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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 09-02-2004, 11:25 AM   #31
jminion
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Here is another way handle stuffing loin, you cut it like peeling an apple. Make it 3/4 to 1" thick and continue until it is laid out flat. then add stuffing and roll back together, tie and cook. It like a pastry roll as far as technique goes.
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Old 09-02-2004, 11:30 AM   #32
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Quote:
Originally Posted by jminion
Here is another way handle stuffing loin, you cut it like peeling an apple. Make it 3/4 to 1" thick and continue until it is laid out flat. then add stuffing and roll back together, tie and cook. It like a pastry roll as far as technique goes.
That's the way I do it.
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Old 09-02-2004, 11:32 AM   #33
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Good point Jim

In the old days, I would cut a deep trench into the loin, and fill it with spices and such.

your way is a much more even distribution of flavor
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Old 09-02-2004, 11:51 AM   #34
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It is. I've done it several times. In my case I had probems with the cheese ooooozing out along the open edge even with plenty of twine. On the plus side I was able to apply a ligh coating of rub to the internal face of the loin as well and add some flavor. No question that the method Jim mentioned makes a much nicer presentation using the cheese mixture I was talking about.
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Old 09-02-2004, 12:02 PM   #35
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All great info! Thanks! I will be trying that soon!!!!
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Old 09-02-2004, 12:25 PM   #36
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Quote:
Originally Posted by Bellybro
Quote:
yes the experimenting may even include some boiling.
Did he type what I think he typed? He said the "B" word!!! I'm telling!
Where's a moderator when you need one?

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Old 09-02-2004, 12:28 PM   #37
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Quote:
Originally Posted by BBQchef33
dunno yet.. havent decided.. got 14 people coming though... gotta feed em something.

maybe i should start dinkin huh??
gonna serve 'em some salsa-infested chili?

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Old 09-02-2004, 12:45 PM   #38
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Great idea racer (sides)

I'm gonna do beans in the dera too.
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Old 09-02-2004, 01:31 PM   #39
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Quote:
Originally Posted by willkat98
Thanks for the ravioli instructions, I'll pass on the shelf cheese though.

And which beast? The trailer rig?
Ain't no shelf cheese. I'm talking the stuff you pull a wedge out of your fridge and grate it right over the food. Kinda smells like feet though.
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Old 09-02-2004, 01:47 PM   #40
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Quote:
Originally Posted by parrothead
Quote:
Originally Posted by willkat98
Thanks for the ravioli instructions, I'll pass on the shelf cheese though.

And which beast? The trailer rig?
Ain't no shelf cheese. I'm talking the stuff you pull a wedge out of your fridge and grate it right over the food. Kinda smells like feet though.
tastes like it too.

Don;t like it one bit, fresh or not
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Old 09-02-2004, 02:16 PM   #41
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Bill, it's awesome stuff, as a matter of fact were doing some tonight for the Cowboys v Chiefs game
Don't waist your time watching cause you going to loose.
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Old 09-02-2004, 02:38 PM   #42
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I am going to take it easy this year. My mother is having a small cookout this year. I will probably smoke some chicken thighs, ribs and take them over to her house to finish on the grill. They willprovide the rest like salads n' such.
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Old 09-02-2004, 02:41 PM   #43
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Anyone do the smoked bologna thing?

Do I spray it or anything? Rub?
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Old 09-02-2004, 02:46 PM   #44
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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!

my favorite of these..... make an X slit with a long knife into the ends, trying to meet in the middle. YOu dont want to slice it thru the sides, try ti make an opening down the center. Then stuff italian hot and sweet sausages down into the center of the loin. I found that a really high heat pan searing on the sausage makes it easier to stuff into the loin and gives it a better texture while your putting in the sausage, stuff in some roasted peppers throught with the sausage. (i use the jarred ones, its easier).

When you slice the loin, ya got a perfect sausage center inside. dont tell anyone ya did it till slicing time....

damn..

now im hungry.
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Old 09-02-2004, 02:55 PM   #45
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Quote:
I found that a really high heat pan searing on the sausage makes it easier to stuff into the loin and gives it a better texture while your putting in the
So cook the sausage first before you stuff?
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