I wound up marinating these and roasting them in the BBQ at 325° (because I
was also doing a beef roast at the same temp).

I pulled them at an internal temp of 147° and let them rest under foil about
20 minutes. They turned out dry and a bit overcooked, i.e., basically well
done and a bit tough (sliced across or with the grain; didn't seem to make
much difference). Next time, I might try them low and slow and see if they
pull, like pork butt. Or, maybe it is an intrinsically tough cut that needs
braising. I happened to buy a can of hominy the other day; I think I'll put
the sliced pork into pozole, or a stew.

The beef roast was a 10lb sirloin tip. I cooked it to a temp of 131° at the
center and let it rest a while before slicing. It was more rare than I
expected (perfect for re-heating) with a nice smoke ring on the outside.
But it isn't a hugely flavorful or extremely tender cut, either. But, not
bad at $2.39/lb.

--

Regards

Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"

On Mon, 20 Oct 2003 00:50:15 GMT, "Louis Cohen"
> wrote:

>I wound up marinating these and roasting them in the BBQ at 325° (because I
>was also doing a beef roast at the same temp).
>
>I pulled them at an internal temp of 147° and let them rest under foil about
>20 minutes. They turned out dry and a bit overcooked, i.e., basically well
>done and a bit tough (sliced across or with the grain; didn't seem to make
>much difference). Next time, I might try them low and slow and see if they
>pull, like pork butt. Or, maybe it is an intrinsically tough cut that needs
>braising. I happened to buy a can of hominy the other day; I think I'll put
>the sliced pork into pozole, or a stew.
>
>The beef roast was a 10lb sirloin tip. I cooked it to a temp of 131° at the
>center and let it rest a while before slicing. It was more rare than I
>expected (perfect for re-heating) with a nice smoke ring on the outside.
>But it isn't a hugely flavorful or extremely tender cut, either. But, not
>bad at $2.39/lb.
>
>--
>
>Regards
>
>Louis Cohen
>Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"
>
>
You need to brine the Pork Loin that will help, though my
sirloins are usualy pretty moist? Was in bone in or less?
And did you leave a nice cap of fat in place? Hag k



As a beauty Im not a star, there are
others more handsome by far, but my
face I dont mind it because Im behind
it, its the folks out front that I jar...

Pull a loraine Bobbit (cut off waynespenis) to reply

No bone, no fat cap either.

--

Regards

Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"

"Hag & Stenni" > wrote in message
...
> On Mon, 20 Oct 2003 00:50:15 GMT, "Louis Cohen"
> > wrote:
>
> >I wound up marinating these and roasting them in the BBQ at 325° (because
I
> >was also doing a beef roast at the same temp).
> >
> >I pulled them at an internal temp of 147° and let them rest under foil
about
> >20 minutes. They turned out dry and a bit overcooked, i.e., basically
well
> >done and a bit tough (sliced across or with the grain; didn't seem to
make
> >much difference). Next time, I might try them low and slow and see if
they
> >pull, like pork butt. Or, maybe it is an intrinsically tough cut that
needs
> >braising. I happened to buy a can of hominy the other day; I think I'll
put
> >the sliced pork into pozole, or a stew.
> >
> >The beef roast was a 10lb sirloin tip. I cooked it to a temp of 131° at
the
> >center and let it rest a while before slicing. It was more rare than I
> >expected (perfect for re-heating) with a nice smoke ring on the outside.
> >But it isn't a hugely flavorful or extremely tender cut, either. But,
not
> >bad at $2.39/lb.
> >
> >--
> >
> >Regards
> >
> >Louis Cohen
> >Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"
> >
> >
> You need to brine the Pork Loin that will help, though my
> sirloins are usualy pretty moist? Was in bone in or less?
> And did you leave a nice cap of fat in place? Hag k
>
>
>
> As a beauty Im not a star, there are
> others more handsome by far, but my
> face I dont mind it because Im behind
> it, its the folks out front that I jar...
>
> Pull a loraine Bobbit (cut off waynespenis) to reply

Hag & Stenni wrote:

> On Mon, 20 Oct 2003 00:50:15 GMT, "Louis Cohen"
> > wrote:
>=20
>=20
>>I wound up marinating these and roasting them in the BBQ at 325=B0 (bec=
ause I
>>was also doing a beef roast at the same temp).
>>
>>I pulled them at an internal temp of 147=B0 and let them rest under foi=
l about
>>20 minutes. They turned out dry and a bit overcooked, i.e., basically =
well
>>done and a bit tough (sliced across or with the grain; didn't seem to m=
ake
>>much difference).=20

Instead, roast them in a 250F oven and pull them at 145F. Don't put=20
them in a tent. Just let them rest exposed to air. Then carve.

But first, brine them. Also not a bad idea to drape them with bacon,=20
pancetta, fatback or some other fat.

Pastorio

> Next time, I might try them low and slow and see if they
>>pull, like pork butt. Or, maybe it is an intrinsically tough cut that =
needs
>>braising. I happened to buy a can of hominy the other day; I think I'l=
l put
>>the sliced pork into pozole, or a stew.
>>
>>The beef roast was a 10lb sirloin tip. I cooked it to a temp of 131=B0=
at the
>>center and let it rest a while before slicing. It was more rare than I=

>>expected (perfect for re-heating) with a nice smoke ring on the outside=
=2E
>>But it isn't a hugely flavorful or extremely tender cut, either. But, =
not
>>bad at $2.39/lb.
>>
>>--=20
>>
>>Regards
>>
>>Louis Cohen
>>Living la vida loca at N37=B0 43' 7.9" W122=B0 8' 42.8"
>>
>>
>=20
> You need to brine the Pork Loin that will help, though my
> sirloins are usualy pretty moist? Was in bone in or less?
> And did you leave a nice cap of fat in place? Hag k
>=20
>=20
>=20
> As a beauty Im not a star, there are
> others more handsome by far, but my
> face I dont mind it because Im behind
> it, its the folks out front that I jar...
>=20
> Pull a loraine Bobbit (cut off waynespenis) to reply

On Tue, 21 Oct 2003 05:05:52 GMT, "Louis Cohen"
> wrote:

>No bone, no fat cap either.
>
>--
>
>Regards
>
>Louis Cohen
>Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"
>
snip

Try a brine id suggest...I get my bonless top loins to come
out very moist and juicy by brining them...Also Id prolly
pick one with a nice cap of fat next time, that or you cud
try draping some bacon or fatback over it while baking...
Heres the brine rec I use...Hag k


* Exported from MasterCook *

Brine for Poultry or Pork

Recipe By :Hag
Serving Size : 0 Preparation Time :0:00
Categories : Sauce/Marinade

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups water
1 Tbsp Kosher salt (or 2 tsp table)
1 1/2 tsp brown sugar
1/2 tsp acent (Msg)
1/8 tsp granulated garlic -- (1/8 to 1/16)
tiney pinch of poultry seasoning

Combine all and mix well. Soak poultry or pork products to
season and make juicy.





- - - - - - - - - - - -
- - - - - - -

Per Serving (excluding unknown items): 18 Calories; trace
Fat (0.1% calories from fat); trace Protein; 5g
Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 16mg
Sodium. Exchanges: 0 Grain(Starch); 1/2 Other
Carbohydrates.

NOTES : Well now...I cant claim expertise, just been brining
things for many years w/ very good results...I use the same
basic brine for large and small meats and just vary the
brining time. For big items, like Turkeys 10 lb and up so,
Large pork roasts I soak them for about 3 days and let them
rest for one day to let the seasoning even out. And for
little stuff like, chicken breasts, fried chicken pieces,
cutlets, small pork roasts, or roasting chickens a shorter
period say 6 - 24 hours depending on the item and size...

My reasoning based on my experiences is that the larger
foods need to sit in the brine for a longer period for the
salt/seasoning to fully pentrate. For smaller foods, the
salt/seasoning will penetrate more quickly, and xtra time in
the brine will make for an overly salty or seasoned
product...




Nutr. Assoc. : 0 0 0 0 0 0



As a beauty Im not a star, there are
others more handsome by far, but my
face I dont mind it because Im behind
it, its the folks out front that I jar...

Pull a loraine Bobbit (cut off waynespenis) to reply

Hi Louis,

I did something with 4-6 ounce strips(length) of pork sirloin, that
turned out Ok. I marinated then in honey, and dropped them fridge
cold, onto the hottest grill I could manage. The beautiful smoke
aroused neighbours a block away. Dogs barked and tires skreeched.

The pork came off with a red smoke ring. After they had cooled, I
cross cut them very thinly. Pretty. I brought a tray full to a pot
luck party, and it evaporated.

I always thought of Sirloin as a tough cut. It has to end up either
carved in 1/2" slices, or cooked and served thin-cut. I know that
when I was smoking enormous beef sirloins, that the meat cutter would
pass the unbagged sirloin through his tenderizer, just once per side.
No one noticed that mechanical action, in the food on their plates.

shotgun






On Mon, 20 Oct 2003 00:50:15 GMT, "Louis Cohen"
> wrote:

>I wound up marinating these and roasting them in the BBQ at 325° (because I
>was also doing a beef roast at the same temp).
>
>I pulled them at an internal temp of 147° and let them rest under foil about
>20 minutes. They turned out dry and a bit overcooked, i.e., basically well
>done and a bit tough (sliced across or with the grain; didn't seem to make
>much difference). Next time, I might try them low and slow and see if they
>pull, like pork butt. Or, maybe it is an intrinsically tough cut that needs
>braising. I happened to buy a can of hominy the other day; I think I'll put
>the sliced pork into pozole, or a stew.
>
>The beef roast was a 10lb sirloin tip. I cooked it to a temp of 131° at the
>center and let it rest a while before slicing. It was more rare than I
>expected (perfect for re-heating) with a nice smoke ring on the outside.
>But it isn't a hugely flavorful or extremely tender cut, either. But, not
>bad at $2.39/lb.
>
>--
>
>Regards
>
>Louis Cohen
>Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"
>
>