Alright, I�m gonna tell a Cookshack story, so let me take a few lines to set this up.
As some of you may know, I�m in the Air Force stationed (and live) at Little Rock AFB. Anyway, I was shopping at the Base Commissary on found a 4.5lb pork-loin roast in the marked-down (quick-sale) freezer. I bought it and threw it into my freezer at home. A few weeks go by, and I decide to thaw the roast out to smoke in the CS. I throw this into the fridge 3 days ago. Last night I mixed up some of my homemade rub. I got it all well blended and set-aside. Right at that minute, the kitchen light goes out. I rummage around and cannot find another bulb. It�s not too dark if I turn on the TV in the dinning room, so I continue about my business.
Along with the pork-loin, I was smoking a whole fryer, which I thawed out in the fridge as well. Well, for some unknown reason (probably physics or some other of the bewitched sciences), the goo-bag (the innards inside the chicken cavity) was still semi-frozen and could not be removed easily. Remember that I�m in the dark here. I decide to prop the chicken in the sink under some running tap water. While this is going on, I decide to un-wrap the pork-loin and rub it down. Since I was working with poultry, I decided to put on some rubber gloves, something I almost never do. The pork-loin has two plastic layers, which makes sense as it was from the quick-sale freezer. I normally use saran wrap, but was out of it, so I just sprinkled some rub all over the loin and threw it into a zip-lock baggie and into the fridge. I then turned my attention to the fryer.
This morning around 10:00am, I throw the loin and the fryer onto a rack and into the CS. Set it at 225 and the timer for 4 hours. 4 hours go by and I grab the fryer and re-set the timer for another 2 hours. Fryer is double wrapped in aluminum on the counter. I snap a wing off after 45 mins of counter time to see if it is any good. Great!
The timer goes off for a 2nd time, so I grab the cookie sheet and make my way to the CS. I look at the Loin for the first time and see this invisible layer of fat in the loin (looks like and air bubble), I tap the bubble to pop it. No pop. I flip the loin over and see the stretched ends of saran wrap. I start to laugh my A@@ off! I realized that I have spent the last 6 hours steaming an unseasoned pork-loin.
In conclusion, I would like to answer my original question��.It takes about 6 hours to steam a pork-loin in the CS.
Gary
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