Weber Kettle Club Forums

Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: Hell Fire Grill on April 11, 2013, 05:36:24 AM

Title: Hog Log
Post by: Hell Fire Grill on April 11, 2013, 05:36:24 AM

Its Lion trimmed nice & clean with a hunk of andouille shoved into the center then wrapped with sausage and a bacon weave.

Heres how I do it.

First I cut the lion to the length I need, cut the dark meat off and trim the fat & silverskin off.
(http://i175.photobucket.com/albums/w129/americanwest/Hog%20Log/HogLog004_zps36429d4a.jpg)

Then I use a long slender bladed knife to cut directly through the center of the lion and insert the andouille.
(http://i175.photobucket.com/albums/w129/americanwest/Hog%20Log/HogLog003_zps119a6f52.jpg)

(http://i175.photobucket.com/albums/w129/americanwest/Hog%20Log/HogLog006_zpsf0293f45.jpg)

I used about 1 1/2 lb. of sausage to wrap this one. Put the sausage between two sheets of plastic wrap and rolled it out with a rolling pin.
(http://i175.photobucket.com/albums/w129/americanwest/Hog%20Log/HogLog008_zps374fc781.jpg)

Cover the Lion with the sausage.
(http://i175.photobucket.com/albums/w129/americanwest/Hog%20Log/HogLog011_zps3621c14b.jpg)

(http://i175.photobucket.com/albums/w129/americanwest/Hog%20Log/HogLog015_zpsa85f30fa.jpg)

Make the Bacon weave.
(http://i175.photobucket.com/albums/w129/americanwest/Hog%20Log/HogLog020_zps7e9fc77c.jpg)

I rolled the log over the bacon.
(http://i175.photobucket.com/albums/w129/americanwest/Hog%20Log/HogLog022_zps34cd18e4.jpg)

(http://i175.photobucket.com/albums/w129/americanwest/Hog%20Log/HogLog025_zpse981a352.jpg)

(http://i175.photobucket.com/albums/w129/americanwest/Hog%20Log/HogLog029_zps09382dd7.jpg)

On the Kettle at about 325*.
(http://i175.photobucket.com/albums/w129/americanwest/Hog%20Log/HogLog033_zps5d49a9fa.jpg)

(http://i175.photobucket.com/albums/w129/americanwest/Hog%20Log/HogLog040_zps038498e2.jpg)

Added some stuff I made out of spare parts about an hour before my predicted finishing time.
(http://i175.photobucket.com/albums/w129/americanwest/Hog%20Log/HogLog042_zpsd6913027.jpg)

Cruising!
(http://i175.photobucket.com/albums/w129/americanwest/Hog%20Log/HogLog051_zps9794170e.jpg)

I just figured out what that wire thingy on my kettle was for. Those guys at Weber sure know how to build a grill.
(http://i175.photobucket.com/albums/w129/americanwest/Hog%20Log/HogLog054_zpsbe1131fa.jpg)

That'll work.
(http://i175.photobucket.com/albums/w129/americanwest/Hog%20Log/HogLog059_zpsb7a32419.jpg)

(http://i175.photobucket.com/albums/w129/americanwest/Hog%20Log/HogLog064_zps2af5d753.jpg)

The sausage held alot of liquid in. It went all over when I cut it open.
(http://i175.photobucket.com/albums/w129/americanwest/Hog%20Log/HogLog068_zpsaaa06908.jpg)

(http://i175.photobucket.com/albums/w129/americanwest/Hog%20Log/HogLog071_zps9d8107f2.jpg)

(http://i175.photobucket.com/albums/w129/americanwest/Hog%20Log/HogLog077_zps41bbe695.jpg)

Thanks for lookin.

Title: Re: Hog Log
Post by: Eastex on April 11, 2013, 05:48:56 AM

Maybe the saying should be "hogs are proff God loves us and wants us to be happy"! Good looking food, I've never taken it past the stuffed sausage link stage before.

Title: Re: Hog Log
Post by: 1buckie on April 11, 2013, 06:53:39 AM

 Nice Meat Packet ya got there, HFG !!!

I'm wondering if the "juice out" pic might be what the loin dumped during the cooking ?
...........they're known offenders when it comes to juicing out during the cook !!!!!

& ya did such a grate , tight wrap job that it held in all the meaty juices 'till the end !!!!

Title: Re: Hog Log
Post by: Duke on April 11, 2013, 07:01:37 AM

Nice work! :o

Title: Re: Hog Log
Post by: HankB on April 11, 2013, 07:02:25 AM

I think you've done that before! It looks really good.

What was the time/temp profile for the cook?

Title: Re: Hog Log
Post by: Hell Fire Grill on April 11, 2013, 07:09:00 AM

Buckie It must have been from the lion and the andouille.



Hank I cooked it around 325* for an undetermined amount of time. When I started the cook the kettle was way to hot and I smothered it and walked away and it went way to cold so it took a while for it to settle in while I multi tasked. In all it was about 2 hours.

Title: Re: Hog Log
Post by: 1Cavman on April 11, 2013, 09:05:18 AM

That's one nice plated pic...

Title: Re: Hog Log
Post by: 1911Ron on April 11, 2013, 11:26:33 AM

Dang if that don't look good!

Title: Re: Hog Log
Post by: Craig on April 11, 2013, 04:08:04 PM

Hog log, my new favorite food! Nice work!

Title: Re: Hog Log
Post by: Kilted_Griller on April 11, 2013, 05:46:57 PM

Absolutely awesome!!

Title: Re: Hog Log
Post by: jacoblee on April 11, 2013, 07:03:02 PM

Nice looking piece of meat :-)

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Title: Re: Hog Log
Post by: glrasmussen on April 11, 2013, 07:10:59 PM

Wow, that is a great cook! Nice job!

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Title: Re: Hog Log
Post by: Heyjude on April 11, 2013, 08:47:32 PM

You really went over the top with the pork..  My arteries shed a tear over the pics!
 8)