Texas Hogger
Full Fledged Farker
Please enjoy this cook thread for 2 Throwdowns; "Bacon Makes Everything Better" and "Anything but Charcoal".
I decided to stuff a pork loin for this one. I bought a Pork loin from Sam's. I felt it was too long too to for me to stuff without a bunch of hassle and a large mess so I cut in two. (I have the other half curing in the fridge for some buckboard bacon.)
After butterflying and pounding it into submission, I whipped up some stuffing. I used a pound of sausage, the last pound of home cured ham that I dug out of the freezer and a pint jar of tomatillo, garlic and lime salsa.
While that was cooking I seasoned the loin and set it aside. Next I laid out a sheet of parchment paper on the cutting board to assist with eventual rolling it up.
I made a bacon weave and covered it with freshly roasted and peeled green chilies. I put the seasoned loin on top, covered it with the stuffing and rolled it all up and tied it.
I threw it in the fridge and out the back door I went to fire up the 'ol stick burner.
I smoked it at 350 to an internal temp of 140.
I dragged it back into the kitchen and let 'er rest under a foil tent before slicing and enjoying.
Apologies for the long winded post but thanks for reading this far.
Now for the Pron.
I decided to stuff a pork loin for this one. I bought a Pork loin from Sam's. I felt it was too long too to for me to stuff without a bunch of hassle and a large mess so I cut in two. (I have the other half curing in the fridge for some buckboard bacon.)
After butterflying and pounding it into submission, I whipped up some stuffing. I used a pound of sausage, the last pound of home cured ham that I dug out of the freezer and a pint jar of tomatillo, garlic and lime salsa.
While that was cooking I seasoned the loin and set it aside. Next I laid out a sheet of parchment paper on the cutting board to assist with eventual rolling it up.
I made a bacon weave and covered it with freshly roasted and peeled green chilies. I put the seasoned loin on top, covered it with the stuffing and rolled it all up and tied it.
I threw it in the fridge and out the back door I went to fire up the 'ol stick burner.
I smoked it at 350 to an internal temp of 140.
I dragged it back into the kitchen and let 'er rest under a foil tent before slicing and enjoying.
Apologies for the long winded post but thanks for reading this far.
Now for the Pron.
