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A Triple Pig roll that morphed into FattyZilla

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  • 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.

    ==============

    Drinking is like playing golf... you'd best be prepared to play every club in your bag.

    Steve the Bartender


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

    Steve the Food Man




  • #2
    Who cares? Look good enough for me to ask for seconds and a bunch of gravy!
    sigpic

    Some days I think Bravo Zulu, other days it's more like Whiskey Tango Foxtrot...

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    • #3
      Nicely done


      Sent from my iPhone using Tapatalk

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      • #4
        A regular pork-gasm right there...
        Craig
        sigpic

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        • #5
          Looks good!
          8 hours @ 240*? Wow
          sigpic

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          • #6
            works for me :-)
            Made In England - Fine Tuned By The USA
            Just call me 'One Grind'



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            • #7
              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?
              ==============

              Drinking is like playing golf... you'd best be prepared to play every club in your bag.

              Steve the Bartender


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

              Steve the Food Man



              Comment


              • #8
                Wow, that had to be good!
                Becky
                *****

                https://www.facebook.com/jennie.r.smith.77?ref=tn_tnmn

                Weber 22.5" One Touch Gold Kettle - Black
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                1993 Weber 22.5" Master Touch Kettle - Red
                Weber 18.5" One Touch Silver Kettle - Budweiser
                Weber Smokey Joe
                Multiple Dutch Ovens and other Cast Iron
                Pink Thermapen
                Purple Thermapen

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                • #9
                  Ya have the piggy trifecta going on there. Great job.

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                  • #10
                    7 lbs. of pure goodness it looks like to me - Nice one!
                    ~ George Burns

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