I'll start off by says a hearty Thank-You to Dutch. I saw his qview on stuffed pork loin and thought I'd give it a try.
I bought a 6# loin and, since I don't have the proper knives, asked the butcher if he could "unroll" it for me. I even described what I wanted. His reply was, "I been doin' this fer 35 years. I know what you want."
I received a butterflied loin. Not what I really wanted, but I don't think I would have gotten better results if I had argued.
I stuffed it with some spicy sausage, onions, mushrooms and garlic.
Topped that with cheeses.
Tied up & dry rubbed.
Almost done!
After I took it off the smoker, I wrapped in foil and a towel to rest for a little while. This is after resting.
1st slice - sorry about the blur. I was cutting and a buddy was taking the pics.
mmmmmm!!
Unfortunately, I didn't get pics of how I presented and served it. Sorry, was working too fast and forgot.
I drizzled some of my bbq sauce onto the slices, grated more of the Romano cheese onto them and put them in the broiler, just long enough to melt the cheese.
MMMMMMMMMMM!!!
I bought a 6# loin and, since I don't have the proper knives, asked the butcher if he could "unroll" it for me. I even described what I wanted. His reply was, "I been doin' this fer 35 years. I know what you want."
I received a butterflied loin. Not what I really wanted, but I don't think I would have gotten better results if I had argued.
I stuffed it with some spicy sausage, onions, mushrooms and garlic.
Topped that with cheeses.
Tied up & dry rubbed.
Almost done!
After I took it off the smoker, I wrapped in foil and a towel to rest for a little while. This is after resting.
1st slice - sorry about the blur. I was cutting and a buddy was taking the pics.
mmmmmm!!
Unfortunately, I didn't get pics of how I presented and served it. Sorry, was working too fast and forgot.
I drizzled some of my bbq sauce onto the slices, grated more of the Romano cheese onto them and put them in the broiler, just long enough to melt the cheese.
MMMMMMMMMMM!!!
