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Hoggza tenderloin
Little Steven
Posts: 28,817
Sorry Zip,
Borrowed your term. Three tenderloins splayed out and pounded.
Procuitto and Calabrese salami
Provolone, green onions and sliced garlic
Sundried tomatoes, bomba
Pile of Genoa salami
All wrapped up
Egged
Very good
Steve
Borrowed your term. Three tenderloins splayed out and pounded.
Procuitto and Calabrese salami
Provolone, green onions and sliced garlic
Sundried tomatoes, bomba
Pile of Genoa salami
All wrapped up
Egged
Very good
Steve
Steve
Caledon, ON
Comments
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Mi amigo absolutely delicious as usual ...........already saved it
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i will have to try that with all that salami!! i love some salami!!
looks like a real winner stevehappy eggin
TB
Anderson S.C.
"Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."
Tyrus Raymond Cobb
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Steve, Fabulous!!! I bet each bite was packed with flavor!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."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
Looking good, great job. They look yummy.
Patti
Wichita, KS -
Great job Steve!
Lots of great flavours. Well prepared.
Michael -
That is a winner! Best stuffed tenderloin I have eva seen. Wow! :cheer:
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Steve,
Those things look as good as anything I've seen yet. :ohmy: :pinch:
Oh will I being trying to recreate that soon. -
WOW! That must have tasted great.
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Steve, looks awesome. That is going on my list for sure! What were your times and temps? I will of course need to learn how to cut the tenderloins like that and how to tie it all up.
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Steve, looks awesome. That is going on my list for sure! What were your times and temps? I will of course need to learn how to cut the tenderloins like that and how to tie it all up.
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Steve all I can say is...wow!! That looks fantastic!!! I would love to have seen a video of you rolling that monster up. Did you brush it or rub anything on the outside before you cooked it?
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Nice Steve.
Mike -
Good nite Steve that looks GREAT!! Just got home from graveyards and trying to cut back. A banana and a glass of cheap wine at 5am. Nothing better....cept that Hoggza!
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Gotta love the stuffed Pork, nice cook Steve.
Doug -
That looks fantastic! 3 tenderloins who were ya feeding? :laugh: :laugh:
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You think I can have some for breakfast!!! :laugh:
Great cook, damn that looks good! -
YUMMMMMMMMMMMMMMMMMMMMM Steven
Ross -
That is the coolest thing I've seen in a long time.
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GOODGOSHAMITEE!!!YUM-MMM-MMM-EE!
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Oh my, that looks incredible.
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Simply awesome, Steve. How did the raw green onions and garlic fare? Did they soften up?
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Very nice.
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Are you butterflying those tenderloins open, or doing a rolling cut?
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Ben,
Yes they did. I overcooked it a little. The garlic was wafer thin.
SteveSteve
Caledon, ON
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Whacky,
I cut about 1/2" in and start to roll. When I pound them I pound the edges that will overlap thinner. It is important to plan the direction of the roll in advance so that the new edge is on the outside.
SteveSteve
Caledon, ON
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Beautiful! What temp and rack set up did you use?
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Summersun,
Thanks, pretty sure it was 375*. Direct on a CI grid. If you were wrapping in bacon I would suggest indirect.
SteveSteve
Caledon, ON
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I want to attempt this, this weekend. When you cook this, do you keep the lid up? Or do you close it and just lift to turn (every 5 mins or so)?
Also, this might sound like a dumb question, but how do you know when it's done? If you use a termometer, will it be thrown off by the stuffing ingredients?
Mind you, I might do an unstuffed one along with the stuffed so I suppose I could just take them both off when the unstuffed one is finished.
Jimi
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