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| 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. |
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12-14-2008, 11:02 AM
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#1 |
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Full Fledged Farker
Join Date: 12-07-08
Location: Cincinnati, Ohio
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Orange Marmalade & Pear Spiral Pork Loin w/ The Fabled Corn Pudding
Greetings. I'm new here but no stranger to quality Q and... I have had the privilege and pleasure to meet a few of you and taste your finer fares at a bash hosted by Rick of Rick's Tropical Delight.
So as a way of giving back I'd like to share 2 of my creations... Orange Marmalade & Pear Spiral Pork Loin and The Fabled Corn Pudding. First Da Loin Loin1.jpg Start with a stock loin w/ a nice fatty top Loin2.jpg Spiral slice Loin3.jpg The fillings and toppings Loin3b.jpg Mix to taste... Don't be afraid of making it too hot the pears and marmalade counter act a lot of the heat Loin4.jpg Smoke to 170° internal Temp finish in foil for 30 minutes or so. Loin5.jpg and Da Puddin Corn Pudding.jpg Start with 6 eggs, 1 1/2 Pint of Heavy Whipping Cream Corn Pudding1.jpg Tear up 6 Croissants and mix together with the eggs and cream. Cover and let stand in the refrigerator for at least 3 Hrs (over night works great) CornPudding2.jpg Next mix in 2 Cans of White Cream-Style Corn; 1 can of White Whole Kernel Corn, and 1 can off sweetened condensed milk. Put in a smoker safe dish and sprinkle with brown sugar cook at about 350° until the center has just a little jiggle. KY Kitchen.jpg Fully Loaded! CornPudding4.jpg Viola Corn Pudding and Spiraled Pork Loin!
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Life goes better with cracklin! |
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12-14-2008, 11:29 AM
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#2 |
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Guest
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jeorge! howdy!
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12-14-2008, 11:41 AM
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#3 |
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Got Wood.
Join Date: 11-23-08
Location: Macomb Twp, Michigan
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This looks delicious!
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12-14-2008, 12:22 PM
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#4 |
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somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Yummy!
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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12-14-2008, 12:56 PM
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#5 |
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somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Nice post. Thanks for sharing.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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12-14-2008, 02:35 PM
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#6 |
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is One Chatty Farker
 
Join Date: 06-22-08
Location: North Dallas
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By Jeorge!, that looks great.
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Jason ~ Arkansan in Tejas 22.5" Weber OTG Kenmore gasser 1 Super-Fast Sunkist Orange Thermapen Hungry Apt neighbors Certified MOINK Baller "Anything wrapped in Bacon has to beat not wrapped in Bacon!" - Desert Dweller / circa ~ 09-14-2008, 07:28 AM |
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12-14-2008, 04:12 PM
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#7 |
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Babbling Farker
  
Join Date: 12-05-06
Location: Van Alstyne TX
Name/Nickname : Mike
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That loin looks great!
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Mike Primo Oval XL Grilla Silverbac Weber kettle 22 and 26 Weber Genesis Blackstone 22 and 36 Weber Jumbo Joe for the RV Ooni Pro Pizza Oven Join us for the South East Bash in Lebanon, Tn. May 4, 2024 https://docs.google.com/spreadsheets...p=drivesdk)%5D Bash planning thread here https://www.bbq-brethren.com/forum/s...d.php?t=305951 |
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12-14-2008, 05:49 PM
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#8 |
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Moderator
 
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Bowhnter likes Jeorge's loin...
Pass ti on!  Good looking grub, Jeorge!
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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12-14-2008, 06:42 PM
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#9 |
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is Blowin Smoke!
Join Date: 08-11-03
Location: Castle Rock, CO
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$amn, photos should be banned on this site, drool all over the keyboard!!!!!
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Big Al Castle Rock, CO :confused::idea: Fire Box Basket Designer, Heat Shield Inventor. You can whip our Cream but you can't beat our SPAM.:clap: [URL="http://www.AllenWilmer.com"] [/URL] Last edited by BigAl; 12-14-2008 at 06:42 PM.. Reason: duh |
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12-14-2008, 07:41 PM
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#11 |
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is One Chatty Farker
Join Date: 03-22-05
Location: Ohio
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could you expand on your technique to "spiral slice" your loin?
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Mike GOSM smoker (gas) Masterbuilt (electric) Weber Kettle Weber Gasser (2) Weber WSM I'd rather have a bottle in front of me then a frontal lobotomy |
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12-14-2008, 08:23 PM
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#12 |
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Full Fledged Farker
Join Date: 12-07-08
Location: Cincinnati, Ohio
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Spiral Slice Technique
Boatnut,
It's far from a perfect science, I just take a fillet knife and go in about an inch under the fat side and make a cut about 2" deep down the length of the loin. Rotate and repeat until that beautiful loin you bought is flat. This is when most people say... "OMG! What have I done?!" But don't panic it will turn out just fine. Now you just fill it with your favorite chutney and roll it back up. If it doesn't want to stay together wrap it in bacon. Ahhh heck wrap it in bacon anyway it will only make it better. Another great filling is... Whole Plum preserves, honey, rosemary, pecans and some But Rub. Enjoy!
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Life goes better with cracklin! |
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12-14-2008, 08:54 PM
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#13 |
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Quintessential Chatty Farker
Join Date: 02-15-06
Location: Waynesville, Ohio
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Nice intro... good looking grub!
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Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :) |
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12-14-2008, 09:29 PM
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#14 |
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Quintessential Chatty Farker
 
Join Date: 11-12-06
Location: Des Moines, Iowa
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Now that has givin me some ideas
. Good lookin' grub, right there!
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Dave Compton KCBS MasterCBJ # 22569 Member of the 100+ Contest Club Judge Number 6 competition BBQ team Possibly the only judge ever to get an award from a bunch of cooks  UDS 075 UCB WSM and a bunch of other stuff. |
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