Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Stuffed pork loin
Options
Wolfpack
Posts: 3,551
So I decided to try something new. Cut a loin in half and stuffed with pesto and motz. Wrapped in bacon and smoked to 140. Turned out great.
Greensboro, NC
Comments
-
@Wolfpack
My kind of grub right there brother Wolf. It looks awesome for sure. I'm going to have to try stuffing one myself some day!! Excellent job my friend. Enjoy.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
@SGH it was pretty good but too much of the cheese leaked out. But on the bright side I bought a 13 lb brisket today too. Plan is to go 225 starting Sunday. Hope it turns out half as well as your cooks look.Greensboro, NC
-
@wolfpack, I find goat cheese or feta works really nice. It seems to stay more solid and gritty rather than liquify. Looks delicious!
-
-
Damn fine looking piece of pork you whipped up there
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
@Wolfpack
Brother I'm more than sure that you will knock it out of the park my friend. And thank you for the kind words.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
That looks awesome..Good luck with the Brisky..I will have my nose to the wind.. :-cGreensboro North Carolina
When in doubt Accelerate.... -
It's really hard to keep the cheese from leaking out. I stuffed a couple tenderloins yesterday, tied up the ends real good, and did a lace across the middle section. Also, I pounded it before rolling it together which allows a tad more room for expansion during the cook.Dave - Austin, TX
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 164 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum