Presidents Day Reunion

[willkat98]

Cooking for a family reunion this weekend. Bout 20 people

Got an 8+# pork loin from Costco I gotta thaw, a couple 8# pork butts and I'm gonna smoke a few steaks, dice up, and throw into a pot of chili.

Grub rub on the butts Friday night, loins rolled in Fat Pats and Blues hog.

Gonna shove bratwurst into one of the loins, italian sausage in the other.

Maybe some wings as an appetizer. Pot of beans with smoked tenderloin might be in order too.

Got a freezer full of stuff waiting to be cooked.

Can't wait to get Bandit fired up. I have not used the Dera since around early December.

Cant wait.

[parrothead]

Can't wait to get Bandit fired up. I have not used the Dera since around early December.

Good for you. I am getting ancy myself. I can wait for "the delivery", though.

[willkat98]

Can't wait to get Bandit fired up. I have not used the Dera since around early December.

Good for you. I am getting ancy myself. I can wait for "the delivery", though.

After the birth, and the break in, call me.

I want to attend the inaugaration (sp)

[parrothead]

I intend on it. I want to do some ribs with jelly. I now have jelly from 2 brethren in my cupboard.

[willkat98]

I intend on it. I want to do some ribs with jelly. I now have jelly from 2 brethren in my cupboard.

I'm leaving that one alone

[parrothead]

That did sound pretty bad.

Manson Mod

[willkat98]

Change of plans. Ran out of tenderloins..one 8.39# pork loin

one 8.33# pork butt

ankd now I'm going to Costco tomorrow for 6-9 slabs of BB wibs

Still hope to get wings and chili in there.

Wife thinks I'm nuts

I agree

[redfishrandy]

Bill how do you stuff the loun with sausage? Cut a slut in it or what....oops meant slit. Also What taste advantage does the loin get?
Sorry for all the questions.

Randy

[willkat98]

Sorry for the questions? Never be sorry.

Little trick phil taught us. Saw it myself on Food911 or one of them shows too.

Cut an "X" through the loin with a long knife (both ends if you got a smaller knife.)

Then use something to shove in ther and push out a whole. I have here of knife sharpening rods and rolling pin handles being used. I can't recall what I used the last time, matbe just the fingers. Key is to open it up a little and get a little air in there.

Take a bratwurst or italian sausage, poke a few holes in the skin, and shove one up each end.

Smoke as normal. When you slice it, you get this great contrast of flavors. The outer smoke ring, the inner pork ring, then the pork with sausage infused flavor, then the sausage with a hint of added pork flavor.

This time, I am thinking of taking the sausage meat out and shoving it in without casing, a spoonful at a time. That should let the flavors blend even more.

Oh yeah, presentation of the slices is cool too. Pork bulls eye. Crust, red ring, white pork ring, the bulls eye center sausage.

Give it a try. I would love to try it with the Jalepeno sausage.

[Jorge]

Sorry for the questions? Never be sorry.

Little trick phil taught us. Saw it myself on Food911 or one of them shows too.

Cut an "X" through the loin with a long knife (both ends if you got a smaller knife.)

Then use something to shove in ther and push out a whole. I have here of knife sharpening rods and rolling pin handles being used. I can't recall what I used the last time, matbe just the fingers. Key is to open it up a little and get a little air in there.


I do a pork loin stuffed with some bleu cheese, bread crumbs, garlic, mushrooms, kalamata olives, and chopped peppers in a similar way. I got a length of aluminum tubing from a contractor friend that is the right diameter with a very thin wall. I stuff the tube with the cheese mix and remove all the air pockets by packing it good and tight. Tie one end of the loin, insert the tube. Step two is inserting a dowel sanded down to fit inside the tube to hold the stuffing in place while I extract the tube. Tie off the second end of the loin and use the rub of choice. It may sound complicated but it took me about as long to type this out as it does to actually do it.

[chad]

A pastry bag with or without (depends on the filling) a tip can be used to fill the center of the pork loin, too.

[BigAl]

Aluminum Mod!

Good one!

[parrothead]

I cut the damned thing open, put my stuff in the middle and tie it up with baker's twine.

[BigAl]

I cut the damned thing open, put my stuff in the middle and tie it up with baker's twine.

Chacigo Maffia Mod :!:

[willkat98]

I like the aluminum tub idea Jorge

I'll fashion something up.

thanks.

[willkat98]

1pm status

Pork butt on at 7am, 2 pork loins (1 stuffed with polish sausage, 1 bratwurst) on at 8.

Just wrapped the butt at 165.

loins at 186 (wrapped at 11:30 (165))

Ribs on at 10:30. gonna be wrapping soon, but taking longer on upper shelves.

6 filets on near top racks at 12:15. Will smokem for a while, then crisp them up on the grill.

No uncle farker. Backed out.

[tommykendall]

Pork butt on at 7am, 2 pork loins (1 stuffed with polish sausage, 1 bratwurst) on at 8


Some of these pork butts have tumor type things in side of them... LMAO

[willkat98]

I skinned them.

shove then all the way in, then opince the end and strip out the skin

Big hit.
plenty of leftovers and wibs for all.

Eveeryone loved everything.

Even sewcured a few more peanut orders!!

[willkat98]

Wow.
That above post was an end of day, half a bottle of Jack, type post.

Great spelling.

Clueless as to the Opince Mod.

Gotta go sewcure more peanuts.

[willkat98]

And a thanks goes out to Neil in St. Louis and Hobo Pie Ray.

Saving his bottle of Super Smokers sauce for a special occasion, and the reunion was it. Pretty good stuff. A little vinegary, but very good on pulled pork samiches.

Thanks Neil.

Rays contibution was what has become my go to combo for wibs. Blues Hog rub with Blues Hog sauce on the side for dipping. Man that stuff it sweet. I dole it out with tablespoon.

Thanks Ray