cooking Pork

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turkeyman
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cooking Pork

Postby turkeyman » Thu Aug 18, 2005 6:06 pm

whats yalls best recipe for pork loin
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bigbeeducker
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Postby bigbeeducker » Thu Aug 18, 2005 7:11 pm

Not everyone will like this but it is simple and it is damn fine. Marinate in Dales and tony's and A1 for about 3 or 4 hrs. Sometimes i add other things just depending on what i feel like. Smoke it for about an hour or hour and a half. Like i said it is simple.
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GO REBS
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Postby GO REBS » Thu Aug 18, 2005 8:59 pm

Go to Louise and get some Hoover sauce!!!! Marinate couple hours and either grill it or smoke it!!!!

The best marinade for pork ive ever had!!!!

GO REBS
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lowbar
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Postby lowbar » Fri Aug 19, 2005 7:05 am

That Hoover sauce is the schit!!!! I keep a jar of it in my fridge.
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flare_king
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Postby flare_king » Fri Aug 19, 2005 11:05 am

Marinate in Moores and Italian Dressing. Take a good long knife and poke a hole straight up through the center. Now get you some smoked sausage of your choice and stuff through the hole (be careful sometimes it will get you a little worked up and make you go find the missus). Wrap the loin in bacon and bake in the oven or smoke in the smoker.
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Kealhofer
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Postby Kealhofer » Fri Aug 19, 2005 12:26 pm

sprinkle Tony's all over it and grill for about 15min.
Do you eat duck meat?
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ntzhunter
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Postby ntzhunter » Fri Aug 19, 2005 2:15 pm

flare_king wrote:Marinate in Moores and Italian Dressing. Take a good long knife and poke a hole straight up through the center. Now get you some smoked sausage of your choice and stuff through the hole (be careful sometimes it will get you a little worked up and make you go find the missus). Wrap the loin in bacon and bake in the oven or smoke in the smoker.


Dang, that sounds good!!
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GO REBS
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Postby GO REBS » Fri Aug 19, 2005 3:47 pm

Hey lowbar ive got an old recipe from some folks in Louise. They swear its the original recipe for Hoover. It taste about the same but it doesnt look as good.

GO REBS
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sondance
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Postby sondance » Sun Aug 21, 2005 10:19 pm

Hoover sauce is the bomb. I used to live in Eastern NC. They would take vinegar, cyanne pepper,salt brown sugar, and a touch of cinnamon mix it all up. Cook the pig on a pit until done. Chop him up in a wash tub and pour this stuff all ovver him. I was chopped BBQ with a twang but it was good. They used the same sauce on chicken as well. That is where I drew the line. I gotta have red sauce on the bird for it to be BBQ
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Gman
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Postby Gman » Mon Aug 22, 2005 1:20 pm

8) Marinate in a little Dales, Tony's, Italian, Vegtable oil, red wine vinegar, garlic salt, and cook for about 30-40 minutes in the oven on 300 degrees. The stuff will melt in yo mouth!
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ntzhunter
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Postby ntzhunter » Mon Aug 22, 2005 1:31 pm

flare_king wrote:Marinate in Moores and Italian Dressing. Take a good long knife and poke a hole straight up through the center. Now get you some smoked sausage of your choice and stuff through the hole (be careful sometimes it will get you a little worked up and make you go find the missus). Wrap the loin in bacon and bake in the oven or smoke in the smoker.


I tried this recipe Saturday night, and it turned out some kinda fine! This will be the way I cook my pork loin from now on.
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flare_king
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Postby flare_king » Mon Aug 22, 2005 2:35 pm

Glad you enjoyed ntz. It is also good if you leave out the sausage and stuff with some vegetables (onions, red and green peppers, mushrooms etc.. mixed with some cream cheese) and then wrapped with bacon.
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HuntFishGolfer
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Postby HuntFishGolfer » Mon Aug 22, 2005 3:02 pm

flare_king wrote:
Marinate in Moores and Italian Dressing. Take a good long knife and poke a hole straight up through the center. Now get you some smoked sausage of your choice and stuff through the hole (be careful sometimes it will get you a little worked up and make you go find the missus). Wrap the loin in bacon and bake in the oven or smoke in the smoker.


I tried this recipe Saturday night, and it turned out some kinda fine! This will be the way I cook my pork loin from now on.


Picked up some andouille and boudin this weekend in New Orleans... gonna have to try this recipe this week!
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