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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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Old 07-15-2013, 09:17 PM   #1
swamprb
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Default **Hide the Sausage!!**

Been a long time since I've stuffed a Pork Loin roast, the kids used to love it.

Took a 4lb. roast, trimmed of all fat, stuffed it with 2 Guinness fully cooked skinless Beer Brats, injected with 8oz. Oakridge BBQ Game Changer brine and soaked overnight in Apple juice, rubbed with Smoky Okie's Okie Dust and layered with Plowboy's Jerk seasoning, turned the knob on the Cookshack Smokette to 250* with Cherry Mojobrick Qubes for smoke, 90 +10 minutes to rest it was ready for slicing.











Stay hungry!
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Old 07-15-2013, 09:22 PM   #2
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Nice!
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Old 07-15-2013, 09:50 PM   #3
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yum!
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Old 07-15-2013, 09:57 PM   #4
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Looks yummy, nice trophy collection too.
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Old 07-16-2013, 09:50 AM   #5
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Exclamation I was tricked!

the title of the thread had me intrigued..... waddya YOU think Cap'n Ron?
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Old 07-16-2013, 10:12 AM   #6
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Quote:
Originally Posted by Hedgeley View Post
the title of the thread had me intrigued..... waddya YOU think Cap'n Ron?



Nice job on the stuffed loin, Brian! I haven't cooked one like that for a while.
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Old 07-16-2013, 10:16 AM   #7
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Looks great.
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Old 07-16-2013, 10:29 AM   #8
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Yumb!!!!
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Old 07-16-2013, 10:36 AM   #9
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Captain Ron's birds & bees lesson - YouTube



Nice job on the stuffed loin, Brian! I haven't cooked one like that for a while.
YOu need to get out more Captain Ron , when you can find the clip that quick.

Nice trick with the loin, swamprb. W e have a thing up here in Canada called "Canadian Bacon". We don't call it that up here. We call it Peameal bacon.
In actual fact (and most of you well educated "Merkans" will know this) It's a pickled Pork Loin rolled in cornmeal. When I get better, I might try something fancy. But you know what? If y'all into grilling, try cutting it about 1/2" thick and just grilling it. It makes pretty good breakfast.
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Old 07-16-2013, 10:44 AM   #10
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Looks tasty!!
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Old 07-16-2013, 10:46 AM   #11
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YUM Very Nice
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Old 07-16-2013, 11:17 AM   #12
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Nice!
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Old 07-16-2013, 11:32 AM   #13
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What internal temp would you cook to?
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Old 07-16-2013, 12:39 PM   #14
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Looking good!
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Old 07-16-2013, 01:15 PM   #15
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Quote:
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What internal temp would you cook to?
I'm not sure what Brian did, but since it contains raw sausage it should be cooked to 165. (Yes, it could be cooked to a lower temp and held there for some amount of time, but for the home cook that's not practical, so 165 is a safe temp.)
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