Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: wolgast on March 30, 2013, 12:14:38 AM
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A cut they call outer filé...Its a part of the loin.(they know how to make money dont ey) But knowing this im to lazy to pick up a loin and cut it :o
This:
(http://img715.imageshack.us/img715/3606/004vjb.jpg) (http://imageshack.us/photo/my-images/715/004vjb.jpg/)
+
(http://img692.imageshack.us/img692/544/010ddn.jpg) (http://imageshack.us/photo/my-images/692/010ddn.jpg/)
=
(http://img89.imageshack.us/img89/4521/006fya.jpg) (http://imageshack.us/photo/my-images/89/006fya.jpg/)
Now the fun part begins...Fryed up som chanterelles(caned ones) and added some fresh chanterell cheese.
(http://img6.imageshack.us/img6/3918/020ij.jpg) (http://imageshack.us/photo/my-images/6/020ij.jpg/)
On the grill: Taters got a 30 min headstart.
(http://img580.imageshack.us/img580/6711/028lr.jpg) (http://imageshack.us/photo/my-images/580/028lr.jpg/)
After 40 min the meat was done...A quick sear. And the Sprouts in foil with butter/garlic/salt.
(http://img195.imageshack.us/img195/3916/052li.jpg) (http://imageshack.us/photo/my-images/195/052li.jpg/)
Sliced:
(http://img15.imageshack.us/img15/9629/060fwc.jpg) (http://imageshack.us/photo/my-images/15/060fwc.jpg/)
Plated:
(http://img441.imageshack.us/img441/5563/070ji.jpg) (http://imageshack.us/photo/my-images/441/070ji.jpg/)
Good eats ! Thanks for your time ppl! Have an awesome Easter!
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That's a heckuva plate of good lookin' food, Wolgast...... ;D
You always come up with a good, interesting combination of items....thanks for posting !!!!
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Very nice looking plate up and great looking food! Those are potato halves? I do mine cut side down to get a little browning. Actually, I turn them so they cook a little faster as well.
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Sorry it took me so long to reply Wolgast, Whoa! is that one fantastic plate! :o I might give that chantrell stuffing a go on my next pork loin. Thanks for sharing that.