hole in loin for sausage

boatnut · 01-18-2006, 06:57 PM

k...guess that not the best title of thread, LOL.

I want to do a pork loin on smoker with a sausage of some type..chorizo maybe in the middle.

Not sure if it was on this site, but somewhere i read detailed instructions for using a piece of plumbing pipe or similar to cut out the middle of loin so a sausage would fit right in it.

I know i can just slice it half way , put in a sausage then tie with kitchen twine...but rather do it the other way.

any suggestions?
thanks,
mike

Solidkick · 01-18-2006, 07:00 PM

I think brother Bill just takes a knife and cuts an "X" and shoves the sausage in.....

Myself, I've always split and re-tied....

Smoker · 01-18-2006, 07:07 PM

Look at Mels post http://www.bbq-brethren.com/forum/sh...highlight=loin

The_Kapn · 01-18-2006, 07:07 PM

Take a gander here to get ya started on the PVC and pipe thought.
http://bbq-brethren.com/forum/showth...light=loin+pvc

TIM

willkat98 · 01-18-2006, 07:08 PM

All of these above, plus the ones in Road Map

Wow, 20 minutes, 45 answers when you add the threads up.

Good call guys

chad · 01-18-2006, 07:22 PM

A traditional sharpening steel also works well as does a long butcher or slicing knife.

kcquer · 01-18-2006, 08:46 PM

I've used Mel's method many times now and it works like a champ. If you could find a similarly thin walled piece of tubing in a larger diameter it would be a bit better.
The plug you cut out of the loin with this method is an awesome cooks treat!!

BBQchef33 · 01-18-2006, 08:53 PM

i used to do the X method, but have soince combined both, do the X, insert the pipe, then put in the stuffing. I dont cut any out, so no chefs choice. :(

willkat98 · 01-18-2006, 08:55 PM

partially freeze the sausage you stuff

no need for no stinking pipe

jgh1204 · 01-18-2006, 08:58 PM

Quote:

Originally Posted by kcquer

The plug you cut out of the loin with this method is an awesome cooks treat!!

Would that be a tube steak?

Sorry, sorry, sorry, sorry, I could not help myself.

BBQchef33 · 01-18-2006, 09:01 PM

Quote:

Originally Posted by willkat98

partially freeze the sausage you stuff

no need for no stinking pipe

True,, if your using sausages.

I do other stuff withthe pipe.... spinish and feta cheese or chopped apples and walnuts.. bulk sausage...etc...

willkat98 · 01-18-2006, 09:11 PM

I would bet money you don't have a pipe.

I've seen your spread.

Your a cut and stuff guy, regardless of wether you want these guse to think your a Pampered Chef

(PS, how clean are your probes)

Mel · 01-18-2006, 09:29 PM

If you need larger sizes try cooper tubing {thin wall and easy to clean} just get a wooden dowel to fit .

Brauma · 01-18-2006, 10:40 PM

Quote:

Originally Posted by jgh1204

Would that be a tube steak?

Tube steak boogie or Tube Snake? I think its Snake.

Pork loins are getting violated/molested all the time arent they? Its a good thing. They're some great recipes here for stuffed loins.

BBQchef33 · 01-18-2006, 11:13 PM

Quote:

Originally Posted by willkat98

I would bet money you don't have a pipe.

I've seen your spread.

Your a cut and stuff guy, regardless of wether you want these guse to think your a Pampered Chef

(PS, how clean are your probes)

Sorry.. papmered chef would have it out of stainless Steel.. mine is PVC and wood.. and i wouldn't want the "guse" to think I'm fibbin.

The beauty of having a brand new digital camera nearby..

Here iss the stuffing tool.. use one(thicker) section for the stuffing, and the other as a plunger. The stuffed pipe gets inserted into the loin(after X'ing it). Then the plunger goes in to exposed end of the stuffing tube, and the stuffing tube is slid UP the plunger, leaving the stuffing inside the roast.

White is 1-1/4"x20"
Grey is 1"x20"

Dowel is 1"x36.

For thicker roast, I stuff the white one, flip the gray one over(flat end into white tube and use it and the dowel as the plunger.
On a thinner roast, I just stuff the gray one and use the dowel as the plunger.
Both are cut at an angle to help go thru the X slit easier.

Just make the check out to "Pampered Poobah".

01-18-2006, 06:57 PM	#1
boatnut is One Chatty Farker Join Date: 03-22-05 Location: Ohio Downloads: 0 Uploads: 0	hole in loin for sausage k...guess that not the best title of thread, LOL. I want to do a pork loin on smoker with a sausage of some type..chorizo maybe in the middle. Not sure if it was on this site, but somewhere i read detailed instructions for using a piece of plumbing pipe or similar to cut out the middle of loin so a sausage would fit right in it. I know i can just slice it half way , put in a sausage then tie with kitchen twine...but rather do it the other way. any suggestions? thanks, mike

01-18-2006, 07:00 PM	#2
Solidkick somebody shut me the fark up. Join Date: 10-21-03 Location: Bandera Owner in Missouri Downloads: 0 Uploads: 0	I think brother Bill just takes a knife and cuts an "X" and shoves the sausage in..... Myself, I've always split and re-tied.... __________________ Mr. Kick ------------------------------------------------ *Belly Brothers BBQ Team* "Sister Flame" Spicewine Trailer Smoker,Modified Bandera, Uni-Flame Chicken Cooker with a Spicewine Thermometer mod,Kingsford Barrel cooker and a super fast RED thermapen KC always said "fat cap up!!

01-18-2006, 07:07 PM	#4
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Downloads: 0 Uploads: 0	Take a gander here to get ya started on the PVC and pipe thought. http://bbq-brethren.com/forum/showth...light=loin+pvc TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood.

01-18-2006, 07:08 PM	#5
willkat98 somebody shut me the fark up. Join Date: 08-11-03 Location: Chicago Western Burbs, but always south of Madison Downloads: 0 Uploads: 0	All of these above, plus the ones in Road Map Wow, 20 minutes, 45 answers when you add the threads up. Good call guys __________________ . Bill-Chicago "Everyone has a plan until they get punched in the mouth." - Jack Reacher Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven

01-18-2006, 07:22 PM	#6
chad somebody shut me the fark up. Join Date: 08-13-03 Location: Clearwater, FL Downloads: 0 Uploads: 0	A traditional sharpening steel also works well as does a long butcher or slicing knife. __________________ Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker

01-18-2006, 07:07 PM	#3
Smoker is One Chatty Farker Join Date: 07-19-05 Location: Long Island NY Downloads: 0 Uploads: 0	Look at Mels post http://www.bbq-brethren.com/forum/sh...highlight=loin

01-18-2006, 08:46 PM	#7
kcquer Lives in Spirit Join Date: 02-17-04 Location: Wherever there's Sweet Blue Downloads: 0 Uploads: 0	I've used Mel's method many times now and it works like a champ. If you could find a similarly thin walled piece of tubing in a larger diameter it would be a bit better. The plug you cut out of the loin with this method is an awesome cooks treat!!

01-18-2006, 08:53 PM	#8
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Downloads: 10 Uploads: 4	i used to do the X method, but have soince combined both, do the X, insert the pipe, then put in the stuffing. I dont cut any out, so no chefs choice. :( __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM

01-18-2006, 08:55 PM	#9
willkat98 somebody shut me the fark up. Join Date: 08-11-03 Location: Chicago Western Burbs, but always south of Madison Downloads: 0 Uploads: 0	partially freeze the sausage you stuff no need for no stinking pipe __________________ . Bill-Chicago "Everyone has a plan until they get punched in the mouth." - Jack Reacher Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven

01-18-2006, 09:11 PM	#12
willkat98 somebody shut me the fark up. Join Date: 08-11-03 Location: Chicago Western Burbs, but always south of Madison Downloads: 0 Uploads: 0	I would bet money you don't have a pipe. I've seen your spread. Your a cut and stuff guy, regardless of wether you want these guse to think your a Pampered Chef (PS, how clean are your probes) __________________ . Bill-Chicago "Everyone has a plan until they get punched in the mouth." - Jack Reacher Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven

01-18-2006, 09:29 PM	#13
Mel Knows what a fatty is. Join Date: 08-03-04 Location: Ridge LI ny Downloads: 0 Uploads: 0	If you need larger sizes try cooper tubing {thin wall and easy to clean} just get a wooden dowel to fit . __________________ Mel. Lang Mobil 60 ( for sale )

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