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Author Topic: P-loin  (Read 1450 times)

wolgast

  • Smokey Joe
  • Posts: 85
P-loin
« on: March 30, 2013, 12:14:38 AM »
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:


+



=



Now the fun part begins...Fryed up som chanterelles(caned ones) and added some fresh chanterell cheese.


On the grill: Taters got a 30 min headstart.


After 40 min the meat was done...A quick sear. And the Sprouts in foil with butter/garlic/salt.


Sliced:


Plated:


Good eats ! Thanks for your time ppl! Have an awesome Easter!

1buckie

  • WKC Ambassador
  • Posts: 9048
Re: P-loin
« Reply #1 on: March 30, 2013, 06:14:50 AM »


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 !!!!
"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"    

HankB

  • WKC Performer
  • Posts: 2327
Re: P-loin
« Reply #2 on: March 30, 2013, 06:24:23 AM »
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.
kettles, smokers...

Duke

  • The Duke
  • Posts: 7968
Re: P-loin
« Reply #3 on: March 31, 2013, 02:03:23 PM »
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.