Smoked Pork Sirloin Roast

[Ray]

Anudder cheap meat on sale yesterday.

I picked up a twin pack of Pork Sirloin Roasts.
Injected with Pit Boss marinade. I normally use Luds, but didn't feel like running all the way to Browns Gro. to get any. I am almost out.
Sprinkled with Creole Seasoning and put into Ziplock bag and let set in the fridge overnight.
Today, pulled out for about 20 mins. to get close to room temp. and rubbed real good with Gordons Grub Rub.
Put on smoker for 2 hours at 225 deg. and basted with Luds Sauce(bestest in the world) every 30 minutes. Then covered with foil and put back on pit for 2 more hours at same temperature.
Remove and set in pan for 30 minutes. Then took out of foil, slice on cutting board, put in vacuum bag with about 5 tablespoons of drippings from the roast.

My wife don't cook. I vacuum bag a lot of left overs and smoked meat while I am home for her to eat when I am offshore.

[calcutta37]

im hungry!!!!!!!!!!

[Ray]

I have eaten a smoked chicken salad sandwich, smoked pork roast, smoked wings with BBQ sauce on them and an sausage/cheese omelette today.

[I make oil]

Ray, What vacuume packer do you have? I got a Foodsaver a few years ago but it didn't last long. I want to get another but want one that will last.

By the way REALLY enjoying you food posts. Please keep them up. I am going to try to find some of that Lud's when I get home.

[eman]

IMO,
I have had a food saver model V3420 for a few years and no problems . The one i had before this one was a cheap food saver and it didn't last.

[I make oil]

I don't know what model I had/have Mother in Law bought it for me for christmas. I will look for the model you have. The one I have still sucks the air out it just won't heat the plastic to seal anymore.

[I make oil]

Originally Posted by Ray

Anudder cheap meat on sale yesterday.

I picked up a twin pack of Pork Sirloin Roasts.
Injected with Pit Boss marinade. I normally use Luds, but didn't feel like running all the way to Browns Gro. to get any. I am almost out.
Sprinkled with Creole Seasoning and put into Ziplock bag and let set in the fridge overnight.
Today, pulled out for about 20 mins. to get close to room temp. and rubbed real good with Gordons Grub Rub.
Put on smoker for 2 hours at 225 deg. and basted with Luds Sauce(bestest in the world) every 30 minutes. Then covered with foil and put back on pit for 2 more hours at same temperature.
Remove and set in pan for 30 minutes. Then took out of foil, slice on cutting board, put in vacuum bag with about 5 tablespoons of drippings from the roast.

My wife don't cook. I vacuum bag a lot of left overs and smoked meat while I am home for her to eat when I am offshore.

That reminds me of the Eddie Murphy Movie where his Mom says, "He didn't marry me for my cookin!" LOL

I didn't marry mine for her cooking either.

[Ray]

I have 2 Food Savers.
One was bought in 1994 when I bought my offshore fishing boat. It still works, but a gasket went out on it. They don't make that gasket anymore, so I looked on Ebay and found the gasket. Bought it for $3.00 and paid another $3 for the shipping.
In the mean time, I bought a new one. Real fancy with all the bells and whistles.
I like them both for different reasons.
The old one is small can can carry anywhere I go fishing.
New one is big.

V3460 is the new one.
Old one only says Foodsaver Compact 2