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Cajun Stuffed Pork Loin

logchief
logchief Posts: 1,431
edited October 2014 in Pork
This is a recipe I've been doing for years from Paul Prudhomme's first cookbook back in the early 80's "Louisiana Kitchen.  I've done them in the oven and on the spit with my gasser.  Costco had whole loins on sale today $2.99 lb with a $3.50 instant rebate so had to try this on the egg and can't wait.  This is one of my favorites over the years and I'm sure it'll be better on the egg.imageimage
LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
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Comments

  • jcaspary
    jcaspary Posts: 1,479
    Looks like a good start to me. So where's the recipe? :)
    XL BGE, LG BGE, and a hunger to grill everything in sight!!!
    Joe- Strongsville, OH
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  • logchief
    logchief Posts: 1,431
    Thanks, I'll get on here later, gotta go finish dinner.
    LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
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  • anzyegg
    anzyegg Posts: 1,104
    Oh yeah, man that looks great.
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  • logchief
    logchief Posts: 1,431
    edited October 2014
    jcaspary said:
    Looks like a good start to me. So where's the recipe? :)
    Here's the finished product and the destructions.  I just love this recipe and always make some extra trinity to top off the slices.  I didn't butterfly it this time like I usually do just split it and tied it up cause I was running late getting back from Costco.

    Rice Pilaf and a Cucumber Salad

    Indirect at 325 for about 2 hrs. IT around 160, I'll never cook it any other way now.  I just love this new Egg.
     
    And in my haste I forgot to put my drip pan in. 
    imageimageimageimage
    LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
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  • jcaspary
    jcaspary Posts: 1,479

    Very nice!!!  Thanks for the destructions.  LOL

    XL BGE, LG BGE, and a hunger to grill everything in sight!!!
    Joe- Strongsville, OH
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  • HendersonTRKing
    HendersonTRKing Posts: 1,803
    Have the book at home, will definitely check it out, one rotation clockwise.  

    Great looking cook, even if your egg, grate, and plate setter all look too clean to produce the food to which I've grown accustom.  
    :D
    It's a 302 thing . . .
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  • logchief
    logchief Posts: 1,431
    HendersonTRKing said:
    Have the book at home, will definitely check it out, one rotation clockwise.  

    Well, I'm kinda twisted

    Great looking cook, even if your egg, grate, and plate setter all look too clean to produce the food to which I've grown accustom.  
    :D
    It's an FNE (@#$%in new egg), guaranteed it will be getting dirtier, starting tonight with a couple of prime rib eyes from Costco.

    I love that book, have you done the BBQ shrimp?  Also one of his other books "Seasoned America" is outstanding.
    LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
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  • logchief
    logchief Posts: 1,431
    jcaspary said:

    Very nice!!!  Thanks for the destructions.  LOL

    Give it a try, it's darn tasty
    LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
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