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Double Stuffed Pork Loin (Pic Heavy)
HendersonTRKing
Posts: 1,803
3rd Attempt at posting . . . Won't seem to load.
Double prosciutto and double Gouda. Honey Crisp apple.
Pix are sure to post out of order, but so what. It's sunny and spring-like in The 302. Chores complete. Dinner prep done. Time to find a couch.
Should go on around 5. Will report back with results.
Cheers!
Double prosciutto and double Gouda. Honey Crisp apple.
Pix are sure to post out of order, but so what. It's sunny and spring-like in The 302. Chores complete. Dinner prep done. Time to find a couch.
Should go on around 5. Will report back with results.
Cheers!
It's a 302 thing . . .
Comments
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How did you get that pork loin so perfectly flattened out?
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. . . And, we're done. Plate setter took a bit of a cheese hit, but flipped it over and burned it right off.
This'll be the last one of these til Fall. Nice way to go out.
Definitely recommend the double stuff!
It's a 302 thing . . . -
ButterflySweet100s said:How did you get that pork loin so perfectly flattened out?Columbia, SC --- LBGE 2011 -- MINI BGE 2013 -
Looks solid @HendersonTRKing
Columbia, SC --- LBGE 2011 -- MINI BGE 2013 -
I did a 45 degree cut along the side and then sliced along the bottom, unrolling and slicing more until it was flat-ish. I then used a meat pounder to flatten some of the thicker areas. Worked like a charm!Sweet100s said:How did you get that pork loin so perfectly flattened out?It's a 302 thing . . . -
That looks incredible! What is that string that was used to keep it together?
LBGE - 2/12/2015
Chesapeake, VA
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Very nice.
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I'm drooling! wow.Ajax, ON Canada(XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
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Wow that looks good. It reminded me I had these in the fridge:
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 -
Butcher's twine. Need to be careful not to tie too tightly (and squeeze out the stuffing) and also to remove all before plating!Blassiter said:That looks incredible! What is that string that was used to keep it together?It's a 302 thing . . . -
I can tell you from my previous fumbling attempts that it is not easy to get a loin so even. I usually cut once in the middle, open it like a book, then cut the left and right sides starting at the "spline" to open it up in quarters.
Never have I gotten it done as well as you have... actually have one planned for tomorrow, going to use apples and stuffing, raisins, cranberries. Bacon wrap on the exterior. Pictures later this week.
Indianapolis, IN
BBQ is a celebration of culture in America. It is the closest thing we have to the wines and cheeses of Europe.
Drive a few hundred miles in any direction, and the experience changes dramatically.
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I'll try to link to a video I watched before I butterflied my first one. It's a pretty good "how to". The one thing I do now that I didn't before is to hammer down the "hinges" -- the parts where based on the cut-and-roll you end up with a thicker section.DieselkW said:I can tell you from my previous fumbling attempts that it is not easy to get a loin so even. I usually cut once in the middle, open it like a book, then cut the left and right sides starting at the "spline" to open it up in quarters.
Never have I gotten it done as well as you have... actually have one planned for tomorrow, going to use apples and stuffing, raisins, cranberries. Bacon wrap on the exterior. Pictures later this week.
http://allrecipes.com/video/3082/how-to-stuff-a-pork-loin/detail.aspx
It's a 302 thing . . .
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