Broil King Keg Forum
July 17, 2018, 02:27:28 PM *
Welcome, Guest. Please login or register.

Login with username, password and session length
News:
 
   Home   Help Search Calendar Gallery Login Register  
Pages: 1 [2]   Go Down
  Print  
Author Topic: Greek inspired stuffed porkloin by bbrewster  (Read 11347 times)
Lando
BKCG Hero of the Month
Sr. Member
***
Posts: 183


Roswell GA


« Reply #15 on: March 19, 2010, 07:24:09 PM »

Quote
Allow me to explain using my mad Microsoft paint skills (sorry I am at work)

The black circle represents the pork loin from a side view.  The red line represent the line in which you carve through the entire loin.  Think about unrolling a really tall  cinnamon roll

Hey Boat-n-BBQ, here's your man to create your competition BBQ logo and sign ...  Tongue

Please make check out to "Lando"


* Boat.jpg (58.33 KB, 1152x648 - viewed 398 times.)
Logged
Porchpup
Hero Member
****
Posts: 499


Smoking With Bubba in Celina, TX


« Reply #16 on: March 19, 2010, 07:36:14 PM »

Quote
Allow me to explain using my mad Microsoft paint skills (sorry I am at work)

The black circle represents the pork loin from a side view.  The red line represent the line in which you carve through the entire loin.  Think about unrolling a really tall  cinnamon roll

Hey Boat-n-BBQ, here's your man to create your competition BBQ logo and sign ...  Tongue

Please make check out to "Lando"

Sweet!  Grin
Logged

2009 Bubba Keg #3258.
For Sale--1998 Red Weber Performer, 2008 22.5" WSM and 2009 UniFlame Gold Gasser
TAURUS BBQ
2x Keg Hero of the Month - 4X Throwdown Champion
Superhero Member
*****
Posts: 4729


Niagara Falls, Ontario


WWW
« Reply #17 on: March 20, 2010, 06:11:08 AM »

Great job Lando!  Wink
How did you know Boat had Baby Blue eyes?
Logged

TAURUS BBQ - Championship Cooking
Eat well my friends, eat well!
Ricky Bobby
Guest
« Reply #18 on: March 20, 2010, 01:16:50 PM »

Quote
Allow me to explain using my mad Microsoft paint skills (sorry I am at work)

The black circle represents the pork loin from a side view.  The red line represent the line in which you carve through the entire loin.  Think about unrolling a really tall  cinnamon roll

Hey Boat-n-BBQ, here's your man to create your competition BBQ logo and sign ...  Tongue

Please make check out to "Lando"


That's awesome.
Logged
Boat-n-BBQ
2x BKCG Hero of the Month
Superhero Member
*****
Posts: 3528


Go fast ~ Cook slow... Marietta, GA


WWW
« Reply #19 on: March 21, 2010, 06:53:16 PM »

Quote
Allow me to explain using my mad Microsoft paint skills (sorry I am at work)

The black circle represents the pork loin from a side view.  The red line represent the line in which you carve through the entire loin.  Think about unrolling a really tall  cinnamon roll

Hey Boat-n-BBQ, here's your man to create your competition BBQ logo and sign ...  Tongue
  Please make check out to "Lando"
Hey this is "awsome"!!!

LoL I love it!  Thanks Lando, I think that earns you a spot on the team  Wink

Logged

BKCG's SN#389 (salt) at the lake  SN#1686 (pepper) On permanent loan to SIL
BSK's SN#5045, SN#6278, SN#6403, SN#6990 (The competition fleet) Powered by BBQ Guru DigiQ's!
KCBS/CBJ   http://www.facebook.com/boatnbbq
bbrewster
BKCG Hero of the Month
Full Member
**
Posts: 54


« Reply #20 on: March 24, 2010, 01:23:44 PM »

I read someone wanted to start a more "formal" recipe section. I think that is a great idea...and in the meantime, if someone wants the recipe for this chunk of rolled meat, let me know and I will try to give as much detail as needed!

Cheers Gents!
Logged
Ricky Bobby
Guest
« Reply #21 on: March 24, 2010, 01:48:03 PM »

Ask (politely), and ye shall receive:

http://bubbakeg.com/bboard/index.php?board=18.0

RB
Logged
BakonGrill
Superhero Member
*****
Posts: 1092

A couple miles from Horse Shoe, NC


« Reply #22 on: March 24, 2010, 01:52:37 PM »

Ask (politely), and ye shall receive:

http://bubbakeg.com/bboard/index.php?board=18.0

RB

Yes, please Cheesy !

Thanks, RB. That's going to come in really handy for us noobs.

Bryan
Logged
Ricky Bobby
Guest
« Reply #23 on: March 24, 2010, 01:57:57 PM »

Oh, and I definitely want the recipe for this!  You're first!

RB
Logged
Lando
BKCG Hero of the Month
Sr. Member
***
Posts: 183


Roswell GA


« Reply #24 on: March 24, 2010, 03:22:37 PM »


LoL I love it!  Thanks Lando, I think that earns you a spot on the team  Wink


I actually live close enough where that might be doable :p

You are in Marietta right?  I am in Roswell.  I am not sure I am ready to make the jump from back yard bad ass to competition chump just yet but if you need help in a local comp let me know  Cool 
Logged
Boat-n-BBQ
2x BKCG Hero of the Month
Superhero Member
*****
Posts: 3528


Go fast ~ Cook slow... Marietta, GA


WWW
« Reply #25 on: March 24, 2010, 05:16:45 PM »

I actually live close enough where that might be doable :p

You are in Marietta right?  I am in Roswell.  I am not sure I am ready to make the jump from back yard bad ass to competition chump just yet but if you need help in a local comp let me know  Cool 
Yup I live in Marietta.  Better be careful what you say.  Skilled Keggers are very rare!!!  Not just anyone can keep these kegs dead on for a comp.  I would welcome help from another HoTM any day Cool
Logged

BKCG's SN#389 (salt) at the lake  SN#1686 (pepper) On permanent loan to SIL
BSK's SN#5045, SN#6278, SN#6403, SN#6990 (The competition fleet) Powered by BBQ Guru DigiQ's!
KCBS/CBJ   http://www.facebook.com/boatnbbq
bbrewster
BKCG Hero of the Month
Full Member
**
Posts: 54


« Reply #26 on: March 27, 2010, 12:47:18 PM »

Posting the formal recipe now....sorry for the delay...I have been SWAMPED at work (job security!).

Thanks Ricky Bobby!
Logged
bbrewster
BKCG Hero of the Month
Full Member
**
Posts: 54


« Reply #27 on: March 27, 2010, 01:00:47 PM »

Take a 3-5 pound pork loin. It needs to be at least 6 inches in diameter and a fairly consistent thickness throughout (those pencil thin "tenderloins" that taper will not work).

With a very sharp knife cut it so it "rolls out" flat (See Lando's picture).

Know it's time to make the greek mixture:

In a bowl mix:
- 1/2 cup of chopped kalmata olives (standard black will work in a pinch)
- 1/2 cup of chopped roasted red peppers
- 1/2 of crumbled feta
- 1/4 cup of parsley
- 2-3 garlic cloves (depending on strength that you prefer)
- Pinch of sea salt and pinch of pepper

Spread that evenly around the rolled out pork loin.

Place on top of that fresh spinach (frozen will work but drain VERY thoroughly). See pictures of what it will look like at this point.

Roll up as tight as you can.

Using cooking twine tie off in about 4 places (or where needed if a hole formed). If your local store doesn't carry cooking twine ask the guy who packages the meat (probably not a butcher these days)...he/she will have some...you'll need about 4 feet.

Rub the outside with some sea salt and cracked pepper.

Preheat BKCG to 325F and cook for about 2-2.5 hours. I strongly suggest using a remote thermometer on this one...since it's rolled cooking times may vary due to how it was rolled.

I think it's important to emphasis you don't want to smoke it so leave all the wood chips for ribs and brisket. The lump charcoal is just enough wood flavor.

FYI---this is a fairly low fat entree(which is justification for making a bacon explosion the next day)

Enjoy!


Logged
ODHA Inc
Jr. Member
*
Posts: 31

Ruston, LA


« Reply #28 on: June 21, 2010, 07:17:34 PM »

thanks for sharing this! - - it has me wanting to try something like this with a Muffuletta style mixture of vegetables - could even add some provolone cheese and then slice it for  Muffuletta sandwiches 

http://allrecipes.com/Recipe/Real-Nawlins-Muffuletta/Detail.aspx
Logged
Pages: 1 [2]   Go Up
  Print  
 
Jump to:  

Powered by MySQL Powered by PHP Powered by SMF 1.1.21 | SMF © 2015, Simple Machines Valid XHTML 1.0! Valid CSS!