Thread: Labor Day Menus
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Old 02-11-2005, 11:41 AM   #95
somebody shut me the fark up.
Jorge's Avatar
Join Date: 01-23-04
Location: DFW, San AntonioTx

One of the better threads ever and deserves a bump.

For Super Bowl I rolled a 4 lb. loin out as described by Jim Minion and others. Gave it a light coating of Gordon's GrubRub. Chopped a small container of sliced mushrooms, minced 4 cloves of garlic, chopped 12 kalamata olives, 6 monstrous martini olives stuffed with habanero and soaked in vermouth, 8 oz. crumbled blue cheese, 4 oz. cumbled goat cheese, chopped 8 pepperoncini peppers after removing stems and seeds, minced one large shallot, 1 chopped serrano pepper stemmed and seeded. Spread the mixture and then rolled the loin back up and tied it with butchers twine. Rubbed the outside with more Grub Rub. Smoked at 225, and sprayed lightly with apple juice every 30-45 minutes. Best stuffed loin I've ever done.

A couple days later I sliced a 1/4" slice off, put some whole grain mustard on two slices of rye, added a thin slice of provolone, buttered the outside of the bread and browned it in a skillet. Did that again about 5 minutes later.... Foosavered the rest to see how it holds up in the freezer.
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

Pineland Liberator

Recipient of a Huggies box!

Shut up, and cook!!!!
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