Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: RickB on December 31, 2012, 07:15:37 PM
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First off let me say Happy New Year and I am sorry for not posting since I was asked to join a couple of weeks ago. The holidays are such a hectic time. I promise to do better in 2013! I hope my first post is worthy!
Ok let’s break down a whole pork loin. Got a 8lb need about 3.
(http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_1492-1_zps5b25d1ec.jpg)
This looks good.
(http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_1493-1_zpsc467a93d.jpg)
Let’s roll cut it.
(http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_1494-1_zps5da0b7ca.jpg)
Gotta make the stuffing. A little onion, celery, apple and spices and walnuts.
(http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_1495-1_zpsbeb993b7.jpg)
Cook down.
(http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_1496-1_zps34fa0b00.jpg)
Add some bread crumbs and chicken stock. Let cool and spread on the loin. This is a sweet stuffing so I added some goat cheese for a little tang.
(http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_1497-1_zps597b1cb9.jpg)
Tie , wrap and into the fridge to firm up.
(http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_1499-1_zps5d9a1510.jpg)
(http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_1500-1_zpseb629f37.jpg)
Let’s make a Potato Gratin
A little heavy cream, some whole garlic cloves, fresh thyme and some nutmeg to steep. Then mandolin some russet potato’s
(http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_1501-1_zps82fe3b2b.jpg)
Layer the spuds then cream then fresh parmesan cheese. Repeat till full .
(http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_1503-1_zps4faeb7f5.jpg)
All done
(http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_1509_zps78158a8a.jpg)
Blanche off some asparagus.
(http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_1504-1_zpsd4905799.jpg)
Now onto the sauce.
The players
(http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_1507_zps0f29d0d0.jpg)
Place the port, pear infused balsamic and the shallots into the pan to reduce.
(http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_1510_zps8ff8792d.jpg)
When thick add the cream and butter. Strain and keep warm
(http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_1515_zpsc6f2d89c.jpg)
Ok we’re ready to cook
Sprinkle a little Happy Endings on the roast and then into the Mak
(http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_1505_zps37e51d23.jpg)
(http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_1506_zpsabc093f3.jpg)
30 minutes on smoke then 275 till a IT of 140.
Potato’s in at 375 for 45 min to an hour.
Sauté the asparagus in some evoo with a little s&p.
Let’s plate this puppy up.
Roast looks good. Rest for 20 minutes
(http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_1514-1_zps80544a3a.jpg)
Time to eat!
(http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_1518-1_zpsa411e91a.jpg)
(http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_1519-1_zpscb004b93.jpg)
Enjoy!
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WINNER!
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that looks like a keeper. Beautiful
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You are officially forgiven for slacking. Your posts are always worth the wait, and this one is no different. Well done sir!
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Rick.. that is one of the best cooks I have ever seen!!!!
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When did you become Jacques Freakin' Pepin? Did you put muebe on notice?
Great job!
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Muebe is soooooo 2012 ;)
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Thats one awesome dinner!
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Wow! Great job.
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As Guy would say "winner winner pork dinner.
I sure do like the Port Wine Balsamic Sauce reduction and thanks for positing all of this.
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Fantastic cook Rick!
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Fantastic cook Rick!
x2
Thanks for sharing.
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Excellent meal! Thanks for posting.
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looks great Rick!
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Well worth the wait!!
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Rick,
You did it again!! Another fantastic cook!! Where do you get all your cooking ideas? Inquiring minds want to know!!
Art
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Rick,
You did it again!! Another fantastic cook!! Where do you get all your cooking ideas? Inquiring minds want to know!!
Art
Like all of us Art....On a wing and a prayer! I have probably thrown away as much as I have eaten.
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WOW!!!
I had to pick my jaw up off the floor before I could type this!