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Pork Loin Roast $1.79 a lb! RFC Price Wars, Con't
Harris Teeter. Nice little 2 lb roasts, no limit. I bought 3.
(They're $3.49 a lb, 2-for-one, and "all natural," no saline injections.) This weekend I will find out how "unenhanced" pork does for sandwich meat. |
Pork Loin Roast $1.79 a lb! RFC Price Wars, Con't
"cybercat" > wrote in message ... > Harris Teeter. Nice little 2 lb roasts, no limit. I bought 3. Sam's, $1.49/#. about 8 # each. Normal price. Just pork. Nothing added > > (They're $3.49 a lb, 2-for-one, and "all natural," no saline injections.) > > This weekend I will find out how "unenhanced" pork does for sandwich meat. It'll all depend on how you cook it. Don't overcook it. 140 internal temp is done using modern USDA guidelines. I like to use a dry rub and put them in my smoker @ 350 until they reach about 135 internal, remove, foil and rest for about 30 to 45 minutes. Slice and serve. It'll be at least 140, slightly pink and very juicy. Same will work in an oven, just no smoke added flavoring. Last time I cooked about 100 pounds for a Yacht club party, and the rub was "Bad Byron's Butt Rub" but salt, pepper and a little garlic and some cayenne is good, too. BOB |
Pork Loin Roast $1.79 a lb! RFC Price Wars, Con't
"cybercat" > wrote > Harris Teeter. Nice little 2 lb roasts, no limit. I bought 3. 2 pounds, doesn't sound like a pork roast. nancy |
Pork Loin Roast $1.79 a lb! RFC Price Wars, Con't
BOB wrote:
> "cybercat" > wrote in message > ... >> Harris Teeter. Nice little 2 lb roasts, no limit. I bought 3. > > Sam's, $1.49/#. about 8 # each. Normal price. Just pork. Nothing added > >> (They're $3.49 a lb, 2-for-one, and "all natural," no saline injections.) >> >> This weekend I will find out how "unenhanced" pork does for sandwich meat. > > It'll all depend on how you cook it. Don't overcook it. 140 internal temp > is done using modern USDA guidelines. > > I like to use a dry rub and put them in my smoker @ 350 until they reach > about 135 internal, remove, foil and rest for about 30 to 45 minutes. Slice > and serve. It'll be at least 140, slightly pink and very juicy. Same will > work in an oven, just no smoke added flavoring. I think that is what makes the difference. I don't know why so many charts show 160 and even 170F finish temperatures with no science to support the stated requirements. Why not just make it 200F to be sure? > > Last time I cooked about 100 pounds for a Yacht club party, and the rub was > "Bad Byron's Butt Rub" but salt, pepper and a little garlic and some cayenne > is good, too. > > BOB > > |
Pork Loin Roast $1.79 a lb! RFC Price Wars, Con't
"George" > wrote > > I think that is what makes the difference. I don't know why so many charts > show 160 and even 170F finish temperatures with no science to support the > stated requirements. Why not just make it 200F to be sure? I think the foil is what will make the difference. I roasted the "enhanced" pork loin to 170 deg. F. and it was very juicy but I think that was the injected stuff. I'll probably brown these well, put apples and onions cut up in the roaster, start out hot and high and end at 350, shooting for a temp of 160 or so. Rare pork does not appeal. But neither does dry pork. -- Posted via a free Usenet account from http://www.teranews.com |
Pork Loin Roast $1.79 a lb! RFC Price Wars, Con't
"Nancy Young" > wrote in message . .. > > "cybercat" > wrote > >> Harris Teeter. Nice little 2 lb roasts, no limit. I bought 3. > > 2 pounds, doesn't sound like a pork roast. > Well, that's what it says on the package, and they are shaped like meatloaves. Clearly parts of the loin. -- Posted via a free Usenet account from http://www.teranews.com |
Pork Loin Roast $1.79 a lb! RFC Price Wars, Con't
" BOB" > wrote > > I like to use a dry rub and put them in my smoker @ 350 until they reach > about 135 internal, remove, foil and rest for about 30 to 45 minutes. > Slice and serve. It'll be at least 140, slightly pink and very juicy. > Same will work in an oven, just no smoke added flavoring. > I have smoker envy. It's on my list of things to buy, but nowhere near the top. Yet. It has moved up considerably. -- Posted via a free Usenet account from http://www.teranews.com |
Pork Loin Roast $1.79 a lb! RFC Price Wars, Con't
On Fri, 15 Feb 2008 19:04:49 -0500, "Nancy Young" >
wrote: > >"cybercat" > wrote > >> Harris Teeter. Nice little 2 lb roasts, no limit. I bought 3. > >2 pounds, doesn't sound like a pork roast. About a year ago one of our stores had cute little pork roasts that were about a pound and a half. I have no clue what the cut would have been. They were generically labeled "pork roast" lol. They were packaged in-store and had those stupid pop-up thermometers. I got about 6 of them while they had them. I never cooked one as a roast but rather cubed and marinated for stir fry, and also made tamales, tacos, mexican pizza, and breaded pork sandwiches. They were very lean and a fast cook was needed. They were only $.99 a pound. I'd like to get more but they don't have them often. Lou |
Pork Loin Roast $1.79 a lb! RFC Price Wars, Con't
Nancy Young wrote:
> "cybercat" > wrote > > > Harris Teeter. Nice little 2 lb roasts, no limit. I bought 3. > > 2 pounds, doesn't sound like a pork roast. After cooking, those things would shrink to about the size of a hot dawg...it so fits into the cyberthang's "I don't aspire to much culinary - wise" mantra. Why are we not surprised... As Lou notes below, they are good for stir - fries and such...they can be done easily and quickly on the stove top in fact. -- Best Greg |
Pork Loin Roast $1.79 a lb! RFC Price Wars, Con't
Sqwertz wrote:
> On Fri, 15 Feb 2008 17:54:55 -0500, BOB wrote: > > "cybercat" > wrote in message > ... > >> Harris Teeter. Nice little 2 lb roasts, no limit. I bought 3. > > > Sam's, $1.49/#. *about 8 # each. *Normal price. *Just pork. *Nothing added > > >> (They're $3.49 a lb, 2-for-one, and "all natural," no saline injections..) > > >> This weekend I will find out how "unenhanced" pork does for sandwich meat. > > > It'll all depend on how you cook it. * Don't overcook it. *140 internal temp > > is done using modern USDA guidelines. > > The USDA "requirements" for pork are higher. *I cook my loins and > tenderloins to 150F (and not because the USDA says so, but I find > that that's the right temp. *I don't like the taste of rare pork > as I do rare beef. *150F would be "medium" for pork. Except that the cyberpussie's "roasts" as described take no more elaborate preparation than pork cutlets or pork chops. I wouldn't waste the gas to turn on the oven to cook such miniscule cuts, they can be done on the stove top... This is akin to her "Aldi has good canned soups" or Costco trolls... -- Best Greg |
Update ... Pork Loin Roast $1.79 a lb! RFC Price Wars, Con't
"George" > wrote > > I think that is what makes the difference. I don't know why so many charts > show 160 and even 170F finish temperatures with no science to support the > stated requirements. Why not just make it 200F to be sure? > They turned out really nice. I browned them well on top of the stove in a little olive oil, and since they are small, put them all in baking pan in a 350 oven uncovered, seasoned with fresh cracked pepper, just a little rosemary, and a splash of apple cider. They're really tender and will slice well for sandwiches. Because they were fairly close together in one baking pan, they took two hours to reach a uniform temp of 160. The cut, by the way, is "pork loin rib end roast." It is a favorite, as we really like dark and light meat in our pork roasts and chops. When I looked at the ends of the roasts, they looked just like our favorite chops, with a bit of dark meat separated from the white by a vein of fat. An excellent value, and a nice lean cut of meat. Thanks for all advice! -- Posted via a free Usenet account from http://www.teranews.com |
Pork Loin Roast $1.79 a lb! RFC Price Wars, Con't
<
----- Original Message ----- From: "cybercat" > Newsgroups: rec.food.cooking Sent: Sunday, February 17, 2008 12:11 AM Subject: Update ... Pork Loin Roast $1.79 a lb! RFC Price Wars, Con't > > "George" > wrote >> >> I think that is what makes the difference. I don't know why so many >> charts show 160 and even 170F finish temperatures with no science to >> support the stated requirements. Why not just make it 200F to be sure? >> > > They turned out really nice. I browned them well on top of the stove in a > little olive oil, and since they are small, put them all in baking pan in > a 350 oven uncovered, seasoned with fresh cracked pepper, just a little > rosemary, > and a splash of apple cider. They're really tender and will slice well for > sandwiches. Because they were fairly close together in one baking pan, > they took two hours to reach a uniform inner temp of 160. > > The cut, by the way, is "pork loin rib end roast." It is a favorite, as > we really like dark and light meat in our pork roasts and chops. When > I looked at the ends of the roasts, they looked just like our favorite > boneless > chops, with a bit of dark meat separated from the white by a stripe of > fat. An excellent value, and a nice lean cut of meat. Thanks for all > advice! > > > |
Pork Loin Roast $1.79 a lb! RFC Price Wars, Con't
On Sat, 16 Feb 2008 20:21:23 GMT, Sqwertz >
wrote: >On Sat, 16 Feb 2008 15:18:56 GMT, Lou Decruss wrote: > >> About a year ago one of our stores had cute little pork roasts that >> were about a pound and a half. I have no clue what the cut would have >> been. They were generically labeled "pork roast" lol. They were >> packaged in-store and had those stupid pop-up thermometers. I got >> about 6 of them while they had them. I never cooked one as a roast >> but rather cubed and marinated for stir fry, and also made tamales, >> tacos, mexican pizza, and breaded pork sandwiches. They were very >> lean and a fast cook was needed. They were only $.99 a pound. I'd >> like to get more but they don't have them often. > >They could have been pork sirloins. They're shaped like little >plump boobs (sans nipples). Pork loins are easy to identify. >Round and tubular - like an clydesdale schlong. These must have been sirloins then. >I prefer the sirloins, of course. Yep. These were very good, especially for the money. Lou |
Pork Loin Roast $1.79 a lb! RFC Price Wars, Con't
On Sat, 16 Feb 2008 17:13:00 -0800 (PST), Gregory Morrow
> wrote: >Nancy Young wrote: > >> "cybercat" > wrote >> >> > Harris Teeter. Nice little 2 lb roasts, no limit. I bought 3. >> >> 2 pounds, doesn't sound like a pork roast. > > >After cooking, those things would shrink to about the size of a hot >dawg...it so fits into the cyberthang's "I don't aspire to much >culinary - wise" mantra. Why are we not surprised... cyberbeast would cook a roast in the microwave. >As Lou notes below, they are good for stir - fries and such...they can >be done easily and quickly on the stove top in fact. I think stir-fry was my favorite way to use them. 3/4 inch cubes in a hot wok cook in less than a minute. Lou |
Pork Loin Roast $1.79 a lb! RFC Price Wars, Con't
On Sat, 16 Feb 2008 17:17:26 -0800 (PST), Gregory Morrow
> wrote: >Sqwertz wrote: > >> On Fri, 15 Feb 2008 17:54:55 -0500, BOB wrote: >> > "cybercat" > wrote in message >> ... >> >> Harris Teeter. Nice little 2 lb roasts, no limit. I bought 3. >> >> > Sam's, $1.49/#. *about 8 # each. *Normal price. *Just pork. *Nothing added >> >> >> (They're $3.49 a lb, 2-for-one, and "all natural," no saline injections.) >> >> >> This weekend I will find out how "unenhanced" pork does for sandwich meat. >> >> > It'll all depend on how you cook it. * Don't overcook it. *140 internal temp >> > is done using modern USDA guidelines. >> >> The USDA "requirements" for pork are higher. *I cook my loins and >> tenderloins to 150F (and not because the USDA says so, but I find >> that that's the right temp. *I don't like the taste of rare pork >> as I do rare beef. *150F would be "medium" for pork. > > >Except that the cyberpussie's "roasts" as described take no more >elaborate preparation than pork cutlets or pork chops. I wouldn't >waste the gas to turn on the oven to cook such miniscule cuts, they >can be done on the stove top... > >This is akin to her "Aldi has good canned soups" or Costco trolls... I haven't figured out if she's trolling ALL of the time, or just very stupid. Lou |
Pork Loin Roast $1.79 a lb! RFC Price Wars, Con't
"Lou Decruss" > wrote in message ... > On Sat, 16 Feb 2008 17:17:26 -0800 (PST), Gregory Morrow > > wrote: > >>Sqwertz wrote: >> >>> On Fri, 15 Feb 2008 17:54:55 -0500, BOB wrote: >>> > "cybercat" > wrote in message >>> ... >>> >> Harris Teeter. Nice little 2 lb roasts, no limit. I bought 3. >>> >>> > Sam's, $1.49/#. about 8 # each. Normal price. Just pork. Nothing added >>> >>> >> (They're $3.49 a lb, 2-for-one, and "all natural," no saline >>> >> injections.) >>> >>> >> This weekend I will find out how "unenhanced" pork does for sandwich >>> >> meat. >>> >>> > It'll all depend on how you cook it. Don't overcook it. 140 internal >>> > temp >>> > is done using modern USDA guidelines. >>> >>> The USDA "requirements" for pork are higher. I cook my loins and >>> tenderloins to 150F (and not because the USDA says so, but I find >>> that that's the right temp. I don't like the taste of rare pork >>> as I do rare beef. 150F would be "medium" for pork. >> >> >>Except that the cyberpussie's "roasts" as described take no more >>elaborate preparation than pork cutlets or pork chops. I wouldn't >>waste the gas to turn on the oven to cook such miniscule cuts, they >>can be done on the stove top... >> >>This is akin to her "Aldi has good canned soups" or Costco trolls... > > I haven't figured out if she's trolling ALL of the time, or just very > stupid. > I just love having two clowns like you in my fan club. Life is good. -- Posted via a free Usenet account from http://www.teranews.com |
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