Pretty sure I know what my next pork venture will consist of.
Anyone ever had a grilled (clarification for Wheel) stuffed butt?
http://www.smokingmeatforums.com/t/87031/rollin-a-fatty-my-version
Pig stuffed pork? Sounds good. Have you ever made a fatty? I'm dying to make one, but don't think the woman would partake.
sd72 wrote:
Never have, but looks interesting.
That looks tasty as hell.
Come back TW.
I know bro. I'm gonna do it, I'm thinking during the week, bob Evans spicy sausage, and maybe pepper jack or herbed goat cheese. Gotta think of a few fillings for it.
Smear a little of that cane syrup on the inside before you start layering goodies. I'd think about layering with duck breasts, garlic, oyster and morel mushrooms and spinach. Not only will it be tasty, but it will make for a nice presentation when sliced.
We'll see. I'm amped.
That sounds GOOD. Thinking maybe replace the duck with crisp fried slab bacon for a little texture.
Use both.
Make them all the time for herfs. Most popular one so far has been a "pizza" one - provolone, sauce, pepperoni, salami, mushrooms, olives, sun dried tomatoes, artichoke hearts, green onions, crumbled bacon, and whatever else is around. Chorizio sausage w/ cheese, salsa, refried beans, avocado, etc filling also seems popular.
Wrapping anything in bacon is a good idea. My wife makes an awesome meat loaf with beef, pork, panchenko bread crumbs onions, spice and a home made sweet red sauce. We made three loves, wrapped them in bacon and smoked them on the BGE. Served with barbeque sauce all three disappeared in no time.
Teedubya got banned :-(
ZRX1200 wrote:
For what? Aggravated butt stuffing?
My opinion.....Pork Butt needs very little manipulation. I like to stay close to the ground with my recipes. Simple pork, with expert application of heat and time. Sauce on the side.
andytv wrote:
I've got a system for mine. 24 hours in a brine of salt/molasses. Remove from brine, dry rub and let sit for 24 more. Then smoke it low and slow... I can't argue with the results.
When I do nothing to it but dust it with dry rub, it still comes out very good. However, it just seems to be more tender and juicy if I brine it. I think an important step that is rarely discussed is foiling it when it is done and letting it rest for a few hours before pulling.
