Y'all know I usually make my chicken/pork rub w/ 1 jar of garlic salt and 1 of lemon pepper. I used up about 1/2 a jar on a pork loin I did a while back and wanted to try something a little different on my next loin. To about 3/4 jar of the usual stuff I topped the jar off w/ ginger, dumped it all into a mason jar and mixed well then put it back into the "measuring jar/sprinkler".
Again, I pumped the loin full of ginger ale then rubbed it all over w/ the mix. It was beyond bodacious!
Also I saw on some cooking show a fellow makes what he calls a "violated pork loin". It does indeed look violated when sliced but Good Golly Miss Molly it is good! Pretreat your loin as you wish... brine, marinade, rub or whatever. Then take a long thin bladed knife and poke an X thru it lengthwise. You may have to go thru both ends to make a complete passageway thru your loin. Then take your favorite sausage and violate the loin. I prefer Country Pleasin' brand make in Florence, Mississippi. If you've never tried it you've never experienced pork sausage as it was meant to be! Anyway, after you've violated your loin toss that bad boy on the smoker or in a pinch I reckon you could even wrap it up and use (God forbid) the oven.
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