LarryWolfe
Chef Extraordinaire
My wife requested this for her birthday dinner. I made it exactly like the Apple, Bacon, Cornbread Loin just used sausage instead of bacon.
Started with a whole pork loin and cut in half, butterflied and salt and peppered.
Added the stuffing mixture (Recipe Here)
Tied and salt and peppered the outside and placed indirect with only Royal Oak, no smoke wood. I think this dish is better with just Royal Oak.
NOTE: I finally got word back from Craycort on the extra grate and right now they are scarce. BUT.......he's going to send me 10 once he receives his next order. If anyone wants the extra grate with the mounting hardware, let me know. The first 10 people that e-mail me will get them. I will continue to try to get them when they're available, but Craycort typically keeps these as replacement parts only, but is now reconsidering. So if you're interested e-mail me at bigdaddyskins56@gmail.com
I had a member who saw I needed t-shirts and actually sent me a brand new AWESOME Save the Gulf t-shirt the other day!!! Guess he was tired of seeing me shirtless!!! LOL But last night it was CHILLY so I had a sweatshirt on.....
Loin is done, pulled at 160º and let rest.
Served with Brussel sprouts sauteed in bacon and a little butter and salt and pepper.
Started with a whole pork loin and cut in half, butterflied and salt and peppered.
Added the stuffing mixture (Recipe Here)
Tied and salt and peppered the outside and placed indirect with only Royal Oak, no smoke wood. I think this dish is better with just Royal Oak.
NOTE: I finally got word back from Craycort on the extra grate and right now they are scarce. BUT.......he's going to send me 10 once he receives his next order. If anyone wants the extra grate with the mounting hardware, let me know. The first 10 people that e-mail me will get them. I will continue to try to get them when they're available, but Craycort typically keeps these as replacement parts only, but is now reconsidering. So if you're interested e-mail me at bigdaddyskins56@gmail.com
I had a member who saw I needed t-shirts and actually sent me a brand new AWESOME Save the Gulf t-shirt the other day!!! Guess he was tired of seeing me shirtless!!! LOL But last night it was CHILLY so I had a sweatshirt on.....
Loin is done, pulled at 160º and let rest.
Served with Brussel sprouts sauteed in bacon and a little butter and salt and pepper.
