Tyrus Posted January 21, 2018 Report Share Posted January 21, 2018 Haven't done one of these in a while so today was a good day. I took the meat out early from the freezer and knew it wouldn't be ready to slice so I placed it in front of the pellet stove exhaust on a saw horse and let it go. A few hours later, thawed and ready to cut. We then then hog tied the little porka after we stuffed him of course and placed him on the KK. Cooked at 350 and basted with the remaining ckreef sauce I had remaining. We had some pickled artichokes, baked potatoe, sweet potatoe and corn. And a glass of Cabnernet........... Good 5 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 21, 2018 Report Share Posted January 21, 2018 Tyrus, your dinner is gorgeous, so colourful and you even have a smoke ring. 1 Quote Link to comment Share on other sites More sharing options...
Eddie mac Posted January 21, 2018 Report Share Posted January 21, 2018 Awesome looking dinner nice job 1 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted January 21, 2018 Author Report Share Posted January 21, 2018 20 minutes ago, MacKenzie said: Tyrus, your dinner is gorgeous, so colourful and you even have a smoke ring. Thanks, a little apple and cherry wood,,, was only expecting some flavor. Quote Link to comment Share on other sites More sharing options...
Tyrus Posted January 21, 2018 Author Report Share Posted January 21, 2018 4 minutes ago, Eddie mac said: Awesome looking dinner nice job Like waxing a car Quote Link to comment Share on other sites More sharing options...
Eddie mac Posted January 21, 2018 Report Share Posted January 21, 2018 Did you try that coffee wood on that pork Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted January 21, 2018 Report Share Posted January 21, 2018 Nicely done looks real tasty great mealOutback kamado Bar and Grill 1 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted January 21, 2018 Author Report Share Posted January 21, 2018 5 minutes ago, Eddie mac said: Did you try that coffee wood on that pork No, but now that you remind me I really should have. Next time for sure. Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted January 21, 2018 Report Share Posted January 21, 2018 Great looking meal, I want some 1 Quote Link to comment Share on other sites More sharing options...
ckreef Posted January 21, 2018 Report Share Posted January 21, 2018 Great looking stuffed loin. 1 Quote Link to comment Share on other sites More sharing options...
sfdrew28 Posted January 21, 2018 Report Share Posted January 21, 2018 How long at 350? I just brought a pork loin home and was thinking of a recipe. This might be it but I’d have to run back to store for the prosciutto. Fresh spinach I presume? Anything I should now to cook this?Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
Tyrus Posted January 22, 2018 Author Report Share Posted January 22, 2018 I really don't judge the meat by how long personally. If it's sitting out there for a while you can benchmark about an hour and a half at this temp. I always use a probe, a temp digital gauge. 145minimum to 160. Stuff it good the spinach reduces a lot. Cook on the high grate, no deflector. Baste at the end Good luck Quote Link to comment Share on other sites More sharing options...
ckreef Posted January 22, 2018 Report Share Posted January 22, 2018 1 hour ago, sfdrew28 said: How long at 350? I just brought a pork loin home and was thinking of a recipe. This might be it but I’d have to run back to store for the prosciutto. Fresh spinach I presume? Anything I should now to cook this? Sent from my iPhone using Tapatalk 10 minutes ago, Tyrus said: I really don't judge the meat by how long personally. If it's sitting out there for a while you can benchmark about an hour and a half at this temp. I always use a probe, a temp digital gauge. 145minimum to 160. Stuff it good the spinach reduces a lot. Cook on the high grate, no deflector. Baste at the end Good luck One thing I've done in the past is precook the fresh baby spinach until it just starts to wilt. This reduces the final cook shrinkage and makes it a bit easier to stuff. Quote Link to comment Share on other sites More sharing options...
Tyrus Posted January 22, 2018 Author Report Share Posted January 22, 2018 27 minutes ago, ckreef said: One thing I've done in the past is precook the fresh baby spinach until it just starts to wilt. This reduces the final cook shrinkage and makes it a bit easier to stuff. Good idea and it will make it easier all around 1 Quote Link to comment Share on other sites More sharing options...
sfdrew28 Posted January 22, 2018 Report Share Posted January 22, 2018 Just started it going. Pulled the drip pan I use as the deflector. I’ll let you know how it comes out. I added a little provolone. Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
sfdrew28 Posted January 22, 2018 Report Share Posted January 22, 2018 For some reason they won’t “accept” my whole pork loin photo. Is it because it’s sort of phallic? My loin was pretty small so couldn’t stuff too much into it, but came out really well. Thanks for the dinsperation Tyrus. Sent from my iPhone using Tapatalk 2 Quote Link to comment Share on other sites More sharing options...
Eddie mac Posted January 22, 2018 Report Share Posted January 22, 2018 Nice meal Quote Link to comment Share on other sites More sharing options...
ckreef Posted January 22, 2018 Report Share Posted January 22, 2018 Looks tasty to me. Quote Link to comment Share on other sites More sharing options...
Tyrus Posted January 22, 2018 Author Report Share Posted January 22, 2018 That looks good to me too. Was it well received because I'd sure take a slice and some of those fixins. Quote Link to comment Share on other sites More sharing options...
tony b Posted January 22, 2018 Report Share Posted January 22, 2018 Looks great to me. Quote Link to comment Share on other sites More sharing options...
