umrebel26
Got Wood.
Hey guys I wanted to get some ideas about what I am going to try this weekend. A ribeye stuff with fatty? Has anyone tried this before if sobhiw did it turn out?
Fatty stuffed ribeye?
- Thread starter umrebel26
- Start date
I wouldn't ruin a ribeye by doing that. Just add a tater, mushrooms and a nice glass of good bourbon.
umrebel26
Got Wood.
I am turning this in at a competition in the anything but catergiry, was also thinking maybe a pork loin stuffed with boudain
Shagdog
Quintessential Chatty Farker
There is a problem with both of those recipes. You are stuffing something that requires a higher internal temperature inside something that requires a lower IT. Example - you want boudin cooked to what, 175-180? And a pork loin you want to cook to 140. So now you have to bring the loin waaaay higher to get that boudin up to a safe temp. By the time it's done, that loin will be shoe leather. If you use raw sausage inside a ribeye, you will have the same issue.
Seems like you're grasping at straws for something different. What about looking for existing recipes that aren't run of the mill? How about porchetta? (Google it) or maybe Babi guling?
Seems like you're grasping at straws for something different. What about looking for existing recipes that aren't run of the mill? How about porchetta? (Google it) or maybe Babi guling?
Stuff a pork chop instead.
SmokeHouse Blues
Full Fledged Farker
Ribeyes are best (125 degrees) as the main course with sides.
minAL
Knows what a fatty is.
Boudin is a fully cooked sausage. Just need to warm it up. It makes a great stuffing especially in chicken. One idea, that is always a hit, is to debone a whole chicken and stuff with Boudin. Tie with butcher twine and put on the smoker.
Step away from the ribeye....
Good lick with what ever you decide to do.
Good lick with what ever you decide to do.
umrebel26
Got Wood.
Thanks for the input brethren decided to stuff a pork loin with cream cheese, jalapeños,and bacon
