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Parmesean Pork-U-Pine

post #1 of 5
Thread Starter 

Well, it's bee a while since I've posted--I'm still not very used to navigating the new forum.  I haven't been smoking much, either.


I apologize up front.  Due to a cold front moving in, I moved up the smoke by a day and didn't have the camera for prep or cooking portions of the day.  I do have some pics of the final product.  I hope you enjoy them.


This is my standard Pork-U-Pine with the addition of parmesean cheese added it.  On earlier attempts, I've used softer cheeses such as provolone.  Each attempt was less than successful because the cheese had a tendency to cook out of the loin.  The parmesean did as well, but not to the same degree.  I probably used 2/3 of one of the small wedges found in the deli section of the supermarket.


The end result was very tasty.  The parmesean worked well. 


I can't seem to get the pics to upload right now.  I will try again tomorrow.  I don't know  what's wrong--never had a problem before.  In the mean time, here is a link to the entire album:


The last five pics are pertinent to this smoke.


My next smoke is planned for the week between Christmas and New Years.  I plan on trying some Romano cheese with it.  But, there will be a slight twist, I'm going to chop up both the link and the cheese and try stuffing instead of just insertion.  For sure, there will be more pictures.  

Edited by Dirt Guy - 12/10/10 at 8:05pm
post #2 of 5

good to see ya posting again and the Pork-U-Pine  looks great!

post #3 of 5

Pork U Pine looking good for sure

post #4 of 5
Thread Starter 



I finally figured out what I was doing wrong.  These were the pics without any other dialouge.

post #5 of 5

This may very well be your best ever! Congratulations...

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