Hunting Washington Forum

Community => Butchering, Cooking, Recipes => Topic started by: flinger on May 27, 2013, 04:33:27 PM

Title: first attempt
Post by: flinger on May 27, 2013, 04:33:27 PM: Well I hope this doesn't double post.
First attempt with the new bbq'/smoker that I posted in another thread.
Pork loin roasts .started at 9:30 this morning 7 hours later I think they are about done
What should I be looking at for core temp I am thinking 180 to 200
Title: Re: first attempt
Post by: hrd2fnd on May 27, 2013, 04:37:57 PM: I like mine a little juicer so 175, now that does look yummy
Title: Re: first attempt
Post by: Kc_Kracker on May 28, 2013, 07:38:36 AM: for pork 180 is dry, 160 is perfect n juicy :tup:
"
Title: Re: first attempt
Post by: Kc_Kracker on May 28, 2013, 07:39:33 AM: Quote from: Kc_Kracker on May 28, 2013, 07:38:36 AM
for pork 180-200 depending on the slab size is dry, 160 is perfect n juicy :tup:
"
Title: Re: first attempt
Post by: wildmanoutdoors on May 28, 2013, 07:45:34 AM: Quote from: Kc_Kracker on May 28, 2013, 07:39:33 AM
Quote from: Kc_Kracker on May 28, 2013, 07:38:36 AM
for pork 180-200 depending on the slab size is dry, 160 is perfect n juicy :tup:
"

Yup. 160 is great! With a rest they will get to 170.

I pull at 155.
Title: Re: first attempt
Post by: norsepeak on May 28, 2013, 08:06:43 AM: We pulled ours at 135, let it rest for 20 min. and it was amazing.
Title: Re: first attempt
Post by: DoubleJ on May 28, 2013, 08:14:54 AM: Quote from: norsepeak on May 28, 2013, 08:06:43 AM
We pulled ours at 135, let it rest for 20 min. and it was amazing.

:yeah:

New pork cooking guidelines say 145 degrees

http://www.pork.org/News/1208/NewUSDAGuidelinesLowerPorkCookingTemperature.aspx (http://www.pork.org/News/1208/NewUSDAGuidelinesLowerPorkCookingTemperature.aspx)
Title: Re: first attempt
Post by: Kc_Kracker on May 28, 2013, 08:21:09 AM: Quote from: wildmanoutdoors on May 28, 2013, 07:45:34 AM
Quote from: Kc_Kracker on May 28, 2013, 07:39:33 AM
Quote from: Kc_Kracker on May 28, 2013, 07:38:36 AM
for pork 180-200 depending on the slab size is dry, 160 is perfect n juicy :tup:
"

Yup. 160 is great! With a rest they will get to 170.

I pull at 155.

my worst cooking habit, pulling and letting it rest, i forget :bash:
Title: Re: first attempt
Post by: Kc_Kracker on May 28, 2013, 10:06:38 AM: so where are the end result pics? we wanna see some butchered up meat :drool:

(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi836.photobucket.com%2Falbums%2Fzz285%2FBearcarver_2009%2FDSC03587.jpg&hash=8b9a7ac41dc73dd54a7ea4b182fd850dbf622faf)
Title: Re: first attempt
Post by: DoubleJ on May 28, 2013, 10:57:09 AM: Quote from: Kc_Kracker on May 28, 2013, 10:06:38 AM
so where are the end result pics? we wanna see some butchered up meat :drool:

(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi836.photobucket.com%2Falbums%2Fzz285%2FBearcarver_2009%2FDSC03587.jpg&hash=8b9a7ac41dc73dd54a7ea4b182fd850dbf622faf)

Meat Gazer
Title: Re: first attempt
Post by: Kc_Kracker on May 28, 2013, 11:11:11 AM: nope i stare at beef pork and poultry, i'll leave staring at meat to you :chuckle:
Title: Re: first attempt
Post by: smdave on May 28, 2013, 11:22:41 AM: :chuckle:
Title: Re: first attempt
Post by: Kc_Kracker on May 29, 2013, 10:57:00 PM: Mmmm i see asparagus, last week i was introduced to caramelized fried asparagus, man that was good! and it was with lime marinated Tilapia, wow!