Archive for April, 2009

Pork Loin Rub

I tried this last night and smoked it on the Propane Grill. Cut the heat on two burners, and placed the meat on the indirect side.  It only took about an hour and 20 minutes to be done. To preserve juices, Deva wrapped a couple of aluminum foil sheets together and made a bowl to place the loin in. The family loved it and it was completely gone at the end of the night.

2 1/2 pounds boneless pork loin roast
1 1/4 cups brown sugar
2/3 cup sugar
3 tablespoons coarsely ground black pepper
2 tablespoons kosher salt
2 teaspoons ground ginger
4 1/2 teaspoons garlic powder
4 1/2 teaspoons onion salt
1 tablespoon dry mustard
1 1/2 teaspoons crushed red pepper (cayenne)
1 1/2 teaspoons ground red pepper (cayenne)
1 1/2 teaspoons ground cumin
1 1/2 teaspoons paprika
3/4 teaspoon dried thyme, crushed

Stir together brown sugar, sugar, black pepper, salt, ginger, garlic powder, onion salt, dry mustard, crushed red pepper, ground red pepper, cumin, paprika and thyme in small bowl. Heat oven to 325 degrees F. Sprinkle 1/2 cup of the brown sugar mixture* evenly on all sides of the pork roast; use your fingers to rub into pork. Place roast on rack in shallow roasting pan. Roast, uncovered, until internal temperature is 150 degrees F., 40 minutes to 1 hour. Remove from oven. Cover with foil; let stand 15 minutes before slicing.

*Note: Store remaining brown sugar mixture in airtight container at room temperature up to 3 months; use on pork roasts or chops before roasting or grilling. Recipe makes about 3 1/2 cups dry rub.

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Thunder on the Bay 2009 – KAFB


USAF Thunderbirds
B-25 Special Delivery
US Army Golden Knights
USAF Wings of Blue Parachute Team
Trojan Phlyers Aerobatic Team
Valiant Echoes
Gary Rower Vintage Shows
Vintage Thunderbird

Me and the boys Dad, Cannon, took all the kids down for the day and had a great time.

By the way, you can visit to check on annual Air Show schedules.

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