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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-29-2012, 06:49 PM   #1
jasonjax
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Default 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.
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Unread 12-29-2012, 07:00 PM   #2
smokeyokie
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Nice Great looking hunk of meat!!
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Unread 12-29-2012, 07:05 PM   #3
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Jason, that is the CHIT! Nice job, Brother!
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Unread 12-29-2012, 07:09 PM   #4
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Sounds tasty. I'll have to put this on my to-do list.
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Unread 12-29-2012, 07:21 PM   #5
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Looks Great!!
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Unread 12-29-2012, 07:25 PM   #6
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I have that book, and have wanted to try this recipe! That just pushed me over. I'll be doing this soon.

Nice job!
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Unread 12-29-2012, 07:29 PM   #7
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another one to try
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Unread 12-29-2012, 07:30 PM   #8
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Agreed.Farkin fantastic.I have done the same method using a pork tenderloin.OFF THE FARKIN CHART! Yours looks D-lishus!
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Unread 12-29-2012, 07:32 PM   #9
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Great job man. Looks amazing
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Unread 12-29-2012, 09:34 PM   #10
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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.
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Unread 12-29-2012, 09:38 PM   #11
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That looks great, good job!
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Unread 12-29-2012, 09:43 PM   #12
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Hot damn pig on pig on pig action!! I could handle me a few slices of that right there, great work there man!!!
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Unread 12-29-2012, 09:50 PM   #13
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Looks fabulous!
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Unread 12-29-2012, 09:53 PM   #14
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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.
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