GoFrogs91 Posted September 25, 2014 Report Posted September 25, 2014 Setup: 400 degrees indirect. Pork on main grill with sweet maple chunk. Pulled at 135 internal. Stuffed and tied. After the flip. Sorry, a little blurry. Resting. Surprise inside.
rwalters Posted September 25, 2014 Report Posted September 25, 2014 YES!! I'll take a couple of slices please.
wilburpan Posted September 25, 2014 Report Posted September 25, 2014 That looks terrific. What’s in the stuffing?
GoFrogs91 Posted September 25, 2014 Author Report Posted September 25, 2014 Thanks. Sun dried tomatoes, garlic, spinach, cream cheese, and goat cheese.
tony b Posted September 25, 2014 Report Posted September 25, 2014 On my "wish list" is to do a porchetta - http://www.epicurious.com/recipes/food/views/Porchetta-367138 I was supposed to get my pork belly w/skin on today, but the order didn't arrive at the butcher store. They said tomorrow (sounds kinda like "checks in the mail" - LOL!)
GoFrogs91 Posted September 28, 2014 Author Report Posted September 28, 2014 Tony.....porchetta yet? I can't wait to see it. I've been wanting to try one as well. Suckling pig is also on the wish list.
tony b Posted September 29, 2014 Report Posted September 29, 2014 I did get the skin on belly - a whopping 13#!! Killer busy weekend (homebrew club's annual beer festival), so had to toss it in the freezer. I promised Susan (Loquitur) that I'd take pictures during assembly and cooking.
CeramicChef Posted October 18, 2014 Report Posted October 18, 2014 Frogs - that is one sweet looking cook! I love stuffing a pork loin. It lends itself to a whole host of stuffings that can impart a wide range of flavors. Very nicely done! CONGRATS!
