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Author Topic: Spiral cut/stuffed pork loin  (Read 53136 times)
BakonGrill
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A couple miles from Horse Shoe, NC


« Reply #15 on: December 10, 2010, 12:51:51 PM »

I'm not cookin tonight Undecided

The 1st Mate called me earlier and just wants leftovers of this again Grin...

You mean there were LEFTOVERS  Shocked ?!?!?

Am I right in assuming that the rice was also pre-cooked?

BakonG
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Boat-n-BBQ
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Go fast ~ Cook slow... Marietta, GA


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« Reply #16 on: December 10, 2010, 01:27:05 PM »

Only the two of us and it's a big roast!  Got 1/2 sliced and in the freezer.

Ya, that rice is pre-cooked! It comes in a variety of flavors too. The Cajun is just what I had laying around.

You could use a different one or another type of cooked rice. Any kinda stuffing would work too. I would have prob chopped up an apple and some green onions also, but I was out of them. What I used was cheap, fast and easy, but still able to impress! Any rookie cook could make this and look good doing it  Wink

Happy Holidays!
Boat
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Gig em
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« Reply #17 on: December 13, 2010, 10:45:18 AM »

That looks insanely delicious, I will be trying that out this week!!! Smiley
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WarEagle1
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« Reply #18 on: December 14, 2010, 09:18:45 AM »

Boat,

Did you have any trouble with this drying out? I gave this a shot the other night and the loin was just a step above jerky. I am thinking my thermometer was crapping out as it took WAY to long to peak out.  My instincts were telling me to pull it but i unforuntatley put my faith in the thermometer. Have to give it another shot.
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Boat-n-BBQ
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« Reply #19 on: December 14, 2010, 09:39:55 AM »

Did you have any trouble with this drying out? I gave this a shot the other night and the loin was just a step above jerky. I am thinking my thermometer was crapping out as it took WAY to long to peak out.  My instincts were telling me to pull it but i unforuntatley put my faith in the thermometer. Have to give it another shot.
Really sorry to hear that.  No, I’ve had no trouble at all…  I've done this more than once too.  Always comes out great!   This was the biggest I’ve done.  Sounds like you might have a bad temp probe.  Being a stuffed pork loin and all I don’t think I try it without a working therm.  Even an old fashion food thermometer would do as a backup.

Here is the post from the 1st time we ever made it (it's in the middle of the post).  Much smaller and prob only took between 1 and 1 1/2 hours
http://bubbakeg.com/bboard/index.php?topic=262.msg1319#msg1319
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BKCG's SN#389 (salt) at the lake  SN#1686 (pepper) On permanent loan to SIL
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WDE MAN
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« Reply #20 on: December 14, 2010, 04:29:46 PM »

because of you, i am KING!!!!!!!!!!!!!!!!!!!!!!! i grilled  this last weekend.   i had no problems and it turned out great.  now they want it every night.
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WarEagle1
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« Reply #21 on: December 15, 2010, 05:56:15 AM »

It was a weird cook and had hungry in laws waiting on it... It was sunday, and if you remember the temp dropped like a rock starting at dusk, which didnt help me either. The meat had great flavor and the stuffing was good...just bone dry.  I will tackle it again thanks again for the inspiration.
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Dawgfan1606
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« Reply #22 on: December 21, 2010, 03:03:53 PM »

Attempting this tonight, but I cut my pork NO WHERE near as well as you.  It is so thick, I can only fold it like a U.  I am sure it will taste just as good though. Cheesy

Tony
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Acworth, Georgia
soonerteam1
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« Reply #23 on: December 21, 2010, 04:08:37 PM »

Fantastic. Cheesy
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TAURUS BBQ
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« Reply #24 on: December 21, 2010, 04:19:19 PM »

Attempting this tonight, but I cut my pork NO WHERE near as well as you.  It is so thick, I can only fold it like a U.  I am sure it will taste just as good though. Cheesy

Tony

If you think you can do it, try cutting it two more times from the center out.
So take the 'U' and cut it own the center line legthwise a bit more (not all of the way through) so it now lies flat. And then make two horizontal cuts from the center out (but not all the way) and expand. So once done, it will basically be thin and almost twice as wide.

I hope I explained that correctly?
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Dawgfan1606
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« Reply #25 on: December 21, 2010, 04:24:53 PM »

You did, but it has been on the grill for almost 2 hours now Smiley.  Next time though.
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Acworth, Georgia
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« Reply #26 on: December 21, 2010, 04:38:23 PM »

My bad, never looked at the time of post...
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Dawgfan1606
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« Reply #27 on: December 21, 2010, 04:44:28 PM »

Oh, no...that is good info for next time.
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Acworth, Georgia
Pepper_Smoker
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« Reply #28 on: September 07, 2015, 05:18:23 AM »

Boat,
I showed my wife this recipe and had to attempt it yesterday.
I must say aside from a slow cook pulled pork, this is now one of my favorite meals.  Cool

It was a hit in the evening when a bunch of neighbours came by for a little bon fire and we sliced up half the loin and served it.
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