So I took my inspiration from a thread posted here a week or so ago. I decided to give it a Florida twist.
I bought a pork loin and stuffed it with salchica sausage (an Argentine chorizo), cream cheese and diced jalapeños. I then wrapped the whole loin in a bacon weave and topped with a homemade rub. Dropped it on the Primo smoker at 8am. Looking good thus far...
CHEDBALLZ New Orleans Saints Fan South Central LA Member since Dec 2009 5996 posts
re: Sunday cooking thread...(Posted by CHEDBALLZ on 8/11/13 at 10:52 am to bbrou33)
Loin looks good.
Cooked a big breakfast for the crew. Grilled pork chops, eggs and rice for me an my son. Wife had some fried eggs and cinnamon toast. My daughter and her friend had frosted flakes and red cap milk spiked with a sliced banana.
Cooked right at 4 hours and hit 165 internal temp. The smell is intoxicating and it tastes superb. The chorizo was the perfect choice as its typically a bit fatty and added moisture to the loin. Cheers...
Grabbed a bunch of hatch green chiles at the store. Made a nice sauce to smother some burritos, and likely pulling together some green chile mac n cheese with the leftover peppers and the odds and ends around the house
Capt ST LSU Fan Middle of the Mall Member since Aug 2011 6751 posts
re: Sunday cooking thread...(Posted by Capt ST on 8/11/13 at 12:47 pm to wiltznucs)
Making a seafood gumbo. Back to school time, I freeze stuff they like so they can eat it if I'm out of town during the week. About to do some yellowfin, deer sausage and burgers on grill for SIL's 50th birthday get together. Cold coors lights.