Stuffed and Smoked Bacon-wrapped Pork Loin on a Sunday afternoon.

Started by crowderjd, May 31, 2015, 08:24:44 PM

Previous topic - Next topic

crowderjd

I got my performer gas tank filled with the help of some WKC members today, and I decided to have one last good meal before the next two weeks get crazy busy with little time to grill in the evenings.  So I got a pork loin this morning, stuffed it with sliced apples, gouda cheese, and Boars Head black forest ham.  Then I seasoned it with a kosher salt, garlic powder, and pepper mix; wrapped it in bacon and tied it up.  Seared it a bit on all sides then left it to cook on indirect heat for a few hours.  I put in a couple of applewood chunks in as well for good measure.  The one problem I've found the couple times I've done this is that the cheese cooks out of the loin.  Any tips on keeping it in?  Anyway, cooked it to 155 degrees, let it rest and sliced it up.  You can see the pics below.  A big thanks to my lovely wife who took the plated pics.  Have a great week everyone! 


















Chasing the impossibles: Westerner, Custom, Meat Cut!

MrHoss

Damn that looks good. That 5th to last one is the winner.
"Why do you have so many bbq's?"....."I just like lookin' at em' sometimes....and I have enough purses and shoes"

1911Ron

First off it looks good!  Have you tried to roll it up like a jelly roll and put the seam up? Maybe cook a little hotter so it cooks faster and before the cheese melts?
Wanted: 18" Platinum any color will work
This is my Kettle there are many like it but this one is mine......

chuck s

looks awesome..... nice plate pics ;)

Quotethe cheese cooks out of the loin.  Any tips on keeping it in?

I'll leave that to the experts - but split side up makes sense... also maybe stuff with cheese first??  just guess here....

mike.stavlund

One of the charcoal people.

Shoestringshop

Wife said "No more GRILLS in this house!" So I bought a 2nd house!

1buckie

That looks great !!!


Couple things you can try with the cheese......which is sometimes a problem....



See at the end how it's pretty much a "V" shape?   try out cutting in a roll fashion, so it lays out in a big, flat area....sprinkle with your seasonings & start rolling up, adding in the ingredients as you roll back up.....
this will produce a slightly tighter packing of the innards & even with melting, will contain it some.....
Takes some practice, everybody goofs these up at some point....



(this was w/ cranberry stuffing @ Thanksgiving)





Thinner bacon may help some, as you can then wrap all the nooks & crannies that might normally leak....

Adding a little bit of Panko crumbs into the filling will help stabilize any more liquid elements also......

Or, just give up & get some hi-temp cheese.....

http://www.butcher-packer.com/index.php?main_page=index&cPath=204


.
"If you want it fancy there is BBQ spray paint at home depot for that. "
    Covered, damper-controlled cooking.....IF YOU PLEASE !!!
           "But the ever versatile kettle reigned supreme"    

chuck s


Troy

for the cheese, use string cheese
it still melts all over the place, but tends to be more cohesive, which keeps more of it in.

crowderjd

Thanks guys!  I even have string cheese in the fridge...I'll give that a shot next time. 
Chasing the impossibles: Westerner, Custom, Meat Cut!

WNC


jd

22.5 Copper kettle
Blue Performer
Copper Performer

MINIgrillin

Seville. CnB performer:blue,green,gray. 26r. 18otg. Karubeque C-60.


SixZeroFour

W E B E R    B A R - B - Q    K E T T L E