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Quick BBQ Pork Loin

Still trying to find a good routine we can ‘settle’ into.  But . . . with all of the things going on  – doctor appointments, dog training and unpredictable weather think I’m doing pretty good to just keep us in a ‘sort-of routine’.  Weather yesterday was spring-like.  And what with the fruit trees blooming, it even smelled like spring.  Sadly, we’re expecting freezing weather next couple of nights so it is inevitable that the fruit blooms (blueberries included) are likely to freeze.  Not that it would  make much difference – so far, we’ve not see one bee.  Not sure if it is too cold or if they have moved on.  Know there’s been a lot of reporting about the lack of bees – guess it finally hit us.

Bear will be celebrating  his second birthday next month and he has become so much apart of our family.  He’s  been taking obedience training from a local trainer who has done wonders for him.  With David weakened somewhat, had to be sure that Bear would be well-behaved enough to be around David and not knock him over in his exuberance to see him.   bear_nickThe picture to the right is of Bear with his friend Nicki in a ‘down-stay’ at the local Lowe’s store.

We LOVE BBQ Port Loin

With there being so many more things to do than I have time for, found a new way to BBQ meat.  The traditional way of smoking for hours and hours and hours – can’t be beat, but my new quick smoking method gives us a tender piece of meat with the smoky flavor in a fraction of the time.  My first test for this was a pork loin (approx. wt. 5 lbs.).  These were on sale at the grocery for under $2.00 – so that was quite a deal.  I was able to have  5 lbs. of BBQ’d meat for under $10.00 that would have cost me $75.00 had I purchased it from the local BBQ stand.  A significant savings.   Want to try this same process on a beef brisket next time.  The steps are below should anyone want to give it a try.

  1. In a large pan, completely wrap the pork loin in heavy duty aluminum foil and seal edges well.   You don’t want any heat or steam escaping.
  2. Place wrapped loin in a baking dish and cook in a 325 degree preheated oven for approximately 2-1/2 hours.  Time may vary depending on size of loin.  The 2-1/2 hours is based on a 5 lb. loin.
  3. Remove from oven and carefully unwrap foil.  Caution, the packaging will steam when you open it and there will be lots of liquid in the bottom.
  4. Place loin on clean pan and carefully pour the liquid into a disposable aluminum loaf pan or large tin can.  This will be used to place inside the smoker to help keep the heat moist.
  5. Place the loin on a pre-heated grill that has been lined with foil.  Note:  Punch holes in the foil to allow the smoke to penetrate and any remaining fat to drip through.
  6. grilltopJOCLUsing the  ‘indirect’ smoking method place the meat on the side of the grill opposite from the heat.   I like to start the fire with charcoal and then use wood (oak, mesquite) to smoke the meat.
  7. Loosely place a sheet of foil over the meat to keep it from burning, but allowing the smoke to penetrate.
  8. When the lid is replaced, be sure the vent is on the side with the meat. This will ‘draw’ the smoke across the meat.
  9. Let the meat smoke for about 2-3 hours. This time will depend on the thickness of the meat as well as the weight.
  10. Check on the process every hour to make sure there is enough wood to keep the BBQ smoking and that the meat is not burning.  If the meat is getting too hot or starting to burn, adjust the BBQ grill to lower the temperature and/or adjust the foil covering.

Note:  Soaking the wood or wood chips before using will give you a lot more smoke.

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