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Got to be easier way to stuff pork.
Mickey
Posts: 19,669
Got to be easier way to stuff pork.
Made a finger size hole and then wallowed out the inside to make a pocket with the knife.
Mixed goat cheese and cream cheese with chopped sweet jalapeños and a little John Henry and Butt Rub for the stuffing.
Rubbed the outside with the John Henry Pecan and Butt Rub.
Did the low and fast for 90 seconds per side (65 seconds may have been better).
Made a finger size hole and then wallowed out the inside to make a pocket with the knife.
Mixed goat cheese and cream cheese with chopped sweet jalapeños and a little John Henry and Butt Rub for the stuffing.
Rubbed the outside with the John Henry Pecan and Butt Rub.
Did the low and fast for 90 seconds per side (65 seconds may have been better).
Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
Comments
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Looks great. Try a piping bag or a ziploc with the corner cut for a small piping bag. Works great for ABT's also whether cut length wise or the top cut off.
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Richaed I thought of that but it has to force into hole.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Mickey, Richard had good advise. Looks to saucy. The final shot looks great.Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
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LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
Molly and Richard what I learned is the part with the stuffing was not any better than the part w/o. Also the extra stuffing I used as dip for the pork while eating and was outstanding.
Next time just keep the combo John Henrys and Butt Rub on the outside and fix the stuffing as a dip for the pork.
Less trouble and better taste to me...Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
Mickey, have you tried freezing what you are going to stuff into something. I stuff a lot of pork loins with Boudain and the easiest way I found is to freeze the Boudain, then remove the casing. Then using a long slender knife carefully make a hole the length of the loin. Insert frozen Boudain and you are ready to cook. Don’t know how it would work with liquids and chops but is worth a try.
Looking forward to Salado in a couple of weeks. See you there.
ZefrinWillis Tx. -
Ok got to try the Boudain stuffed loin.
Ready for Salado.....Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
Hey Mickey, You had some great chops there. I never stuffed one. Yours look tasty. :P
I grilled some cheap steaks yesterday then fed them to the neighbors dog. They were as tough as whitleather. :blink:
http://www.word-detective.com/2010/04/19/whitleather-tough-as/ -
I just butterfly them, stuff them, and then toothpick it back shut or use butcher twine if I have it.
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Shape the stuffing into a long tube the length of your roast using plastic wrap.
Then freeze it. Cut a slit in the roast and carefully slide the filling into the roast. You can do half at a time. I just saw that done on Anne Burrell's Secrets of a Restaurant Chef.
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