In addition to the traditional ham and kielbasa this Easter, I made bacon wrapped, Pitfaced BBQ Meat Massage cornbread and sausage stuffing stuffed pork loins.
I was lucky enough to win this rub, put up by
bvbull200
for the October Throwdown.
I was waiting for a good time to do something special with the rub. Now I want to put it on everything! It's fantastic! It's has a hearty texture, with a perfectly balanced smokey, sweet, spice flavor. There's something unique in there too that I don't think I've had in a rub before. Can't put my finger on it and it's delicious.
Ingredients:
2 2.5 lb. pork loins
Pitfaced BBQ Meat Massage, as needed to rub
12-14 slices uncooked bacon
Brine:
1 gallon (16 cups) water
1 cup table salt
1/2 cup brown sugar
1 tsp red pepper flakes
Heat 8 cups water, stir and dissolve salt and sugar. Add pepper flakes if you like. Mix in other 8 cups water to cool faster. When cool, add already cut pork loins and brine 5 hours.
Stuffing Ingredients:
1/2 cup diced yellow onion
1/3 cup diced celery
3 tbsp butter
1/4 cup bacon fat
4 tsp Pitfaced BBQ Meat Massage
1 lb regular pork breakfast sausage
3 cups low or no sodium chicken stock (or broth) + 3 tbsp butter
2 6oz boxes of cornbread stuffing mix
I began by removing the fat and cutting the prk loins flat. Using a boning knife, I cut as if unrolling and made slits where the meat was too thick.
From here, the loins went into a brine for 5 hours.
For the stuffing, I started by sauteing onion and celery in butter, bacon fat and Pitfaced Meat Massage. (No salt, pepper or other seasoning. Also, there's salt in the butter, rub, sausage, stuffing mix, chicken stock, and in the bacon. I recomend low or no sodium chicken stock/broth to keep it from getting too salty.) The extra butter and bacon fat were intended to keep the stuffing moist so it would not suck the moisture out of the loin. In the same pot, I added and cooked breakfast sausage. Did not drain the sausage fat, again to keep it moist. Then added chicken stock and another 3 tbsp of butter and brought it to a boil. Turned off the heat and stirred in cornbread stuffing mix. After 5 minutes, I spread it out on a tray to cool faster.
Once the stuffing cooled and before I could eat it all... it was so good.....I laid plastic wrap on the back of a baking sheet, rubbed the outside of the loins with Pitfaced Meat Massage, laid rub side down on 6 or 7 slices of bacon and put a layer of stuffing. Use half of the stuffing on each pork loin. Then rolled it up in plastic wrap to chill in the fridge overnight.
On Easter day, these beauties went onto a 250° smoker with pecan wood for about 3 hours.
I pulled them at around 155° IT because they were stuffed. They went under the broiler for 10 minutes to crisp the bacon a little more. They stayed in a 175° oven to keep warm until dinner.
My thirteen dinner guests loved and devoured this! It was awesome!
The flavor of the Pitfaced Meat Massage got stellar reviews. I can't just save this for special occasions. I have to have it again soon. Can't wait to try the Pitfaced rub on other things, like ribs, too! This is going to be a delicious summer!
Thanks for looking!
I was lucky enough to win this rub, put up by
bvbull200
for the October Throwdown.
I was waiting for a good time to do something special with the rub. Now I want to put it on everything! It's fantastic! It's has a hearty texture, with a perfectly balanced smokey, sweet, spice flavor. There's something unique in there too that I don't think I've had in a rub before. Can't put my finger on it and it's delicious.
Ingredients:
2 2.5 lb. pork loins
Pitfaced BBQ Meat Massage, as needed to rub
12-14 slices uncooked bacon
Brine:
1 gallon (16 cups) water
1 cup table salt
1/2 cup brown sugar
1 tsp red pepper flakes
Heat 8 cups water, stir and dissolve salt and sugar. Add pepper flakes if you like. Mix in other 8 cups water to cool faster. When cool, add already cut pork loins and brine 5 hours.
Stuffing Ingredients:
1/2 cup diced yellow onion
1/3 cup diced celery
3 tbsp butter
1/4 cup bacon fat
4 tsp Pitfaced BBQ Meat Massage
1 lb regular pork breakfast sausage
3 cups low or no sodium chicken stock (or broth) + 3 tbsp butter
2 6oz boxes of cornbread stuffing mix
I began by removing the fat and cutting the prk loins flat. Using a boning knife, I cut as if unrolling and made slits where the meat was too thick.
From here, the loins went into a brine for 5 hours.
For the stuffing, I started by sauteing onion and celery in butter, bacon fat and Pitfaced Meat Massage. (No salt, pepper or other seasoning. Also, there's salt in the butter, rub, sausage, stuffing mix, chicken stock, and in the bacon. I recomend low or no sodium chicken stock/broth to keep it from getting too salty.) The extra butter and bacon fat were intended to keep the stuffing moist so it would not suck the moisture out of the loin. In the same pot, I added and cooked breakfast sausage. Did not drain the sausage fat, again to keep it moist. Then added chicken stock and another 3 tbsp of butter and brought it to a boil. Turned off the heat and stirred in cornbread stuffing mix. After 5 minutes, I spread it out on a tray to cool faster.
Once the stuffing cooled and before I could eat it all... it was so good.....I laid plastic wrap on the back of a baking sheet, rubbed the outside of the loins with Pitfaced Meat Massage, laid rub side down on 6 or 7 slices of bacon and put a layer of stuffing. Use half of the stuffing on each pork loin. Then rolled it up in plastic wrap to chill in the fridge overnight.
On Easter day, these beauties went onto a 250° smoker with pecan wood for about 3 hours.
I pulled them at around 155° IT because they were stuffed. They went under the broiler for 10 minutes to crisp the bacon a little more. They stayed in a 175° oven to keep warm until dinner.
My thirteen dinner guests loved and devoured this! It was awesome!
The flavor of the Pitfaced Meat Massage got stellar reviews. I can't just save this for special occasions. I have to have it again soon. Can't wait to try the Pitfaced rub on other things, like ribs, too! This is going to be a delicious summer!
Thanks for looking!
