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Porkapillar II: Now With More Pork

SaturdayFatterdaySaturdayFatterday Posts: 468
edited June 2013 in EggHead Forum
The Porkapillar returns!  I know it's just a pork bomb, but I love calling it a Porkapillar.

So, I butterflied the tenderloins and pounded them flat.  Rubbed 'em on both sides with DP Dizzy Dust.  Layered provolone, pancetta, sopressata, chopped Fuji apple, and dried cranberries on the larger tenderloin.  Laid out nine strips of thickly-cut, uncured bacon.  Moved the larger tenderloin and filling atop the bacon.  Placed the smaller tenderloin on top and tightly rolled it around the filling.  Rolled up the larger tenderloin outside the smaller and secured with bacon strips and skewers.  Cooked with applewood smoke between 375-400*F up high in the dome until internal temp reached 160*F.  Let sit for at least 10 minutes.  Slice and eat.

Now, pics:





[Northern] Virginia is for [meat] lovers.


  • DeviledeggerDeviledegger Posts: 271
    Looks damn good to me! Nicely done.
  • SpaightlabsSpaightlabs Posts: 1,894
  • SmokeyPittSmokeyPitt Posts: 9,862

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

  • ChubbsChubbs Posts: 6,925
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • RV10FlyerRV10Flyer Posts: 140

    That is a thing of beauty.  =D>


    North Texas

    XL and Small BGE

  • MrCookingNurseMrCookingNurse Posts: 4,628
    Can't go wrong with pork stuffed porked wrapped in pork


  • I'm curious, why use uncured bacon?
    Gittin' there...
  • shtgunal3shtgunal3 Posts: 4,005
    Call it what you want. That looks good.



     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

  • calikingcaliking Posts: 11,129
    That is serious bbq art. I love the porkapillar!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • @FearlessTheEggNoob:  Well, first, to clarify:  "Uncured" bacon is actually still cured in a brine, but it hasn't been treated with synthetic nitrates and nitrites.  The reason it's labeled as "uncured" is because of the FDA's definition of bacon - any bacon that hasn't been treated with those synthetics isn't considered "cured" to the FDA.

    We avoid synthetic nitrates and nitrites, generally, and also just think "uncured" tastes better.

    [Northern] Virginia is for [meat] lovers.
  • SmokinDAWG82SmokinDAWG82 Posts: 1,704
    Bookmarked, that looks....BEEYOUTEEFUL
    Go Dawgs! - Marietta, GA
  • That is amazing!
  • Thanks, everybody!  It was a big hit at dinner, and it's downright fun to make.

    [Northern] Virginia is for [meat] lovers.
  • GriffinGriffin Posts: 7,674
    You are insane...I think we would get along just fine. That looks crazy good.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings


  • EggcelsiorEggcelsior Posts: 14,015
    edited June 2013
  • @Eggcelsior:  I'm not going to lie:  Xzibit popped into my head when I grabbed the third of four kinds of pig.

    [Northern] Virginia is for [meat] lovers.
  • Mama RoneckMama Roneck Posts: 385
    Bookmarked, but I'm shocked that you didn't top it with bacon jelly.
  • @Mama Roneck:  I actually have some bacon marmalade, but I have to save it for another purpose.  Next time...

    [Northern] Virginia is for [meat] lovers.
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