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Discussion in 'Pork' started by bearcarver, Nov 25, 2013.
Thank You SA !!
I Appreciate that !!!
I really enjoy seeing Bear's Step by Step, I can't speak for everyone but they get me fired up. Example -------
For Christmas I am doing Bears "Smoked Prime Rib" and "Double Smoked Ham"
Just keep posting all that wonderful stuff , And start sending out samples
Now you got me nervous!!
Those smokes Better Be Awesome!!
I am sure they will be, I'm following your Step by Step !!!
Here is mine ready to go on the smoker for christmas dinner. Stuffed with apple pie filling stuffing and a little bacon!
That's just Beautiful !!
You did an Awesome Job filleting & stuffing that !!
When you're done with that, start a new thread of your own, and don't let me miss it !!!
Very nice! When you filet the loin do you just cut in half or do you do a spiral cut?
It was a two cut fillet. Not sure if that is what you are thinking of with a spiral cut. It sure was a hit at Christmas! Wish I had more pics of the slices but I was being pressed to get it served haha!
Some just cut in half, but I was trying to spiral cut mine.
I didn't do near as good as "overbla" did on his.
He should start his own thread and show his whole process, even if he has to do a new one!!!
Looks tasty to me
Saw this recipe today. Have a fresh pork loin that looks like it would fit the bill. Have it all prepped in the fridge and going to fire up my MES 40 tomorrow. Looks like a great way to start 2015! Happy New Year!:grilling_smilie:
That's Great Bob!!!
You'll love it !!
Happy New Year!
Happy new year
OK, i gave this one a shot today. The roll cut wasn't that hard after watching the youtube video and getting a little coaching from my daughter
Followed Bear's directions except i went for 5 more degrees as my wife prefers her pork a little more done (ie: burned, but I'm not bitter) Next time i'll pull it early and tell her it was higher. Still though, a great meal. Thanks for sharing your recipe!
this isn't as hard as you think after you watch the video a couple times. But I am thinking next time pineapple and green chilies!
Have someone around to help tie it up.
4 1/2 hours at 225 and pecan smoke
Looks Great, Dave!!!
Wow that looks good. How do you keep your window so clean in your smoker.
bear, how did you fillet? sounds hard. i have a different way to stuff pork.
lay the meat flat, then cut horizontally 1/3 of the way down from the top, stopping when you are an inch from the end, so you have a hinge.
then you flip it over n do the same thing again. it unfolds like a road map. if you need it thinner, you pound it with a rubber headed hammer or something.
i got one the body shop guys use, but there are cooking pounders.
i usually just spread on some cream cheese n plum jam, a finnish recipe. then i roll it up. fast n easy.
I just start about an inch from a corner & slice to an inch from the other side. Then just stay an inch from the outside in a circular fashion, all the way around.
going to try another one today. this one is stuffed with pineapple and green chilies!