Pork Loin throw down.

k.a.m. · Posted: Jun 28 2009 Post subject:

blowing smoke, you sure are hanging on to that pig. Its hard to tell who is holding who up Laughing

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Always remember slow and steady wins the race.

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k.a.m. · Posted: Jun 28 2009 Post subject:

Vaughn, you did a fine job my man Very Happy

thats a good looking loin, I always have Mrs.K.A.M. do the bacon wrap, I am sure y'all would of had some good laughs if I would of had a web cam in my kitchen yesterday Laughing

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Always remember slow and steady wins the race.

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blowing smoke · Posted: Jun 28 2009 Post subject:

Canadian Bacon · Posted: Jun 28 2009 Post subject:

Blowing Smoke......that morning after face is hurtin me more than it's hurtin you. Very Happy

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k.a.m. · Posted: Jun 28 2009 Post subject:

Canadian Bacon · Posted: Jun 28 2009 Post subject:

Vaughn,you put out a nice looking loin,good work.
_________________
Horizon Offset (Marshall RD Special)
30 " Electric Masterbuilt(Digital)
Large BGE
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20"& 26" Discada
Two of the fastest Thermapens ever made ... Black& Blue
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roxy · Posted: Jun 28 2009 Post subject:

Good luck today guys.. Your going to need it. After that fine display of pork loin goodness of yesterday you got your work cut out for ya indeed.

I am off to the resto for a 10 hour shift. Crying or Very sad

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blowing smoke · Posted: Jun 28 2009 Post subject:

k.c.hawg · BBQ Super Pro Joined: 17 May 2009 Posts: 1752

blowing smoke while you were passed out I located that bus!

k.c.hawg · BBQ Super Pro Joined: 17 May 2009 Posts: 1752

II have seen some killer looking pork loins...guess we better do a roll call this afternoon to make sure who all is still with us.

blowing smoke...your pork loin was a true inspiration....a show stopper just like those Long Island Teas.

k.a.m. that was a thang of beauty. I know what my next pork loin will be. I figured you had something like that going when you said a meal in a meal. Fantastic!

jeepdad outstanding work as always....I love that glaze and will be using your recipes soon. Super!

vaughn that was a stuffed bowling ball my man.....if you were chowing on that for breakfast you are living right...good work!

blowing smoke · Posted: Jun 28 2009 Post subject:

blowing smoke · Posted: Jun 28 2009 Post subject:

k.a.m. · Posted: Jun 29 2009 Post subject:

Here is my Etouffe recipe, now that I have had my coffee.
Ingredients
2 sticks butter
3 cup chicken broth
1/2 cup flour
1 cup chopped green onion
1/2 cup green onion tops
1/2 cup chopped parsley
1 cup white onion chopped
3 cloves minced garlic
1 cup chopped bell pepper
3 bay leafs
1 can Ro-Tel tomato
2 tsp. salt
1 tsp. cumin
The juice from one lemon
1 tbsp Worcestershire sauce
2 tsp Tabasco or to taste
2 lbs of shrimp pre-cooked (150 count)
1 lb. crawfish tails pre- cooked
1/2 lb. andouille sausage

Make a medium colored roux with the flour and 1 1/2 sticks of butter. Add the onion, bell pepper, garlic, green onion, bay leafs, and the other 1/2 stick of butter and cook on a med low heat for around 30min. Add the chicken broth, Ro-Tel tomatoes juice and all, cumin,Worcestershire sauce, salt, Tabasco, bring this to a boil then reduce the heat and simmer uncovered for about an hour. Then add your shrimp, crawfish tails, and andouille sausage, onion tops and parsley along with the lemon juice. Let this simmer for around an hour. Then enjoy.
_________________
Always remember slow and steady wins the race.

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Beertooth · Posted: Jun 29 2009 Post subject:

Thanks for posting that recipe k.a.m. It sounds outstanding. Very Happy

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k.c.hawg · BBQ Super Pro Joined: 17 May 2009 Posts: 1752

Thanks k.a.m. That will be going on the very short list of things to do.

Canadian Bacon · Posted: Jun 29 2009 Post subject:

K.a.m. Awesome,half pound of butter with spices.
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Large BGE
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20"& 26" Discada
Two of the fastest Thermapens ever made ... Black& Blue
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Toga · Posted: Jun 29 2009 Post subject:

Ok so I got inspired to kick out a killer stuffed loin. I went out Friday night late and grabbed a pork loin and all the things I needed to make my Italian stuffed pork loin.

I took a 5.9 pound center cut pork loin and splayed it out. I mixed up a bit of my wet Italian rub, Rubbed it down then started to add the ingredients. I dropped in a bunch of peperoni, ham, prosciutto, some pan cooked onions and garlic, and a blend of Italian cheeses.

First layer going on after rub applied

After first set of layers

Rolled up and ready for the drum

Drum was loaded up with load of frontier lump and a couple dozen briquettes of great lakes.

Cooker running like a top. Beautiful sunny day looking over my back yard.

Almost ready to come off for a quick nap.

Ready for rest!

Absolutely awesome!! Decided to bring my A game Smile

Money!!!!!!!!

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k.a.m. · Posted: Jun 29 2009 Post subject:

Toga, that is an awesome looking loin my man Very Happy

Does this mean you are voting for yourself Shocked

Judges.????????????????????????
_________________
Always remember slow and steady wins the race.

Hybrid Cooker

jeepdad · Posted: Jun 29 2009 Post subject:

jeepdad · Posted: Jun 29 2009 Post subject: