Sorry, big guy, had to get that dig in.... I think everyone in the club who's seen Geno's handywork and the few of us who've had the opportunity to taste his food will agree that whatever he smokes with, it works. Here's Geno K of Aurora:
These are pictures of a pork loin I stuffed with spinach, apple shavings, bacon, parmesan shavings, and spicy brown mustard. I sliced the loin almost all the way through and from end to end, then spread about a teaspoon of spicy brown mustard, I have done this with more mustard and we decided it was overpowering. I then laid the fresh baby spinach in about 3 layers. I thinly sliced 2 apples and laid them on top of the spinach, I leave the skin on the apples. Then shave the parmesan and layer it. Next, layer some bacon strips, already cooked, throughout the loin. Tie the loin with butcher's string and keep the gaps in the string at about 1". I smoked it at about 300 degrees over indirect heat for about 2 hr or until it is 160 degrees. This is the best way I have come across to make a whole pork loin. The best part is the loins are on sale at Sam's club for $1.48/LB.
Happy smoking to all!!!
5 comments:
I think from now on when we post Geno's stuff we need to throw Natural Gas in the title somewhere.. hahaha.
Geno, that crust on the tenderloin looks AWESOME
I think that a simple asterisk in the title will do*.
All kidding aside Geno, that looks awesome!
Today I'm thinking of rolling up some pork tenderloin with spinach, feta, sun-dried tomatoes and garlic. Kind of a Greek theme, I just have to decide what to do with the outside of the roll. Maybe some Cavender's, olive oil and oregano?
California Seasoned Pepper from Spice House, Minced Onion and Garlic were the rub for the ribs. Match drops at 1:30, Ribs on at 2:00, three cigars, fridge full of pops in the mancave, heater gassed up.... all set ROLL TIDE FREAKING ROLL
Hey Geno, one other thing, what did you rub that tenderloin with??
The rub is a mix of just about everything in the house that was dry! No cinamin, sugar or bay leaf. I am not sure of all the ingredients in it. I made up a large ziploc bag of it. Garlic, onion, ginger, pepper, salt, ground cloves, and then more stuff. It is such a secret recipe I do not even remember it myself!!!! UH OH, that is not good!!!!
Thanks for the 'rib'bing, I appreciate it and it shows me you are jealous of the "no touch" gas smoking method!!!
Happy smoking to all!!!
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