Stuffed Loins kraut

Discussion in 'Pork' started by bb53chevpro, Apr 20, 2008.

  1. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    Ok this is all Cowgirls fault. LOL I did one Loin cut in half. One stuffed with kraut and the other stuffed with bacon and shrooms. Used the same basic rub as last weekend with some changes. Applied rub last night, wrapped in plastic wrap and into the fridge. This morning, sliced bacon and fried it up nice and crispy. Add bacon and shrooms, rolled and tied. Applied another coat of rub. To the other one, let kraut drain but DID NOT RINSE, and into the loin. Rolled and tied. Added another coat of rub. Here are some pics before the smoker.
    Progress shots and reports will follow.
    Andy.
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  2. pigcicles

    pigcicles Master of the Pit OTBS Member SMF Premier Member

    That's what we like to see. Lot's of Q-view with promises of more to come. Can't wait to see how they come out.
     
  3. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks great Andy keep the Qview coming
     
  4. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Lookin good Andy! Have a good smoke!
     
  5. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Andy - those look so tasty I can imagine the smell they're putting off! Looking forward to hearing, and seeing, how they turned out.
     
  6. camocook

    camocook Meat Mopper

    I like the part about not rinsing the kraut.Did you saute the shrooms first?They do hold some water and could make a moist meal.Curious.....
     
  7. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    After dealing with the fact that both of my thermometers were reading in the 300 deg range as soon as I turned then on, got the loins into the smoker. I ending up running out and buying a couple more. While the food was in the smoker, I started to play with the older ones and found the the probes were not reading properly. So I slid the probes into the smoker, just for the heck of it. Plugged the back in about 1/2 hr later and they were reading within 5 deg of new one. So, not sure what happened.
    But anyway......

    Here it is. One pic 3 hrs into the smoke. Smoked to 160, wrapped in foil until 180 deg. Then wrapped in towels and into cooler while we did the beans and rice. Was tastey, but a bit on the dry side. The one stuffed with kraut, had no twang to it. (maybe next time spritz with the kraut juice).
    Andy.
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  8. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Mmmmmmmmmmmmmmmmmmmmmmmmmmmmm.


    Scott
     
  9. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Looks mighty tastey Andy, good work! Maybe reclean your probes, mine started acting up, use a green sratchy pad and cleaned them and worked fine.
     
  10. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    bb53chevpro
    Great looking smoke, honestly looks delicious. I am assuming with all these loin smokes you are on a mission to create the perfect loin !!!
     
  11. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    They look great
     
  12. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Andy - thanks for the pics of the finished product. I'm surprised to hear the loin with the soaked kraut still ended up dry. Still looked great on the plate!
     
  13. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    Thanks for all the feed back and great comments.
    Andy.
     
  14. smokin out the neighbors

    smokin out the neighbors Smoking Fanatic SMF Premier Member

    So much tasty looking Qview, so little space on my smoker. I'm with you, I made a note on CQ's loin and plan one soon.
     
  15. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    Maybe next time brine it in the kraut juice and rub together. But just an idea.
    Andy.
     
  16. earache_my_eye

    earache_my_eye Smoking Fanatic OTBS Member

    I think it's gonna take alot of kraut to hold up in a loin....like you said, Andy...maybe marinate it with the juice....and don't drain all of it before you stuff it into the loin. At least you get to eat the trial runs......[​IMG][​IMG][​IMG]

    L8r,
    Eric
     
  17. white cloud

    white cloud Master of the Pit OTBS Member

    You know Mossy, Apples and pork go together real good along with cinnamon ( the fruit of my loins.) Ok, now I am going to have to try this, apple stuffed loin with cinnamon and maybe some wallnuts..................Raisens????
     
  18. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    That does sound interesting, but would try almonds before wallnuts...yuk!!! lol
    Andy.
     
  19. earache_my_eye

    earache_my_eye Smoking Fanatic OTBS Member

    Sounds like an excellent idea for a holiday loin smoke!! Maybe a X-mas smoke...[​IMG]....definitely add the raisins!!

    L8r,
    Eric
     
  20. cowgirl

    cowgirl Smoking Guru OTBS Member

    Andy, it sure looks awesome!! [​IMG]

    Interesting to hear about your twangless (is that a word?) kraut too.
    Someday, we'll figure it out. [​IMG]

    Thanks for the report.[​IMG]
     

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