Inspired by the nice pork loin that Rare2Medium did the other day. I wanted to try one on the ECB today.
A 1st rolled loin
- Thread starter Rings Я Us
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Anyway, I put that into my slow cooker pan and made a brine for it . It was garlic cloves and bay leaves,some fresh thyme and brown sugar....salt and pepper corns.
Stuck that in the fridge overnight.. I had a few onions from my parents garden.. Some baby bellas and more garlic to make some filling.. also used baby spinach, one jalapeno and a spicy yellow pepper.
I put all that in the food processor to pulse into a spread consistency . And started cooking bacon..
So I had goat cheese to put in the filling. That was something I debated about.. which cheese to add if any.. but goat cheese adds a nice tang in the background.
Have colored carrots I want to do also.. maybe in butter on the Brinkmann for a while too..
I spread all that stuff out on the pork.
I spread all that stuff out on the pork.
The bacon I used was 4 strips thick applewood smoked . From some butcher here by me. Saving some for my beans.
Last edited:
So anyway,
my coals are petty ready.. I'm gonna put this on the Brinkmann for 4 or so hours 230 to 250 degrees with some pecan and hickory I think.
Should be hot to start.. helps with a ring if it's full glowing BBK . I will remove at about 145 or 150. The rub smells good too.. used some dry thyme . Fresh thyme was in the brine.
Fully lit chimney on top to get wood going and I can adjust my bottom dampers to get it all under control. It's at 259 after 30 minutes.. when I go do laundry I will come back and adjust ..
One hour.. blue is in the air above the Brinkmann lol no joke.. gonna add in the food probe in a few.. About hour 2 I guess..
Last edited:
Did not wilt or cook the spinach before I added it into the mix. It will cook as the pork heats to 150°
Last edited:
Will go to put my laundry in the dryer and check temp on the grate of the Brinkmann in 20 minutes..
Put the sides on after 2 hours. Bacon fat in the carrots with garlic and butter.. and bacon with bacon fat in the Bushes Beans .. I drained most of the sauce. Also added some Mexican hot sauce in the beans..
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
No ESPN / ABC on YouTube TV?
- Started by sandyut
- Replies: 68
- Blowing Smoke Around the Smoker.
-
Talk, to, me about Insta pots, please.
- Started by forktender
- Replies: 36
- General Discussion
-
What went wrong?
- Started by Robert3750
- Replies: 32
- Pork
-
What is the best pellet grill for smoking salmon?
- Started by Smok'in Salmon
- Replies: 23
- Fish
-
Past Date Pasta
- Started by mr_whipple
- Replies: 21
- Blowing Smoke Around the Smoker.
