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Stuffed Pork Loin, Dinos Ribs, Spares & Sausages...DONE!

 
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BigPhil32
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Joined: 05 Dec 2009
Posts: 1742
Location: Frisco, TX

PostPosted: Mon Mar 01 10 5:09 am    Post subject: Stuffed Pork Loin, Dinos Ribs, Spares & Sausages...DONE! Reply with quote

Okay, so I was back at it again by 8:30 a.m. this morning. On the menu - Broccoli and cheese stuffed pork loin, dino ribs, spare ribs and two different types of sausages. Here we go...

Stuffed pork loin...I looked to see who did this last week, but for the life of me I couldn't find the thread. Whoever it was, thank you for the brilliant idea!!!

Cut open...


Broccoli added...


Cheese and rub added...


Wrapped back up and secured with wooden skewers....


No photos of the ribs and sausages...figured we have all seem them before....I will post photos when finished!!! Thanks for looking...

BigPhil32
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Last edited by BigPhil32 on Mon Mar 01 10 6:59 am; edited 1 time in total
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Uncle John
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Joined: 04 Feb 2010
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Location: West Texas

PostPosted: Mon Mar 01 10 5:23 am    Post subject: Reply with quote

As always your creativity is impressive. Can't wait to see the results.
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killswitch505
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Joined: 05 Apr 2009
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Location: Hobbs, NM

PostPosted: Mon Mar 01 10 5:27 am    Post subject: Reply with quote

that looks good man my wife is goin to love love this post
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Those are some of the best looking wieners I've ever seen Shocked
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BigPhil32
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Joined: 05 Dec 2009
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Location: Frisco, TX

PostPosted: Mon Mar 01 10 6:56 am    Post subject: Reply with quote

dang i love this hobby!!!! as i mentioned earlier, i couldn't find who posted the thread this week with the broccoli/cheese stuffed pork loin, but THANK YOU!!! ribs were an order placed from a member of our chamber...

Broccoli stuffed pork loin....couldn't find my good knife, so forgive me for the cuts....




Sliced...



Spares...





Dino ribs...






Sausages...



Thanks for looking...BigPhil32 out...
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k.a.m.
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Joined: 12 Dec 2007
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Location: Southeast Texas.

PostPosted: Mon Mar 01 10 7:06 am    Post subject: Reply with quote

BigPhil32, awesome job on the pork loin and ribs they look delicious:D And the sausage looks mighty tasty as well. Nicely done my man. Very Happy
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killswitch505
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PostPosted: Mon Mar 01 10 7:07 am    Post subject: Reply with quote

now thats nice man and Is it a hobby or an obsession
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jeepdad
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Joined: 21 Sep 2008
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Location: Stafford, Virginia (Transplanted Tarheel)

PostPosted: Mon Mar 01 10 7:17 am    Post subject: Reply with quote

Outstanding job BigPhil! Nicely done my friend.

--jeepdad
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BigPhil32
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Joined: 05 Dec 2009
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Location: Frisco, TX

PostPosted: Mon Mar 01 10 7:43 am    Post subject: Reply with quote

@ k.a.m. - it all came out great...wish i could have tasted the ribs, but i only cooked enough for my customer...got $20 for the spares and $10 for the dino ribs... Very Happy Very Happy Very Happy

thanks killswitch505 - thanks for the nice words...i think it is a hobby i am obsessed with!!! Laughing Laughing Laughing

thank you jeepdad!!!!!!
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sawyerrt10
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Joined: 19 Dec 2009
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Location: Lynchburg, South Carolina

PostPosted: Mon Mar 01 10 7:47 am    Post subject: Reply with quote

And I just bought a pork loin too! Gonna be trying this one! Do you mind sharing the recipe? Slather, rubm cook temp that sort of thing.
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Canadian Bacon
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Joined: 06 Sep 2007
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PostPosted: Mon Mar 01 10 7:50 am    Post subject: Reply with quote

Outstanding job on that cook BigPhil32,nice smokering on those ribs.
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texbbqpits
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PostPosted: Mon Mar 01 10 7:55 am    Post subject: Reply with quote

Wow. All of it looks great. Not a big brocoli lover but wife saw your pics and so next cook will include one for her as she loves it. Spares look great and dinos look even better. Thanks for posing great pics. Tom r
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eastcoaster
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Joined: 29 Oct 2009
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PostPosted: Mon Mar 01 10 8:09 am    Post subject: Reply with quote

the guy is relentless with the tasty cooks!!
i picked the wrong neighbors......food looks top notch
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Uncle John
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PostPosted: Mon Mar 01 10 8:25 am    Post subject: Reply with quote

Once again you have pulled of a killer cook. Everything looks wonderful and your pics should go in the smokering museum.
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Okie
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PostPosted: Mon Mar 01 10 8:51 am    Post subject: Reply with quote

Way to go! Nice looking cook. Gotta try stuffing a pork loin sometime. Is it hard to cut open evenly like that?
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Big Ron
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PostPosted: Mon Mar 01 10 11:05 am    Post subject: Reply with quote

everything looks amazing! The work of a true pitmaster Smile
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BigPhil32
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Joined: 05 Dec 2009
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PostPosted: Mon Mar 01 10 11:07 pm    Post subject: Reply with quote

@ sawyerrt10 - well the recipe is very easy. broccoli and velveeta (wife wanted it, i would have used thick slices of cheddar)...rubbed the loin with cheap mustard and Tony Chachere's Original Creole Seasoning, and sprinkled some on the broccoli, cheese and the inside of the loin as well.

my temps ran between 224-240, and i cooked it an hour a pound. i spritzed it every hour with some apple juice, apple vinegar, worcestershire sauce, tiger sauce, water and melted butter...i think next time i do it, i will cook it about 50 minutes a pound...think the hour per pound was a little too much time...and i will use thick sliced cheese next time as well..the velveeta was very messy and oozed out quite a bit...i will also need to tie it up next time, just didn't have anything to tie it up with so i used the skewers...it is really easy to do...you will love it...the flavors were spectacular...let me know if you have any other questions about it and i will be more than happy to help you out...
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BigPhil32
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Joined: 05 Dec 2009
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PostPosted: Mon Mar 01 10 11:15 pm    Post subject: Reply with quote

@ Canadian Bacon - those ribs looked killer...wish i could have tasted them!!! Sad Sad Sad

@ texbbqpits - you will love it and your wife will thank you for making it for her, always a plus!!! Laughing Laughing Laughing thanks for the nice words and for looking!

@ eastcoaster - thanks!!!!! come on over, there is one house for sale on our block!!! Laughing

@ Uncle John - you are too kind my friend!!!!! i was very pleased with everything...

@ Okie - try the loin, you will love it!!!!! it is not hard at all to cut it open...but i think next time i will leave the ends uncut in hopes of keeping the cheese from oozing out...

@ Big Ron - thank you sir...i am going to have to cave in and buy some of your rub after reading all the great comments about the HOH and ITH...
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Check out my blog on BBQ joints: http://lordofthesmokerings.wordpress.com/
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sawyerrt10
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Joined: 19 Dec 2009
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Location: Lynchburg, South Carolina

PostPosted: Tue Mar 02 10 4:50 am    Post subject: Reply with quote

BigPhil32 wrote:
@ sawyerrt10 - well the recipe is very easy. broccoli and velveeta (wife wanted it, i would have used thick slices of cheddar)...rubbed the loin with cheap mustard and Tony Chachere's Original Creole Seasoning, and sprinkled some on the broccoli, cheese and the inside of the loin as well.

my temps ran between 224-240, and i cooked it an hour a pound. i spritzed it every hour with some apple juice, apple vinegar, worcestershire sauce, tiger sauce, water and melted butter...i think next time i do it, i will cook it about 50 minutes a pound...think the hour per pound was a little too much time...and i will use thick sliced cheese next time as well..the velveeta was very messy and oozed out quite a bit...i will also need to tie it up next time, just didn't have anything to tie it up with so i used the skewers...it is really easy to do...you will love it...the flavors were spectacular...let me know if you have any other questions about it and i will be more than happy to help you out...


Thanks BigPhil!
_________________
Let me tell you a secret, about a fathers love, A secret that my daddy said was just between us. You see daddies dont just love their children every now and then, Its a love without end, amen, its a love without end, amen



I miss you Dad
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BigPhil32
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Joined: 05 Dec 2009
Posts: 1742
Location: Frisco, TX

PostPosted: Tue Mar 02 10 10:13 am    Post subject: Reply with quote

no problem at all sawyerrt10 - let me know if you need any more help!!!!
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