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Well after all the threads about smoked stuffed pork loins I am giving it a try.
Italian croutons, apple, onion, mushrooms, pepperjack cheese, and chicken broth. What did I forget - oh the 9 pound loin and lots of spices and pepper.
Started by thorthunder on
, 49 posts
by 35 people.
Answer Snippets (Read the full thread at texasbowhunter):
I dont know...Ed Hardy koozie....
Thanks...
Gotcha.
Gonna have to pull some broth? on the loin or on the stuffings? Soak the crotons before putting into the loin.
I will have to do this for sure that looks good .
loin I have ever seen .
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Http://muse.mu/images/official/photo/44526/
I think its his new pedal for the coming album. All the more reason for me to own a Pork Loin again
Started by naruki on
, 11 posts
by 10 people.
Answer Snippets (Read the full thread at talkbass):
Cue the pork loin shooting up to $500 in 3....
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Picked up some boneless pork loin chops Share your knowledge with me on what to do with them... recipe ideas?
Started by texasdago on
, 12 posts
by 10 people.
Answer Snippets (Read the full thread at shaggybevo):
Let sit a few hours, and grill those suckers....
Tin pan, French dressing, incinerator = epic good Rub
Grill
Serve with garlic mashed potatoes and pan seared brussel sprouts Coat with a mixture of Stone Ground Mustard, diced Fresno Chili's, and garlic mixed in .
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Ask your Facebook Friends
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Going to the annual Men's golf outing at Shanty Creek, MI this weekend... leaving tomarrow. Here's tomarrow's dinner for the guys in my condo. About a 4 pound loin- I brined it in the Mad Hunky pork brine after it was fillet'd for 3 hours.
First things...
Started by ArrrTea on
, 19 posts
by 11 people.
Answer Snippets (Read the full thread at cooking):
I thought Loin!
"---- I brined it in the Mad Hunky pork brine after it was fillet'd for 3 hours."
What I fail.
It is on the grill now.
The spinach, mushrooms and bacon before stuffing it in the pork loin.
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Hi guys, it's that time again:
Subdecay Noisebox: $110
-> Terrific condition, velcro
-> No box or manual.
EHX Stereo Memory Man: $150
->Great Condition with box manual and Velcro.
Ernie Ball Volume Pedal 25kOhm: $50 shipped
-Great condition with...
Started by metalinthenight on
, 14 posts
by 4 people.
Answer Snippets (Read the full thread at talkbass):
Replied Pork loin is sold pics of the vt.
Updated trades list and added the SMMwH PM sent.
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Well, I'm using an English bike for this one and I wanted to give it a regal sounding name. I watch too much Bugs Bunny. It's a 'Popular' (Raleigh built) frame that I cleaned up for my nephew but he didn't want. I wasn't throwing it away either! The Humber...
Started by ej599 on
, 15 posts
by 12 people.
Answer Snippets (Read the full thread at ratrodbikes):
Rabbit Hood is a 1949: *bows*
Bugs: “Arise, Sir Loin....
Not sure if you're aware but this is where the name is originally from .
LOVE to bend those forks) MY INTRO/BIKES that humber chainring is a trip! Oh boy!
Dave ...Sir Loin Loin....
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Moving to Florida on Sunday.
Mirin drive?
http://maps.google.com/maps?f=d&sour...gaUxPnVBw&pw=2
Started by Linzzz on
, 30 posts
by 15 people.
Answer Snippets (Read the full thread at bodybuilding):
Mirin drive?
http://maps.google.com/maps?f=d....
Originally Posted by Linzzz Moving to Florida on Sunday.
And don't forget to take some change for the tolls .
Please post here every day.
Johnnyphagnolo doesn't like you.
Looks like you could do it in a day.
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Q: How Long Does It Take To Roast A 2 Lb. Pork Loin?
Started by barblinkbogart on
, 2 posts
by 2 people.
Answer Snippets (Read the full thread at helpowl):
You should use an instant read type thermometer and check the center of the thickest part - it should read 160F. .
A: At 350F it shold take about 2 hours.
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Alex Trebek. My loins are in jeopardy. Y'heard?
Started by Arianne Young on
, 1 posts
by 1 people.
Answer Snippets (Read the full thread at pinterest):
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Basic steak question. Strip loin, should i cut the fat? My first time so bare with me.
So I got a strip loin and I already have seasoned both sides with salt and pepper. Should I cut the fat? I noticed it's very distinguishable. Do people usually cut ...
Started by Reinhard on
, 3 posts
by 3 people.
Answer Snippets (Read the full thread at yahoo):
Leave it on and let the person eating the steak trim it off. .
The fat is the best part.
You can always eat around it.
But, if it's already about 1/4 inch, leave it because it will give your steak flavor .
If there is a lot, trim it to about 1/4 inch .
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