In a couple of different ways. Is it going to be green or gray or brown? Are you going to slice off a part of a finger?
Random Thoughts 15: Crystal Clear 2021 Edition
- Thread starter SCyclone
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Son of a gun back went out yesterday, took some tylenol and went to bed did not help. more drugs and a visit to the chiro at least I can sort of walk again. Need to be improved by the wkend anther work wkend for me.
After having a double ear infection about 6-7 years ago, now I understand why babies were so unhappy when they have ear infections. That was just miserable. It sucks when you can't move any part of your face without something inside your head hurting
Yeah, I kinda want a bullet so I’m out of my misery. Not being able to eat anything close to solid food sucks as well.
I have killed close to eleventy bazillion flies this week. I think they are coming back to life after I swat their guts out
Hey, thinking gr8 might be the info guy here. I forget how long to smoke a pork loin. Got a 7 pounder and will smoke it all and freeze half for easy heat up layers. How long am I looking at for this? Going at 225 and I run to 148-150. Thinking 4-5 hours but don’t remember exactly. Haven’t smoked stuff for a bit and was always doing pulled pork, ribs, brisket type things that you ran to 195/200 to break down the connective tissues.
And note that he specifically said pork loin and not turkey loin. Might make a difference.
Haven't done pork loin in a while. If I see them cheap I would certainly consider doing one.
I usually take it to 155 as I prefer it more medium than medium rare
At 7 pounds I would assume it is a whole pork loin. Being that I would do it on my Weber grill I would cut it in half first. At 225 I think 4-5 hours is a pretty good estimate
I may half it since we plan to freeze some anyhow. (Reminds me that rib guy hasn't charged me yet for the daughters graduation, better call him). I just put in on a pan to lay out and start a slow temp rise. Will season it in a bit also. Some go with 145 as their key point but I think it is just a little cold in the center, why I bump it another 5 degrees. I also let everything rest a bit while wrapped in foil and a large towel in a cooler.
Thinking this may be good for the tailgate. Tempted to buy an inverter generator and we can heat this or some of the BBQ pulled pork we have for the tailgate. Also thinking of just grilling sliders for it. I already own two generators (but the more industrial level ones) so buying a third seems like it may be extreme overkill. Also, many times, we have tents we can go into and eat there. Several have free beer also, so it makes it less ideal to have one.
No, I have a pan that I keep full (noticed a pin hole in it last time, couldn't figure out why I had so much drainage, so I am gorilla gluing that since I forgot to replace it) to keep humidity up. Usually does a nice job. I think that is why people go low temp on them also, Above 150 it starts to dry it out. I also will spray it with a water/apple vinegar spray every so often. I do an olive oil rub down, then rub with brown sugar to basically seal it as much on the outside as possible. I then put the seasoning on it. Think I'm going with a lazy seasoning this time and just doing some store stuff. The wife and the kid will drown it in BBQ sauce anyhow.
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