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Bacon wrapped, Conecah Sausage stuffed, pork tenderloin

Thatgrimguy
Thatgrimguy Posts: 4,738
edited August 2014 in Pork
Should have taken more pics. Had no idea how good this was going to end up!!

Took some thick Conecah sausage and cut the casing off then cut a slit using a long carving knife through 4-5" pieces of tenderloin (cut the tenderloins in thirds to make it easier and because I didn't know how many people were coming.) Slid the non cased sausage in the middle then wrapped the whole thing in bacon and dusted with Money Championship rub.  I didn't take many pics... sorry. But it was INCREDIBLE! Slid slices on Hawaiian rolls with a small amount of bbq or mustard.  

image
XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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Comments

  • SGH
    SGH Posts: 28,883
    @Thatgrimguy‌
    I surrender! You are the man! Brother you nailed that one. It looks phenomenal to say the least! =D> =D> =D>

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,883
    I would have snuck in myself if I knew you were cooking that! Excellent cook to say the least!

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,883
    Next time that you do one add a little cream cheese with the sausage for a stuffing. It is mind blowing. Again outstanding cook!

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,883
    If there is any left overs let me know and I will stop by and clean them up for you on my way home tonight! :D

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Legume
    Legume Posts: 15,188
    looks great! I'm not familiar with that sausage, was it smoked/precooked already?
    Love you bro!
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  • SGH
    SGH Posts: 28,883
    @Legume‌
    It is one of my favorites. It's par excellent to say the least. I highly recommend it. It's what I use when I stuff a loin or shoulder.image

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • anzyegg
    anzyegg Posts: 1,104
    I totally agree with SGH. Outstanding!!!!
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  • paqman
    paqman Posts: 4,815
    It looks tasty!

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • Thatgrimguy
    Thatgrimguy Posts: 4,738
    @SGH It was wonderful and we have frozen most of it. I didn't have many people show up for Sunday funday today.  It was awesome. With as little effort as I took stuffing it, I couldn't have gotten cream cheese in there. I just slit it and shoved that piece through the hole!!
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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  • SGH
    SGH Posts: 28,883
    @Thatgrimguy‌
    That's all it is to it brother. Very simple. I wish I was over there eating! Looks par excellent my friend.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Phatchris
    Phatchris Posts: 1,726
    $$$$
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  • Thatgrimguy
    Thatgrimguy Posts: 4,738
    I think it's interesting how the nitrates in the sausage cause a 2nd "smoke" ring in the center.
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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  • SGH
    SGH Posts: 28,883
    I think it's interesting how the sausage in the middle of the loin really makes it incredible tasting! ;)

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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