First stab at a stuffed loin (lots of pics)

BostonEggSox

I was inspired by the Pork Loin Mexicana recipe I saw in "Smoke and Spice". The loin itself came out nice, the accompanying salsa was AWESOME, the stuffing was bland. I added a finely chopped mango to the salsa to increase the sweetness.

Overall, it rated about an 8, but could have been a 10
with a better stuffing.

Had to cut this monster in half. I used the thicker end and froze the unused portion.


Cut it like a Swiss Roll and pounded it nice and flat.


Emptied out the cabinets and found all the ingriedients for the rub.



After rubbing it went in a Ziploc rolled up and back in the fridge overnight. Next up, the salsa (no mango in picture).


The next day, on to this simple stuffing.


Unfortunately, this is the last picture I took before it went on the Large. I rolled it, tied it and on it went at 230 indirect for a couple of hours until the meat temp hit 125. It was then foiled with some of the salsa and some mop I never used during the cook. When it hit 145 it was taken out and rested for an hour. She sliced nicely.

Sundown

What time is supper? And, what your address? Shall I bring a bottle of wine?

Looks good.

BostonEggSox

You're not that far away (Townsend, MA)! Unfortunately it was eaten last night, not a morsel left.

If you can make it to Gibbett Hill Grill in Groton, MA tonight at 6:30 I'll buy the wine (or Martini's). The wife suggested we head out tonight less the kids. I'll miss cooking on the Egg for a 3rd consecutive night, but can't pass up on the "I'll drive" offer from the lady.

Sundown

A rain check? Sounds like you'd rather be alone. :evil:

stike

read between the lines, man!

Sundown

doosh bag I did why do you think I asked for a raini check?

Jeez, you north shore guys are strange.

My best for a happy new year. :cheer:

BostonEggSox

Is Stike a North Shore guy (in MA)? I'm originally from Saugus.

Anyway, Gibbett Hill was great. I had my first hanger Steak and look forward to cooking one on the Egg.

As a chef compliment, four of us got a pork belly cube with some tasty sauce. The cube was crispy, so I gather you need to over cook it???

Any thoughts on Hanger Steak and Pork Belly?