I decided last night to try out one of Bearcarver’s ideas—apple pie filling stuffed loin. Didn’t have a loin but I did have 2 tenderloins in the freezer—good enough for me. I cut the tenderloins in half lengthwise, and after rubbing on some EVOO, I applied a GENEROUS amount of Teddy’s Happy Hog Butt Rub (courtesy of Goensouth).
After they sat in the fridge for about 3 hours, I applied as much apple pie filling (with lots of extra cinnamon) as I could get to stay in place. Then I realized that I had no butcher twine and had to use a couple of dozen toothpicks to hold the two halves together.
The MES 30 was preheated and sitting at a steady 240*, so in went the meat along with apple chips in the smoke box. After 1 hour and 45 minutes, my ET733 sounded off to let me know I had an IT of 140*. Took the meat out, tented foil over it, and let it sit for 15 mins.
Carved up both tenderloins—they were beautifully cooked, moist and very tender. The rub was absolutely the best I’ve tried yet—Thanks Ted.
Onto the table for a great meal, followed up by homemade Lemon pie. Yep. I made that. Pretty proud of myself. LOL
The meat got the Roxy Seal of Approval. Here she’s waiting for permission to attack her after diner snack.
Special thanks to John (Bearcarver) for a brilliant idea, and Ted (Goensouth) for his perfect rub, and Miss Linda for my MES 30 on Father's Day.
Thanks for looking