Parmesean Pork-U-Pine

Discussion in 'Pork' started by dirt guy, Dec 10, 2010.

  1. dirt guy

    dirt guy Smoking Fanatic

    Well, it's bee a while since I've posted--I'm still not very used to navigating the new forum.  I haven't been smoking much, either.

    I apologize up front.  Due to a cold front moving in, I moved up the smoke by a day and didn't have the camera for prep or cooking portions of the day.  I do have some pics of the final product.  I hope you enjoy them.

    This is my standard Pork-U-Pine with the addition of parmesean cheese added it.  On earlier attempts, I've used softer cheeses such as provolone.  Each attempt was less than successful because the cheese had a tendency to cook out of the loin.  The parmesean did as well, but not to the same degree.  I probably used 2/3 of one of the small wedges found in the deli section of the supermarket.

    The end result was very tasty.  The parmesean worked well. 

    I can't seem to get the pics to upload right now.  I will try again tomorrow.  I don't know  what's wrong--never had a problem before.  In the mean time, here is a link to the entire album:

     http://tinyurl.com/2agdk4a

    The last five pics are pertinent to this smoke.
     

    My next smoke is planned for the week between Christmas and New Years.  I plan on trying some Romano cheese with it.  But, there will be a slight twist, I'm going to chop up both the link and the cheese and try stuffing instead of just insertion.  For sure, there will be more pictures.    
     
    Last edited: Dec 10, 2010
  2. chefrob

    chefrob Master of the Pit OTBS Member

    az
    good to see ya posting again and the Pork-U-Pine   looks great!
     
  3. scarbelly

    scarbelly Smoking Guru OTBS Member

    Pork U Pine looking good for sure
     
  4. dirt guy

    dirt guy Smoking Fanatic

    [​IMG][​IMG][​IMG][​IMG]

    I finally figured out what I was doing wrong.  These were the pics without any other dialouge.
     
  5. This may very well be your best ever! Congratulations...
     

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