Ok, so Easter is with the wife’s side and they don’t eat lamb really so have to come up a plan for the meat. Thinking of making a prime rib as the local grocer has a Choice Grade Prime Rib Roast for $4.99/lb and also thinking of a stuffed pork roast. Now this is where I need some thoughts: for the roast I was thinking of getting those boneless butts we all smoke from Costco and delicately cutting it so I can flatten it out put my filling roll back up and tie it. So do you all think there is a better cut to use than that as I was thinking that cut would not be dry but I am also aware sometimes those aren’t a solid piece for lack of a better word. Any thoughts, appreciate it.
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Club Member
- Nov 2014
- 5032
- Near The Villages, FL
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Cookers:
Weber Kettle (used/fair condition; a gift).
Grilla OG.
Pit Boss 3-Burner Ultimate Lift-Off Griddle.
SnS Kettle.
Everything Else:
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Royal Oak Lump Charcoal, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 6" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
I'd suggest looking at a stuffed pork loin taking it to a max of 135-140 IT, plus 5 carryover. Lot's of ways to stuff it and it's a fairly short cook, probably less than 2 hours. It will dry out if overcooked but that shouldn't be a problem with a good thermometer.
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Founding Member
- Jul 2014
- 3247
- Halethorpe, MD
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Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
+1 on what fuzzydaddy said. I would also add that you could bacon wrap the loin. A nice weave would look really good! Especially if you can get some good Kurobuta pork in time for Easter.
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Club Member
- Nov 2014
- 5032
- Near The Villages, FL
-
Cookers:
Weber Kettle (used/fair condition; a gift).
Grilla OG.
Pit Boss 3-Burner Ultimate Lift-Off Griddle.
SnS Kettle.
Everything Else:
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Royal Oak Lump Charcoal, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 6" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
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Yahoo!!! That is beautiful! droool.....
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Thunder77 thanks! That was a good one and contrasts to non-bacon wrapped in the background. No comparison really.
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Ok sold, that looks great. Not to sound stupid but is that a pork loin you would get at Costco or another cut which has been fileted sp?
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Not stupid at all! A good question and glad to help! It's a regular ole pork loin. Take a look at the stuffed pork loin link I posted above. It has info on slicing it open and don't worry about perfection. FYI, it's not a pork *tenderloin*.
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I was at Costco yesterday and did see boneless pork loin roasts that looked to be about that size. You maybe would find one there.
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