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Started By
Message
re: htown's Easter stuffed pork tenderloin (pics)
Posted on 4/2/13 at 4:09 pm to Tiger inTampa
Posted on 4/2/13 at 4:09 pm to Tiger inTampa
quote:
OK h if we are going to market these; If I may? The name is too wordy....how about:
htown's "Cardiac Log"
catch phrase on the package?
It's worth the stent!
$$$$$$$
Holy bumps batman! I thought this had sunk to the bottom of the underbelly of the food board.
Seriously though, it was not as greasy/fatty as you may think it was. I was a little surprised at this myself. All of the juices you see on the cutting board was after sitting there for 20 mins and being cut. It was tender inside, but not grease pouring out of it.
The fat/grease left in the bottom of my smoker however.....well that is a different story!
0
Posted on 4/9/13 at 5:56 pm to htownjeep
Will be making this towards the end of this month. Any tips? Anything you would do different?
Posted on 4/18/13 at 6:36 pm to htownjeep
Holy moly
Posted on 4/18/13 at 8:01 pm to htownjeep
Before clicking this thread I thought it was going to be another one of those bacon bombs or whatever they're called...
Job well done, that looks incredible.
Job well done, that looks incredible.
Posted on 4/18/13 at 8:45 pm to htownjeep
Nice - Really Nice
Posted on 4/18/13 at 9:02 pm to htownjeep
oh my fricking god
Posted on 4/18/13 at 10:46 pm to htownjeep
Making this beast for the draft next week.
Posted on 5/8/13 at 7:50 am to htownjeep
Wish I had seen this sooner. This is definitely tailgate worthy.
Posted on 5/16/13 at 7:50 am to htownjeep
Built one of these last night that I'm going to cook Friday. The only problem I had was the tender loin wouldn't completely go around the log. So, I butterflied 2 tender loins and put one on bottom andone on top, wrapped in the bacon weave and tied it up.
Posted on 5/16/13 at 8:50 am to htownjeep
quote:
htownjeep
Did you serve it with a nice side salad? ha
That looks awesome!
Posted on 5/16/13 at 5:47 pm to Oenophile Brah
going to try this in the next day or two. just bought all of the ingredients
Posted on 5/16/13 at 8:02 pm to Coater
Looks amazing! Thanks for sharing.
Posted on 5/16/13 at 8:41 pm to htownjeep
This looks outstanding!
Posted on 5/16/13 at 10:40 pm to Coater
quote:
going to try this in the next day or two
I wonder how many people have tried this bad boy as a result of this thread; I know I made two.
Posted on 5/17/13 at 10:08 am to AmosMosesAndTwins
quote:
I wonder how many people have tried this bad boy as a result of this thread
cooking mine at the tailgate today. will be interesting to see the reactions.
Posted on 5/17/13 at 2:13 pm to AmosMosesAndTwins
quote:
I wonder how many people have tried this bad boy as a result of this thread; I know I made two
so true
any tips or anything you learned by doing it? i'm going to put it on tomorrow morning and hope to have it done by tomorrow early/mid afternoon.
Posted on 5/17/13 at 3:09 pm to Coater
quote:
any tips or anything you learned by doing it?
I took htown's advice and loaded it with cream cheese. Think I touched on it in another thread, but the loin I got was massive and the bacon grid didn't cover the entire bottom or the sides of each loin, but it still worked fine. I would suggest against using really thick cut bacon. I also applied a simple dry rub.
Posted on 5/17/13 at 4:02 pm to AmosMosesAndTwins
quote:
I took htown's advice and loaded it with cream cheese. Think I touched on it in another thread, but the loin I got was massive and the bacon grid didn't cover the entire bottom or the sides of each loin, but it still worked fine. I would suggest against using really thick cut bacon. I also applied a simple dry rub.
well i just put mine together. looks like a kid's kindergarden project or something. i used a pork loin that was presliced unknowingly. don't know how that happens. anyway, made rolling it up tough. i tried the bacon weave but to no avail. ended up tooth picking one piece of bacon per sliced loin. we'll see how it turns out. going to smoke it tomorrow.
Eta:
I'm embarrassed to post this but here's my kindergarten project. We'll see how it turns out.
This post was edited on 5/18/13 at 10:32 am
Posted on 5/17/13 at 5:49 pm to Coater
It wasn't a bacon weave, but my husband picked up a cream cheese and boudin stuffed (and bacon wrapped) pork loin at Chop's in Broussard (not having seen this thread). It was absolutely delicious.
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