Is that pork loin Jose? Mine was always dry when cooked to well done like that. Found that if I cooked to about 135f internal, removed from the heat and wrapped it in foil it was always tender and moist. Looks like you had a great meal!

Aw the ole Brinkmans Barbie? Looks like one they are nice, and your dinner looks fabulous. Thanks for shareing well figureitley anyways.
Martin

Dinner looks great but , where is the main dish ? (FIGS)

Jose:
That looks great; a little Texas Toast, some sliced red onion, baked beans, maybe some coleslaw and you are fit to go. Be sure to open a jar of your fig preserves to go on the ice cream afterward. A cup of hot coffee to finish off and you are good for a winter afternoon.
Chuck

Glen:
It is pork loin and it was sooo juicy. I found it on sale at Smith's for ~$, deal!5 Look at the cutting board and you can see the juices just flowing out. Email me and we can talk. You must take it up to at least ~180 to have the lion come out to shred and for tenderness. Only taking the temp up to ~160ish give a ham texture. Still very good but you cant beat that beautiful crackly smoky bark.

Ox:

You sound like a man who has enjoyed the fruit of smoked meat! My next purchase will be to buy a rotisserie. We are going to be cooking Brazilian style! Man, meat, and fire, story as old at time. Yeah!

Martin:

This model is a New Braunfels Black Diamond old-school style smoker, got it on Craigslist for $60 last year. Been meaning to learn how to smoke and have not been dispointed yet!

By the way folks you have never tried chicken noodle soup until you have had it freshly made with smoked chicken. You will never want anything else.

My mouth is watering, I gotta get a smoker! WHAT no pictures of the cheif :)

Yes indeed that looks exactly like mine, same stpy and everything just a different make, the whole Barbie is quite heavy and well made, i like the fact that they put the smoke box on the side, i cant tell by your but the smoke box on mine has a little vent on side to catch outside air and of course im sure you have the one on inside of smoke box to control the flow, flapper also on top of chimmney as well to control heat and all these are very well made, after i bought this i tossed the gas grill out forever, the little smokey Joe Grill i kept though charcaol fired for cooking small like burgers. Jose is the pork loin what is used for pull pork or is that the shoulder, one more question please have you made beef brisket in this smoker?
Martin

Martin:

Yes, it does have a little sliding window to let air in. The wife and I and kiddos are on a tight budget I hounded craigslist until I found one for cheap cause these babies cost around 200+. I never close the chimmeney flap and just control the fire. To much smoke can make the meat sooty.

As for pulling pork, this Loin was so tender that it could have been pulled. If you look at the 2nd to last pic you will see where I tried to slice it and it tore instead from the knife, it was that tender. I had to hold the hot loin down with my hand to be able to slice it. The bark was to die for. I have used a shoulder also and it works just as good. WIth my family of 6 I buy what is on sale at the time. The beauty of smoking is that it can take a tough, cheap cut of meat taste like gold and be as soft as butter. I found the whole loins for sale for about 5-7 dollars, a good deal so that is what I cooked. Normally I will use mop sauce applied with a spray bottle of about 2 parts apple juice and one part Jack Daniels. ;) It makes a good mop and sipping sauce... :)

The loin cam out great because the water helps to keep the chamber moist and prevent fat dripping flare ups. I put the pics so people could see the evolution of the bark with temperature and time. This loin took about 5 hrs in the smoker. When the smoke is honed in, it looks clear or VERY light grey. I alsa cook using temperature not time.

hi jose,
i'll bring the fruit and the wine.

i'm making my plane ticket now.

marcantonio

Jose,

I have 12 kids, 9 grand children,4 dogs -- how's the parking at your place? I have a mini bus. Just Kidding. Man -- I enjoy BBQ very much & your roast looks very appetizing. May take U up on the offer some day. Of course I will bring something, won't be figs.

Paully

Jose
You are in the right Forum. There does not seem to be much difference in:
- Roasting Pigs, or
- Rooting Figs

This is the FIG Forum. At least talk about the nice fig glaze that you put on the loin. ;-))

Wow! Very nice looking que!

I recently purchased a jar of fig jam. The stuff is very sweet, like honey.

Just brainstorming... I wonder if mixing the fig jam with JD and a squeeze of lime or lemon juice will be a good mop?

Wow, eat4fun, that sounds like a good idea. The JD oak undertones, sweetness of the fig jam, and the tartness of lime/lemon. Hmmmm, I may try it.

I know from friends that homemade peach jam works fantastic, and fig jam just might be better blened, and applied generously as a paste and mop. I think that homemade fig jam may work the best, never tried the store stuff.

Your dinner looks fantastic, but be careful! My fellow newbie to fig farming and I both enter the Bataan Death March Marathon each spring, and each year go out to NM a little early and take a side trip. This past spring it was to Roswell...you never know, we could show up on your doorstep with a hundred questions and an appetite.

small_sparrow maybe you can tell us about the fig tree's you saw at ROSWELL along with the other stuff , its kind of a mystery that place if you could start a new thread but of course mention figs in it for forum rules.
Martin

I did find some figs in Alamorgordo, which is pretty darn close to Roswell. I will see if I can find the pics but it looked closw to the Belone fig.

-jbs

Well, I didn't see figs or aliens at Roswell :-( but I will admit I was only looking for aliens...I am too new to figs to have been on the lookout then...must be my Irish blood, my friend is Italian and he's the one who convinced me to try a fresh fig last year. Now I'm hooked, and we are in competition to see who can grow the best ones next spring.

That shouold be a lot of fun small_sparrow. For some reason it dont seem right calling you that.
Martin

Hi Martin,
When I was stationed in Iraq the Iraqi pilots in my squadron kept trying to give me a nickname; one popular choice with them was the Arabic for "dove", because, as one pilot explained "you love the peace so much". I told them doves were too beautiful a bird for me, I was more like the little brown birds hopping along the ground and suggested "asfoora sameena" for 'fat sparrow', since I was always protesting their attempts to fatten me up. They compromised with "asfoora saghira" or small sparrow.
if you saw me in a desert flight suit you might find the name more appropriate ;-)
sigh, if only I had a fig interest then, I probably could have smuggled cutting back. Or from all my TDYs to Italy, Greece, Spain, Saudi, Egypt....oh what a mis-spent youth...if only I had known....

Loslunasfarms,
well sounds like a party, i bring something to , i make homemade sour dough bread from culture i maintain , its fom San Fransico i had some i made from my homestate here in illinois , just capture wild yeast from air but that somehow made its way down the drain by mistake. Here some pictures from i think last week i made and we had with spagets and meatballs. Im sure it goes good with the fig jam and your roast. and when we are busy eating my killer watchdog will be on guard! His name Luigi ; )
Enjoy
Martin
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Thank you Martin , I love bread and those loaves look just great!!! To what inside temp do you bake them ? what you need is some creamy goat cheese and some left over on the tree semi-dried dark figs...

How about a recipe, Martin? I have a nearly 40 year old sourdough starter, but I never get a good crust like that.

Ficus thanks, that sounds really good i need to try that, i take out of oven at 195 temp.

Scott, im so sorry i cannot find your email, please if you can send me your email i will explain to you.
Martin