|
Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
|
Thread Tools |
08-04-2005, 06:08 AM | #1 |
Lives in Spirit
Join Date: 02-17-04
Location: Wherever there's Sweet Blue
|
Stuffed Pork Loin
I'm doing a stuffed pork loin for a local non-sanctioned community contest later this month. My stuffing is going to be, mainly at least, maple JD fatty(plan on probably mixing in some hot as well for spice).
I got to thinking last night that the fatty might shrink more than the loin and leave a loose medallion of fatty in the center, which won't make for a good presentation. I'll be practicing this weekend and need some ideas. Should I.... Precook the fatty some before freezing and stuffing the loin? Add ingredients to make a more traditional stuffing (rice,onion,mushrooms,breadcrumbs/cubes) Something I haven't thought of, due to lack of coffee this morning Keep in mind the rules of this contest allow for advance preperation so about anything goes.
__________________
Brinkmann Smoke King Deluxe Brinkmann Cimarron Deluxe FE-100 Fast Eddy by Cookshack They give me shivers when they bounce around, buckled up or draggin' on the ground, I like big....Joe Walsh |
|
08-04-2005, 06:10 AM | #2 |
somebody shut me the fark up.
Join Date: 04-14-04
Location: Choctaw, OK
|
RE: Stuffed Pork Loin
KC, I'm in the same lack-of-coffee zone you are but I think something that would swell (e.g. breadcrumbs) would balance any shrinkage you'd experience. But--I've never tried it myself and...
WARNING: CAFFEINE LOW LIGHT ON :) Arlin
__________________
Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge |
|
08-04-2005, 08:20 AM | #3 |
Got Wood.
Join Date: 05-14-05
Location: Texas
|
RE: Stuffed Pork Loin
Here's the way I do it. First the cut is going to be butterflied but in thirds, like a phamplet foldout. Rub with honey mustard and then with TexasRub inside and out. Next goes on a little rosemary and thyme, followed by some very thin sliced Virginia Honey Ham (lot cheaper than that fancy stuff). Then the baby leaf spinach, lots of it. Then sliced mushrooms topped with provolone. And last goes on a pound or two of cream cheese that has a jar of Peach Habanero TexasJPepperJelly mixed in. Fold it all back up, tie it off and smoke over peach wood for about 3-4 hours at around 200-210. Pull loin off when internal reaches 145. Wrap in heavy foil, place in a cooler to set. Wait about 45 min. to an hour before slicing.
__________________
Fairways' & Green's Pard'! Mike |
|
Thanks from:---> |
08-04-2005, 08:52 AM | #4 |
Quintessential Chatty Farker
Join Date: 02-06-05
Location: Southern Minnesota
|
RE: Stuffed Pork Loin
KC, the one on the right is just maple fatty with nothing else. No shrinkage.
Kevin |
|
08-04-2005, 09:21 AM | #5 |
somebody shut me the fark up.
Join Date: 01-23-04
Location: DFW, San AntonioTx
|
RE: Stuffed Pork Loin
Given any thought to stuffing with armadillo eggs?
__________________
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 Keeping Valspar in BBQ, one cook at a time. Recipient of a Huggies box! Shut up, and cook!!!! |
|
08-04-2005, 09:39 AM | #6 |
Knows what a fatty is.
Join Date: 08-03-04
Location: Ridge LI ny
|
RE: Stuffed Pork Loin
Kcquer
Try this-Go to a home-depot and in the pluming dept get a brass sink drainpipe 1.1/4 inch by 12 inces long then the lumber dept for a plastic closet rod 1,1/4 by 1.1/2 feet long {they sell it by the foot} Stand your loin on end and twist tube as you push it in{goes in easy no need to sharpen}.Have sasuage in a bowl just push tube into bowl to fill, then insert filled tube in to your loin, put plastic rod in tube, hold rod pull up tube --what i did then was cut two 3/4 inch pieces from the plug i removed and inserted in ends of the loin with tooth picks Thats how-- now my .02 Try a sasuage with extra fat and seasoning to help keep the in side moist and tastey also if theres room do this 2 or 3 times but for this you should insert dowels in too the other holes to see where they are and keep a good spaceing How tightly too pack your sasuage?---your personal taste Mel |
|
08-04-2005, 03:17 PM | #7 | |
somebody shut me the fark up.
Join Date: 05-04-05
Location: Coral Bay, USVI
|
Re: RE: Stuffed Pork Loin
Quote:
__________________
Cat Sass BBQ - Competition BBQ Team Community Development VP - Secret Squirrel Society (but we don't exist) Member: KCBS. CBJ New Braunfels Bandera - refurbished; Two Big Green Eggs; 6' fire pit; Weber Kettles; Superfast Blue Thermepan |
|
|
08-04-2005, 03:34 PM | #8 |
is One Chatty Farker
Join Date: 05-05-05
Location: Fredericksburg Va
|
RE: Re: RE: Stuffed Pork Loin
Way way before I knew about smoke, my wife (who is from New Jersey, and her dad was a union boss) used to make what she called "Mafia Meatloaf" with honey ham and morrzerella cheese rolled up in a meatloaf. It was and still is always a hit, so that loin with the ham and cheese sounds great!
__________________
I support PETA - People Eating Tasty Animals Other half of the Cat Sass BBQ team Traeger BBQ100 18.5 " WSM X2 Weber Gold Kettle 22 1/2" Weber 18 1/2 " 22.5 " WSM X2 |
|
08-05-2005, 09:40 AM | #9 | |
somebody shut me the fark up.
Join Date: 04-14-04
Location: Choctaw, OK
|
Re: RE: Stuffed Pork Loin
Quote:
__________________
Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge |
|
|
08-05-2005, 12:54 PM | #10 |
Got Wood.
Join Date: 05-14-05
Location: Texas
|
RE: Re: RE: Stuffed Pork Loin
I also have used asparagus spears instead of the spinach and it's great!!!!
__________________
Fairways' & Green's Pard'! Mike |
|
08-05-2005, 02:51 PM | #11 | |
Quintessential Chatty Farker
Join Date: 02-06-05
Location: Southern Minnesota
|
Re: RE: Re: RE: Stuffed Pork Loin
Quote:
Kevin |
|
|
08-05-2005, 06:33 PM | #12 |
Lives in Spirit
Join Date: 02-17-04
Location: Wherever there's Sweet Blue
|
RE: Re: RE: Re: RE: Stuffed Pork Loin
Kevin, thanks for the pics. I think if I use Mel's stuffing technique (thanks Bro) to get a perfect "bullseye" I'll have a winner. Thanks to everyone for the tips!
__________________
Brinkmann Smoke King Deluxe Brinkmann Cimarron Deluxe FE-100 Fast Eddy by Cookshack They give me shivers when they bounce around, buckled up or draggin' on the ground, I like big....Joe Walsh |
|
08-28-2005, 07:29 PM | #13 | |
Lives in Spirit
Join Date: 02-17-04
Location: Wherever there's Sweet Blue
|
RE: Re: RE: Re: RE: Stuffed Pork Loin
Quote:
Thanks for the tip, its a keeper!!
__________________
Brinkmann Smoke King Deluxe Brinkmann Cimarron Deluxe FE-100 Fast Eddy by Cookshack They give me shivers when they bounce around, buckled up or draggin' on the ground, I like big....Joe Walsh |
|
|
08-30-2005, 12:12 PM | #14 | |
is Blowin Smoke!
Join Date: 01-01-05
Location: Southern Arizona
|
Re: RE: Re: RE: Re: RE: Stuffed Pork Loin
Quote:
I want to try this out this weekend. I have done full pork loins before a few times, taking them up to 185-190 or so each time. They have always been drier than I like. Can I assume you ran this 225* or so the whole time, and never foiled? |
|
|
08-30-2005, 05:58 PM | #15 |
Lives in Spirit
Join Date: 02-17-04
Location: Wherever there's Sweet Blue
|
RE: Re: RE: Re: RE: Re: RE: Stuffed Pork Loin
G$, I cooked these loins in the pellet cooker which is a little different than cooking on an offset. You could run a little hotter and get away with it on a loin as it's a fairly tender cut and doesn't really require the low and slow mod for tenderizing, so 235 or even 250 will work.
As for wrapping, I always wrap @ 160. Past this point you're kinda trading tenderness for moisture content. I usually opt for tender and go to 190, 185 and in the cooler for a couple hours will work well too. Having the fatty stuffing really helped the moistness alot. Just for my particular taste, less maple and more hot on the fatty stuffing.
__________________
Brinkmann Smoke King Deluxe Brinkmann Cimarron Deluxe FE-100 Fast Eddy by Cookshack They give me shivers when they bounce around, buckled up or draggin' on the ground, I like big....Joe Walsh |
|
|
|