Birthday Dinner for Sweet Sixteen

[swamprb]

For my daughters 16th Birthday she requested a family favorite from Dr.BBQ's Big Time Barbecue cookbook "Hide the Sausage". The kids love it when I make this for dinner. Sausage stuffed Pork Loin roast, with Aidells Andouille and Sun Dried Tomato and Basil sausages, coated with Sweet Big Time rub. Acorn squash and Yams for sides on the Big Green Egg.

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Indirect with Wicked Good lump and Apple chunks at 350* for 90 minutes, pulled at 145* internal. A little butter and brown sugar for the Yams, Maple syrup for the Squash. Apple-Cinnamon BBQ sauce from Osceola Cheese went nice with the Pork. Thanks SloppyQ! (Lee)

[Azinine]

Dang that looks good. How do you stuff the loin? do you just core it and throw the sausage in?

[Divemaster]

Dang that looks good. How do you stuff the loin? do you just core it and throw the sausage in?

It does look great... Your a good Dad, suffering as you did to make it for her...

I want to know how you stuffed it too... Please explain....

[Bbq Bubba]

Dang that looks good. How do you stuff the loin? do you just core it and throw the sausage in?
And do you precook the sausage?

[thirdeye]

Hmmmm......I guess the Doc and I are on the same wavelength. Which book is that in??

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[Divemaster]

And do you precook the sausage?

If I recall, Andouille is smoked pork that is ground, stuffed, and then smoked again... I'm not sure that you would need to cook it again other to pull out some of the fat....

[keale]

Brian, that looks so good! Today was my daughter's 13th birthday, please tell yours we all said Happy b-day from Hawaii.
Your dinner looks WAY better than a dry, pale looking Prime rib I had, dang thing was 27.00 bucks of waste! I kept thinking the whole time I could have cooked my own, and feed the whole family for that price? Well live and learn, that place is now "NOT" our favorite restaurant, well at least me! :o(--)
Nice job!

[swamprb]

I take a filet knife and make a small slit in loin and push it through to the end, then slide a sausage in each end. The recipe calls for using pre-cooked sausage which I did. I could go for a larger link or folding like thirdeyes. These Aidell's were pretty lean, some other brands have more fat and impart a bit more flavor to the loin. I think Norco has a tube for stuffing he might share with us.
This is in Dr.BBQ's Big Time Barbecue Cookbook.

[LMAJ]

pork stuffed pork - ya gotta love it - another one for the list! Looks great Brian

[Rick's Tropical Delight]

beautiful!
i see you are using every inch of the grid like i try to do! :eusa_clap

"hide the sausage" :eek:
hahaa!

[beerguy]

Poohbah had a link on how to stuff loins using a piece of PVC pipe and a dowel. It may be in the roadmap. I'll look later today when I get more time. Work is calling.

[vr6Cop]

No offense, but if it were my daughter, I'd have to change the name of the recipe. :oops:

But it does look like a great recipe that I'll have to try! :biggrin:

[ZBQ]

No offense, but if it were my daughter, I'd have to change the name of the recipe. :oops:

But it does look like a great recipe that I'll have to try! :biggrin:

I kinda thought the same thing!!:lol:

Looks mighty tasty though!

Good job!:-D

[Brian in So Cal]

That looks so good.

[swamprb]

beautiful!
i see you are using every inch of the grid like i try to do! :eusa_clap

"hide the sausage" :eek:
hahaa!

I'm striving to be a dedicated Egger and cram as much as I can on it, it's hard for me, but I'm working on it!

No offense, but if it were my daughter, I'd have to change the name of the recipe. :oops:

But it does look like a great recipe that I'll have to try! :biggrin:

I kinda thought the same thing!!:lol:

Looks mighty tasty though!

Good job!:-D

:eusa_clap

I know it's the double entendre and the age thing had me worried, but it was alot funnier when they were younger. Anyway, it's Ray's recipe-blame him!:icon_bigsmil

[JD McGee]

Youzah...so THAT'S what you were workin' on...Tell Erin "Happy Birthday" for me.:-P Looks Great!:biggrin:

[BBQ_MAFIA]

Happy Birhday to your daughter.

I'm sure her speical meal was a tasty.

[beerguy]

Not trying to hijack, just provide info on stufffing a pork loin. Heres the info from the Roadmap from the Poohbah, post 15.

How to Stuff a pork loin. Post #15 in this thread explains how to make the tool, with photos.
http://www.bbq-brethren.com/forum/sh...ad.php?t=15376

Happy Birthday to your daughter.


http://www.bbq-brethren.com/forum/sh...ad.php?t=15376

[sterlingsmoker]

Great idea! Will be tryin that. Happy Birthday to your daughter as well!!

[irrad8]

that looks great. I'll do that on my next pork loin

[CrimsonSmoke]

Looks great. Wish her a happy bday from the deep south.

[Cabntmkr1]

Man, that looks good! I trust you removed the butcher's string before stuffing the loin with the suasage...:roll: