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Posted on 5/18/13 at 12:01 pm to htownjeep
For those that have done this what temp are you pulling it off?
At 144 now. I was thinking around 165.
My kindergarten project is looking a little tastier at least
At 144 now. I was thinking around 165.
My kindergarten project is looking a little tastier at least
This post was edited on 5/18/13 at 12:05 pm
Posted on 5/18/13 at 9:50 pm to Coater
Turned out fantastic. Thanks htown
Posted on 5/18/13 at 9:55 pm to htownjeep
wow
say it backwards
wow .....
say it backwards
wow .....
Posted on 5/18/13 at 10:04 pm to Pepe Lepew
Posted on 5/20/13 at 7:34 am to TigerMyth36
dammit, got drunk and forgot to take pics. Cooked one of these at the tailgate friday and it did not last 20 minutes. I'm gonna do another one for regionals atry to remember to take pics.
Posted on 5/20/13 at 9:59 am to Coater
quote:
Turned out fantastic. Thanks htown
Wow! Looks great! I had no idea this thread had been revived and I'm touched that so many liked the writeup so much that they tried it as well.
Good job to everyone that tried it!
If anyone has any ideas to make it better I'd love to hear it. I personally would have liked more cream cheese throughout it. I was thinking over maybe blending the pork sausage and cream cheese and that may help spread it out some?
Posted on 5/20/13 at 10:08 am to Coater
quote:
At 144 now. I was thinking around 165.
Yep, 165 is what I was shooting for in the meaty part of the tenderloin.
quote:
My kindergarten project is looking a little tastier at least
That's an understatement. Looks awesome! Where was my invite?
Posted on 5/20/13 at 10:09 am to htownjeep
Will be trying this very very soon. Looks great.
Posted on 5/20/13 at 10:10 am to htownjeep
quote:
If anyone has any ideas to make it better I'd love to hear it
Didn't do it to "make it better" but because I dig playing around with a good recipe.
quote:I fried an extra pound of thick cut Maple/peppercorn bacon extra crispy. Think 1/2 a shade from burnt. Crumbled it up and added it to the cream cheese. Also used my dry rub on the loin before wrapping it in the bacon. It worked! Thanks for the inspiration htown.
I was thinking over maybe blending the pork sausage and cream cheese and that may help spread it out some?
BTW, my boys are calling it the Cardiac Log
Posted on 5/20/13 at 10:23 am to Tiger inTampa
quote:
BTW, my boys are calling it the Cardiac Log
Did yours come out fatty/greasy at all? I was surprised how mine was not greasy in the least. Like I said earlier in the thread there was hardly any fat/grease in the final product.
Posted on 5/20/13 at 12:08 pm to htownjeep
Yeah mine was not greasy at all. I took it off around 2:00 in the afternoon and wrapped it in foil and towels and put it in a cooler until I sliced it at 7:30 that night. It was still very warm and moist. Got really good reviews from my guests.
This post was edited on 5/20/13 at 12:09 pm
Posted on 5/20/13 at 12:11 pm to htownjeep
No not greasy at all. Drippings were surprisingly not as bad as I expected. Nah, we just get a kick out of calling it that. Swear deep down I'm only 12.
Posted on 5/20/13 at 4:14 pm to Coater
quote:
For those that have done this what temp are you pulling it off?
At 144 now. I was thinking around 165.
I pulled mine out at 165, could've probably taken it out sooner IMO.
Posted on 5/20/13 at 4:18 pm to Coater
Coater, did you leave the cap on?
Posted on 5/20/13 at 4:24 pm to AmosMosesAndTwins
Yes
Posted on 9/6/13 at 11:23 am to Coater
Contemplating doing this again tomorrow but I want to change something up. Just not sure what that is.
Can anyone that has done this tell me some twists that you may have done to this? Or even if you haven't tried it but have some ideas I'd love to hear them.
Can anyone that has done this tell me some twists that you may have done to this? Or even if you haven't tried it but have some ideas I'd love to hear them.
Posted on 9/6/13 at 11:26 am to htownjeep
Posted on 9/6/13 at 11:46 am to Burt Reynolds
That looks amazing!
Posted on 9/6/13 at 11:49 am to htownjeep
Stuffed pork loin...
Nothing mind blowing but I did mine with Argentine salchica sausage(a variant of chorizo) and diced some jalapenos into the cream cheese.
I'd actually like to try smoking the loin and then coating the loin during the final hour or so with a chili based hot sauce such as Linghams. I'd imagine it would take on a candied apple like effect and create a sweet pepper glaze around the bacon weave.
Either that or play around with alternatives to the cream cheese like a pepper jack for instance.
My wife had the idea of throwing a Cuban twist on on the dish and trying to make a papa rellena in the center using some beef picadillo and potatoes as the stuffing.
Nothing mind blowing but I did mine with Argentine salchica sausage(a variant of chorizo) and diced some jalapenos into the cream cheese.
I'd actually like to try smoking the loin and then coating the loin during the final hour or so with a chili based hot sauce such as Linghams. I'd imagine it would take on a candied apple like effect and create a sweet pepper glaze around the bacon weave.
Either that or play around with alternatives to the cream cheese like a pepper jack for instance.
My wife had the idea of throwing a Cuban twist on on the dish and trying to make a papa rellena in the center using some beef picadillo and potatoes as the stuffing.
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