Ready For Grandmother's House w/ Q-view!

Discussion in 'Poultry' started by stonebriar, Nov 23, 2011.

  1. My Son, Will Adam, is home from College for Thanksgiving. He assisted me in today's Smoke before we head to Grandmother's House tomorrow for Thanksgiving 2012. A special thanks to Dirt Guy for the idea of the Hot Link Stuffed Pork Loin, as he affectionately calls "Porcupine." And, as most would agree, thanks to the SMF - for w/o it each attempt would be laden w/ mistakes.

    I apologize in advance for not being able to offer any sliced pics or a taste summary. All are reserved for family and our special day together...


    Following an overnight brine, the two turkeys are injected, rubbed w/ butter, sprinkled w/ crackled pepper, and stuffed w/ an apple and onion.


    The other meats will have to wait later in the day for there is no more room in our small smoker. Never using anything but hardwoods, we started w/ pecan, then finishing w/ a touch of hickory, cherry, and apple.


    Color is emerging...


    When extracting the thermometer probe, the juices squirted completely out of the Smoker!


    My Son rolling a fattie!


    Just like we learned on SMF...


    Our first bacon weave...


    "Iron Will Dry Rub" (our homemade Father/Son rub we created last year) is applied...


    Green and Red Bell Peppers...


    Chipotle and Cheddar Cheese...


    I knew we are sending him to College to learn something...


    165 degrees internal temps and ready...


    Dirt Guy's infamous "Porcupine" prep...


    Hot Link is wrapped in Colby Cheddar before inserting into the Loin. We also added some Iron Will Dry Rub inside the cavity...


    Sliced end is tied off and ready for the Smoker...


    Thanksgiving Day better hurry! My Son is putting a football move on me to get at this thing...


    Several trays of Smoked Brats of sundry varieties...


    The ice chest is acting as a warmer for the Smoked Meats until early tomorrow morning - all bundled and ready for Grandmother's House!


  2. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    WOW that looks like a fest for sure. Happy Thanksgiving to you and your family.
  3. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    It all looks great..............[​IMG]   Watch out for the big bad wolf. at grandma's house.....[​IMG]

    have a great thanksgiving

  4. Looks good stonebriar. 
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks like you are ready for a great meal!

    Everything looks delicious!
  6. dirt guy

    dirt guy Smoking Fanatic

    Looks great!  One small correction.  The proper term for my dish is pork-u-pine.  [​IMG]

  7. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    [​IMG] Lookin good in the neighborhood..
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    Everything looks Perfect, Steve & Will !!!!

    Be careful going over the river & through the woods !!!! [​IMG]

  9. tom c

    tom c Smoking Fanatic

     Happy Thanksgiving, I don't thing I could way till Grandma's
  10. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    It all looks great from the bayou.
  11. scarbelly

    scarbelly Smoking Guru OTBS Member

    Man that is going to be some meal. Congratulations on a great smoke
  12. michael ark

    michael ark Master of the Pit

  13. dirt guy

    dirt guy Smoking Fanatic

    Did the cheese stay inside the Pork-U-Pine, or did it try to run out through the incision??  I've never tried the chipotle cheddar.  How did it do in the fatty?
    Last edited: Nov 25, 2011
  14. roller

    roller Smoking Guru SMF Premier Member

    WOW what a meal everything looks  just great...
  15. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    WOW looks great happy turkey day
  16. dewetha

    dewetha Smoking Fanatic

    looks awesome. love the rub name!
  17. raptor700

    raptor700 Master of the Pit OTBS Member

    Looks great [​IMG]

    S&W  Rub....................sounds interesting. 
  18. Dirt Guy - The Chipotle Cheddar inside the Fattie was a success and the Colby Cheddar inside the Pork-U-Pine remained in the cavity during the smoke thanks to your idea of using baking twine to seal off the sliced end. For the next Pork-U-Pine, we are considering inserting a Sweet Brat instead of the Hot Link, sprinkling our Iron Will Dry Rub again in the cavity combined w/ some good BBQ Sauce. Thanks again for your creativity...
  19. africanmeat

    africanmeat Master of the Pit OTBS Member

    It looks like a great meal
  20. dirt guy

    dirt guy Smoking Fanatic

    I think my next pork-u-pine will probably be a stuffed variety.  I think I'll try chopping up some spinach leaves, parmesean or a similar hard cheese, and the hot link in the food processor.  After they are blended well (without being ground too fine), I'll insert the mixture into the cavity and tie it off. 

    Here is a slideshow of a parmesean pork-u-pine.  I didn't get the cooking twine pulled tight enough and a bit of cheese ended up in the pan (as seen in the one picture).
    Last edited: Nov 26, 2011

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