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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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09-22-2013, 03:23 PM
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#1 |
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Quintessential Chatty Farker
  Join Date: 08-01-12
Location: Fairfield, Florida
Name/Nickname : Dave
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Just another bacon wrapped stuffed pork loin
Had 1/2 a pork loin sitting in the freezer begging to get cooked. Plundered around in the pantry to see what was on hand to dress it up. Cut it open, seasoned lightly with Tony Chachere's original, stuffed with some Stonewall Kitchens Apple Cranberry Chutney, feta cheese & onion then rolled it up in a bacon weave.
 On the 26.75 OGT at 3:15.   Rocking along on autopilot after an hour.  More later.
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I'm Dave Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear. |
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09-22-2013, 03:26 PM
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#2 |
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somebody shut me the fark up.
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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There's nothing "Just Another" about THAT! Looks Great!
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Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast |
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09-22-2013, 03:28 PM
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#3 |
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Quintessential Chatty Farker
  Join Date: 08-23-13
Location: In the woods
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Yeah there is....just another pool of drool to clean up
 Looks amazing
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[B][COLOR=Blue]Help us raise funds to feed our Veterans and Homeless [/COLOR][/B][COLOR=Blue][COLOR=Black][URL="https://www.gofundme.com/2s8fv5qs"][B][COLOR=Red]HERE[/COLOR][/B][/URL][/COLOR][/COLOR] Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe |
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09-22-2013, 03:30 PM
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#4 |
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somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
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09-22-2013, 03:30 PM
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#5 |
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Babbling Farker
Join Date: 06-12-09
Location: Ithaca, Michigan
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That's the makings of a fine Sunday dinner. Looks good so far.
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Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen |
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09-22-2013, 04:37 PM
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#6 |
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Quintessential Chatty Farker
Join Date: 08-01-12
Location: Fairfield, Florida
Name/Nickname : Dave
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Looking good at 2 hours, IT 140*.
 Gonna pull at 155* and rest under a foil tent for a bit.
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I'm Dave Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear. |
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09-22-2013, 05:33 PM
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#7 |
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Full Fledged Farker
Join Date: 03-10-12
Location: Moore Oklahoma
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I may have to make one of those
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Party Gator |
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09-22-2013, 06:14 PM
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#8 |
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Quintessential Chatty Farker
Join Date: 08-01-12
Location: Fairfield, Florida
Name/Nickname : Dave
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Update, dinner done, leftovers in the fridge
I ran the temp up for the last 1/2 hour to try and crisp the bacon wrap - that worked pretty good! For those who have not seen it, this is the iGrill display on my iPad: on top the ambient temperature probe with alarms set at 250* and 300*; on the bottom the probe in the pork loin with the alarm just set at a NTE IT temp of 155* (if you look at the pics of the loin on the grill you can see the probes). At the end of the cook I can download a complete CSV spreadsheet firle of the entire cook to be part of my log.
 Any how, out of the 26.75 OGT at an IT of 153* and into a foil resting blanket.  After 20 minutes (when a couple of sides were finished), out of the tent, minus the string and carved.   This was a simple dinner, just the pork loin, burned some Brussels sprouts in butter & Adobo and some corn biscuits.  Well, that's it. Great taste, plenty of moisture and the bacon was pretty crispy. All in all, a do over. I'm off to football night in America. Thanks for lookin.
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I'm Dave Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear. |
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09-22-2013, 06:28 PM
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#10 |
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Quintessential Chatty Farker
Join Date: 08-23-13
Location: In the woods
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Looks like you did real well.
And dang that's a cool toy....I mean tool to have for the monitoring of the cook
__________________
[B][COLOR=Blue]Help us raise funds to feed our Veterans and Homeless [/COLOR][/B][COLOR=Blue][COLOR=Black][URL="https://www.gofundme.com/2s8fv5qs"][B][COLOR=Red]HERE[/COLOR][/B][/URL][/COLOR][/COLOR] Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe |
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09-22-2013, 06:30 PM
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#11 |
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somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Heck yeah that looks great!!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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1 members found this post helpful. |
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09-22-2013, 06:30 PM
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#12 |
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somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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Totally killer!
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Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
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