Let's Talk BBQ
FORUM SPONSORS => Savor Spices => Topic started by: HighOnSmoke on June 02, 2014, 08:27:37 PM
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The ingredients for tonight’s dinner, not shown is the Parmesan cheese.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/Magic%20Mushroom%20and%20Spinach%20Stuffed%20Pork%20Loin/DSC_5679_zps6d8d9432.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/PORK%20CATEGORY/Magic%20Mushroom%20and%20Spinach%20Stuffed%20Pork%20Loin/DSC_5679_zps6d8d9432.jpg.html)
Sautéing the onion, mushrooms, garlic and bacon.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/Magic%20Mushroom%20and%20Spinach%20Stuffed%20Pork%20Loin/DSC_5687_zps8b2a9a15.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/PORK%20CATEGORY/Magic%20Mushroom%20and%20Spinach%20Stuffed%20Pork%20Loin/DSC_5687_zps8b2a9a15.jpg.html)
The loin rolled/tied up and seasoned with more of the Magic and back into the refrigerator. I layered the loin as follows:
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/Magic%20Mushroom%20and%20Spinach%20Stuffed%20Pork%20Loin/DSC_5691_zps958a0f4c.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/PORK%20CATEGORY/Magic%20Mushroom%20and%20Spinach%20Stuffed%20Pork%20Loin/DSC_5691_zps958a0f4c.jpg.html)
M3 and WOW (40/60 this time)
Pesto
Prosciutto
Spinach
Parmesan cheese
Onion, mushroom, garlic and bacon mixture
Loin put on the Grid Iron. I am burning Cookin pellets Perfect Mix today. The pork butt next to the loin has been on since
7:00 AM this morning. My wife is taking it to our son in Florida on Wednesday. 10 hours right now and at 194. No wrapping
or spritzing.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/Magic%20Mushroom%20and%20Spinach%20Stuffed%20Pork%20Loin/DSC_5699_zps009decf6.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/PORK%20CATEGORY/Magic%20Mushroom%20and%20Spinach%20Stuffed%20Pork%20Loin/DSC_5699_zps009decf6.jpg.html)
Pulled off the Grid Iron at 144 internal. Will be resting under a foil tent for about 15 minutes. Looks like I overstuffed it
and didn't quite get it tight enough.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/Magic%20Mushroom%20and%20Spinach%20Stuffed%20Pork%20Loin/DSC_5705_zps5f8db5eb.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/PORK%20CATEGORY/Magic%20Mushroom%20and%20Spinach%20Stuffed%20Pork%20Loin/DSC_5705_zps5f8db5eb.jpg.html)
Plated with spiced up French Green beans.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/Magic%20Mushroom%20and%20Spinach%20Stuffed%20Pork%20Loin/DSC_5709_zpsa8f616b0.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/PORK%20CATEGORY/Magic%20Mushroom%20and%20Spinach%20Stuffed%20Pork%20Loin/DSC_5709_zpsa8f616b0.jpg.html)
The different flavors melded together making this one delicious pork loin! The mixture of the M3 and WOW did its magic
again! I liked my mixture of the 2 this time as it was 40% M3 and 60% WOW. Last cook I did it was reversed. I like this
one much better.
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Oh man that looks and sounds fantastic! I'm going to have to steal this one - thanks for sharing.
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DANG that looks outstanding! I'd make short work of that for sure
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That is a fine looking stuffed loin Mike! You guys are gonna force me into making a new label aren't you? :D :D :D
MAGIC IS BORN.....
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That is a fine looking stuffed loin Mike! You guys are gonna force me into making a new label aren't you? :D :D :D
MAGIC IS BORN.....
Whooo Hooo - can't wait for the royalties! ;) ;D ;D ;D
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That is a fine looking stuffed loin Mike! You guys are gonna force me into making a new label aren't you? :D :D :D
MAGIC IS BORN.....
Thanks Tim! Yep ya need to get started right away!! ;D Seriously this is a fantastic mixture together, which I am
almost positive you have already tried. ;)
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Beautiful cook Mike! I'd love a plate of all that tastiness! :P
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That is a fine looking stuffed loin Mike! You guys are gonna force me into making a new label aren't you? :D :D :D
MAGIC IS BORN.....
Thanks Tim! Yep ya need to get started right away!! ;D Seriously this is a fantastic mixture together, which I am
almost positive you have already tried. ;)
HOS - you are so right. Just used it on some rib eyes tonight - mmmm mmm that was good.
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Awesome idea and an incredible looking plate :D
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Love that stuffed loin, I'm going to have to do one soon.
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Mike, Mike, Mike!!! That is a great looking pork loin. Bookmarked.
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Love that stuffed loin, I'm going to have to do one soon.
Yup.
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That looks outstanding........thanks for sharing
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O.K. _ THIS is important:
Are wa all in agreement on the ratio?
60% W.O.W. to 40% M-3 ?
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O.K. _ THIS is important:
Are wa all in agreement on the ratio?
60% W.O.W. to 40% M-3 ?
Received my rubs today - can't wait to use them. Definitely watching this for the "Magic Mix"
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I haven't been real careful, so will bow to the other experts. But that sounds about right.
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Great looking stuffed loin. ;)
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Nice stuffed loin!!! Looks delicious!!! Don
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That looks delicious!
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O.K. _ THIS is important:
Are wa all in agreement on the ratio?
60% W.O.W. to 40% M-3 ?
That works for me Tim. I tried it reversed last time, but I prefer more WOW. Both are great on their own, but
together they are MAGIC.. :)
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O.K. _ THIS is important:
Are wa all in agreement on the ratio?
60% W.O.W. to 40% M-3 ?
Tim with hearty red meat I like a 50/50 mix, with pork a 60 or 70 % WOW/40 or 30% M3 mix. I also have had a good go at using FS&B 70%/Wow30% on pork ribs as well. 8)
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Great looking meal! I'm gonna try the 60-40 mix next time I cook a steak.
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How about this:
Since there are different ways M-3 is being used...Should it remain as one product - with some suggestions for blending it with W.O.W.?
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In my humble opinion it should be left alone (M3) as it is a great marinade/injectable, but mixing in WOW would make that impossible. Tim they are all excellent on their own but some applications of the blends enhance each other.
Just my .02!
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Keep M3 but add Magic to the product line using a 60(WOW) and 40(M3)
That is my 2 cents
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A good looking cook with beautiful results.
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O.K. _ THIS is important:
Are wa all in agreement on the ratio?
60% W.O.W. to 40% M-3 ?
that's my ratio. it's fantastic on ribs, chicken, burgers, steak. it's really amazing how well these two flavors combine. time for a little MAGIC. the guy on the label should be you tim. i love that they are low salt.
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O.K. _ THIS is important:
Are wa all in agreement on the ratio?
60% W.O.W. to 40% M-3 ?
that's my ratio. it's fantastic on ribs, chicken, burgers, steak. it's really amazing how well these two flavors combine. time for a little MAGIC. the guy on the label should be you tim. i love that they are low salt.
I love the low salt too!
I agree it should be Tim - but a "cartoon" version with a hat and a rabbit... ;) ;D
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How about this:
Since there are different ways M-3 is being used...Should it remain as one product - with some suggestions for blending it with W.O.W.?
I would NEVER suggest getting rid of M-3 or WOW, they both are great on their own. However, the mix is something unique. Obviously, you need to worry about too many skus and inventory. So, reccos for mixing make sense if that helps you control costs. In fact, there may be other combinations that could be worked with and suggested. I do think the new "formula" would be a winner, tho'.
I picked up a couple of shaker cans so I can mix up my favorite blends and have them on hand.
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O.K. _ THIS is important:
Are wa all in agreement on the ratio?
60% W.O.W. to 40% M-3 ?
Tim with hearty red meat I like a 50/50 mix, with pork a 60 or 70 % WOW/40 or 30% M3 mix. I also have had a good go at using FS&B 70%/Wow30% on pork ribs as well. 8)
Well with this info, maybe a 50% WOW, 25% M3 and 25% FSB! :D
Keep M3 but add Magic to the product line using a 60(WOW) and 40(M3)
That is my 2 cents
I agree with Mike on this one.
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Looks absolutely wonderful.
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Thanks for the input guys! Will get to work on a solution for this that retains the options!
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Feel like I am missing the party on this combo. Need to do something about that ???
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Feel like I am missing the party on this combo. Need to do something about that ???
I'm with ya Pappy but I'm waiting until they decide on the label. I'm kinda liking the rabbit and hat idea ;D
Then just order everything :)