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We like pork too Irish ๐Ÿ˜ƒ #3383322
04/01/21 04:19 PM
04/01/21 04:19 PM
Joined: Apr 2017
Posts: 15,179
Ourtown, AL
BCLC Offline OP
Old Mossy Horns
BCLC  Offline OP
Old Mossy Horns
Joined: Apr 2017
Posts: 15,179
Ourtown, AL
Salt, pepper, cayenne.... J'vous garantis

[Linked Image]

[Linked Image]

[Linked Image]


Weโ€™re not dead. We just smell that way. Dayum. - AC870

Yessir! Iโ€™m always gonna shoot what makes me happy and I want everyone else to do the same! If you shoot one be proud of it and donโ€™t worry what anyone else thinks. - SJ22
Re: We like pork too Irish ๐Ÿ˜ƒ [Re: BCLC] #3383331
04/01/21 04:32 PM
04/01/21 04:32 PM
Joined: May 2007
Posts: 1,443
chasing pirates
velvet tines Offline
Doe
velvet tines  Offline
Doe
Joined: May 2007
Posts: 1,443
chasing pirates
looks tasty.

Re: We like pork too Irish ๐Ÿ˜ƒ [Re: velvet tines] #3383436
04/01/21 07:06 PM
04/01/21 07:06 PM
Joined: Sep 2019
Posts: 2,005
Mississippi/Alabama state line
R
Rutabaga Offline
8 point
Rutabaga  Offline
8 point
R
Joined: Sep 2019
Posts: 2,005
Mississippi/Alabama state line
Originally Posted by velvet tines
looks tasty.

Agree


I like Jiffy cornbread.
Re: We like pork too Irish ๐Ÿ˜ƒ [Re: BCLC] #3383621
04/02/21 07:05 AM
04/02/21 07:05 AM
Joined: Dec 2013
Posts: 22,473
Lickskillet, AL
Irishguy Offline
a.k.a. Dingle Johnson
Irishguy  Offline
a.k.a. Dingle Johnson
Joined: Dec 2013
Posts: 22,473
Lickskillet, AL
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.

Re: We like pork too Irish ๐Ÿ˜ƒ [Re: BCLC] #3383629
04/02/21 07:11 AM
04/02/21 07:11 AM
Joined: Jan 2013
Posts: 788
Baldwin County
B
bald347 Offline
4 point
bald347  Offline
4 point
B
Joined: Jan 2013
Posts: 788
Baldwin County
I need to try that.

Re: We like pork too Irish ๐Ÿ˜ƒ [Re: BCLC] #3383694
04/02/21 08:53 AM
04/02/21 08:53 AM
Joined: Apr 2020
Posts: 188
Small town south al
T
Tall Dog Offline
3 point
Tall Dog  Offline
3 point
T
Joined: Apr 2020
Posts: 188
Small town south al
Dang you got that looking fine! Bet itโ€™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

Re: We like pork too Irish ๐Ÿ˜ƒ [Re: Irishguy] #3383752
04/02/21 10:12 AM
04/02/21 10:12 AM
Joined: Apr 2017
Posts: 15,179
Ourtown, AL
BCLC Offline OP
Old Mossy Horns
BCLC  Offline OP
Old Mossy Horns
Joined: Apr 2017
Posts: 15,179
Ourtown, AL
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 Iโ€™ve scored both sides before.


Weโ€™re not dead. We just smell that way. Dayum. - AC870

Yessir! Iโ€™m always gonna shoot what makes me happy and I want everyone else to do the same! If you shoot one be proud of it and donโ€™t worry what anyone else thinks. - SJ22
Re: We like pork too Irish ๐Ÿ˜ƒ [Re: BCLC] #3383805
04/02/21 11:43 AM
04/02/21 11:43 AM
Joined: Dec 2013
Posts: 22,473
Lickskillet, AL
Irishguy Offline
a.k.a. Dingle Johnson
Irishguy  Offline
a.k.a. Dingle Johnson
Joined: Dec 2013
Posts: 22,473
Lickskillet, AL
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 Iโ€™ve scored both sides before.


Good idea. That makes a lot of sense.

Re: We like pork too Irish ๐Ÿ˜ƒ [Re: BCLC] #3383812
04/02/21 11:58 AM
04/02/21 11:58 AM
Joined: Jan 2009
Posts: 3,300
Autuaga County
nomercy Offline
10 point
nomercy  Offline
10 point
Joined: Jan 2009
Posts: 3,300
Autuaga County
Just drooled a little bit!! Iโ€™m gonna try that scoring next time.


Don't blame me for your bad decision-
Re: We like pork too Irish ๐Ÿ˜ƒ [Re: BCLC] #3384043
04/02/21 08:40 PM
04/02/21 08:40 PM
Joined: Jan 2016
Posts: 5,093
Opp Alabama
bward85 Offline
12 point
bward85  Offline
12 point
Joined: Jan 2016
Posts: 5,093
Opp Alabama
That looks mighty tasty ol buddy๐Ÿ‘


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