Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

Spanish Rice Stuffed Pork Loin

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Spanish Rice Stuffed Pork Loin

    Saturday I smoked a fajita marinaded pork loin, stuffed with Spanish rice and Jack cheese. I cut the loin in half, then opened each half up and put them in the marinade for two hours. Took them out of the marinade and added a healthy coat of Fiesta Brand Fajita Seasoning, added the cheese and rice, and put them in the stick burner at 275 degrees. They turned out excellent! I posted a video on my YouTube channel. I'm not the best at making videos, but we all start somewhere.https://www.youtube.com/channel/UC5r..._as=subscriber

    Click image for larger version

Name:	50474532_2210161722347715_5785363682636595200_n.jpg
Views:	217
Size:	34.1 KB
ID:	623180
    Click image for larger version

Name:	50431457_2210258035671417_3235411671669276672_n.jpg
Views:	182
Size:	95.0 KB
ID:	623181
    Click image for larger version

Name:	49319503_2210327945664426_3414619414023110656_n.jpg
Views:	178
Size:	64.5 KB
ID:	623182Click image for larger version

Name:	49748564_2210329122330975_7295729137463853056_n.jpg
Views:	173
Size:	60.5 KB
ID:	623183



    #2
    Sure looks tasty.

    Comment


      #3
      You are the man. That looks pretty darn good. I tried to wrap my ribs in bacon last night, but the wife physically threatened me to stop me. Something about me being old and watching my diet. I told her I wanted to watch my diet move from my plate to my mouth...

      Comment


      #4
      Great creativity looks excellent!!

      Comment


        #5
        Good looking plate. I'd eat that any day, even the carrots !! One suggestion is to splay out the pork loin as flat as possible and pound it to an even thickness (I use a rolling pin and some plastic wrap). Then you load, roll and tie. Either way the result is a delicious roll through the mouth and into the stomach. Again, really nice cook.

        Click image for larger version

Name:	loin 02.jpg
Views:	157
Size:	79.4 KB
ID:	623262

        Comment


        • Brisket Syndicate
          Brisket Syndicate commented
          Editing a comment
          Thanks for the suggestion!!

        • ItsAllGoneToTheDogs
          ItsAllGoneToTheDogs commented
          Editing a comment
          Is this for helping cooking, or to get more of the filling well dispersed? I just did my first one today sans filling other than trimmed fat, didn't pound it and it was great but I'm gonna try one with a stuffing of some sort in the near future and want to do the best I can do

        • Troutman
          Troutman commented
          Editing a comment
          That's correct you get a more even distribution of the filling, more even cooking, and perhaps even get a bit more filing because your piling it up a on a flat surface. Also ends up with a better looking presentation.

        #6
        Very nice.

        Comment

        Announcement

        Collapse
        No announcement yet.
        Working...
        X
        false
        0
        Guest
        Guest
        500
        ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
        false
        false
        {"count":0,"link":"/forum/announcements/","debug":""}
        Yes
        ["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/free-deep-dive-guide-ebook-downloads\/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here"]
        /forum/free-deep-dive-guide-ebook-downloads/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here