Wrench_H
is Blowin Smoke!
For the apple throwdown, I decided to stuff a pork loin with some apples and sausage. I browned a pack of JD hot, and then cut up some apples to cook down for the stuffing.
Next the apples were cooked with some butter, brown sugar, and cinnamon. It was kind of tough to not eat them all by themselves.
After cutting and trimming the loin I realized I had too much pork or not enough stuffing, depending on how you look at it, so I cut off a piece for an appetizer. I then put a layer of sausage and a layer of the apples.
I rolled it, tied it and rubbed it down with some paprika, garlic powder, salt pepper, and cayenne. Cutting the loin like this, and stuffing and rolling it were all new to me, but it stayed together well, and I think I'll probable be trying this again soon. I then seared it on the gasser before throwing it in the smoker.
On to the smoker along with the trimmed piece. All this McRib talk lately has me thinking that piece of trim could have been used for a different throwdown.
I kept the smoker between 250 and 300 for about 4 hours to get to 175 internal. To keep with the apple theme, I glazed the whole thing in a mixture of apple butter, apple juice, and cayenne pepper. Carolina Treet on the scrap piece. Also smoked a couple of sweet potatoes.
A shot of the sliced version. It actually had a nice smoke ring on it, but it doesn't really show up in the picture.
Lastly a shot of the whole thing plated with some green beans and feta, and the sweet potatoes with some butter that I added the juice of an orange, cinnamon and brown sugar to.
The whole thing was fun to make, and really good. Thanks for looking.
Next the apples were cooked with some butter, brown sugar, and cinnamon. It was kind of tough to not eat them all by themselves.
After cutting and trimming the loin I realized I had too much pork or not enough stuffing, depending on how you look at it, so I cut off a piece for an appetizer. I then put a layer of sausage and a layer of the apples.
I rolled it, tied it and rubbed it down with some paprika, garlic powder, salt pepper, and cayenne. Cutting the loin like this, and stuffing and rolling it were all new to me, but it stayed together well, and I think I'll probable be trying this again soon. I then seared it on the gasser before throwing it in the smoker.
On to the smoker along with the trimmed piece. All this McRib talk lately has me thinking that piece of trim could have been used for a different throwdown.
I kept the smoker between 250 and 300 for about 4 hours to get to 175 internal. To keep with the apple theme, I glazed the whole thing in a mixture of apple butter, apple juice, and cayenne pepper. Carolina Treet on the scrap piece. Also smoked a couple of sweet potatoes.
A shot of the sliced version. It actually had a nice smoke ring on it, but it doesn't really show up in the picture.
Lastly a shot of the whole thing plated with some green beans and feta, and the sweet potatoes with some butter that I added the juice of an orange, cinnamon and brown sugar to.
The whole thing was fun to make, and really good. Thanks for looking.
