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Pork, Pork, and Pork

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stemc33
stemc33 Posts: 3,567
in Pork
It's been a bit since I've posted. I've mostly just been Eggin dogs, burgers, and chicken. Tonight I decided to do a pork loin that was roll cut and stuffed with apple butter, ham, toast, seasoning, then wrapped in bacon. Delicious. 


Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
two cotton pot holders to handle PS
Banner, Wyoming
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  • Legume
    Legume Posts: 14,627
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    Whaaaaa?!  Good to see you post, and, damn!  What a cool idea.  How was it?
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  • stemc33
    stemc33 Posts: 3,567
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    Legume said:
    Whaaaaa?!  Good to see you post, and, damn!  What a cool idea.  How was it?
    Thanks. It was very good. A little dry, but still a winner. 
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • theyolksonyou
    theyolksonyou Posts: 18,458
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    Been wondering about you!  Nice cook. 
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    You had me at Pork!  Said it 3x so it's like The Beetlejuice of Pork. Oooh and AppleButter?  Awesome work @stemc33 !
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • logchief
    logchief Posts: 1,415
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    Sure doesn't look dry in that last pic.  You done good!!
    LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
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  • jabam
    jabam Posts: 1,829
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    Apple butter.... never would've thunk it! That looks delicious!!
    Central Valley CA     One large egg One chocolate lab "Halle" two chiuahuas "Skittles and PeeWee"
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  • blasting
    blasting Posts: 6,262
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    @stemc33   Nice idea - looks fabulous.  

    Dumb question perhaps, but did you buy the pork loin like that, or did you cut it.  If so, could I trouble you for a little instruction.
    Phoenix 
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  • stemc33
    stemc33 Posts: 3,567
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    blasting said:

    @stemc33   Nice idea - looks fabulous.  

    Dumb question perhaps, but did you buy the pork loin like that, or did you cut it.  If so, could I trouble you for a little instruction.


     
    https://m.youtube.com/watch?v=3jVuC60Z3xw
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • DMW
    DMW Posts: 13,832
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    That looks perfect!
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • stemc33
    stemc33 Posts: 3,567
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    theyolksonyou said:
    Been wondering about you!  Nice cook. 
    Thanks. I've just been working and when I'm not I've been reading about cows and fencing. I'm hoping to be set up next Spring to get a couple of cows. 
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
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    Man that looks amazing.  I am an apple butter junky.  

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • BigWings
    BigWings Posts: 172
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    stemc33 said:
    Legume said:
    Whaaaaa?!  Good to see you post, and, damn!  What a cool idea.  How was it?
    Thanks. It was very good. A little dry, but still a winner. 
    stemc33 said:
    Legume said:
     How was it?
    Thanks. It was very good. A little dry, but still a winner. 
    What do you think caused the dryness?    I have found if I use dry bread for stuffing in can leach out some of the moisture in the meat.   Think your toast might be the culprit?

    Either way, it looks great!

    New Brunswick, Canada

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  • texaswig
    texaswig Posts: 2,682
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    Nice. It's a looker. Magazine or TV worthy. 

    2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun 

    scott 
    Greenville Tx
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  • stemc33
    stemc33 Posts: 3,567
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    @BigWings, I'm not sure what caused the dryness. Pulled at 145° like usual and even weaved the bacon. Most times I'm too lazy to weave the bacon and just drape it over the top. Might of just been the meat. I bought it fresh and it sat in the fridge for 4 days. It did have a lot more juice in the package than usual. It was very good, I just was surprised by the results. 
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • pgprescott
    pgprescott Posts: 14,544
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    I'll take a slice. Who am I kidding, make it two slices please. 
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  • SGH
    SGH Posts: 28,791
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    stemc33 said:
    It's been a bit since I've posted. 
    Myself included brother Stem. Work has really consumed all of my time for the past 3 months. Glad to see you posting my friend. It looks spectacular as always. Hope to be home and cooking again myself real soon.  

    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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  • Jeepster47
    Jeepster47 Posts: 3,827
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    The loin looks great, but I love the plate ... that's really cool.

    Washington, IL  >  Queen Creek, AZ ... Two large eggs and an adopted Mini Max

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  • johnmitchell
    johnmitchell Posts: 6,581
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    Just pure magic... Fantastic 

    Greensboro North Carolina
    When in doubt Accelerate....
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  • blind99
    blind99 Posts: 4,971
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    Stem that looks great as always!
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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