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Post by OLKoot on Aug 24, 2009 12:26:22 GMT 12.75
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Post by RogueWarrior1957 on Aug 24, 2009 17:15:10 GMT 12.75
Oh man, Steve! That looks wonderful...and exactly what my bad cholesterol doesn't need. Would be worth the risk! What all is in the stuffing part?
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Post by Snake Eyes on Aug 24, 2009 23:54:37 GMT 12.75
Koot, Bud,now that looks like something I could get wrapped up in . Details,we need details! Was it baked in the oven or grilled or maybe smoked. Roguey, Of course any meat will have some cholesterol,but actually except for the bacon this don't really look that bad for you, depending on what is in that stuffing.Pork is really no worse than beef these days.Ain't like it was in our childhoods IMHO. snake-eyes
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Post by OLKoot on Aug 25, 2009 4:04:40 GMT 12.75
OKAY,y'all twisted my arm.....Here it is: Take a package of bacon, and create a basket weave as in the picture...Put aside.....(more bacon for a larger loin) Take a pork loin (any size) Ours was 3lb as an experiment... Butterfly the loin..... Put a nice pork rub on the inside layer......(We used Kansas city rub) Top the rub off with a light slathering of BBQ sauce..... Chop up a good sized onion, red,green,and yellow pepper's.... Spread the chopped veggies across the loin.... Take a good cheese ( we used sharpe cheddar) and sprinkle heavily over the veggies...... Now carefully roll the loin up..... Take it to the bacon and roll the loin up with the bacon ..... Lastly, sprinkle a small amount of rub over the finished product We "LIGHTLY" smoked ours at 250 degrees with some hickory which was all I had that would fit properly in the smoker..... We got about a 4 hour smoke, but we always use a digital oven thermometer for the internal temperature, so we cooked it till it reached 165 degrees..... Let sit about 10-15 minutes,slice and serve......We served it with cole slaw (which goes perfectly with pork) and potato salad.... One note:If you want to do this, in the last 1/2 an hour of your cooking, open the smoker and put a light slathering of BBQ sauce on top...We did not put BBQ sauce on top in the last 1/2 hour, we just put it out on the table as a side...It was so good, we didn't need the extra BBQ sauce.... For the smoke, I would have used either apple or cherry sawdust/chips ......And as you can tell, you can probably experiment with alternate things that you may like to place in the roast.....
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Post by Toby Benoit on Aug 25, 2009 5:46:32 GMT 12.75
My belly's doing summersaults right now! ;D ;D ;D Koot! You old rascal, did you come up with this on your own?
Just looking at the picture, I can already feel my arteries hardening, but I'd be damned if I wouldn't love a plate full anyway! ;D ;D ;D
Gonna try it!!!!
Looky here though, that KC rub; is that hot/spicy? If not, I bet a sprinkling of jalepeno in that cheddar would be awesome! ;D ;D ;D
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Post by OLKoot on Aug 25, 2009 6:28:25 GMT 12.75
BROTHER TOBY!!!!.......Here's the recipe for approximately 3 cups of rub......The bomb is an original recipe, but we did it the way we wanted too.....We added less cayenne cause my better half can't take too much heat...Also, the original recipe called for ground pork, instead we had a loin on hand in the freezer , so we used that.....I believe there was really know difference in flavor.......Shortly after posting this, I had a brilliant idea and came back here to modify it...What about a BACON,BEEF BOMB ,with similar ingredients, just use a beef rub of sorts, like SPICY Montreal Steak Seasoning mixed with Lowerys seasoning salt??? Kansas City Rub........... 1 cup of brown sugar...... 1/2 cup sweet paprika..... 2 tablespoons of black pepper... 2 tablespoons of salt..... 2 tablespoons of chili powder.... 1 1/2 tablespoons of garlic powder... 1 1/2 tablespoons of onion powder... 2 teaspoons of Cayenne..... Mix well getting out the lumps from the brown sugar..... FOR SOME GREAT RECIPE'S, GO TO www.bbqpitboys.com ALSO, GO TO MY OTHER GRILLING AND SMOKING SITE AT www.grillersindex.com which I previously posted......
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