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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 09-02-2004, 09:48 AM   #16
parrothead
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Bill if you try the ravioli, here is the deal. They use the meat filled ones and they have a thin batter coating on them. Deepfry til golden brown sprinkle with freshly grated parmesan. Serve with marinara with some more parmesangrated on that.mmmmmmmmmmmm.

I will be firing up the beast this weekend. Tomorrow actually. We are doing up a case (10) of butts and 2 cases (220 in each case) of chicken wings. I'll take pics.
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Old 09-02-2004, 09:49 AM   #17
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Quote:
Originally Posted by willkat98
Good idea Jorge.

I might try stuffing one too. Maybe Canadian bacon in a pork loin. nothing goes better with pork, than pork
Usually do a mix of bleu cheese, mushrooms, chopped pepperoncinis, a few pickled serranos, kalamata olives, a few green olives stuffed with habaneros, garlic, seasoning of the day, and bread crumbs. Rub the loin down with the rub of the day.
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Old 09-02-2004, 09:53 AM   #18
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Oh yeah, I forgot, I am throwing on 4 more butts for a wedding reeception on Saturday and a few slabs of spares and tips. Think I can find room for a fatty or two?
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Old 09-02-2004, 10:01 AM   #19
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Quote:
Originally Posted by parrothead
Oh yeah, I forgot, I am throwing on 4 more butts for a wedding reeception on Saturday and a few slabs of spares and tips. Think I can find room for a fatty or two?
Probably plenty of room, but are to going to keep it refrigerated until you make it down to the OTHER end of the pit. :D
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Old 09-02-2004, 10:05 AM   #20
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Thanks for the ravioli instructions, I'll pass on the shelf cheese though.

And which beast? The trailer rig?
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Old 09-02-2004, 10:10 AM   #21
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What else would hole 14 butts, 440 wings and some ribs and fatties.
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Old 09-02-2004, 10:13 AM   #22
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Taking the horses trail-riding up near E at Truman Lake this weekend. Finally, I think, nailed down sitter for the boy so we can get our 1 weekend this year! LOL Not sure about Monday yet, but it may include a stop at Bellybro's to see the new rig. If I don't get by then the next chance I get for smokin' is the bash. Haven't been able to fire up the bandit since mid-July :(
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Old 09-02-2004, 10:15 AM   #23
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Quote:
Originally Posted by parrothead
What else would hole 14 butts, 440 wings and some ribs and fatties.
Besides my EBC, I thought your Chef could handle that.

And I didnt know you meant all at once. Wings dont take forever
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Old 09-02-2004, 10:37 AM   #24
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Quote:
What else would hole 14 butts
Oysters working for ya?
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Old 09-02-2004, 10:37 AM   #25
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okay, I've got to ask How do you stuff a pork tenderloin? Slit partially and fill and foil? That is sounding pretty darn enticing to me right about now!
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Old 09-02-2004, 10:46 AM   #26
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Quote:
Originally Posted by Bellybro
okay, I've got to ask How do you stuff a pork tenderloin? Slit partially and fill and foil? That is sounding pretty darn enticing to me right about now!
There's a thread here somewhere that contains info on stuffing loins. I use a long, sharp boning knife. Cut an 'X' in each end and meet in the middle. For something like the stuffing I was talking about I tie one end with string before filling. Have a stainless tube that I fill with the stuffing and shove it in. Take a dowel that I sanded down, insert that into the stainless and then pull it back leaving the stuffing in the loin. A pastry bag without a tip works too, just takes longer and is more labor. Tie it off and smoke just about like normal.
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Old 09-02-2004, 10:50 AM   #27
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cut a 1-2" letter X with a long knife into each end. With the handle of a rolling pin (or whatever you want to use :) ) open up the hole.

Personally I just reach in there, both ends, and connect the holes (now a tube).

Jorge, I think, has a steel cylindar he shoves in there, fill the cylindar with your filling, then slide out the cylindar leaving the stuff.

I stuff by hand, and it can be messy. Use a slightly frozen sausage and it slides in easier. I like to uncase the **** and force it in.

use white cooking string to tie up the ends.

smoke like a regular loin, to 165, wrap in foil to 190, in the cooler.

Pretty damn cool to slice into, nice pink ring, then grey pork ring, then bulleys in the middle what you stuffed it with, infusin some flavor from the middle out.
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Old 09-02-2004, 10:57 AM   #28
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found it.

http://www.bandera-brethren.com/inde...t=sausage+loin
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Old 09-02-2004, 11:15 AM   #29
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Brothers,
It is hard to read this thread so close to lunch!
I'll be experimenting with brisket this weekend 99 cents a pound at Albertsons ....I will smoke three
I am going to Dr pepper marinade one, Pineapple juice no. 2, and larding
the third
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Old 09-02-2004, 11:19 AM   #30
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Is larding also called "plugging" a brisket?

Read about that in a TX cookbook
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