Nice ring on stuffed loin

davidhef88

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• Jan 10, 2016

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I could eat these every day. Stuffed with mushrooms sautéed in butter and burgundy, and sharp cheddar. Smoked with hickory @225* for about three hours.

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• davidhef88
• Jan 10, 2016

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• davidhef88
• Jan 10, 2016

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• davidhef88
• Jan 10, 2016

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• davidhef88
• Jan 10, 2016

 

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b-one

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• Jan 10, 2016

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That looks tasty to me! You could go a step further and pound that loin with a mallet I bet you'd like it!

 

davidhef88

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b-one said:

That looks tasty to me! You could go a step further and pound that loin with a mallet I bet you'd like it!

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No need to. I could cut it with a fork.

 

b-one

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Davidhef88 said:

b-one said:

That looks tasty to me! You could go a step further and pound that loin with a mallet I bet you'd like it!

Click to expand...

No need to. I could cut it with a fork.

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Glad to hear it was so tender,I just prefer the stuffing spread out more. Have you ever tried wrapping one in bacon? I bet that would be nice as well.

 

davidhef88

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b-one said:

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Glad to hear it was so tender,I just prefer the stuffing spread out more. Have you ever tried wrapping one in bacon? I bet that would be nice as well.

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Yes I've wrapped them, rubbed them and stuffed them with anything you can imagine. Mushroom and cheddar or jalapeño and cheddar are my favorite.

 

pc farmer

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• Jan 10, 2016

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Wow that looks :drool

Gonna have to try this.Thumbs Up

 

whistech

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• Jan 10, 2016

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Looks Delicious!

 

disco

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• Jan 11, 2016

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David, you have inspired me. Thanks!

Point for something new to try.

Disco

 

davidhef88

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Disco said:

David, you have inspired me. Thanks!

Point for something new to try.

Disco

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Thanks disco. You can stuff these with anything and they come out good. Stuffing and apple chunks sautéed in butter and cinnamon is a great filling also.

 

SmokinAl

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• Jan 12, 2016

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Great looking loin! Sometimes they are hard to keep moist & juicy, but it looks like you nailed it.

 

davidhef88

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• Jan 12, 2016

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SmokinAl said:

Great looking loin! Sometimes they are hard to keep moist & juicy, but it looks like you nailed it.

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Thanks Al. You really have to watch the temperature toward the end and remember it will carry over after you pull it out. I usually pull them at 135-140. Usually carry over to 140-144. Some people won't eat pork at that temp but I'm fine with it.