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  #1  
Old 08-27-2017, 10:24 AM
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Default A Triple Pig roll that morphed into FattyZilla

I found this recipe online for butterflying a pork tenderloin, stuffing it with sausage and fixins, and then rolling the whole shebang in a bacon weave for smoking.

http://www.tailgatemaster.com/triple-pig-fatty/

It would have been nice to see some measurements as far as weight goes for the loin, sausage and bacon... but who has time to follow such things these days, right?

So anyway, a 3.7# loin, a pound of pork sausage and what ended up becoming a 2# weave of bacon to properly cover everything... and I ended up with this 7.75# monster once I added the sauteed mushrooms & onions PLUS about a half pound of Swiss Cheese slices to the center.

On the UDS for a tad over 8 hours @ 240 using RO Lump and a few chunks of pecan scattered about.



As you can see from the cutaway photo the stuffing had zero chance of staying in the center along the ends, but it did center nicely about 2" in from each of the edges. The loin ended up still pink, falling-apart-fork tender and tasty as all getout!

I was surprised to see a hint of a smoke ring had penetrated the bacon, but I wonder if that could just be nitrites from the bacon soaking into the loin surface during the smoke.

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  #2  
Old 08-27-2017, 04:12 PM
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Who cares? Look good enough for me to ask for seconds and a bunch of gravy!
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Old 08-27-2017, 06:03 PM
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Nicely done


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Old 08-27-2017, 07:54 PM
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A regular pork-gasm right there...
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Old 08-28-2017, 12:01 AM
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Looks good!
8 hours @ 240*? Wow
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Old 08-28-2017, 06:06 AM
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works for me :-)
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Old 08-28-2017, 01:33 PM
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Quote:
Originally Posted by Fishawn View Post
Looks good!
8 hours @ 240*? Wow
Oops!... My bad.

I put it on at 240 and dialed it back to about 220 over the first hour, so I suppose that initial post did sound a touch overzealous, eh?
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Drinking is like playing golf... you'd best be prepared to play every club in your bag.

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There are no bad briskets... only poorly executed ones.

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Old 09-19-2017, 12:10 PM
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Wow, that had to be good!
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Old 09-19-2017, 09:40 PM
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Ya have the piggy trifecta going on there. Great job.
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