[article=""][h2]Kielbasa Stuffed Pork Loin (Dirt Guy Inspired)[/h2]
I had a pork loin I wanted to do something with, as well as a pack of kielbasa in the fridge I hadn't cooked up in awhile. So a post from Dirt Guy awhile back inspired me to give this a whirl.
http://s971.photobucket.com/albums/...TUFFED LOIN/?action=view¤t=IMG_4536.jpg
Here’s the pre-stuffed version. Trimmed the fat cap a bit after this
http://s971.photobucket.com/albums/...TUFFED LOIN/?action=view¤t=IMG_4537.jpg
http://s971.photobucket.com/albums/...TUFFED LOIN/?action=view¤t=IMG_4539.jpg
Shanked the middle of it, slid in the kielbasa (giggling while telling my wife that she's gotta see this)
http://s971.photobucket.com/albums/...TUFFED LOIN/?action=view¤t=IMG_4542.jpg
http://s971.photobucket.com/albums/...TUFFED LOIN/?action=view¤t=IMG_4541.jpg
Covered in a dusting of my first homemade rub. I call it "709" (Full name is 7097556EL3 Computer File 9-3). Started as Jeff's rub and it always went over so well, but I wanted to make something to call my own so I made some modifications over the past year in each new batch I made. Thanks Jeff
http://s971.photobucket.com/albums/...TUFFED LOIN/?action=view¤t=IMG_4543.jpg
Smoked for about 3 hours in the UDS over some blue bag kingsford, apple wood chunks, and a few hickory chips. Foiled with some Yoshidas per a Ron P moment, and continued the heat until it reached 165
http://s971.photobucket.com/albums/...TUFFED LOIN/?action=view¤t=IMG_4548.jpg
This looked like a loaf of bread when I sliced it up
http://s971.photobucket.com/albums/...TUFFED LOIN/?action=view¤t=IMG_4550.jpg
Good smoke penetration around the edges. It even looks like the kielbasa lent some flavor to the surrounding meat
http://s971.photobucket.com/albums/...TUFFED LOIN/?action=view¤t=IMG_4551.jpg
Grated up some pepperjack and heated a bit till it melted over each piece
http://s971.photobucket.com/albums/...TUFFED LOIN/?action=view¤t=IMG_4556.jpg
Ate with some leftover chile beans from my moms New Years function, as well as a cream cheese and red pepper fritter made fresh by my mother in-law
http://s971.photobucket.com/albums/...TUFFED LOIN/?action=view¤t=IMG_4557.jpg
http://s971.photobucket.com/albums/...TUFFED LOIN/?action=view¤t=IMG_4568.jpg
[/article]
It turned out real tasty, I would only try a hot link like Dirt Guy did rather than a kielbasa for the next one. Thanks for looking
I had a pork loin I wanted to do something with, as well as a pack of kielbasa in the fridge I hadn't cooked up in awhile. So a post from Dirt Guy awhile back inspired me to give this a whirl.
http://s971.photobucket.com/albums/...TUFFED LOIN/?action=view¤t=IMG_4536.jpg
Here’s the pre-stuffed version. Trimmed the fat cap a bit after this
http://s971.photobucket.com/albums/...TUFFED LOIN/?action=view¤t=IMG_4537.jpg
http://s971.photobucket.com/albums/...TUFFED LOIN/?action=view¤t=IMG_4539.jpg
Shanked the middle of it, slid in the kielbasa (giggling while telling my wife that she's gotta see this)
http://s971.photobucket.com/albums/...TUFFED LOIN/?action=view¤t=IMG_4542.jpg
http://s971.photobucket.com/albums/...TUFFED LOIN/?action=view¤t=IMG_4541.jpg
Covered in a dusting of my first homemade rub. I call it "709" (Full name is 7097556EL3 Computer File 9-3). Started as Jeff's rub and it always went over so well, but I wanted to make something to call my own so I made some modifications over the past year in each new batch I made. Thanks Jeff
http://s971.photobucket.com/albums/...TUFFED LOIN/?action=view¤t=IMG_4543.jpg
Smoked for about 3 hours in the UDS over some blue bag kingsford, apple wood chunks, and a few hickory chips. Foiled with some Yoshidas per a Ron P moment, and continued the heat until it reached 165
http://s971.photobucket.com/albums/...TUFFED LOIN/?action=view¤t=IMG_4548.jpg
This looked like a loaf of bread when I sliced it up
http://s971.photobucket.com/albums/...TUFFED LOIN/?action=view¤t=IMG_4550.jpg
Good smoke penetration around the edges. It even looks like the kielbasa lent some flavor to the surrounding meat
http://s971.photobucket.com/albums/...TUFFED LOIN/?action=view¤t=IMG_4551.jpg
Grated up some pepperjack and heated a bit till it melted over each piece
http://s971.photobucket.com/albums/...TUFFED LOIN/?action=view¤t=IMG_4556.jpg
Ate with some leftover chile beans from my moms New Years function, as well as a cream cheese and red pepper fritter made fresh by my mother in-law
http://s971.photobucket.com/albums/...TUFFED LOIN/?action=view¤t=IMG_4557.jpg
http://s971.photobucket.com/albums/...TUFFED LOIN/?action=view¤t=IMG_4568.jpg
[/article]
It turned out real tasty, I would only try a hot link like Dirt Guy did rather than a kielbasa for the next one. Thanks for looking
Last edited: