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Garlic stuffed pork
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Mainegg
Posts: 7,787
thank you Poot
very simple raws garlic. 3.5 lb boneless pork roast, 2 heads of garlic.
sliced a tiny slit and poked in the garlic cloves
rubbed with magic butt dust!
on to the egg 350 indirect with two bakers
should have dropped down to 300-325 and gone a bit slower to cook the garlic more but was in a hurry LOL very good! the left overs will be sliced thin on the slicer for lunch meat.
very simple raws garlic. 3.5 lb boneless pork roast, 2 heads of garlic.
sliced a tiny slit and poked in the garlic cloves
rubbed with magic butt dust!
on to the egg 350 indirect with two bakers
should have dropped down to 300-325 and gone a bit slower to cook the garlic more but was in a hurry LOL very good! the left overs will be sliced thin on the slicer for lunch meat.
Comments
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That looks great Julie! Thanks to you and Poot both, I gotta try it :cheer:
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Looks good, Jules! I've only done that with tenderloin. Slice the cloves instead of whole, and stuff 'em in paring knife slits (the only thing a paring knife is good for hahha). Excellent flavah!
You're just now getting lilacs?! Lordy!!I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
yum, looks tasty and pretty too . Thanks for the postLarge, small and mini now Egging in Rowlett Tx
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Michael why do you think I have been whiny about the weather???
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You can just give me the credit Frank Poot will just forget anyways :laugh:
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About as simple as it gets Joan any rub is good and I had a coffee based one I almost used but I needed to do a little sucking up to ol' Poot
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Darlin', I just figured you were a whiner. :laugh:
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
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We got ours yesterday here, you are not alone.
Doug -
Looks great Julie! But then everything you cook looks great. Funny how every time you or Faith post I know I'm going to be hungry soon! :laugh:
I have put garlic in many a roast beef as Carolina Q says and always get great flavor but as you say the garlic has never cooked enough. I wonder if it just takes more heat to cook the garlic properly then the meat? If you got the garlic cooked enough would the meat be toast? :blink:
I wonder if you could roast the whole bulb of garlic and then insert the roasted cloves? Just a thought . . . with a little gravy on the side . . . now I have made myself hungry!
Blair
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Gator, I think I would soften the garlic some in the microwave. A minute on med should start the whole cloves cooking, but still be firm enough to insert in the meat. ...just a thoughtLarge, small and mini now Egging in Rowlett Tx
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Mainegg, that looks fantastic! Do you have a recipe for the "Rub Your Butt" rub or is it available commercially?
Jeri -
Nice color on the pig Julie. About how long did it take? Doing two loins tonight real quick to slice or chop for sandwitches.
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I figured 15 min a pound and pulled at 135 the rest brought it to just over 140. perfect
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The Rub Your Butt Is from Pork Butt Mike..... I am going to use what is left very slowly though as I am sure he has forgotten how he made it...
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I bet that would work Joan!
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i think it would be to soft if you roasted it first Blake... but a little cook might not be bad. not sure if this is going to be good to slice for sandwiches for Neill or not LOL no one will be able to stand him
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Magic meal!
How did you get those cloves of garlic that deep with little slits?? Mine always pop out cause can't get them in very deep :blink:
How did you get that stretchy stuff off so smoothly?? I always end up with most of the bark stuck onto the fake string stuff
Must have something to do with all that hooking -
Nice looking piece of pork there Julie. As for the garlic I crush them some but still able to push down in the meat. It looks Mighty fine, Neil did a great job on the roast, I hope you enjoyed it. :P
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today ends in "Y" poot :evil:
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must be those new knives LOL slices like buttha
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That Poot sure can make some rub. :woohoo:This is the greatest signature EVAR!
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