 metalsaber
The Mysterious Stranger
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Joined: Sep 2004  PA, USA
 
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Posted: 7/6/2012 11:41:02 AM
THE IMAGE ABOVE IS A PAID ADVERTISEMENT |
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Posted: 7/6/2012 12:36:33 PM
Roasted red peppers or tomato, onion, garlic.
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Zhukov
Aimless' whipping boy
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Posted: 7/6/2012 12:56:10 PM
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Posted: 7/9/2012 7:27:37 AM
don't stuff it, but do wrap it in thick bacon slices. :)
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metalsaber
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Posted: 7/9/2012 7:47:38 AM
Originally Posted By Zhukov: http://www.ar15.com/forums/t_1_5/1336042_Stuffed_Pork_Loin_on_the_smoker___lots_of_pics____.html Did this method and it turned out rather well. However I think I'm in need of a new wireless thermometer and instant read one. I believe the 2 I have are currently unreliable. Both read 2 different temps in the exact same spot. Talking 10 degree difference. I pulled it off at what was said to be 148 and it did not seem done. The outside looked perfect but the inside was luke warm. I ended up putting it in the oven for a bit and pulled it out. Still juicy but definitely cooked. I'm not sure if the therms are messed up or possibly the brine messed with the readings. But if you guys have any suggestions for reliable wireless and/or instant read thermometers, let me know. Thanks. |
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Posted: 7/10/2012 2:24:41 PM
Butterfly the loin, layer boudin without its casing, wrap and tie. Rub with a good dry rub and smoke. You won't be disappointed.
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Zhukov
Aimless' whipping boy
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Joined: Apr 2003 TX, USA
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Posted: 7/10/2012 2:32:37 PM
[Last Edit: 7/10/2012 2:56:48 PM by Zhukov]
The best instant-read thermometer is a Thermapen: http://www.thermoworks.com/products/thermapen/
[ETA] I'm wondering if your thermometers are really that inaccurate though. A lot of it has to do with how the probe is inserted. I've found that inserting a (relatively) long metal probe only partway into the meat can skew results. The metal is heated on the outside and transfers its heat to the tip where it causes an incorrect high reading. I always try to insert the probe full into the meat and leave as little metal exposed as possible. [ETA2] Thermoworks has some great high-precision measuring devices. I am seriously looking at this basic $129 kit: http://www.thermoworks.com/products/handheld/TW8060.html#MoreInfoTab  |
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metalsaber
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Posted: 7/12/2012 7:32:58 AM
[Last Edit: 7/12/2012 7:35:49 AM by metalsaber]
Originally Posted By Zhukov: The best instant-read thermometer is a Thermapen: http://www.thermoworks.com/products/thermapen/ [ETA] I'm wondering if your thermometers are really that inaccurate though. A lot of it has to do with how the probe is inserted. I've found that inserting a (relatively) long metal probe only partway into the meat can skew results. The metal is heated on the outside and transfers its heat to the tip where it causes an incorrect high reading. I always try to insert the probe full into the meat and leave as little metal exposed as possible. [ETA2] Thermoworks has some great high-precision measuring devices. I am seriously looking at this basic $129 kit: http://www.thermoworks.com/products/handheld/TW8060.html#MoreInfoTab http://www.thermoworks.com/images/sidebar/TW8060_kit_2_probes.jpg i was inserting them fully and in the same spots (roughly). It was odd that they were constantly reading different temps. In multiple places. |
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Parruthead
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Joined: Oct 2006 WI, USA
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Posted: 7/13/2012 11:36:32 PM
Originally Posted By metalsaber:
Originally Posted By Zhukov:
The best instant-read thermometer is a Thermapen: http://www.thermoworks.com/products/thermapen/ [ETA] I'm wondering if your thermometers are really that inaccurate though. A lot of it has to do with how the probe is inserted. I've found that inserting a (relatively) long metal probe only partway into the meat can skew results. The metal is heated on the outside and transfers its heat to the tip where it causes an incorrect high reading. I always try to insert the probe full into the meat and leave as little metal exposed as possible. [ETA2] Thermoworks has some great high-precision measuring devices. I am seriously looking at this basic $129 kit: http://www.thermoworks.com/products/handheld/TW8060.html#MoreInfoTab http://www.thermoworks.com/images/sidebar/TW8060_kit_2_probes.jpg i was inserting them fully and in the same spots (roughly). It was odd that they were constantly reading different temps. In multiple places. I have some what I'll call cheap Taylor thermometers that I can re calibrate by using boiling water 212 and chilled water (ICE AND WATER MIXED) and you can adjust them on the back to calibrate them.. BUT I have the fastest GREEN Thermopen. Which is just out of this world temps in under 2 seconds it just rocks!! But it was also $100.00 |
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Posted: 7/13/2012 11:45:03 PM
Garam masala, goes great with pork.
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metalsaber
The Mysterious Stranger
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Posted: 7/14/2012 7:47:01 AM
Originally Posted By Parruthead: Originally Posted By metalsaber: Originally Posted By Zhukov: The best instant-read thermometer is a Thermapen: http://www.thermoworks.com/products/thermapen/ [ETA] I'm wondering if your thermometers are really that inaccurate though. A lot of it has to do with how the probe is inserted. I've found that inserting a (relatively) long metal probe only partway into the meat can skew results. The metal is heated on the outside and transfers its heat to the tip where it causes an incorrect high reading. I always try to insert the probe full into the meat and leave as little metal exposed as possible. [ETA2] Thermoworks has some great high-precision measuring devices. I am seriously looking at this basic $129 kit: http://www.thermoworks.com/products/handheld/TW8060.html#MoreInfoTab http://www.thermoworks.com/images/sidebar/TW8060_kit_2_probes.jpg i was inserting them fully and in the same spots (roughly). It was odd that they were constantly reading different temps. In multiple places. I have some what I'll call cheap Taylor thermometers that I can re calibrate by using boiling water 212 and chilled water (ICE AND WATER MIXED) and you can adjust them on the back to calibrate them.. BUT I have the fastest GREEN Thermopen. Which is just out of this world temps in under 2 seconds it just rocks!! But it was also $100.00 I don't mind spending $100. I just want something that I can rely on for accurate temp readings. |
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pcsutton
Member ....but not a 3rd member
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Joined: Sep 2004 TX, USA
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Posted: 7/14/2012 2:33:07 PM
[Last Edit: 7/14/2012 2:33:57 PM by pcsutton]
Originally Posted By CaverX: Garam masala, goes great with pork. So does Ras El Hanout.  A stuffing of dried apricots (minced), toasted pine nuts, and a touch of minced jalapenjos inside....with a light rub of Ras El Hanout on the outside.....will give you an amazing smoked pork loin. Apple & pecan smoke. |
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