Thread: Labor Day Menus
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Old 09-02-2004, 10:46 AM   #26
somebody shut me the fark up.
Jorge's Avatar
Join Date: 01-23-04
Location: DFW, San AntonioTx

Originally Posted by Bellybro
okay, I've got to ask How do you stuff a pork tenderloin? Slit partially and fill and foil? That is sounding pretty darn enticing to me right about now!
There's a thread here somewhere that contains info on stuffing loins. I use a long, sharp boning knife. Cut an 'X' in each end and meet in the middle. For something like the stuffing I was talking about I tie one end with string before filling. Have a stainless tube that I fill with the stuffing and shove it in. Take a dowel that I sanded down, insert that into the stainless and then pull it back leaving the stuffing in the loin. A pastry bag without a tip works too, just takes longer and is more labor. Tie it off and smoke just about like normal.
You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa

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Shut up, and cook!!!!
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