Memorial Day BBQ and Stuffed Pork Loin
Monday, May 25, 2009 at 8:43PM Even though we BBQ year round, Memorial Day Weekend is kinda like the ceremonial first pitch for the official BBQ season. For the last 7 seasons we've participated in a neighborhood pig roast as the centerpiece of the weekend. There's nothing like a whole hog 'qued on a spit along with good friends, music and brew. Maybe I can talk Braddog into helping me roast one later this fall to close out the season : )
On a much smaller scale, today I smoked a stuffed pork loin based on a recipe on "America's Test Kitchen". The recipe used dried apples and cranberries sauteed with apple cider (I substituted cranberry pomegranate juice), apple cider vinegar, brown sugar, fresh ginger, mustard seeds, allspice, and cayenne pepper. I couldn't describe the process any better than the folks at Cooks Illustrated, so here's a link: http://www.americastestkitchen.com/recipe.asp?recipeids=4519&iSeason=9
The stuffing is awesome!
Cheers,
-D
Reader Comments (3)
The stuffed loin looks great. I've yet to spiral cut one of those yet, I'm going to have to try it soon.
Its a lot easier than I thought. Just keep the knife parallel to and about a 1/2" of the cutting board and "unroll" it as you slice. That's all there is to it.
[...] I just drilled a hole in the lid for an airlock, removed two cups for headroom (using it to make a stuffed pork loin), sanitized the lid and airlock, shook to aerate, then dropped in a packet of dry wine yeast. [...]