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

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stonebriar

Meat Mopper
Original poster
Nov 23, 2009
281
13
Tulsa, Oklahoma
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...

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

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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.

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Color is emerging...

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

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My Son rolling a fattie!

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Just like we learned on SMF...

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Our first bacon weave...

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

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Green and Red Bell Peppers...

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Chipotle and Cheddar Cheese...

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

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165 degrees internal temps and ready...

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

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

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

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

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Several trays of Smoked Brats of sundry varieties...

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

HAPPY THANKSGIVING!

STEVE & WILL
 
WOW that looks like a fest for sure. Happy Thanksgiving to you and your family.
 
It all looks great..............
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  Watch out for the big bad wolf. at grandma's house.....
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have a great thanksgiving

Joe
 
Everything looks Perfect, Steve & Will !!!!

Be careful going over the river & through the woods !!!! 
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Bear
 
Man that is going to be some meal. Congratulations on a great smoke
 
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?
 
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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...
 
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).

http://tinyurl.com/pork-u-pine-slides
 
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