Hey y'all,
This one is for all the BBQ enthusiasts out there. I find myself smoking pork loins and tenderloins often, because they're cheap, yield a ton of meat for your money, and are relatively easy to cook. Recently I learned about a fantastic method that not only makes the plating look far better, but it also creates more surface area for your seasoning and smoke to stick to, which means, more flavor!
For a comprehensive step by step recipe video: CLICK HERE
Ingredients:
- Pork loin
- BBQ seasoning of choice
- Olive oil or any other binder of choice (Mustard, Hot Sauce, Mayo, etc.)
Supplies:
- Sharp Knife
- Smoker capable of maintaining 250 Fahrenheit, (indirect) (you can also use a grill if you're able to keep the pork not directly over the coals/fire. Can also use an oven but....no smoke)
- toothpicks
- instant read meat thermometer
- Take a pork loin and cut it length wise into 3 equal parts, but don't fully separate the pieces Leave them attached at one end. (easier to braid)
- Slather on olive oil or whatever binder you prefer
- Coat liberally with BBQ seasoning of choice. Low salt preferably
- Now tightly braid the three pieces like a pony tail, and use toothpicks to secure the end
- Smoke indirectly at 250 degrees Fahrenheit until the internal temperature reads 145 F
- Let the meat rest on your counter for 15 minutes so internal juices settle and cooking process stops
- Plate and serve!
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