National BBQ Day Competition
Meatgistics: National BBQ Day Competition
See who wins in this head to head battle of Austin and Jon! We both took a pork loin, followed our own recipe and let the employees at Walton's decide the winner! Watch the video, read the guide, and then post your questions or comments below.
National BBQ Day Celebration
To celebrate this day we decided to each cook a pork loin with our own recipes and then let the employees here rate them on a scale from 1 to 3 and then give an additional point for whichever one the preferred. We did not tell the employees who was doing what so no one could play favorites!
For Austin’s pork loin he decided to do an over the top stuffed pork loin! He stuffed his with an Artichoke and Jalapeno cream cheese, Garlic Romano Wing Shake and then he added bacon to that as well. He marinated it for only a few minutes in Butter Flavored Seasoning & Marinade and finished it off by rubbing the outside with Sweet and Sassy Garlic Seasoning.
I went a little simpler with mine, using just an injection and a glaze. I injected it with a soluble Honey Chipotle Seasoning and the glaze was a Cranberry Balsamic Rosemary sauce I made with store bought Cranberry Sauce, balsamic vinegar and then I used our Rosemary Basil & Thyme shaker to finish it off.
We both cooked it at the same time on the same grill and to roughly the same temperatures. Both of the finished products were delicious and the employees really were torn on which was their favorite as you can see with how close the final vote was.
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I believe the recommended curing time is 12 hours but can I go less than that? I was expecting my order to be here tonight and it won’t be here till tomorrow morning now.
I was going to mix up my batch of jerky tonight but will have to do it tomorrow on my lunch break. Just wondering if tomorrow evening would be long enough to let the meat cure.
Your recipe calls for 1. Sure Cure, 2. Sure Gel Meat Binder, and 3. Smoked Meat Stabilizer. I have all but the Sure Gel Meat Binder. Can I get by without using this? Second question- Is Excalibur’s Cure Excellerator the same as Sure Cure?
@andyman Great question, Carrot Fiber holds up to 26 times its weight in water, and while the 80 oz is still well inside that I have never done that before. I max out (even with Carrot Fiber) at 64 oz which is 2 qts. My only fear with doing 80 is that it might take a lot longer to cook as it will have more water content that will be trying to evaporate. Most of that water should be bound up in the carrot fiber though so it wouldn’t really be available to be cooked out. Hmmm, my recommendation, to be safe is to stick with 64 oz of water.
Now, as to should you add more seasoning, some people will taste the difference if you did not add additional seasonings and some (most) will not. Your water and your seasoning is technically part of your meat block (anyone who is reading this who doesn’t consider this don’t worry!) so adjusting your meat block to include your water is sometimes done. If you do decide to add more spices or seasonings I would add aromatics and things like Rosemary and Basil, don’t add more salt as that is formulated specifically for the meat block.
Hope this helps and if you do decide to go with 80 oz of water then I would be very interested in the results!
i use denuded round. higher cost, less waste, cleaner eating
@jonathon I enjoyed this line of questions and comments, it made me think. Here is my related question: Assume I use 25 lbs. of meat to make summer sausage and add one package, 4 oz., of Carrot Fiber and 80 oz. of water. The ratio is 20 times the weight of water to the weight of CF. In other words, I am adding 5 lbs. 4 oz. of water/CF paste to my meat dough. Should I adjust the amount of salt and spices, I add to the dough? I am concerned that the flavor will be weaker if I don’t add spices for the new total, 30 lbs. curious as to what y’all thinking.