Thread: Labor Day Menus
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Unread 09-04-2004, 03:30 PM   #82
Bigmista
somebody shut me the fark up.
 
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Quote:
Originally Posted by BBQchef33
Quote:
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!

my favorite of these..... make an X slit with a long knife into the ends, trying to meet in the middle. YOu dont want to slice it thru the sides, try ti make an opening down the center. Then stuff italian hot and sweet sausages down into the center of the loin. I found that a really high heat pan searing on the sausage makes it easier to stuff into the loin and gives it a better texture while your putting in the sausage, stuff in some roasted peppers throught with the sausage. (i use the jarred ones, its easier).

When you slice the loin, ya got a perfect sausage center inside. dont tell anyone ya did it till slicing time....

damn..

now im hungry.
All this talk about stuffing a sausage into a loin is making me...well...you know...

Honey?...MrsMista..where are you?

BBL...much later...
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Exodus 29:18
Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD.

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