I bought a 6.5 lb pork loin at the store yesterday. I'm going to cure a couple pounds worth for back bacon and cut some boneless loin chops, but that's going to leave me with a couple of pounds left.
So, the question is: What do I do with it? Butterfly and stuff if for a Roulade? Sure, OK. Wrap it in bacon and smoke? Yeah, alright. Basically all the "normal" stuff is an option, but kinda boring.
So, the question is: Any of y'all got something interesting for me?
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
I like the roulade idea. I tried to make a southwestern roulade earlier this year and didn’t have the greatest success with presentation but the flavor was dynamite! Went with green chile, cheese and something else in the mixture?? I don’t remember right now, but it’s a roulade but something a bit different with the ingredients.
Or, make some stuffed Cuban pork chops - pork, ham, Swiss, pickle with some spicy mayo. And some black beans and rice.
that’s all I got for now. But, the both have me thinking of going out and getting some ingredients!
I like this idea. To take it up a notch more lard the pork loin with veggies, prosciutto or such. If you do not have a larding iron use a knife or sharpening steel.
One of my favorite ways to cook a pork loin roast has nothing to do with my BBQ.
I’ll first tie it to make it a uniform thickness.
Next I’ll coat it with my pork dust which is just equal parts of salt, pepper, sage, rosemary and thyme.
Then into a pan on the stove at medium high with olive oil to brown all sides and both ends.
After it’s got some good color on it I’ll empty one drained can of sauerkraut into a loaf pan, place the pork loin on top of the kraut and then place another drained can of sauerkraut on top to fully encapsulate the pork loin in kraut.
Bake in a 325 degree oven until your desired doneness is achieved and serve with mashed potatoes and green beans sautéed in bacon fat and garlic.
Porchetta. But you need to wrap it inside pork belly. Basically butterfly it, rub the interior with spices, plop it on top of a belly that has also been rubbed with spices, roll it all up. See https://www.youtube.com/watch?v=o5qJ3MAPxS8 for inspiration
I just throw some rub on the sucker and throw it on the grill. Indirect heat at 250-275 until you hit ~140-145 internal. Then glaze it with some sauce and let it go until it hits 150 degrees. Slice and enjoy.
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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
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
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