Ohhh sliced bbq pork loin

[Purebred Redneck]

Wow I just made some pork marinade

1. italian dressing / worchester sause

2. Southern Comfort / honey / brown suger

About ready to put it out on the grill

[Bill]

I always make my own BBQ sauce Red. I buy a pork loin and then I take and mix the following.
1 cup of viniger
5 cups of Brown Sugar
1 gallon of Tomato paste.
I mix all this together and let it sit overnight.
I lay the pork loin onto a sheet of aluminum foil and then inject the mix into the pork loin. About 1 cup of it. I then pour about 1/2 cup over the loin and then wrap it up in the foil.
I have a Holand Grill which does not get super hot. It works like a slow cooker. Anyway about 3 hrs on the grill and when you unwrap it and put it on a platter the smell is awsome. You can also pour some more of the mix over the loin about 20 minutes before you serve it. Just open the foil wrap and pour it on and then leave it open and keep on cooking but that depends on how dry you want it.
The Barbacue mix is my own recipe and you can add or subtract from it by changing the amount of Brown sugar. Put whats left over in Qt Jars and put the lids on them and save it. It won't spoil with the vinigar in it.

[stumpjumper]

My wife picked up a whole hog loin last week. I sliced it into 3" thick chops. I then took my sharp knife & made a pocket into the section where the fat is, cause this I want to be on the top while it's cookin' in the oven, this way the juices will run back through it. Now this pocket is just a cut that is maybe half the length of the loin chop, but using the fillet knife to make the cut on the inside of it to just about 1/2" from cutting all the way threw..

Now up in that pocket, you go & stuff 'er with what ever takes your fancy. You can stuff it with a bread type stuffin' which is great, but I love my seafood. I stuffed this last batch with chopped up shrimp & small clams. My favorite way is stuffin' them with crab meat & fresh lobster. Now everyone here knows how long it takes pickin' crabs to build up a good amount of crab meat, enough to stuff 4 of these bad boys, cause ya know your gonna be pickin' at your pickin's, before you have picked enough for your stuffin' ;D. Once you get that stuffed, then you have to take a lobster tail & pop it outta of its shell, but DO NOT lay this on top yet. that goes up there about 1/2 hr. before you take them outta the oven. Now with the lobster, I make a cut long ways on the top of it's tail. I put sharp cheeze in it, & slap a piece of beacon on top of all this mess. Lord have mercy. That is so good it'll make a puppy pull a freight train it will, I tell ya.
But our lobster or crab season ain't in yet, so I'll have to hold tight on that dish for just a little while longer.

[dakota]

I really try to avoid this column. I am 280 lb at 6' 5". I ain't skinny. Pork bbq'd is one of my many weaknesses. That sounds delicious.

[bounce]

SJ that meal would make it dam tough i would think for you to go back to coon, possum, beaver tail, & cyote for treats?

[stumpjumper]

;D Bounce. It's not hard at all for me to revert back to the 4 legged snack bar. I give them a break in the spring & summer to fatten up & raise there babies. The mature animals will be ready this year & the babies will be ready next year.
While I'm givin' them a break, our lobster, clams, mussels, scallops, oysters, crabs and such take a beatin' from my jaws. ;D By the time these by-valves & other tasty seafood treats are out of season, the red blooded animals are back & gettin' ready to make me happy all over again.

Life is so great at times'. (SUPPER TIME ;D)

[jabba]

dakota said:

I am 280 lb at 6' 5. I ain't skinny.

You are too skinny.

6'2" about 320. I am fat, albeit healthy for the most part. I am VERY active and am still playing sports, and my hunting buds will tell you I'll walk in the woods with anyone, at least here in Indiana. I would imagine that the mountains would try to kill me.

Jabba