Pork Loin throw down.

[Brinnie]

Morning Kam, / jeepdad, / C.B.I Sure have some catching up to do

It's just after Midday Sunday Here I have been doing Chores for Mr's Brinnie
most of the Morning, but I have been excused from from chore duty
for While to catch up on This comedy episode of War & Peace

Great job on the cook's jeepdad that is Awesome
_________________

Cheers
Smoking
Down Under

[jeepdad]

[jeepdad]

[k.a.m.]

Good night men, I have had it and I am going to dream of pork loin success Till tomorrow its been a real pleasure.
_________________
Always remember slow and steady wins the race.

Hybrid Cooker

[jeepdad]

Same here k.a.m. I am hitting the rack too. Goodnight men and Mrs K.A.M..

Guys Keep doing what you do so well.

--jeepdad

Cherry-Stuffed Smoked Pork Loin

2 T walnuts, chopped
2 T dried cherries, chopped (I added some tart/sour cherries too..not dried).
2 T cherry mustard (receipe below)
1 1/2 - 1 3/4 lb pork loin
1/4 c cherry mustard
1 T honey

Mix the walnuts, cherries & 2 tablespoons of cherry mustard together. Butterfly the pork loin. Put the cherry mixture in the center of the pork & roll it up. Tie together with twine or use soaked skewers.

Mix the 1/4 cup cherry mustard & honey together. Brush on the pork & continue cooking for 1/2 hour more or until desired doneness.

Let rest 5 - 10 minutes. Remove twine or skewers & slice.

Serves 4

Cherry Mustard Sauce Recipe
Ingredients
• 8 ounce. cherry preserves
• 1 ounce. soy sauce
• 1 ounce. horseradish
• 1 ounce. prepared mustard

Directions
1. Mix all ingredients. Serve as a dipping sauce for fried shrimp, chicken nuggets or possibly fried mushrooms.

If you have not tried these carrots man you gotta try'em.

Mrs Jeepdad's Carrots

1 lb. carrots peeled and cut into chunks
2-3 T. sweet butter
1 t. basil (fresh is great if you have it!)
salt and pepper to taste
2 T. maple syrup

Place carrots in casserole (with a lid). Dot with butter. Sprinkle with basil, salt and pepper. Drizzle with maple syrup.

Bake covered at 375 stirring occasionally for 1 hour or until carrots are tender.

[Brinnie]

Night Kam / jeepdad - Awesome Job - It's been great Fun
_________________

Cheers
Smoking
Down Under

[roxy]

[roxy]

[Jim_K]

This is a great thread!!!!
Awesome looking food so far!
glad Im not a judge

[roxy]

Glad to see some of you guys burnt your meat..

Makes it easier for those of us that are in the running..

Game face to come tomorrow.
_________________
Chargriller Akorn
WSM
LIAR #100
_________________
Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit...

[Beertooth]

Definitely some awesome looking loins on here everyone. Between cooking and doing yard work, going and visiting my dad and prepping 20 pounds of pork butt for the over nighter tonight........I'm ready to sit on my butt for a while. I think blowing smoke has the right idea.

Can't wait to see the ones tomorrow! If they even show up.
_________________
Camp Chef Pro90 Stove w/ Griddle
1985 22" Weber Kettle
CharGriller
18.5" WSM (Stoked)
22.5" WSM
85 Gallon UDS
Weber Smokey Joe/Mini WSM
Cast Iron Cookware
24" Disc Cooker
Masterbuilt 40" Electric
Char-Griller Akorn

[whitey]

You bunch of Meat burning, Meat Mongers are pussing out.

Im just getting started. Just got the prep done. Wieners.

Great Job Guys and Gals,I wasnt able to follow along the long progress to blasted meat of pig.

But I would say.I Havent even started anything but prep

O.K I will put it together,I hope..

Nice job By all.. I know You all ate well
Good night, Die hards!

I Love being a "Die Hard" Pictures in the morning after steelheading..
_________________
Lang 84 delux long neck chargrill.
The Lil Squealer (UDS)
My Lab is smarter than Your Honor role student!!
Chicken Throwdown Champ..2010..
Almost the Biggest Liar on the "Ring"

[Beertooth]

You still up Whitey? From the pics I saw you need your beauty sleep!


_________________
Camp Chef Pro90 Stove w/ Griddle
1985 22" Weber Kettle
CharGriller
18.5" WSM (Stoked)
22.5" WSM
85 Gallon UDS
Weber Smokey Joe/Mini WSM
Cast Iron Cookware
24" Disc Cooker
Masterbuilt 40" Electric
Char-Griller Akorn

[whitey]

You bet Brother man! Nice Job today.

You all poured it on today..

Had a weekend off,travel problems with the kid.ect.ect.ect.

But did get my pork stuffed. When I finish fishing in the A.M,I will start My Game! BuckWheat

Get some sleep,Robert.
I will post My progress in the A.M

Great Job!!

Whitey
_________________
Lang 84 delux long neck chargrill.
The Lil Squealer (UDS)
My Lab is smarter than Your Honor role student!!
Chicken Throwdown Champ..2010..
Almost the Biggest Liar on the "Ring"

[Vaughn]

Well, I figure you guys need something to point and snicker at when you first get up this morning, so I'll show you what's for breakfast at my house. I didn't get nearly as fancy as most of you guys, and my pics could definitely be better, but it came out tasting pretty good.

Your basic small loin, with a Granny Smith apple, some chopped walnuts, some dried cranberries, and a drizzle of maple syrup...



Rolled up and wrapped (wadded might be a better term) with bacon. For the record, I can't wrap Christmas presents worth a darn, either.



Cooked in my offset NBBD at 225º with gas powered hickory smoke until it hit a bit over 160º internal, then thrown on my other gas grill for just a minute or two to crisp up the bacon a bit more...



...and the inside.



Sorry the pic's a bit out of focus, but you get the idea. The smoke penetrated the bacon better than I thought it might. I didn't plate it up... I had a sample tonight, but the meal will be late Sunday breakfast. (Plus, you guys are way out of my league.) I doesn't look nearly as good as the others you guys have posted so far, but it's tasty, sweet, tender, and has just the right amount of smoke. Should make me some good leftovers for a few days.

This has been a lot of fun tagging along with you guys. I'm learning by watching, and getting some good grub on the side. Win-win proposition if you ask me.

[Boomer]

Ring

Great idea Roxy on your post for a throwdown. I got a
"BIG" beer and read all the posts, still laughing at the bustin'
that went on. This will be a classic post like the Abbott & Costello
"WHO'S ON FIRST" great job by all the contestants. Judges
are going to have a tough time pickin here.

Don't look to be any losers here, the stuffed pork made
allot of pigs very proud.



BOOMER
_________________
Life isn't about how to survive the storm,
But how to dance in the rain.

[Doc1680]

Good morning fellow loiners. I see there are more offerings on display. Nice work gentlemen.

jeepdad

Very nice indeed. Thanks for the recipe too.


k.a.m.

The Etouffe idea was money. *But don't tell anybody I said that*


Vaughn

Don't sell yourself short. That's a mighty nice hunk-o-pork you got there.


Now you guys don't get happy about all the kudos I'm dishing out. I am surely going to crush you all. For now I am off to get my mise en place.


Oh...Blowing Smoke

Don't feel bad my friend. We've all woke up with a pig or two after too many drinks.
_________________
Love the voodoo that Q do.

Doc

[BBQMAN]

Some great looking grub, some really ugly looking guys, and some great ideas and cooking fellas!

Along with quite a bit of "fluff" the good stuff looks great!

Kudo's to an quick 11 page post Roxy, nice job on getting things cooking this weekend!
_________________
BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005.

[blowing smoke]

Dam, anyone get the number of that bus

Who would of thunk Mrs blowing smoke new how to post pics. I knew she read them. At least I didnt get the sharpi treatment.

Homer is still out like a lite


Let me get some coffee in me and Ill be back. I see some nice lions flying here.

[blowing smoke]

Morning after FACE


Dirtbag



KISS MY BUTT