Thank You SA !!
Wow! You have a serious ability to make me hungry again even if I just ate. Great looking smoke job !
I Appreciate that !!!
Bear
Thank You SA !!
Wow! You have a serious ability to make me hungry again even if I just ate. Great looking smoke job !
Thanks Gary!!!
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
Great job
Gary
That's just Beautiful !!Here is mine ready to go on the smoker for christmas dinner. Stuffed with apple pie filling stuffing and a little bacon!
Some just cut in half, but I was trying to spiral cut mine.Very nice! When you filet the loin do you just cut in half or do you do a spiral cut?
That's Great Bob!!!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!
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.
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.