We like pork too Irish 😃

Posted By: BCLC

We like pork too Irish 😃 - 04/01/21 09:19 PM

Salt, pepper, cayenne.... J'vous garantis

Posted By: velvet tines

Re: We like pork too Irish 😃 - 04/01/21 09:32 PM

looks tasty.

Posted By: Rutabaga

Re: We like pork too Irish 😃 - 04/02/21 12:06 AM

Originally Posted by velvet tines

looks tasty.

Agree

Posted By: Irishguy

Re: We like pork too Irish 😃 - 04/02/21 12:05 PM

That looks really nice.

It's interesting that you scored it like that. Was that for presentation or for some other reason?

The only meat that I can think of that I score like that (only not as deep) are cuts like the London Broil, Flank Steak, or Skirt Steak, and the only reason I do that is because they can be tough and I marinate them with citrus and want some of that citrus to get down in there.

Posted By: bald347

Re: We like pork too Irish 😃 - 04/02/21 12:11 PM

I need to try that.

Posted By: Tall Dog

Re: We like pork too Irish 😃 - 04/02/21 01:53 PM

Dang you got that looking fine! Bet it’s delicious.
Gonna put a pork roast on the coals in the morning . Daughter and son- n - law coming in with the kids from Wisconsin

Posted By: BCLC

Re: We like pork too Irish 😃 - 04/02/21 03:12 PM

Originally Posted by Irishguy

That looks really nice.

It's interesting that you scored it like that. Was that for presentation or for some other reason?

The only meat that I can think of that I score like that (only not as deep) are cuts like the London Broil, Flank Steak, or Skirt Steak, and the only reason I do that is because they can be tough and I marinate them with citrus and want some of that citrus to get down in there.

The wife bought a pork loin instead of tenderloin so when I trimmed the fat cap I scored it like that to give a little more surface area for the dry rub. On really big loins I’ve scored both sides before.

Posted By: Irishguy

Re: We like pork too Irish 😃 - 04/02/21 04:43 PM

Originally Posted by BCLC

Originally Posted by Irishguy

That looks really nice.

It's interesting that you scored it like that. Was that for presentation or for some other reason?

The only meat that I can think of that I score like that (only not as deep) are cuts like the London Broil, Flank Steak, or Skirt Steak, and the only reason I do that is because they can be tough and I marinate them with citrus and want some of that citrus to get down in there.

The wife bought a pork loin instead of tenderloin so when I trimmed the fat cap I scored it like that to give a little more surface area for the dry rub. On really big loins I’ve scored both sides before.

Good idea. That makes a lot of sense.

Posted By: nomercy

Re: We like pork too Irish 😃 - 04/02/21 04:58 PM

Just drooled a little bit!! I’m gonna try that scoring next time.

Posted By: bward85

Re: We like pork too Irish 😃 - 04/03/21 01:40 AM

That looks mighty tasty ol buddy👍