Teriyaki chicken stuffed loin.

pit 4 brains

Master of the Pit

OTBS Member

SMF Premier Member

Dec 16, 2009

2,559

624

Summerville, SC

• May 16, 2010

• #1

I marinated some sliced chicken breasts in terry sauce over night, sauteed until just done, then stir-fried some veggies to go in as well..





rolled up and tied...



covered with some szechuan sauce and into the drum..


my #1 BBQ fan..

 

meateater

Legendary Pitmaster

SMF Premier Member

Oct 17, 2009

8,974

63

Hendertucky, Nv.

• May 16, 2010

• #2

That's it! I'm tired of seeing stuffed loins! That's my next smoke job. Right after I complete the other 20 in front of it. Great looking loin, I like the wrap job also.

 

fourthwind

Master of the Pit

OTBS Member

SMF Premier Member

Mar 12, 2009

1,201

12

Thornton, CO

• May 17, 2010

• #3

LOL Stuffed pork loins are infectious!

Looking great so far

 

rbranstner

Smoking Guru

OTBS Member

Oct 18, 2007

5,692

39

West Fargo, ND / Northern MN

• May 17, 2010

• #4

I like your tie job. I need to look up how to do that. Someone should post directions on how to do it. And also post about how you guys get those loins fillet out soo well.

 

kansasqueball

Smoke Blower

May 1, 2010

103

11

Kansas City suburbs

• May 17, 2010

• #5

LOL ! ! ! "Pit 4 Brains" ! ! ! Best name ever ! ! ! Oh, and BTW, nice pork loin.

 

bayouchilehead

Smoking Fanatic

Mar 18, 2010

393

12

Walker, Louisiana

• May 17, 2010

• #6

That is going to be good for sure!! Can't wait for the results.

 

pit 4 brains

Master of the Pit

OTBS Member

SMF Premier Member

Thread starter

Dec 16, 2009

2,559

624

Summerville, SC

• May 17, 2010

• #7

Update....

Temp hit 165, drum was humming right along..


One cooked loin coming up!


There's just something about hot coals in my drum.. I wish I had something else to put on..





Stand by for the slicing. I'm gonna let it rest until the wife gets home from work in about an hour.. Can't wait!
Thanks for the compliments and the points!

 

pit 4 brains

Master of the Pit

OTBS Member

SMF Premier Member

Thread starter

Dec 16, 2009

2,559

624

Summerville, SC

• May 17, 2010

• #8

You just start with a long length of butchers twine and tie a loop around the end with a triple over-hand knot, then tie a series of half-hitches all the way to the other end..
Maybe i'll try to do a video and post it up.
MODERATORS.. This site needs a Wiki section on how to's..

Lay the loin on a cutting board and start a slice from one end to the other about a quarter inch from the board. make the slice deeper a little at a time while unrolling the loin. It's kinda like filleting a fish or skinning an elk. Just keep the meat between the board and the knife the same thickness and roll the meat out as you go..

 

pit 4 brains

Master of the Pit

OTBS Member

SMF Premier Member

Thread starter

Dec 16, 2009

2,559

624

Summerville, SC

• May 17, 2010

• #9

Sliced..


Served up with a little fried rice and some terry sauce on top...

 

john3198

Smoking Fanatic

SMF Premier Member

Dec 2, 2009

455

16

Houston, TX

• May 17, 2010

• #10

Very nice. I have to try this. Thanks.

 

treegje

Master of the Pit

Oct 12, 2009

2,139

16

Belgium

• May 17, 2010

• #11

That is a thing of beauty! excellent job.

 

fyrwalker13

Newbie

Jan 13, 2013

2

10

Southeastern Wisconsin

• Apr 28, 2013

• #12

Simply beautiful!