That meal looks very nice. Plus you gave me a great idea for some cns of peach, and cherry pie filling I have lying about.
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Stuffed Pork Loin (Apple)
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Looks Awesome, never have stuffed one. Might have to give it a try...
God, Family and Friends is what it's all about. Great food just brings them all together... First John1:9...
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Originally posted by sweet_magnolia View PostLooks great from here! Like that you used pie filing...I bet it had just the right amount of sweetness.
My Son was worried it would make the meat sweet, but it really didn't absorb much.
Bear
Originally posted by Mark R View PostThat looks really good Bear!
I made one with apples and cranberries last Thanksgiving, really good.
That sounds Tasty!!
Bear
Originally posted by SQWIB View PostWell played Sir.
That is some awesome Grub.
I must admit that I missed the pie filling, went back to read a second time.
Book cutting loins is tough but yours is great.
Now I know why you were chomping at the bit to get your error fixed.
You musta been in hell for 5 days!
LOL---I was sitting on this for 5 days.
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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Originally posted by RowdyRay View PostNicely done. Sure this won't be your last stuffed loin. Gets easier each time. Apple pie filling was a great choice too. It's one of my favs.
Apple really does go great with Pork.
Bear
Originally posted by Fishawn View PostThat looks outstanding Bear
Bear
Originally posted by gmotoman View PostThat meal looks very nice. Plus you gave me a great idea for some cns of peach, and cherry pie filling I have lying about.
Thank You Sir!!!
Sounds like a Great way to get rid of some tasty stuff !!
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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Originally posted by BIGGLOPEZ View PostLooks Awesome, never have stuffed one. Might have to give it a try...
Can't believe I found something you haven't made yet !!
Bear
Originally posted by THE ICEMAN View PostMe likey!!! I'm thinkin' this way you don't have to go oot & buy applesauce on the side.
Bear
Originally posted by 1Cavman View PostNice Brother Bear....
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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Originally posted by BBQwannabe View PostBearcarver,
That looked fantastic, I just picked up my first smoker, so I am new to all of this, I was wondering how you go about heating the leftovers, so they have that just out of the smoker freshness?
I wasn't ignoring you, I just now noticed your comment & question. To reheat these slices, I just grease up a hot frying pan & keep them in just long enough to brown each side a bit. That gets the whole thing hot enough. You could probably Nuke one at a time, but I haven't tried it yet.
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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Originally posted by BBQwannabe View PostBearcarver,
That looked fantastic, I just picked up my first smoker, so I am new to all of this, I was wondering how you go about heating the leftovers, so they have that just out of the smoker freshness?
Originally posted by Bearcarver View PostThank You BBQW !!
I wasn't ignoring you, I just now noticed your comment & question. To reheat these slices, I just grease up a hot frying pan & keep them in just long enough to brown each side a bit. That gets the whole thing hot enough. You could probably Nuke one at a time, but I haven't tried it yet.
Bear
Of course, it's just my .02.S-M Misfit #16
If the women don't find you handsome, they should at least find you handy. ~ Red Green
It's a shame stupidity isn't painful.
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Originally posted by RowdyRay View PostBear's suggestion of frying is one of the best ways. Just took a package of smoked loin chops out of the freezer and fried them. On the grill works too. But stuffed loins are a little different.
Try to avoid the microwave. Tends to make the meat rubbery and really messes up the fillings. You'll see many here with fresh herbs, veggies, rice...you name it. With the stuffed loins, I leave them in the sealer bag and drop them into a pot of boiling water. They come out just as juicy as the day you made it. And you can take them right from the freezer. For those days you didn't plan ahead.
Of course, it's just my .02.
Thanks Ray!!!
Yeah, I try to avoid the Micro for most things, except reheating Pizza. It's Great for that.
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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