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Our next competition is fast approaching, so I decided I would cook a rack of spares today and play around with plating them. I have never done ribs for a KCBS event, so I want my plate to look really good for my first time.
I cut the spares down to St. Louis cut and trimmed them up really...
Today I am smoking a stuffed pork loin. Stuffing with fresh spinach, fresh mozzarella, and white cheddar cheese.
Butterflied the loin and pounded out so that it was an even thickness all the way across:
Rubbed with some olive oil and S&P, and added stuffing ingredients. I had some sliced...
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