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Started By
Message
My 4th of July Smoke!! (PICS!!)
Posted on 7/4/13 at 8:48 pm
Posted on 7/4/13 at 8:48 pm
Photobucket hates me for some reason. Link to album here:
Smoke
So for my third smoke I decided to do htown's stuffed pork loin with a slight variation.
First I gathered my tools:
Then I stuffed the peppers and made a cream cheese sausage mixture. I used NuNu's fresh jalapeno pork sausage.
Combine the two and you get a log of awesome:
We then butterfly and carve out an opening in the loin. And we fill that opening with the awesome log:
Once put together I add some secret rub...
What's next you say?!?! BACON WEAVE!!!!
OH NO!!!! THE BACON WEAVE WON'T FIT!!!
Relax..... I've got another!
Put it together and tie it up:
Throw the thing on the smoker for a few hours until the inside temp is reading 165. Take it off, wrap it up, let it sit, then slice:
All in all. It was great! It's all gone and everyone that was here loved it. As for me. It was pretty good. But I think it was too dry. I left it on too long. I should have pulled it earlier or maybe not let it sit so long. But it had GREAT flavor. Controlling the temp this time was extremely easy compared to my first two smokes. This being my third. But I kept it at exactly 225 for I'd say 85% of the cook. The hottest it went was 240 but only briefly. Mostly it was 225-235 range.
I still have another pork loin in the fridge. All the other sausage was grilled during the smoking process. I would probably add more cream cheese. Coat the inside of the loin before the meat log goes in.
Advice and criticism is welcomed
Happy 4th!
Smoke
So for my third smoke I decided to do htown's stuffed pork loin with a slight variation.
First I gathered my tools:
Then I stuffed the peppers and made a cream cheese sausage mixture. I used NuNu's fresh jalapeno pork sausage.
Combine the two and you get a log of awesome:
We then butterfly and carve out an opening in the loin. And we fill that opening with the awesome log:
Once put together I add some secret rub...
What's next you say?!?! BACON WEAVE!!!!
OH NO!!!! THE BACON WEAVE WON'T FIT!!!
Relax..... I've got another!
Put it together and tie it up:
Throw the thing on the smoker for a few hours until the inside temp is reading 165. Take it off, wrap it up, let it sit, then slice:
All in all. It was great! It's all gone and everyone that was here loved it. As for me. It was pretty good. But I think it was too dry. I left it on too long. I should have pulled it earlier or maybe not let it sit so long. But it had GREAT flavor. Controlling the temp this time was extremely easy compared to my first two smokes. This being my third. But I kept it at exactly 225 for I'd say 85% of the cook. The hottest it went was 240 but only briefly. Mostly it was 225-235 range.
I still have another pork loin in the fridge. All the other sausage was grilled during the smoking process. I would probably add more cream cheese. Coat the inside of the loin before the meat log goes in.
Advice and criticism is welcomed
Happy 4th!
This post was edited on 7/6/13 at 9:33 am
18
Posted on 7/4/13 at 8:53 pm to bbrou33
Oh. My. God.
Posted on 7/4/13 at 8:57 pm to bbrou33
Great job! No criticism from me.
Posted on 7/4/13 at 9:00 pm to BRgetthenet
That looks great.
Posted on 7/4/13 at 9:01 pm to bbrou33
Damn, that looks incredible.
Posted on 7/4/13 at 9:02 pm to bbrou33
Nothin' says Murca like meat stuffed with meat wrapped with bacon and smoked
You are a patriot
You are a patriot
Posted on 7/4/13 at 9:08 pm to LoneStarTiger
Posted on 7/4/13 at 9:09 pm to bbrou33
Last time I did this I cooked another one stuffed with sautéed mushrooms and bacon
It was damn good as well, but not quite as moist bc it didn't have the cream cheese
It was damn good as well, but not quite as moist bc it didn't have the cream cheese
Posted on 7/4/13 at 9:27 pm to bbrou33
Looks great...maybe a brief brine will solve the dryness problem next time!
You won!
You won!
Posted on 7/4/13 at 9:43 pm to LSUPHILLY72
The reason we won and the terrorists lost is that concoction!!!! Mercia!!!!!!
Posted on 7/4/13 at 9:58 pm to bbrou33
That is a fantastic bacon weave
Posted on 7/4/13 at 10:35 pm to Cap Crunch
Dear God
Posted on 7/4/13 at 11:05 pm to bbrou33
Posted on 7/4/13 at 11:24 pm to bbrou33
You're my hero.
Kind of
Kind of
Posted on 7/5/13 at 1:33 am to bbrou33
Nice job!
Posted on 7/5/13 at 1:36 am to bbrou33
Man you really went all out, what an effort! Props on all that work and glad that your guests enjoyed it.
Cooks should always be their harshest critics. Cool that you're open to learning and continuing to improve and don't just take compliments blindly as a blank check to stop trying. I would have put a severe hurt on that pork today.
quote:
All in all. It was great! It's all gone and everyone that was here loved it. As for me. It was pretty good. But I think it was too dry. I left it on too long. I should have pulled it earlier or maybe not let it sit so long. But it had GREAT flavor. Controlling the temp this time was extremely easy compared to my first two smokes. This being my third. But I kept it at exactly 225 for I'd say 85% of the cook. The hottest it went was 240 but only briefly. Mostly it was 225-235 range.
Cooks should always be their harshest critics. Cool that you're open to learning and continuing to improve and don't just take compliments blindly as a blank check to stop trying. I would have put a severe hurt on that pork today.
Posted on 7/5/13 at 2:15 am to bbrou33
You ran into the same problems I had: bacon weave was too small (I had the exact same brand) and mine was a little dry for my taste (I trimmed the cap and in my intoxicated state, didn't pull it until it was 160).
I'd like to try a beef variation.
If you're looking for ideas for the other loin, I've had success stuffing with boudin, smoked sausage, onions, bell peppers, and store bought marinade. I don't butterfly these, rather use a large knife to slice open the middle, leaving the edges in tact. Put it in a disposable roaster pan with the extra stuffing and sausage links around it. Fork tender.
I'd like to try a beef variation.
If you're looking for ideas for the other loin, I've had success stuffing with boudin, smoked sausage, onions, bell peppers, and store bought marinade. I don't butterfly these, rather use a large knife to slice open the middle, leaving the edges in tact. Put it in a disposable roaster pan with the extra stuffing and sausage links around it. Fork tender.
Posted on 7/5/13 at 9:45 am to bbrou33
I get that this stuffed pork loin and the various bacon weave things are popular and that people seem to love them, but I just couldn't eat that pile of shite. I'm glad you and your guests liked it though.
Except that the asparagus looks like someone dropped a load on it.
Except that the asparagus looks like someone dropped a load on it.
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