OK, I cannot tell a lie. I got this 1.5 pound hunk stuffed provolone, spinach and diced red peppers. Two bucks seemed reasonable :D
(http://i738.photobucket.com/albums/xx21/ArnieMauer/StuffedLoin.jpg)
Plated. After the pic I added a sprinkle of Penzeys' Arizona Dreaming rub. Low salt and tasty.
(http://i738.photobucket.com/albums/xx21/ArnieMauer/StuffedLoin2.jpg)
Like you aint gonna try and replicate that in the future!! That looks great.
Quote from: ArnieM on October 19, 2010, 03:36:35 PM
Two bucks seemed reasonable :D
Not for the guy on the other end of that deal. ;D
That looks spectacular!
That looks killer, I think that Pork Loin has a smirk on his face ;D
The butcher makes up a lot of interesting stuff; pretty creative. Some people just don't go for it. In that case it goes for cheap.
He's making more pork jerky tomorrow and I'm going back.
I gave him a bunch of Jals. The pepper tops and seeds go into the marinade. He dehydrates the peppers and they go into sausage.
Good stuff.
I think I can Do This 8)
Nice! That is absolutely worth 2 bucks ;D
Speaking of which, where's Arnie?
I'm still lurking around.
How did I miss this one?
Must of been when I was down and out. ::)
That hunk of pork looks mighty tasty there Arnie, how did ya cook that beauty?
Missed this one. Looks great. Peppers make it look like a happy smile on it :)
Thanks for reminding me. I had forgotten about it and don't remember how I cooked it :(
But, I have a couple of whole boneless pork loins cut up into roasts in the freezer. I'll give it another go and take notes ;) Sounds like about 2 hours of apple at 225 and then cook until done.
Well it looks really good to me, and I know I could hurt myself with that... :D
I'm already prepping this one 8)
Quote from: ArnieM on August 18, 2011, 01:23:47 PM
Thanks for reminding me. I had forgotten about it and don't remember how I cooked it :(
But, I have a couple of whole boneless pork loins cut up into roasts in the freezer. I'll give it another go and take notes ;) Sounds like about 2 hours of apple at 225 and then cook until done.
I'll be keepin an eye out for the post Arnie.
Got some deer loins in the freezer I need to cook up soon.
Still have the one with your name on it too. ;)
This is what I threw in my cheap Brinkman
(http://i170.photobucket.com/albums/u247/jbullard1954/010Medium-1.jpg)
(http://i170.photobucket.com/albums/u247/jbullard1954/012Medium.jpg)
I used 3 cheeses provolon, smoked cheddar and pepper jack
Looks good JB. Waitin' for the money shot.
That looks like a great start. Is It Done Yet?
sorry for the no picture It was great I made another one last evening and gave it to a lady friend
Now she want me to cook for her all the time ::)
what does she think I am ??
Quote from: jbullard1 on August 21, 2011, 02:28:49 PM
sorry for the no picture It was great I made another one last evening and gave it to a lady friend
Now she want me to cook for her all the time ::)
what does she think I am ??
A genius.
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