Non-traditional (turkey-free) Thanksgiving - Bacon wrapped stuffed pork loin and SV'd Picanha

[johnec00]

Daughter in law is not a fan of turkey, so Thanksgiving meal was bacon wrapped smoked stuffed pork loin, SV'd picanha roast, potato salad, spinach salad, herb buttered baguette, and blueberry crisp for desert. (oh and I left out the obligatory french fries for the younger set. Anyway, here's a few pictures . . .

Pork Loin in smoker at 300º with apple to 140º IT:



Seared on CI skillet to crisp the bacon a bit:



And ready:



Picanha SV'd at 135º fo 3 hours then seared on the Smokey Joe:

[Hulagn1971]

Good times! That all looks great but wow that Picanha!

[fuzzydaddy]

I’d eat that over turkey any day. Beautiful. I like turkey, but I like pork and beef even more.

[Ahumadora]

Looks like you have that meal dialed in!!! Nice work!!

[RonB]

Lookin' good.

[treesmacker]

Everyone looks happy! So, I'm not familiar with what piranha is. Could you fill us in? Beautiful sear, which is the way I would like the bacon wrap. I assume SV'd is Sous Vide, correct? Thanks for sharing this is inspiring!

[johnec00]

Picanha is a cut of beef that's not particularly well known in the US but is quite popular in Brazil (and in Brazilian restaurants in the US). It is also known as sirloin tip cap, rump cap and/or coulotte in the US. It is usually cut into thick slices and cooked hot and fast on a skewer . . . Yes, by SV I was referring to sous vide.

https://en.wikipedia.org/wiki/Picanha

[treesmacker]

OK I see. You did the stuffed pork loin and also the piranha. I was thinking all the same cut of meat, but now see you did both. Nice job, and thanks for sharing. What did u stuff the pork with?

[johnec00]

Stuffed with something like boliche stuffing - fresh chorizo sausage, sweet onion, queso oaxaca cheese and a little thyme.

[Henrik]

That looks really good, perfect for a family gathering like this!

[klflowers]

Very nice!

[RustyHaines]

That photo of the family with those smiles . . . . . that is why we cook, eh?