Bacon wrapped, sausage stuffed, pork loin inspired by Myron Mixon's recipe w/ pr0n

jasonjax · 12-29-2012, 06:49 PM

Holy fricken wow....this stuff was fantastic. This is one of the best things I've cooked in quite some time. This was inspired by a recipe in Myron Mixon's book that was given to me by my father this year for Xmas.

I trimmed a half pork loin, stuffed it with a Nettles sausage, sprinkled it with some SM Sweet Seduction, wrapped it in bacon, put some butchers cord on it to better hold it together, sprinkled with SM Cherry, wrapped in plastic wrap for a couple hours, and then cooked it on the FEC-100 with a hunk of Cherry wood at *325.

I also glazed it with a Bourbon honey BBQ sauce I created using a couple of store-bought sauces along with some honey and Maker's Mark.

Again, this turned out fricken fantastic. If you haven't tried something similar I strongly suggest giving it a whirl.

Loin trimmed and wrapped in bacon. First application of rub is underneath the bacon.

Wrapped up and ready for the fridge for a couple hours.

Off the smoker. Glazed it for about the last 30-45 minutes of the cook.

Applied one more round of the sauce while it was resting.

Sliced...the loin was so big I could have stuffed it with two sausages.

Again .... farking amazing. I don't usually get this jazzed up by stuff that I cook, but even the neighbors were saying how this was on another whole level.

My wife, who isn't overly fond of BBQ said "This is something they'd serve at a wedding." ...pretty good compliment coming from her.

smokeyokie · 12-29-2012, 07:00 PM

Nice Great looking hunk of meat!!

PatAttack · 12-29-2012, 07:05 PM

Jason, that is the CHIT! Nice job, Brother!

---k--- · 12-29-2012, 07:09 PM

Sounds tasty. I'll have to put this on my to-do list.

pwa · 12-29-2012, 07:21 PM

Looks Great!!

Gig'em99 · 12-29-2012, 07:25 PM

I have that book, and have wanted to try this recipe! That just pushed me over. I'll be doing this soon.

Nice job!

Crazy Harry · 12-29-2012, 07:29 PM

another one to try

Hoss · 12-29-2012, 07:30 PM

Agreed.Farkin fantastic.I have done the same method using a pork tenderloin.OFF THE FARKIN CHART! Yours looks D-lishus!

bbqwilly · 12-29-2012, 07:32 PM

Great job man. Looks amazing

bo_b_q · 12-29-2012, 09:34 PM

That is good eatin'! I had the same recipe and made it back in the summer before I found this place. It lasted about 10 minutes between 3 people (one being my wife who can be picky about food). I didn't wrap mine in bacon but...bacon is always a great idea. I actually just bought the sausage to make this later in the week. Love the glaze idea...I didn't do that the 1st time but I will this time around.

BobM · 12-29-2012, 09:38 PM

That looks great, good job!

MisterChrister · 12-29-2012, 09:43 PM

Hot damn pig on pig on pig action!! I could handle me a few slices of that right there, great work there man!!!

code3rrt · 12-29-2012, 09:50 PM

Looks fabulous!

jasonjax · 12-29-2012, 09:53 PM

So I actually removed almost all of the fat cap so I could get the first level of rub into contact with the meat. I also wanted the bacon to be in contact with the outter surface for the crispy texture it would add once cooked. The glaze certainly took it to the final level from a complementary flavor profile perspective. I also brushed the slices with the glaze which was rather yummy.

12-29-2012, 06:49 PM	#1
jasonjax Babbling Farker Join Date: 12-20-07 Location: Ponte Vedra, Florida Name/Nickname : Jason	Bacon wrapped, sausage stuffed, pork loin inspired by Myron Mixon's recipe w/ pr0n Holy fricken wow....this stuff was fantastic. This is one of the best things I've cooked in quite some time. This was inspired by a recipe in Myron Mixon's book that was given to me by my father this year for Xmas. I trimmed a half pork loin, stuffed it with a Nettles sausage, sprinkled it with some SM Sweet Seduction, wrapped it in bacon, put some butchers cord on it to better hold it together, sprinkled with SM Cherry, wrapped in plastic wrap for a couple hours, and then cooked it on the FEC-100 with a hunk of Cherry wood at *325. I also glazed it with a Bourbon honey BBQ sauce I created using a couple of store-bought sauces along with some honey and Maker's Mark. Again, this turned out fricken fantastic. If you haven't tried something similar I strongly suggest giving it a whirl. Loin trimmed and wrapped in bacon. First application of rub is underneath the bacon. Wrapped up and ready for the fridge for a couple hours. Off the smoker. Glazed it for about the last 30-45 minutes of the cook. Applied one more round of the sauce while it was resting. Sliced...the loin was so big I could have stuffed it with two sausages. Again .... farking amazing. I don't usually get this jazzed up by stuff that I cook, but even the neighbors were saying how this was on another whole level. My wife, who isn't overly fond of BBQ said "This is something they'd serve at a wedding." ...pretty good compliment coming from her.

12-29-2012, 07:00 PM	#2
smokeyokie is one Smokin' Farker Join Date: 04-26-11 Location: Vinita, OK	Nice Great looking hunk of meat!! __________________ [FONT=Arial Black][SIZE=3][FONT=Arial]open brick fire pit[/FONT][/SIZE][/FONT] [FONT=Arial][SIZE=3]weber smokey joe with homemade WSM[/SIZE][/FONT] [SIZE=3]2 weber kettle[/SIZE] [SIZE=3]maverick ET 732[/SIZE] [SIZE=3]1 really, I mean really UGLY Drum Smoker[/SIZE] [SIZE=3]super fast RED and BLACK thermapens[/SIZE] [SIZE=3]_____________________[/SIZE] [SIZE=3]Billy:flame:"Smoke on Brothers and Sisters"[/SIZE]

12-29-2012, 07:05 PM	#3
PatAttack somebody shut me the fark up. Join Date: 07-19-11 Location: In the Marsh	Jason, that is the CHIT! Nice job, Brother! __________________ "You have never lived until you have almost died". "For those who fight for it, life has a flavor the protected will never know".-Unknown Vietnam Soldier 22" WSM 22" Weber Gold Weber Smoky Joe Weber Gasser Rec-Tec 590

12-29-2012, 07:09 PM	#4
---k--- is Blowin Smoke! Join Date: 09-07-10 Location: Chicago, IL - West burbs	Sounds tasty. I'll have to put this on my to-do list. __________________ -Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown.

12-29-2012, 07:21 PM	#5
pwa is One Chatty Farker Join Date: 10-11-11 Location: North Pole, Alaska	Looks Great!! __________________ Equipment: 2UDS Weber Performer WIFI Stoker Custom Trailer Offset Owner of BurlesQ BBQ shack BurlesQ BBQ Facebook BurlesQ BBQ website

12-29-2012, 07:25 PM	#6
Gig'em99 On the road to being a farker Join Date: 12-10-12 Location: Richardson, TX	I have that book, and have wanted to try this recipe! That just pushed me over. I'll be doing this soon. Nice job! __________________ Custom 30"X84" competition-style RF trailer smoker Pecos 20"X60" OS by Old Country BBQ Char Griller 5050 with side box [COLOR="DarkRed"][FONT="Arial Black"]Baby Arm BBQ[/FONT][/COLOR]

12-29-2012, 07:29 PM	#7
Crazy Harry is Blowin Smoke! Join Date: 07-08-09 Location: Deer Park, Wa	another one to try __________________ No trees were harmed in presenting this post; however, a great number of electrons were terribly inconvenienced. [URL]http://www.teddybearcreations-wa.com[/URL] Note to mods: is the back link ok? When all else fails ......

12-29-2012, 07:30 PM	#8
Hoss Quintessential Chatty Farker Join Date: 12-31-09 Location: Hernando,MS	Agreed.Farkin fantastic.I have done the same method using a pork tenderloin.OFF THE FARKIN CHART! Yours looks D-lishus!

12-29-2012, 07:32 PM	#9
bbqwilly Babbling Farker Join Date: 02-03-12 Location: Chickamauga, Ga	Great job man. Looks amazing

12-29-2012, 09:34 PM	#10
bo_b_q On the road to being a farker Join Date: 09-28-12 Location: South Bend, IN	That is good eatin'! I had the same recipe and made it back in the summer before I found this place. It lasted about 10 minutes between 3 people (one being my wife who can be picky about food). I didn't wrap mine in bacon but...bacon is always a great idea. I actually just bought the sausage to make this later in the week. Love the glaze idea...I didn't do that the 1st time but I will this time around. __________________ Golden Dome UDS \| iGrill \| Blue Thermapen. Where there is love there is barbecue. – Gandhi

12-29-2012, 09:38 PM	#11
BobM Babbling Farker Join Date: 02-16-12 Location: Long Island, NY	That looks great, good job! __________________ "Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin \| [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] \|[COLOR=DarkRed] [COLOR=Black]\|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]\| [COLOR=DarkOrange]Maverick ET-732[/COLOR] \| [COLOR=Gray]Gray Thermapen[/COLOR] \|

12-29-2012, 09:43 PM	#12
MisterChrister Quintessential Chatty Farker Join Date: 04-28-12 Location: Wis-con-sin	Hot damn pig on pig on pig action!! I could handle me a few slices of that right there, great work there man!!! __________________ Kettleheads Anonymous Charter Member

12-29-2012, 09:50 PM	#13
code3rrt Babbling Farker Join Date: 08-09-12 Location: Spokane Valley, Washington	Looks fabulous! __________________ KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah:

12-29-2012, 09:53 PM	#14
jasonjax Babbling Farker Join Date: 12-20-07 Location: Ponte Vedra, Florida Name/Nickname : Jason	So I actually removed almost all of the fat cap so I could get the first level of rub into contact with the meat. I also wanted the bacon to be in contact with the outter surface for the crispy texture it would add once cooked. The glaze certainly took it to the final level from a complementary flavor profile perspective. I also brushed the slices with the glaze which was rather yummy.