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+--- Thread: Smoked Pork Loin (/thread-837.html)
- Innkeeper - 09-04-2003
We had a four pound boneless, rolled pork loin in the freezer that Mother had picked up a while back. Was not sure what to do with it. So, I thawed it overnight Tuesday, and smoked it for six hours yesterday with the weather holding. It held together as expected and did not chip out like a Boston butt would. We thinly sliced it and napped it with Carolina Red Sauce. Wonderful with another of our '99 Easton Barberas. Last time we used Carolina Red Sauce we drank zin with it, and the vinegar in the sauce was too much for the poor zin. Got to be flexible in this wine matching game!
- Auburnwine - 09-04-2003
Does anyone have experience employing wood chips when using a gas grill? I've trimmed some cherry and hickory trees and would like to figure out the best mechanics for adding some smokey flavor to my loins, I mean my, uh, pork loins.
- hotwine - 09-04-2003
Couldn't agree more on the need for flexibility in pairings, IK. Have only smoked pork twice in the last three years, and paired an M-S-R Riesling Kabinett from Schmitt-Sohn once and a cheapo PN (Maison Nicolas VdP d'Oc) the other. Both worked OK.
Auburn, I use oak logs exclusively, even for grilling burgers. Don't even own a gas grill. But from what I've heard, you can place wood chips in an aluminum pan over a burner and get them to produce smoke that way. Just make sure the wood is seasoned (dried); that's especially important with a fruitwood like cherry. And even if it is dried, if the wood was cut at the wrong time of year - spring or summer - it could be full of dried sap, which will liquify under high heat, vaporize in the smoke, and condense on the interior surfaces of your grill, producing the damnedest gunk you've ever seen. Oak is simple, manageable, and monosyllabic.
[This message has been edited by hotwine (edited 09-04-2003).]
- Innkeeper - 09-04-2003
You can put lava pieces or those phony (hard) charcoal briquettes on top of the heating unit, and then spread soaked wood chunks (not chips) on top.
- Auburnwine - 09-04-2003
Thank you for the info. I'll wait until winter and scrounge some hardwood. I probably have some good, dried oak and hickory now. It will be fun to experiment a bit with fruit wood and maybe some pecan or walnut.
Yeah, I'm sure that the carcinogen risk will climb, but I shall be moderate.