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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 12-22-2009, 02:14 PM   #1
SirPorkaLot
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Default Pork stuffed Pork AKA Sausage stuffed loin

Had a nice piece of loin, while still partially frozen, butterflied it, cut notches in it, and filled with hot Italian sausage.


Tied it closed and rubbed it lovingly.
Then onto a 250 degree smoker for about 4 hours (till 145 internal)
Took it off, foiled it and back into 250 smoker until 165 internal.

Rested, and ready to slice..note juices below.




Thanks for looking
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Unread 12-22-2009, 02:51 PM   #2
Bassman
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That looks pretty yummy! I like the combination.
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Unread 12-22-2009, 03:11 PM   #3
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Looks good, but you should have used more pork! LOL
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Unread 12-22-2009, 10:22 PM   #4
Redheart
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Looks good to me! But I gotta ask ... why cut notches?
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Unread 12-22-2009, 10:24 PM   #5
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Great, did it make the loin a lot juicier?
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Unread 12-23-2009, 12:42 AM   #6
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Hmmmmm.....very tasty looking!
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Unread 12-23-2009, 08:29 AM   #7
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Pork w/ a side of Pork! Nice I like it!
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Unread 12-23-2009, 08:31 AM   #8
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Looks excellent!
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