Thread: Labor Day Menus
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Unread 09-02-2004, 11:50 AM   #27
somebody shut me the fark up.

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Join Date: 08-11-03
Location: Chicago Western Burbs, but always south of Madison Ave.
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cut a 1-2" letter X with a long knife into each end. With the handle of a rolling pin (or whatever you want to use :) ) open up the hole.

Personally I just reach in there, both ends, and connect the holes (now a tube).

Jorge, I think, has a steel cylindar he shoves in there, fill the cylindar with your filling, then slide out the cylindar leaving the stuff.

I stuff by hand, and it can be messy. Use a slightly frozen sausage and it slides in easier. I like to uncase the **** and force it in.

use white cooking string to tie up the ends.

smoke like a regular loin, to 165, wrap in foil to 190, in the cooler.

Pretty damn cool to slice into, nice pink ring, then grey pork ring, then bulleys in the middle what you stuffed it with, infusin some flavor from the middle out.

The death of "willkat98"

Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven
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