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Pizza Stuffed Pork Loin

Comments

SGH Posts: 28,989

December 2014

For sheer greatness alone:

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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Brisket_Fanatic Posts: 2,885

December 2014

@jcaspary‌ I've tried that method and like book and pound method much better. I really butchered the carve as you go method

NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone
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Brisket_Fanatic Posts: 2,885

December 2014

@Lit‌ Thanks for the kind words.

NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone
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Brisket_Fanatic Posts: 2,885

December 2014

@SGH‌ Thank you sir! Always good to stuff meat with more meat and some cheese.

NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone
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MrCookingNurse Posts: 4,665

December 2014

I was blown away with my Christmas brine. It was out of this world flavor and juice. Pulled around 140

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XLBGE
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