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Tonight's grub

JethroBodeen
JethroBodeen Posts: 526
in EggHead Forum
Marinated pork loin, acorn squash, stuffed bs chicken thighs.
It was all horrible! again.....
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Comments

  • CPARKTX
    CPARKTX Posts: 2,095
    Mighty fine meal
    LBGE & SBGE.  Central Texas.  
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  • Mattman3969
    Mattman3969 Posts: 10,458
    Somebody ate very good 

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Sea2Ski
    Sea2Ski Posts: 4,131
    That looks yummy! 
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • 1voyager
    1voyager Posts: 1,161
    Looks outrageous. Would you mind sharing your technique with us?
    Large Egg, PGS A40 gasser.
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  • WeberWho
    WeberWho Posts: 11,540
    Great looking spread
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • td66snrf
    td66snrf Posts: 1,838
    @JethroBodeen So the thighs are stuffed and bacon wrapped? What are they stuffed with? 
    XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    I’d hit that big time
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • JethroBodeen
    JethroBodeen Posts: 526
    1voyager said:
    Looks outrageous. Would you mind sharing your technique with us?
    @1voyager The pork was marinated in my go too marinade for pork loins. 1/4c of soy sauce, 1/4 c of evoo, 1/4c of honey, 1Tbl of onion powder, 1Tbl pepper, 1 Tbl bbq rub, 4-5 garlic cloves and what ever else I may find that needs used. In this case a jalapeno sliced up. Marinate for as many days as you can plan ahead for. I then inject marinade just before putting on. Cook indirect at ~350 until I.T. of 125-130 let rest.

    @tdsnrf my stuffing varies with whats on hand but this was spinach (fresh, blanched, chopped), cream cheese, shredded cheese, chives, onion, BBQ rub, and a touch of turbinado sugar. This varies every time but close to this.

    Thanks guy's!
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