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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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08-02-2011, 08:57 PM | #1 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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Tapenade Stuffed Pork Loin and THEN some.....
My oldest younger brother's in town (I have 2 youngers) from Jacksonville, FL this week and we planned dinner at my place last night. Dad called me over the weekend and asked if I new how to cook a pork loin because he had one in the freezer.
HECK YEAH!!!! My favorite way to do a pork loin is to STUFF it with a black olive tapenade. I used Steve Raichlen's recipe out of his "How To Grill" book: (2) 6 oz cans of pitted black olives 2 cloves garlic 2 TBS drained capers 1 TBS dijon mustard 1 TSP dried oregano (I used 1 TBS fresh this time) Process all above in a food processor to a paste, adding about 1 TBS olice oil while running the processor. THEN, butterfly the pork loin. I TOTALLY forgot to have the camera running during the butterfly! Here's a short video on how to butterfly a pork loin in case you've not seen this before: ‪Stuffed Pork Loin Recipe : How to Prep Meat for Stuffed Pork Loin‬‏ - YouTube Here's what it looked like after I'd butterflied it and put the tapenade on the opened loin and then rolled back up: And HERE it is after I've added about 6-8 slices of bacon around the roast and started tying it up..... WIFE was manning the camera.......MY photos are NEVER blurry.... Then I trimmed the excess of the string off. Here it is when finishing up... Then a little sprinkle of Simply Marvelous Spicy Apple: Now, since I was feeding 18 people last night, I knew that the 1/2 loin wouldn't be enough, so the wife also picked up a couple of chickens that I trimmed, stuffed with orange and apple, trussed and rubbed with Simply Marvelous Cherry: (photo taken prior to stuffing and trussing, BTW) And on the 350 degree smoker with pecan and cherry smoke until the pork was just shy of 150 IT and the chickens were 170 in the thigh and about 160 in the breast. Here's how they looked after a good rest: The loin: Cut...... You could cut this pork loin with a fork! Best one I've ever done. If you've not tried this recipe.......get ya some!!!! The PLATE, with fresh tomato and avocado salad with a buttermilk dressing, Mom's (Grandma's recipe) coleslaw, fresh Indiana sweet corn and a ice cold mug of some "Nectar of the gods"..... It was a FULL HOUSE last night. Had to sit em all over the place. Happy faces all around...... It's very rare that the whole family is reunited. This was one of those times. Mom and Dad, my two brothers and I and our wives and kids all together again. Good times...! Thanks for lookin'!!!
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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] Last edited by Wampus; 08-02-2011 at 09:22 PM.. |
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08-02-2011, 09:04 PM | #2 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Everything looks great, Kempis! It looks like everyone enjoyed themselves.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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08-02-2011, 09:08 PM | #3 |
somebody shut me the fark up.
Join Date: 07-14-06
Location: Wyocena/Pardeeville, WI
Name/Nickname : Clark
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I beginning to think maybe you really can cook.
Great job Wampus!
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Clark My Boys: Joseph (EI); Andrew (EE); Daniel (EE) My Toys: 10 WSMs (B, C, E, DH, DA, EZ, DZ, EO, DU, DR); 5 - 22.5" Bar-B-Q-Kettles; 2 - 18.5" Bar-B-Q-Kettle; 4 WGAs (EZ, DE, N, B); 2 SJPs ( DR, DR); 2 Smokey Joes (A, K); Brinkman Cimmaron. "For when democracy becomes tyranny, those of us with rifles still get to vote" |
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08-02-2011, 09:24 PM | #5 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Absolutely incredible!
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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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08-02-2011, 09:26 PM | #6 |
somebody shut me the fark up.
Join Date: 05-17-11
Location: 17h 45m 40.036 and -29° 00` 28.17
Name/Nickname : Scott/Mongo
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Dude...
The meal, the pics and the commentary are epic... Great job.
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Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop Zero Club Member qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought... (\__/) (='.'=) Avatar by Chalupa (")_(")
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08-03-2011, 03:51 AM | #7 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Wish is was in your Phamily!
Thanks for sharing Bro!
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-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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08-03-2011, 04:09 AM | #8 |
is One Chatty Farker
Join Date: 05-05-10
Location: Austin - TX
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Wow! That is a lot of folks! More important.. that is a lot of HAPPY SMILES!
I love pork loins, thanks for sharing!!!
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Brian: Weber: OTG + Lime Performer - - Keeping the Armor On - Eph. 6:11 |
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08-03-2011, 08:06 AM | #9 |
is One Chatty Farker
Join Date: 03-22-05
Location: Ohio
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now that's a meal!!!! nice job!!!
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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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08-03-2011, 08:33 AM | #11 |
Full Fledged Farker
Join Date: 10-10-10
Location: Fort Wayne, Indiana
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Nothing beats a STUFFED pork loin. Looks like you had a great turn out and wonderful time!
.....BUT, I personally would have to forgo the OLIVE stuffing!!! If I find one olive (Black or Green) on an entire pizza, I farking can't eat any of it! I know, I must be dysfunctional! Just sayin
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08-03-2011, 09:34 AM | #12 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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Nice groceries, Brother!
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Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers |
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08-03-2011, 09:55 AM | #13 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Nice looking meal Wamp
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08-03-2011, 10:22 AM | #14 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Take that Chambers!
Man, Wamp. That looks excellent. Copied to my faves. I think some andouille would be a good compliment to that tapenade...
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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