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Last Active
  • Re: Need ideas for cook this weekend...

    Bacon wrapped, spinach, Garlic and manchego cheese stuffed pork loin roast with garlic mashed potatoes. It's an in law favorite around my house.
  • Re: Bad Byrons Butt Rubb

    I use Bad Byron's on butts. I mix it with granulated garlic, brown sugar and white sugar to make my rub. Love dizzy pig raging river on salmon and swamp venom on wings.
  • Stuffed Pork Roast Saturday Cook

    I found a 4 lb pork loin roast on sale at Kroger so I scooped it up. Spent some time on the forum looking for a recipe but never found anything I liked. I took a couple of recipes and combined them and this is what I came up with. I roll cut the pork loin and stuffed with chopped spinach, vidalia onion, baby bella mushrooms, chopped garlic and Jarlsberg Cheese. I rolled it up and wrapped in bacon. I put it on a V Rack in the egg at 350 indirect for about 1 1/2 hours until 140 internal. Also put some of the mushrooms, onions and some apples in the drip pan with some chicken broth and used it as an "au jus" of sorts over the sliced pieces. it was really moist and the family loved it. Will be a new staple for entertaining.
  • Re: Crackled Glaze on Lid

    Thanks for easing my mind. That why i love this forum. I'll get back to cooking now and quit worrying. 2 7lb pork butts going on tonight for dinner tomorrow.
  • Pulled Pork Enchiladas

    I was looking for something to do with left over pulled pork after my last cook of 2 - 7 lb butts. This is a simple recipe I came up with and the family loved it.

    1-2 lbs Leftover Pulled Pork  
    Your Favorite Hot BBQ sauce (I make my own)
    1 can of Enchilada Sauce (I use Old El Paso) 
    Shredded Cheese (I used a Mexican blend)
    Apple Cider Vinegar
    Flour Tortillas

    1. Place pulled pork in a skillet and add 1/4 cup or so of Apple Cider Vinegar, 1/4 cup of enchilada sauce and your favorite Hot BBQ sauce to taste. Heat just until warm and moist. 
    2. Coat bottom of baking dish with enchilada sauce to keep the enchiladas from sticking
    3. Add shredded cheese and pork mixture to a flour tortilla and roll into enchilada. Place in the pan. 
    4. Keep making 'em until the pan is full.
    5. Pour remainder of enchilada sauce over each enchilada making sure each is coated. 
    6. Top each enchilada with the Hot BBQ sauce (over the enchilada sauce).
    7. Top with shredded cheese, cover and refrigerate overnight. (They are better if they sit but still really good if you just bake them)
    8. Bake at 350 for 30 - 45 minutes until the sauce is bubbly. (If you refrigerate let them sit out for 15-30 minutes before baking and keep covered for the first 30 minutes)   


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