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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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01-01-2013, 01:02 PM
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#1 |
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Knows what a fatty is.
Join Date: 09-13-12
Location: Robbinsdale Minnesota
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Turkish Pork Loin
I wanted to smoke a brisket for Christmas Eve, but I had to work that day and do some improvising.
I ended up with this variation from Chris Lilly's original recipe. I ended up using dried appricot bits, instead of golden raisins. The filling is also slightly different. Outside of the knife work to fillet the pork loin flat, this is a very easy recipe. For time I had to use the oven, but a guy could defintely smoke this. If you smoke it, I would maybe add some extra oil to the filling or maybe some sausage bits in the filling to keep the loin from drying out.
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2 - WSM 18.5, 1 - WSM 22.5, and 1 - ECB Smoke n Pit. |
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| Thanks from:---> |
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01-01-2013, 10:47 PM
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#2 |
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Full Fledged Farker
Join Date: 09-25-10
Location: Reed City, MI
Downloads: 0
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I hope it tasted as good as looks.
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Ron, 1 little Chief top loader, 1 UDS (90% built) 1 mini UDS (in plans) |
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01-01-2013, 11:12 PM
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#3 |
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somebody shut me the fark up.
  
Join Date: 07-18-07
Location: Oklahoma
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Looks great!!
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jeanie sittin' by the campfire with my Brethren friends. Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) http://cowgirlscountry.blogspot.com/ |
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01-01-2013, 11:14 PM
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#4 |
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is one Smokin' Farker
Join Date: 05-05-11
Location: Lancaster, OH
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Looks good
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Custom 250 gal drum cooker,Weber OTG,Maverick ET-73,Covert Black Thermapen |
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| Tags |
| Christmas, pork loin |
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