[h1] [/h1][h1]Apple Stuffed Loin and Burnt Ends[/h1]
Well it’s been a while since I posted a smoke, and, as I just got done Winter Logging, I decided to take advantage of being unemployed until after breakup. I had a nice five pound piece of loin in the freezer and as it was supposed to be a nice day Thursday, I thought--Stuffed Loin. Didn’t take me long to start that loin thawing.
About noon on Thursday I trimmed up the loin and got ready to fillet it, but decided to slice it into 3 slabs—figured I could get more apple pie filling in that way. So that’s what I did. Actually, I sliced off one extra piece, just to keep things even, and trimmed another piece off for looks. These were to become burnt ends.
I gave everything a fairly heavy coating of Teddy’s Happy Hog Butt Rub, covered it all with plastic wrap, and put it back into the fridge. While doing this, I discovered that it is possible to slice your finger open on the plastic wrap cutter (that dinky little serrated thing on the box),
and had to halt production for a few minutes to stop the bleeding.
About 2 PM I went out and fired up the MES, set at 240* to warm up. I brought in the AMNPS and measured out enough Pitmaster Choice pellets to burn for 4 hours (better too much than too little).
Then it was time to stuff the loin. It took almost an entire can of apple pie filling (tuned up with extra cinnamon and allspice) to fill the two layers between the fillets. I had stuffing oozing out everywhere, so I figured I’d best get the butcher twine out and truss that puppy up in an attempt to keep most of the apple inside. As you can see, I only partially succeeded, but at least I managed to keep a lot of the stuffing where it belonged. The excess that eluded me, I just left in place—figured I could get a nice smoked flavor on the apples that way. And it worked out just fine. The extra slice and trimmings I rolled up and trussed, hoping everything would finish at about the same time.
At 3 PM, the MES was hot and sitting fairly stable at 240*, the meat was ready, and the AMNPS was smoking nicely. So nicely, in fact, that the TBS was so thin that I was unable to photograph it—gotta love that. So, everybody into the pool.
Two hours and 45 minutes later, both pieces of meat were registering 140* IT, so I pulled both out of the MES and cranked the temp to a “blistering” 275*--the maximum temp my MES is capable of. The Stuffed Loin I wrapped and left on the counter to rest. The rolled loin got cubed, rolled in more rub, rolled in Honey Garlic BBQ Sauce (Miss Linda’s fav) and went back into the smoker on one of my mesh covered grates.
Now, being as I hadn’t eaten all day, I was really getting hungry so I have to admit I have absolutely no idea how long the burnt ends stayed in the smoker. When they looked about right, I dished them up.
Supper Thursday evening was stuffed loin, burnt ends, Jasmine rice, mixed veggies, and a tossed salad with sesame/ginger dressing. Desert was a store bought key lime pie—must have been made by underachievers and didn’t even rate a pic.
The loin was delicious—moist, tender, and a lovely shade of pink. The burnt ends were spectacular!! Naturally, since neither Miss Linda nor I eat any fat, they were all meat.
I just finished my second meal of the stuffed loin and a few burnt ends (Miss Linda must have liked them as most of the left over burnt ends ended up as her lunch) and just like most things, the stuffed loin was even better the next day.
Thanks for looking.
Gary
Well it’s been a while since I posted a smoke, and, as I just got done Winter Logging, I decided to take advantage of being unemployed until after breakup. I had a nice five pound piece of loin in the freezer and as it was supposed to be a nice day Thursday, I thought--Stuffed Loin. Didn’t take me long to start that loin thawing.
About noon on Thursday I trimmed up the loin and got ready to fillet it, but decided to slice it into 3 slabs—figured I could get more apple pie filling in that way. So that’s what I did. Actually, I sliced off one extra piece, just to keep things even, and trimmed another piece off for looks. These were to become burnt ends.
I gave everything a fairly heavy coating of Teddy’s Happy Hog Butt Rub, covered it all with plastic wrap, and put it back into the fridge. While doing this, I discovered that it is possible to slice your finger open on the plastic wrap cutter (that dinky little serrated thing on the box),
About 2 PM I went out and fired up the MES, set at 240* to warm up. I brought in the AMNPS and measured out enough Pitmaster Choice pellets to burn for 4 hours (better too much than too little).
Then it was time to stuff the loin. It took almost an entire can of apple pie filling (tuned up with extra cinnamon and allspice) to fill the two layers between the fillets. I had stuffing oozing out everywhere, so I figured I’d best get the butcher twine out and truss that puppy up in an attempt to keep most of the apple inside. As you can see, I only partially succeeded, but at least I managed to keep a lot of the stuffing where it belonged. The excess that eluded me, I just left in place—figured I could get a nice smoked flavor on the apples that way. And it worked out just fine. The extra slice and trimmings I rolled up and trussed, hoping everything would finish at about the same time.
At 3 PM, the MES was hot and sitting fairly stable at 240*, the meat was ready, and the AMNPS was smoking nicely. So nicely, in fact, that the TBS was so thin that I was unable to photograph it—gotta love that. So, everybody into the pool.
Two hours and 45 minutes later, both pieces of meat were registering 140* IT, so I pulled both out of the MES and cranked the temp to a “blistering” 275*--the maximum temp my MES is capable of. The Stuffed Loin I wrapped and left on the counter to rest. The rolled loin got cubed, rolled in more rub, rolled in Honey Garlic BBQ Sauce (Miss Linda’s fav) and went back into the smoker on one of my mesh covered grates.
Now, being as I hadn’t eaten all day, I was really getting hungry so I have to admit I have absolutely no idea how long the burnt ends stayed in the smoker. When they looked about right, I dished them up.
Supper Thursday evening was stuffed loin, burnt ends, Jasmine rice, mixed veggies, and a tossed salad with sesame/ginger dressing. Desert was a store bought key lime pie—must have been made by underachievers and didn’t even rate a pic.
The loin was delicious—moist, tender, and a lovely shade of pink. The burnt ends were spectacular!! Naturally, since neither Miss Linda nor I eat any fat, they were all meat.
I just finished my second meal of the stuffed loin and a few burnt ends (Miss Linda must have liked them as most of the left over burnt ends ended up as her lunch) and just like most things, the stuffed loin was even better the next day.
Thanks for looking.
Gary
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