Let's Talk BBQ
Recipes => Recipes => Pork Recipes => Topic started by: CDN Smoker on August 27, 2015, 09:21:40 AM
-
My apologies but life is kinda getting in the way of my posting but I still have been still lurking and smoking.
Here is on that was on my booked marked list to do. Thank You to BBQchef
1, http://www.letstalkbbq.com/index.php?topic=3272.msg37583#msg37583
2, http://www.letstalkbbq.com/index.php?topic=8183.msg106489#msg106489
Let’s start with the stuffing.
(http://i1180.photobucket.com/albums/x412/lmh8/Mobile%20Uploads/image_zpsfepexpu7.jpg) (http://s1180.photobucket.com/user/lmh8/media/Mobile%20Uploads/image_zpsfepexpu7.jpg.html)
Stuffing mixed up according to directions,
(http://i1180.photobucket.com/albums/x412/lmh8/Mobile%20Uploads/image_zpsv378pkq1.jpg) (http://s1180.photobucket.com/user/lmh8/media/Mobile%20Uploads/image_zpsv378pkq1.jpg.html)
Garlic paste, not sure why I wanted to add this also.
(http://i1180.photobucket.com/albums/x412/lmh8/Mobile%20Uploads/image_zpsdah1lhft.jpg) (http://s1180.photobucket.com/user/lmh8/media/Mobile%20Uploads/image_zpsdah1lhft.jpg.html)
The Roast,
(http://i1180.photobucket.com/albums/x412/lmh8/Mobile%20Uploads/image_zps1snahhqn.jpg) (http://s1180.photobucket.com/user/lmh8/media/Mobile%20Uploads/image_zps1snahhqn.jpg.html)
When I unpacked it there were two,
(http://i1180.photobucket.com/albums/x412/lmh8/Mobile%20Uploads/image_zpsntsfwuug.jpg) (http://s1180.photobucket.com/user/lmh8/media/Mobile%20Uploads/image_zpsntsfwuug.jpg.html)
Stuffing laid on,
(http://i1180.photobucket.com/albums/x412/lmh8/Mobile%20Uploads/image_zpszkatpuay.jpg) (http://s1180.photobucket.com/user/lmh8/media/Mobile%20Uploads/image_zpszkatpuay.jpg.html)
Rolled and Garlic applied,
(http://i1180.photobucket.com/albums/x412/lmh8/Mobile%20Uploads/image_zpshdarixe8.jpg) (http://s1180.photobucket.com/user/lmh8/media/Mobile%20Uploads/image_zpshdarixe8.jpg.html)
Your plate, enjoy. ;D
(http://i1180.photobucket.com/albums/x412/lmh8/Mobile%20Uploads/image_zps6qu3r8t9.jpg) (http://s1180.photobucket.com/user/lmh8/media/Mobile%20Uploads/image_zps6qu3r8t9.jpg.html)
Wife and parents all liked it and it was very juicy. I took it off at 150+ and they all said it was not cooked enough. They are all like their meat VERY WELL DONE.
Other cooks,
59 Day Ribeye,
(http://i1180.photobucket.com/albums/x412/lmh8/Mobile%20Uploads/image_zpsfqliijag.jpg) (http://s1180.photobucket.com/user/lmh8/media/Mobile%20Uploads/image_zpsfqliijag.jpg.html)
(http://i1180.photobucket.com/albums/x412/lmh8/Mobile%20Uploads/image_zps5adc0ake.jpg) (http://s1180.photobucket.com/user/lmh8/media/Mobile%20Uploads/image_zps5adc0ake.jpg.html)
To be honest I won’t be doing these again.
-
Pork looks great CDN!!! I was a well done pork man too but like it much better at 150 deg. Next time try 160 for wife and her parents. Don
-
Looks real good from here.
-
The pork looks perfect to me. My father in law and oldest daughter like there meat cooked to death - so, having two would work well here.
-
Looks great to me! We like our pork at 145.
-
The days of cooking pork to 170 are long over.......I would hit that pork loin.
What was up with the rib eyes to make you not do them again??
-
Mrs TF is another cook it to death type. Pork or chicken have to be overdone and dried out or she ain't happy. I have managed to convince her that a little pink in the middle of a steak won't kill her so maybe there's hope?
Sent from my iPhone using Tapatalk
-
Mrs TF is another cook it to death type. Pork or chicken have to be overdone and dried out or she ain't happy. I have managed to convince her that a little pink on the middle of a steak won't kill her so maybe there's hope?
Sent from my iPhone using Tapatalk
My wife likes her steaks medium rare - yeah! But chicken and pork need to be cooked to death... don't get it... :'(
-
The days of cooking pork to 170 are long over.......I would hit that pork loin.
What was up with the rib eyes to make you not do them again??
Hi Smoke, Not as tender as I was hoping for and the flavor was more like liver. May be ok for some but it's not giving me the urge to do it again.
-
The days of cooking pork to 170 are long over.......I would hit that pork loin.
What was up with the rib eyes to make you not do them again??
Hi Smoke, Not as tender as I was hoping for and the flavor was more like liver. May be ok for some but it's not giving me the urge to do it again.
Good to know! Thank you.
-
Nice Pork! I'm slowly getting my family used to really tasty, really moist pork ! !
I haven;t read about a case if trichinosis in a loooong time.
BD
-
Very nice job Drew! Plate me please!
And good to see you back posting again buddy! ;D
-
Hey - that looks outstanding - what a great meal - creative cook
-
I Really looks good .