Parmesean Pork-U-Pine

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dirt guy

Smoking Fanatic
Original poster
Dec 11, 2009
Well, it's bee a while since I've posted--I'm still not very used to navigating the new forum.  I haven't been smoking much, either.

I apologize up front.  Due to a cold front moving in, I moved up the smoke by a day and didn't have the camera for prep or cooking portions of the day.  I do have some pics of the final product.  I hope you enjoy them.

This is my standard Pork-U-Pine with the addition of parmesean cheese added it.  On earlier attempts, I've used softer cheeses such as provolone.  Each attempt was less than successful because the cheese had a tendency to cook out of the loin.  The parmesean did as well, but not to the same degree.  I probably used 2/3 of one of the small wedges found in the deli section of the supermarket.

The end result was very tasty.  The parmesean worked well. 

I can't seem to get the pics to upload right now.  I will try again tomorrow.  I don't know  what's wrong--never had a problem before.  In the mean time, here is a link to the entire album:

The last five pics are pertinent to this smoke.

My next smoke is planned for the week between Christmas and New Years.  I plan on trying some Romano cheese with it.  But, there will be a slight twist, I'm going to chop up both the link and the cheese and try stuffing instead of just insertion.  For sure, there will be more pictures.    
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good to see ya posting again and the Pork-U-Pine   looks great!

I finally figured out what I was doing wrong.  These were the pics without any other dialouge. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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