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**The Sauce Blog**
September 9th, 2014, 6:04 am
#1
* Kingman ** Kingman *
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  • Joined: August 16th, 2014, 7:43 pm
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  • Location: NORTH

Cherry smoked apple pie stuffed pork loin cook on the Yoder Durango 24

I halved a whole pork loin as it was quite long,,,
butterflied and stuffed with apple pie filling...
closed,,, tied and rubbed with MHGP cut with brown sugar...
wrapped and chilled overnight...
next day got the Yoder Durango 24 runnin about 240 and carefully added the
Pooooooooooooooork...

took them to 137 minimum then foiled an rested in an ice chest with added insulation for 1 hour...

early into it:


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near done:

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~All that is gold does not glitter ~ Not all those that wander are lost~
~20" Yoder "Swiss Army Knife" Stick Burner~
September 9th, 2014, 6:09 am
#2
* Kingman ** Kingman *
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2nd hunk about done:
temps were about 15 min apart:


Image

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the cut:

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served with steamed buttered carrot nibs and stuffing,,,
on my best outdoor china...


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thanks for looking...

~All that is gold does not glitter ~ Not all those that wander are lost~
~20" Yoder "Swiss Army Knife" Stick Burner~
September 9th, 2014, 11:26 am
#3
* Wichita ** Wichita *
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  • Joined: August 22nd, 2014, 11:53 pm
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Looks great! Pork loin is so often over cooked and dry. Yours looks dead on and juicy.

Durango 24
September 9th, 2014, 6:26 pm
#4
* Cheyenne ** Cheyenne *
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  • Joined: August 20th, 2014, 4:08 pm
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  • Location: Dayton, OH

Nice job, you nailed that pork loin.

Mike
Eagle River Barbecue

YS640 Comp Cart
Stumps Platinum 5
September 9th, 2014, 6:56 pm
#5
* Abilene ** Abilene *
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  • Joined: August 15th, 2014, 10:45 am
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Oh lord! My next cook experiment.

Brent
Snoring Hog's BBQ

Yoder Competition YS640
Yoder Competition YS1500
Yoder Competition Frontiersman
XL Big Green Egg, Back Woods Smoker & a small herd of "Dead" smokers in the smoker cemetery.
September 9th, 2014, 10:29 pm
#6
Site AdminSite Admin
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  • Joined: April 18th, 2014, 3:12 pm
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The last rolled loin that I did had apple butter, 4 different Italian meats, mushrooms, spinach, and cheese in it. Rolled, bacon wrapped and basket tied, then smoked in a YS640. I did this for the Yoder teams at a BBQ comp on Friday night.

Rolled pork loin.jpg

Yoder_Herb
September 10th, 2014, 10:26 am
#7
* Kingman ** Kingman *
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  • Joined: August 16th, 2014, 7:43 pm
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  • Location: NORTH

thanks TcircleT...
have eaten my share of dry loin over the years and the leftovers were even worse...
this was possibly the most moist an tender loin myself and guests have had...
this cook was done without brining...


thanks Eaglrvr!!!


Stony-300,,, hope you do try it man
Its a pleaser!!!
good luck!!!


Yoder_Herb
next time you make one of them maybe you should take pics of the process and take the time to
start a thread here or in the recipe section...

~All that is gold does not glitter ~ Not all those that wander are lost~
~20" Yoder "Swiss Army Knife" Stick Burner~

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