Brined, Bacon Wrapped, Smoked, Sausage Stuffed, Pork Loin Chops (That's a mouthful!)

bbq beginner

Fire Starter

Jun 2, 2014

42

11

Noble,Oklahoma

• Sep 11, 2014

• #21

those look great.

 

foamheart

Gone but not forgotten. RIP

Original poster

OTBS Member

Thread starter

Apr 4, 2013

11,236

3,319

South Louisiana, on the Mississippi River

• Sep 11, 2014

• #22

Thank you.

 

flyboys

Smoking Fanatic

Oct 14, 2007

603

42

Southeastern PA

• Sep 11, 2014

• #23

That looks incredible Foam, awesome job and awesome idea!

 

oldschoolbbq

Legendary Pitmaster

OTBS Member

Jul 16, 2008

9,359

205

NW Ohio - outside Toledo

• Sep 12, 2014

• #24

Nice , Kevin

.

Have fun . . .

 

foamheart

Gone but not forgotten. RIP

Original poster

OTBS Member

Thread starter

Apr 4, 2013

11,236

3,319

South Louisiana, on the Mississippi River

• Sep 12, 2014

• #25

Flyboys said:

That looks incredible Foam, awesome job and awesome idea!

Click to expand...

oldschoolbbq said:

 
Nice , Kevin

.

Have fun . . .

Click to expand...

Thanks guys.....  I apprceiate the compliments.

 

lgreenberg

Fire Starter

Dec 28, 2012

38

11

Concord, CA

• Jun 9, 2015

• #26

I'm considering doing something similar.  except I was going to wrap the entire loin in the bacon weave of the fatty and stuff (maybe?) the entire loin, with no grill at the end, I tend to brine pork for 3days.  Anyone one think I'm nuts?

 

foamheart

Gone but not forgotten. RIP

Original poster

OTBS Member

Thread starter

Apr 4, 2013

11,236

3,319

South Louisiana, on the Mississippi River

• Jun 9, 2015

• #27

You'll be fine.

I always lean towards shorter brines, I swaer longer brines effect the texture. I know its probably just me but it seems tuff after a long brine. This one also had cure which really changes it.

Bon Chance!  (I bet ya love it!)