It’s on the Hasty-Bake right now. About 5 lbs of pork loin, a box of stove top (yeah, I cheated), and a nice paste of herbs .... cumin, thyme, basil, oregano, garlic powder, black pepper .... mixed with some olive oil and then spread onto the pork loin.
First, I dry brined for about four hours. Made the stuffing and let it cool while the meat was brining. Cut the loin almost all the way through, leaving just enough meat to be a hinge, so to speak. Stuffed it with the stuffing, then tied off every 1 1/2 inches, give or take.
Fired up the Hasty-Bake and got the smoke rolling .... using some of @Huskee’s mulberry for smoke. Running the HB about 235 or so right now. Have a fall like quinoa side dish ... quinoa, grape tomatoes, zucchini, cucumber, olive oil, vinegar and a fall salad ... lettuce, Granny Smith apple, zucchini, crookneck squash
Now for that loin to get done cooking!
Seemed like a great choice for the end of summer, beginning of fall. The weather has definitely turned here in Western WA
First, I dry brined for about four hours. Made the stuffing and let it cool while the meat was brining. Cut the loin almost all the way through, leaving just enough meat to be a hinge, so to speak. Stuffed it with the stuffing, then tied off every 1 1/2 inches, give or take.
Fired up the Hasty-Bake and got the smoke rolling .... using some of @Huskee’s mulberry for smoke. Running the HB about 235 or so right now. Have a fall like quinoa side dish ... quinoa, grape tomatoes, zucchini, cucumber, olive oil, vinegar and a fall salad ... lettuce, Granny Smith apple, zucchini, crookneck squash
Now for that loin to get done cooking!
Seemed like a great choice for the end of summer, beginning of fall. The weather has definitely turned here in Western WA
Comment