Stuffed Pork Loin

msstatedawg

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May 24, 2013

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Cordova, TN

• May 24, 2013

• #1

Made up this bad-boy last night. Put in the fridge until smoking on Saturday. Can't decide what to put on the outside.

Suggestions welcome.

image.jpg

• msstatedawg
• May 24, 2013

 

msstatedawg

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May 24, 2013

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Cordova, TN

• May 25, 2013

• #2

Decided to use Jeff's mustard and rib-rub on the outside.

image.jpg

• msstatedawg
• May 25, 2013

 

msstatedawg

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• May 25, 2013

• #3

Turned out pretty dang good.

image.jpg

• msstatedawg
• May 25, 2013

image.jpg

• msstatedawg
• May 25, 2013

 

corndog

Smoke Blower

Aug 1, 2012

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Southwest Georgia, USA

• May 25, 2013

• #4

Looks delicious! What did you stuff it with?

 

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kathrynn

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• May 25, 2013

• #5

Looks yummers to me!

Kat

 

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msstatedawg

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Cordova, TN

• May 25, 2013

• #6

A mixture of chopped apples and apricots as well as brown sugar and cream cheese. Looks really nasty, but tastes great. Stuffed it and sat it in the fridge for two days prior to smoking.

 

mneeley490

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• May 25, 2013

• #7

Looks great!  I'm doing my first one on Monday, but still up in the air about what to stuff it with.

 

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msstatedawg

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• May 26, 2013

• #8

If I had it to do over, I would stuff only with 2 lb. sausage, 2 cups brown sugar, and 16 oz. cream cheese.

 

oldschoolbbq

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• May 26, 2013

• #9

Hey, that looks great , and it should be good with all them goodies in it, man ,Igotta hold off on eating anymore today, I'm full just looking at you Fattie.

Mneely, try Blue Cheese and Artichoke Hearts, may be a killer. . . just thinking.

Have fun and remember the fallen and serving.

 

Last edited: May 26, 2013

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msstatedawg

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• May 27, 2013

• #10

Awwww...bleu cheese...HECK yeah.

 

jp61

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• May 27, 2013

• #11

   That pork loin looks fanfrickintastic!!! Very nice work!

 

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mneeley490

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• May 27, 2013

• #12

Dang, wish I'd seen that post about bleu cheese earlier. I went with a basic bread stuffing with chopped bacon.

 

seenred

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• May 27, 2013

• #13

That loin looked delicious, Dawg! Nice!

Red

 

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pgsmoker64

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• May 27, 2013

• #14

Great looking pork loin Dawg!

Nicely done.

Bill

 

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msstatedawg

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• May 28, 2013

• #15

BTW, did any of y'all notice my signature first-bite-outa-the-smoker chunk cut off the corner? LOL

 

seenred

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• May 28, 2013

• #16

MSStateDawg said:

BTW, did any of y'all notice my signature first-bite-outa-the-smoker chunk cut off the corner? LOL

Click to expand...

Nothin' wrong with that!  The pitmaster's gotta sample it first to make sure its fit for others, right? 

Red

 

danbono

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• May 28, 2013

• #17

Hi Real nice loin. What about time n temps/wood? I would like to try a pork loin some time,but worried about the loin coming out dry?

Thanks Dan

 

msstatedawg

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• May 29, 2013

• #18

I smoked the loin at 200 for 4.5 hrs with hickory.

 

sqwib

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• May 29, 2013

• #19

Awesome, like the Book Cut

 

puterwhiz

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Nov 22, 2010

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• Jul 6, 2013

• #20

a little unrelated, I used your (MSStateDawg's) idea of the sausage, brown sugar, and cream cheese in bacon wrapped halved jalapeno's, they are/were awesome, for sure a do-over !

 

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