Here is a repost of a stuffed pork loin from December '08.
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First a pic of my frozen smoker. Got a little defrosting to do. When I started a fire in the fire box I also started a small fire at the very left of the main chamber for defrosting/preheated purposes. Once the smoker was up to temp. I just slid the hot coals from the main chamber into the sfb usin the opening between the two.
Next a pic of the loin.
And a pic of my hack job of fileting it out.
Then took some mince garlic, spread it on then pounded with a meat tenderizer to smash the garlic into the meat and even out the thickness a little.
Added some spinach and some roasted red peppers.
Then added some sauteed green peppers, gorgonzola cheese, and mozzerella cheese
Rolled it back up
After a couple hours in the smoker along with some abts and some italian sausage for a soup we are making tomorrow.
Loin is done
And a pic of it sliced.
As always, thanks for checking the qview.
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First a pic of my frozen smoker. Got a little defrosting to do. When I started a fire in the fire box I also started a small fire at the very left of the main chamber for defrosting/preheated purposes. Once the smoker was up to temp. I just slid the hot coals from the main chamber into the sfb usin the opening between the two.
Next a pic of the loin.
And a pic of my hack job of fileting it out.
Then took some mince garlic, spread it on then pounded with a meat tenderizer to smash the garlic into the meat and even out the thickness a little.
Added some spinach and some roasted red peppers.
Then added some sauteed green peppers, gorgonzola cheese, and mozzerella cheese
Rolled it back up
After a couple hours in the smoker along with some abts and some italian sausage for a soup we are making tomorrow.
Loin is done
And a pic of it sliced.
As always, thanks for checking the qview.