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2nd Stuffed Pork Loin
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Grillmagic
Posts: 1,600
The first one came out so good I decided to do a second one, this is a little 2 1/2 pounder with salami, smoked Gouda, roasted sautéed spinach and garlic and sun-dried tomatoes, butterflied and sprinkled with DP RR inside and out. I'm going to smoke it at 325 to 350 indirect with Applewood
Charlotte, Michigan XL BGE
Comments
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Looking forward to seeing that loin on the egg!LBGE, Mechanicsville, Va., LBGE, Duck, NC, XLBGE Wake, Va.
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How long do you estimate it will take to cook? Looking forward to results!
Chris
St. Louis, MO
Unit 1: LBGE, cedar table Unit 2:Akorn -
The last one I did was 6/8 pounds and it took 90 minutes, going to start checking at 50 minutesChrisgrillsSTLMO said:How long do you estimate it will take to cook? Looking forward to results!
Charlotte, Michigan XL BGE -
Oh my god that looks good!!! I normally use pepperoni. Looks like I MUST try salami!!!!The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos.
Cumming, GA
Eggs - XL, L, Small
Gasser - Weber Summit 6 Burner
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thats gonna rock!
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Plugging alongside, 110 IT at 50 minutesCharlotte, Michigan XL BGE
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It got away from me, the pen said 155 pooop!Charlotte, Michigan XL BGE
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Good grub, in hind site I wish I would have pulled it at 145. Maybe our new favorite.Charlotte, Michigan XL BGE
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