Smoking for the first time, trying to savage over marinaded pork, any tips?
I marinated pork loin with all the fat, it was a large 50$ cut, on sale for 30 something dollars, and froze 20 thick 3/4 inch steaks. My boyfriend is warming up to pork since it’s cheap but never really liked it until now.
He put a bag of 4 into a bowl with “marinade” (he says he was a chef for years at a local restaurant) with curry, paprika, oregano, salt, and like four to six cups of water… after a day I drained it and just threw it in a bag with paprika, onion powder, soy, and parsley. It’s been in the fridge for like three days.
I don’t want to waste it but I’m getting ready to make him lunch soon and don’t want to waste it. He doesn’t finish things he doesn’t like.
So my question is, likely over marinaded meat, I wanted to use the smoking box on my bbq, how can I gently render out the fat and keep it from being tough, and cooking long enough to cook some Smokey flavour in, hopefully cancelling out the weird curry spice he added in WATER without sugar, and cooking long enough it with out making it tough. Am I beyond salvation????