighted when I came home with this Rub "Great On Anything That Walks, Crawls, Flies Or Swims"

After the pork sat for 4 hours in the fridge with the rub... I combined 1/2 red bell pepper, 3 green onions, 1/4 cup of panko bread crumbs, 1 egg, and 4oz of back fin crab meat. What you see in the bowl was the extra that would not fit in the loin. Fried up crab cake with this part for an appetizer:

Pocket stuffed and waiting for the mini to warm up:

And a plated pic. Sorry, no grill shot or a sliced pic:

 

[Brad Greer]

Niiiiice! Can't go wrong with crab!

 

[Dwain Pannell]

Apple Stuffed Smoked Pork Loin:

I mixed some garlic, rosemary, thyme, salt, and pepper, and rubbed a fileted pork loin on the cut side. I then sliced a small onion and two tart apples and sauted then in butter. I added some dijon and brown sugar to the apples and onions and spread it onto the rubbed loin.

I closed the loin, tied it up, started a nice clean fire and placed the roast on for about 2 hrs @325*.

This is the slices ready to serve. My daughter says it was the best loin she ever had so regardless of the outcome of the voting: I've won.

cheers!

 

[Jim Lampe]

that's it! I can't decide which is best WITHOUT SAMPLES OF EACH PLATE!
PLEASE FEED ME!

 

[Gene Brownson]

I'm not going to be able to participate but I agree with Jim. Man is this tough, they all look good, I too will need samples

 

[Gene Brownson]

I can't remember, does the voting begin once the dead line has arrived and all entries are in? I thought I voted before it ened, I could be wrong. First time voter, long time admirer

 

[Jon Des.]

Oktoberfest, WSM Style: Wiener Schnitzel with Spaetzle

I started out with a lump of loin, trimmed of excess fat and sliced thinly. Each slice was pounded thin.

The next three stops were flour (seasoned with salt, white pepper and garlic powder), an eggwash, then Panko breadcrumbs with Parmesan cheese and parsley.

Cooking was done on the top rack of a very hot WSM, sort of like Kettle Fried Chicken. The waterpan was removed to allow more direct heat.

Continuing with the German theme, herbed Spaetzle was being made in the kitchen.

After the boil, Spaetzle being fried to golden in browned butter.

Plated with spinach wilted in chile oil.

 

[JimK]

I can't remember, does the voting begin once the dead line has arrived and all entries are in? I thought I voted before it ened, I could be wrong. First time voter, long time admirer

Gene,

After the deadline, a poll will be posted.

Jim

 

[Mike P.]

This is going to be tuffer than the meat I used to cook before my Webers!

Super Entries Everyone!

 

[John Solak]

A whole pork loin and cut a roast out of the center section. The other two pieces are in the fridge curing to become Canadian Bacon

Roll cut the loin and added some Slap ya Mama seasoning in the middle

Added some corn bread stuffing

Then added about a half pound of cooked bacon on top

Rolled it back up, tied it, seasoned with Lawry's Seasoning Salt and black pepper, then placed it on the grill

A little over 1.5 hours and and internal temp of 145* the roast is done

Pork loin sliced up

Close up

Plated up the pork loin with some smashed potatoes, stuffing, grilled asparagus, some green beans cooked in the wok with some mushrooms and bacon.

Then smothered in some sausage gravy

 

[Mike P.]

Fantastic John! Great spiral too!

 

[Chris Allingham]

We're going to wrap-up this throwdown tomorrow, Saturday November 24. Get your entries posted by the end of the day Saturday and I'll post the poll on Sunday, November 25. Voting will be open for 7 days.

Regards,
Chris

 

[Jim Lampe]

John, quit the morgue hour shift job and OPEN your own joint with Missus Solak!!

 

[jeffsipes]

It's been a while since I posted up on this site (for which I apologize). Good night! Those are some really creative and well executed loins. Great job folks.

 

[Jim Lampe]

great cooks by everyone!

 

[Chris Allingham]

The poll for Throwdown #9: Pork Loin is now open! Cast your vote today!

http://tvwbb.com/showthread.php?37511-Throwdown-9-Pork-Loin

Regards,
Chris