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Showing results for tags 'stuffed loin'.
Last week I had a really good cook on my Kamado. I roll cut a pork loin and stuffed it with dirty rice (made according to box directions), sprinkled with Tony Cs and tied it up. Cooked at 325 - 350, indirect for about an hour until 115-120 (I can't remember) Then I flipped it and cooked until ~145 - opened the grill up and cooked till 150 (for color). I pulled and foiled. Sliced and served with more dirty rice, green beans and sweet cornbread. ALSO - I threw on some Texas Firecrackers - stuffed jalapeños and poblanos (cream cheese, sausage, cheddar wrapped in bacon and a decadent chocolate peanut butter torte for dessert. Here is the recipe for the torte if anyone wants it. http://www.lifeloveandsugar.com/2015/04/08/reeses-chocolate-peanut-butter-tart/
Hi All, Based on improv's and pkinetics bacon successes, I decided to try it myself. I found a couple packages of pork bellies marked down to $1.49/lb., and figured it was worth a shot. I followed improv's recommended curing method from the amazingribs website; however, I used extra kosher salt in place of the pink curing salt, as I had none available locally. The bellies cured in the fridge for 9 days, being flipped every couple of days to ensure a full cure on both sides. Here is how they looked when I was ready to smoke them: I got the Akorn to around 190-200 degrees with lump and Jack Daniel's wooden barrel chips; my dome thermometer is off 30-40 degrees, so I account for that when cooking. The bellies cooked for two hours at that temperature, getting to an IT of 150. I pulled them off then, as my lovely bride is not keen on extremely smoky flavor. Here's how they looked: Then, feeling adventurous, I took a pork loin I purchased at Kroger for $1.99/lb. last week, butterflied it, pounded to an even thickness, and covered it with Belgian Style White Ale rub, precooked bacon pieces and Colby/jack cheese. I've never done a stuffed loin before; this process was not near as difficult as I thought it would be! The bacon had been chilling in the fridge, and was now ready to slice. I figured if bacon was good on the inside of the loin, more bacon on the outside would be better! So I sliced up one of the bellies, and wrapped it around the pork loin. Unfortunately, I was out of twine and had to use toothpicks! I brought the Akorn up to 300 degrees and put the loin on the grill; I did let the Akorn settle in at 325-350. The loin cooked for around two hours, and reached an IT of 150. I brought it in, put a foil tent over it and let it rest for ten minutes, and then sliced it up. Here is how it looked: I have to say, everything tasted fantastic! Sorry for no money shot...but we were all ready to eat! If you are like I was, hesitant to either make your own bacon or stuff a loin, don't be! Follow the instructions you can find on this website, and get it done! My family and I are really glad that i did, and I'm sure we will do it again soon! Thanks for looking...my apologies for the upside down pictures. My lovely bride and I were enjoying numerous mimosas while this was going on yesterday; obviously I wasn't concerned about camera orientation! Conversely, CeramicChef, I was VERY diligent regarding hydration!
Just a few minutes ago....I was stuffed.....full as a tick and covering up the grill and taking out the garbage when my cellphone beeped to an incoming text. Opening I see he sent me some before and after shots of a stuffed pork loin he just grilled up. All I can say is the pics stopped me dead in my tracks.....freed up my other hand so I could pinch and expand the pics and see everything in max detail. He hit a grand slam home run with that cook. Between these pics and those that JRow recently posted with his glazed pork loin, I know without a doubt that the next thing I cook is going to be a stuffed & glazed pork loin. Hopefully Boomstick will come along soon and post up the pics of what he cooked.