OK, so I said I'd post some pics, and here 'tis... this weekend I did some stuffed pork loin.
Nothin' too fancy (no meat glue holding it together - had to use toothpicks). Anyway, decided to cut the loin into 3 (unequally sized) parts, and figured I'd try 3 different rubs (we enjoy "Egg-sperimenting" w/ different rubs - makes ya think yer gettin more food that way) heheh...
Anyway, here's the details:
Dome Temp = 375
Meat Internal Temp = 140
Method = Indirect
Rub #1 (large) = KC Butt Spice
Rub #2 (Med) = Cumin
Rub #3 (small) = Dizzy Pig's Dizzy Dust
Stuffing = garlic sauteed spinach & mushrooms & grated pepper jack cheese
Smoke = 2 Cherry Chunks
Meat Size = ~6#
Once internal hit 140, I pulled them & wrapped them in aluminum foil for about 10-15 minutes, to allow them to "rest."
The consensus was that we liked all 3 rubs - the KC Butt rub actually produced sort of a "bark", if-you-will, on the pork loin, and the Dizzy Dust was... well... as good as any Dizzy Pig stuff...
I've recently become a big fan of cumin after trying this "cumin lamb" dish at a Chinese restaurant, and figured I'd do cumin on the Egg - it turned out good, but I think next time I'll try making some sort of "liquid-y" thing to mix the cumin in, rather than just using it as a "rub" cuz it seemed like it sort of dried out on the pork.. - what do ya'll think - any good cumin recipes??
Anyway, pics to follow...
Don't get set into one form, adapt it and build your own, and let it grow, be like water. Empty your mind, be formless, shapeless — like water. Now you put water in a cup, it becomes the cup... Now water can flow or it can crash. Be water, my friend. - Bruce Lee