bacon bomb!

[bears fan]

Pork loin butterflied open.  Added sliced onions, sliced yellow peppers, sliced mushrooms and then topped it with some hi-temp cheese.  Then put a bacon wrap around it.  Oh, I also started out with some Jan's rub on it overnight.

[pokerdave]

Nice!!! Some questions:

What is Hightemp cheese?

How do you cook one of these? Smoke length? Total time?

[DTAggie]

Sweet

[bears fan]

It's a cheese that doesn't melt as easy so it will not just run out when you are cooking it.  I got it at a local grocery store in the meet department.  Had to ask for it as it's not something they put on the shelves.  They had it in their back room stache.

I'm going to smoke for 3 hours at 225 degrees.  I'm thinking it will take about 4-5 hours or their abouts to reach the temp of 155 to 157 then I will pull and FTC until we eat supper.

[Uncle Pigfat]

I've been considering stuffing some pork chops with stuffing made with the grease I catch from my bacon explosions.  Now I'm inspired..

[classicrockgriller]

Very Nice bears fan, Would love to see some pics of that darling sliced!

[bears fan]

It was fantastic.  I will definately do this again!

[classicrockgriller]

Yum, Yum!

Looks mighty tasty!

[SnellySmokesEm]

Nice loin!  I really need to learn how to do me a bacon weave!

[KevinG]

Nice loin!  I really need to learn how to do me a bacon weave!

http://forum.bradleysmoker.com/index.php?topic=14056.0

[SnellySmokesEm]

Thanks!  I have seen that post before and now its bookmarked!