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Simply the best! (slideshow / pics)

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RGBHV
RGBHV Posts: 1,318
edited November -1 in EggHead Forum
A few weeks ago I bought some Birkshire pork and intended to wrap it with rye bread. We ended up having more guests than we planned for so I rushed out to the butcher and bought a larger piece of pork and put the Birkshire in the freezer.

One Saturday night my wife says "we're expecting 10 adults and 5 children for Father's Day dinner - let's stuff the Birkshire pork and make it for Father's Day!"

This recipe was inspired by Don Marco...

Everyone and I mean everyone loved this pork - our guests were mopping up the juices with bread when the plate was empty - They all said - this was simply THE BEST dish they ever had.

Click on the photo...

th_DSC03238.jpg

Thanks Don Marco ! You made me very proud on Father's Day!

Michael
Mississauga, Ontario Canada
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Comments

  • Grandpas Grub
    Grandpas Grub Posts: 14,226
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    Very nice looking cook, got my mouth watering.

    GG
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  • maXim
    maXim Posts: 468
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    :blink: I'm hungry again :woohoo:
    How much difference did the Birkshire make in your opinion compared to plain old pork?

    Max
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  • Geoduck
    Geoduck Posts: 76
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    I just looked at ALL your pics. Boy am I hungry and feeling sorry for myself because my BGE hasn't arrived yet. :(

    Thanks for the pics - I always learn something...such as your pieces of copper pipe. Very clever. :P
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  • Canugghead
    Canugghead Posts: 11,533
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    great looking cook Michael, I bookmarked it. I see you cooked it indirect on the small? what was the dome temp and at what temp did you pull?
    -Gary
    canuckland
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  • RGBHV
    RGBHV Posts: 1,318
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    In my opinion, it was well worth the extra cost...

    I'd buy it for a nice meal any day!

    Michael
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  • maXim
    maXim Posts: 468
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    Thanks Michael,

    I will definitely try your recipe!!! Simply looks amazing.

    Max
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  • RGBHV
    RGBHV Posts: 1,318
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    You'll be so happy when your egg arrives...make sure to leave room for your 2nd egg. I know it sounds crazy but you'll probably want a 2nd soon!

    The froum contains all kinds of helpful info - I read about the copper pipe to seperate the plate setter / pizza stone on the forum. I don't remember who to thank, but it was another egger!

    Michael
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  • RGBHV
    RGBHV Posts: 1,318
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    Thanks GG !

    I can't wait for the internet to have scratch and sniff.

    Michael
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  • RGBHV
    RGBHV Posts: 1,318
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    Hi Gary:

    I actually cooked it on the L-BGE - the S-BGE got in the last couple of pics. I think the S-BGE is feeling a little neglected - I haven't cooked on it since the gasket came off and I haven't had time to repair it. Did you pull the gasket off your S-BGE before your first cook?

    The pork was 6 pounds + whatever the other ingredients came to. I started the cook out at 350 dome - indirect with a drip pan filled with apple cider - I had some cider left over after the CWM ribs a week or so ago so I figured - what the H#$% - might as well use it up. After an hour or so I brought the temp to 250 and let it stay there for the next two hours.

    At 3 hours, I used my RF thermometer and it read 125, then 145, then 155, then 170 within a matter of minutes. (probably some sort of pocket) I then took out my thermapen and checked the temp in 4 places. All were arouond 160 so I pulled it, wrapped it in newspaper and put it in a cooler for 2 hours. I thought for sure the cook would take at least 4 hours.

    Michael
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  • Canugghead
    Canugghead Posts: 11,533
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    Thanks for sharing Michael, my new small is still in the box :blush: btw, I'm sending you an email shortly.
    -Gary
    canuckland
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  • RGBHV
    RGBHV Posts: 1,318
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    Hi Maxim...

    If you haven't checked out Don Marco's posts, I encourage you to do so. He's done some very imaginative cooks. His stuff pork was the inspiration for this dish.

    One thing, I thought the taste of the minced garlic / jalapenos would be more pronounced but it wasn't - I used almost a full jar. Now I know I can use the whole jar. Ha! Ha!

    Michael
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
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    Not sure about the scratchin part :woohoo: but I sure would like a sniff of some of these cooks.

    There have been some great looking eats posted lately, yours included.

    GG
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