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Unread 01-14-2011, 01:36 PM   #6
Black Dog BBQ
is one Smokin' Farker
 
Join Date: 11-15-10
Location: Burkburnett, TX
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Quote:
Originally Posted by BBQ Grail View Post
Do you mean like this?

http://thebbqgrail.com/2008/the-inte...ing-pork-loin/





Here's one I did at the Memphis In May World BBQ Championship Celebrity Grill-off last year...




The process is simple. Using a long thin bladed knife, cut a slit down the middle of the loin. Insert a partially FROZEN italian sausage. Tie off the end and cook as you would a normal loin. It's best to do the prep work the night before so the sausage has time, in the fridge, to thaw out before cooking.
Man that looks awesome! Making my stomach growl!
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