WSM: Pork Loin Stuffed - Garlic Mushroom and Apple Cranberry

Here are the pics from the weekend using the WSM (Weber Smokey Mountain) smoker. I bought a 10.14lb Pork Loin that I sliced in half and then roll sliced the two pieces for 2 different stuffings.




Pork Loin Stuffings

1. Freshly minced garlic 1 bulb, 10oz sliced mushrooms, red onions, spinach, salt pepper and some bbq rub, into skillet for just about 5 mins to meld the flavors, added a little white wine and then a package of Corn Bread stuffing mix, mixed and set aside.


2. Granny Smith apples, Cranberries(ocean spray sweetened cranberries in bag) about 1 handful, red onion, Orange rind and juice and half orange added, fresh ground pepper and salt and added to skillet for 5mins approx and a little cornbread stuffing mix that was left over.





Loin Prep / Pre Smoke

After roll slicing the 2 pork loins I salt and peppered the inside and added stuffing, rolled the stuffing, and then used 100% cotton butcher twine to tie and secure, salt pepper the outside on each. I added just a dusting of bbq spice on the Mushroom Garlic.

WSM Smoking

Used the middle grate for the Pork Loins and the empty, foiled water pan, it was around 320° when I added the loins. I had Apricot wood chunks and a chunk of Hickory for this cook.

About 25mins later I finished preparing the ABT (stuffed Jalapenos) and I added those to the upper grate. (creams cheese, red onion, bbq spice rub, covered in bacon)

Into the cook about 1.5 hours I added my first glaze to the Apple Cran loin. The glaze was heated in a saucepan till bubbling and consisted of Blackberry preserves and lemon juice. I applied the second time about 15mins before removing the loins. The Garlic Mushroom was not touched once it was on the WSM, but they both received drippings from the ABT's above, heavenly bacon drippings!

Finished

Abt's were on for approx 1h45mins and then off
Pork Loin had about a 2h45min cook to 160° internal temp. The WSM went from 320­° - 280° throughout the cook.

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WSM - Another Smoked Stuffed Pork Loin

Purchased a nice size Pork Loin that I am going to smoke on Friday evening. I liked the previous stuffed Pork loins that I did in the past and I will repeat certain aspects and document them here. This Pork loin, like the others, came in a cryovac pack and is rather large. I like to slice them directly in half and then roll-slice/cut each of them to about 1 " thickness. This allows them to be stuffed with two different ingredients and allows more space for the stuffing had I just slice down in the middle as you would for a butterfly cut.

Choices on stuffing

I like to add two different type of stuffings for variety and have found that guests enjoy tasting both as well. An apple cranberry with a fruit glaze is always popular and goes fantastic with the pork. The glaze on this can range from orange juice or other fruit juice with a little sugar or an easy glaze by using various jam or preserves heated in a saucepan. Applied near the end of the cook or throughout to layer the flavors. I have no set plans, as you can't really go wrong with this one. I also like to add either breadcrumbs or croutons to add to the body of the stuffing. It allows it all to come together nicely and the stuffing will hold together easier.



Another stuffing that I experimented with was a mushroom garlic onion spinach mix. Add fresh mushrooms and garlic and other ingredients in a skillet and eliminating some of the extra moisture. Again adding bread crumbs or croutons and your choice of spices. With this stuffing, it greatly improves when adding a creamy finishing sauce. I tried a little alfredo sauce on top of finished slices and it turned out great. I'm curious to see what other finishing sauces might pair well with this and I might delve into the tomato based ones this time. We shall see and I'll update the topic with pics and thoughts once I finish the cook tomorrow.

Any thoughts or experiences?

Here is one the cooks I did in the past using the Weber Smokey Mountain:

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Forum for Parkzone Hobbyzone BBQ related topics

RC Planes and BBQ Misc Forum

Right, another forum joins the web, like we need another forum added to the congested topics that have been covered endlessly.....

Just added a new forum covering RC planes such as the Parkzone Radian, Parkzone Corsair, Hobbyzone Super Cub. Also included topic for my BBQ related pics and information with mods etc for the Weber Smokey Mountain Cooker. Take a look and view as a guest or help contribute to the content by registering.

RC Planes and BBQ Misc Forum

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My Brute game guide and tips mods scripts

I'm still playing My Brute on a regular basis as it's easy and takes just a few minutes. They only allow 3 fights a day which can slow your progress and limit the amount of weapons and bonuses you receive so I have looked at way to improve and allow more efficiency in fighting other Brutes.

I have been using various mods to my greasemonkey scripts and these have allowed me to fight and manage my other pupils with greater efficiency. If I notice an increase with traffic to the My Brute posts I'll add what I have learned with game guides, scripts, and character mods that can be achieved. For now I'm trying to get ahead in these tournaments but the level of experience your Brute must achieve is relatively high in order to win these matches. The game and it's relatively randomness of not only the fights but the weapons and bonuses it gives can be frustrating and confusing. So far, the luck of the draw has allowed me to advance rank quite fast but I'm hungry for more weapons and bonuses.

For Game play Guides and Scripts on how to play with pupils and other additional information join the discussion here

My Brute - Game Guide

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WSM Smoker Weekend: Roaster Chicken, Sausage Fattie and ABT's

Skinless trial Roaster Chicken


Fired up the WSM(Weber Smokey Mountain) again this weekend and grabbed three Roaster Chickens from the store along with a roll of Jimmy Dean sage sausage and 15 fresh Jalapeños and a 1lb of bacon. I changed my normal process with the Roaster Chickens a little. I butterflied the Chicken as normal, removing the backbone and cutting to make two equal halves. This time I removed the majority of the skin, mostly the breast and thigh areas. I was attempting to see how the rub and marinade would cover the chicken in a more direct way to the meat instead of the skin. After skinning and washing the chicken I applied my rub. Two different ones, but they both contained the usual Salt Pepper, garlic, sugar. I went with a soy marinade with a little white vinegar and a little more sugar(white,turbinado. The second was a beer and fresh rosemary mix that would sit for a couple hours.

continued..................


The smoker was fired up with Kingsford briquets and since we have an abundant source of orchard smoke wood here in California I went and got a 4-fist size piece of Apricot. The smoker was reaching 350º+ with the waterpan in place but empty and foiled, I wanted a higher smoke temp for the chicken/sausage/abt's. Chicken was added shortly after.

  The Sausage Fattie was next and I stuffed with a mixture of onion, mushroom, salt, pepper, Parmesan and rolled it all together on placed on the top grill with some of the other chicken. Everything was pulled in about 1.5 - 2hours and I then had room to put the Jalapeño peppers on. The ABT peppers where relatively mild and the easiest way for me to determine this is when I'm slicing the hotter Jalapeno peppers usually send their fumes into my eyes and nostrils. I could tell the somewhat larger peppers wouldn't be as hot as others in the past. I still de-seeded and de-veined the peppers and stuffed with cream cheese and BBQ rub and wrapped the halved peppers with 1/2 slice of bacon for every half pepper. In order to get the remaining coals working I propped the lid on the WSM a little in hope to achieve hotter grill temperature which was beneath 300º. 45-60mins later I everything was ready for the meal.


My thoughts on the skinless chicken was that the outer meat was drier based on not having the skin and accompanying fat layer. It did however take on more of the rub and marinade taste into the meat as expected. With chicken that is skinless a higher temp, faster cook, for smoking would of had less dry outside meat but it was delicious, and once past the outside layer the whole chicken was very moist as usual. So between the 2 different rubs and marinade chicken the beer rosemary was ok, the soy, vinegar, garlic taste was very good. The saltiness of the soy/vinegar allowed it to penetrate more through the chicken as is usual. Keep the beer marinade for marinating the cooks, the chicken with the rosemary would of been better without it. The fattie was just ok, have had a lot better, the abt's always a hit, and these were VERY mild and had no surprises with very hot ones. All the peppers were extremely mild due to the batch and longer cook time, they were like popping candy.

I still prefer the SKIN ON -  Roaster Chicken that I usually cook like this previous Cook log

Click here for additional BBQ's using the Weber Smokey Mountain Cooker

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