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Another Over Suffed Pork Loin, Q-View Too!

post #1 of 24
Thread Starter 
Was in the mood for some pork loin and I got a little carried away again with the stuffing, way too much..but it went together...lol.

For the filling I used spinach, crushed garlic, cheese (ricotta, mozzarella and provolone), onions, peppers, garlic/provolone sausage (smoked them yesterday) and some fresh cut pineapple.

The loin cut and flattened.

The assembly, pre cooked all the veggies. Sausages were yesterdays smoke.

Rolled, tied and ready to smoke. A little lumpy but a happy pork loin icon_smile.gif.

One hr, spraying with apple juice and brown sugar mix.

2hrs, sprayed and flipped it.

Will post more as it goes.
post #2 of 24
MMMmmmm Dave, that looks outstanding!!PDT_Armataz_01_37.gif
post #3 of 24
WOW, that is STUFFED. looks great
post #4 of 24
wow that looks great
post #5 of 24
Looking real good so far, can't wait to see the sliced qiew!
post #6 of 24
Damn I'm hungry! Looks excellent Dave, waiting for the finished view.
post #7 of 24
Thread Starter 
Thanks everyone..here's a couple more pics icon_smile.gif. Should be done and resting in another 30 mins. Will take it off at 155°. Tossed on a few spuds a while back PDT_Armataz_01_29.gif.

3 hrs, sprayed and tossed on a few taters.

4.5 hrs flipped it back over and will pull soon. Internal around 151°.

Hope it tastes as good as it looks PDT_Armataz_01_28.gif.
post #8 of 24
Thread Starter 
Resting, waiting on the taters and corn on the cob.icon_smile.gif

Will post a slice when it up from it's nap icon_smile.gif.
post #9 of 24
Fine looking loin! And that's what I call a really stuffed loin. Love to see a slice of it.
post #10 of 24
Thread Starter 
Here's a pic of it sliced, very tasty icon_smile.gif

post #11 of 24
Dave, that looks amazing!PDT_Armataz_01_37.gif Please accept some points from me!!
post #12 of 24
Thread Starter 
Thanks Seboke...made for a nice meal icon_smile.gif.
post #13 of 24
Amazing just Amazing Great looking Smoke.
post #14 of 24
Looks awesome Dave - points for sure.

One question - how'd you cut it and get it flat like that?
post #15 of 24
Stuffed aint the word, maybe over stuffed but great.PDT_Armataz_01_37.gif
post #16 of 24
That is one sweet piece of meat. Great job.biggrin.gif
post #17 of 24
Thread Starter 
Thanks guys icon_smile.gif

Here's a couple pics when I started. Should give you the idea.

I make a slice starting at one corner to about half way down the length of the loin.

Then move down and finish the slice across.

Pull back on the loin so the bottom keeps laying flat on the board and slice the same way again. Keep cutting until its Kinda unrolled.

Lay a couple sheets of plastic wrap over it and pound it out to an even thickness with the flat side of a tenderizer/mallet.

Until it looks like this icon_smile.gif.

post #18 of 24
Awesome...points from here.PDT_Armataz_01_37.gif
post #19 of 24
Wow that loin came out awesome....I am so doing one of those soon..so many meats so little time..
Thank you for that great tutorial on how you sliced her up!
Points fo sho'
post #20 of 24
Holy crap! I'd think the stuffing outweighed the loin by alot! How in tarnation you ever get that thing closed?!?

<Bow> I'm impressed!
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