Separate names with a comma.
Discussion in 'Pork' started by bearcarver, Sep 18, 2013.
That looks awesome Bear!
Thanks for sharing.
Thanks Todd !!
I thought about Apple Sauce, but I figured when it gets hot, it will get runny, and run out the ends.
Thanks BM !!!
I think you'll find most of my smokes are "easy prep".
Thank You Kat !!!
No longer allowed.
Thank You Disco!!
I thought about Apple Sauce & Apple Butter, but I'm thinking it would get thinner when hot, and run out the ends.
Thank You Much, Bill !!
Self basting! LOL
Looks great Bear. Going to try this tomorrow!
LOL---Yeah, but the bottom of my smoker doesn't need basting.
I think next time I'll make them a little smaller so they'll fit on a wire rack inside my foil pans (9" X 11").
Great---Let us know how it comes out!!
Good idea I've injected apple sauce in pork loin it didn't seem like it was enough.I'm gonna try this next rime.
Let us know how you like it !!
Was this sweet with the pie filling? That would have been my concern, but it looks like it turned out fantastic. May have to try this with peach over some of Todd's peach pellets.
Also curious what the point of turning the smoker back to 100* for the last half an hour was?
And like someone said before, the instructions being laid out was awesome... +1
Apples and pork is always a great combination. Looked delicious - thanks for the photos and recipe.
The Pork was not sweet at all. Our Son was worried about that, because he doesn't like anything sweet, including the BBQ sauce Mrs Bear makes.
I'm not picky---I like Mrs Bear's BBQ sauce & the Spicy BBQ sauce our Son makes. Everybody here loved this stuffed Pork loin.
Sometimes instead of removing something from the smoker, covering it in foil & towels, and putting it in a cooler, I just cover it in foil, cut the heat back to 100*, and leave it in my MES 40 until it's time to eat. I also open the door to let the heat get down below what the meat temp is. The meat stops cooking and it can't tell where it is. I guess maybe it thinks it's in the cooler. LOL
Thanks Bear... much appreciated. Picking one up today.
looks great as always bear! and i was just telling my friends this past friday about wanting to stuff a loin with apples on friday, but i needed to find someone on the forum whos done it...lol. shoulda known there would be a step by step by bear floating around in here. lol. was also thinking about using canned apple filling since i just so happened to have a can lyin around the pantry from our daddy/daughter empanada bake.lol. thanks bud.
looks delicious. I see pork tenderloins are on sale where i'm at im gonna give it a whirl this weekend
Thank You Much!!
I would think Pork Tenderloins would be a little small for stuffing. Go with Pork Loins---Much bigger.
Oh yeah!!! I'm all over this like a fat kid on cake this weekend!!!
Yeah, thats what I meant. I'm kind of new to this but what is the difference in using the AMNES vs the wood chips? I also have a MES 40, havent had any problems with it yet, but if i can improve it I will.