The Texas BBQ Forum

Cured a full pork loin for 14 days, and then split it in half. Half was rubbed with a friends steak rub, with the other half rubbed with a grilling rub I make.

The dog clearly wants a piece of meat. Did you share with him? The meat you cooked looks very appetizing. The cut shows that it is not overdried. What spices did you use?

Beautiful Mark.

Classy and Good

Looks terrific.
A bit different than my process.
I brine for 6 days, then smoke, no rub.
All mine goes on pizza.

Nicely done. Being Italian no two sauces are the same and neither is how we make other food. Flavor profiles and what I like is completely different than my wife. If you like it great that’s all that matters. I’d left it for sure.

Well done! I hope the dog got a peice. I'm looking for a new house with a good yard to make bbq and I guess I found lifestyles rural in Canada here www.highlandsvernon.com/. The place I live is really important for me because I have remote job and work online, I play online casino to be specific. So I spend whole day home gambling and need a good yard and place to relax. By the way what do you think about casino? Is anyone play it here?

nice meat

¡Bueno!

Man, that’s a good lookin dog you got. Tenderloins look great 2, love the hanging bag method, gotta try that.

Boots wrote:Man, that’s a good lookin dog you got. Tenderloins look great 2, love the hanging bag method, gotta try that.

Roux was just waiting for something to hit his territory. Thanks