For my second cooked on the WSM 22.5", I tried to come up with a creative name for my chorizo-stuffed, bacon-wrapped, pork loin rib roast - best I came up with is C3P-Oh! (chorizo, 3x pork, Oh damn!).
Another name - pig in a blanket in a quilt. Any other suggestions?
Bathed the loin overnight in an orange juice marinade (http://virtualweberbullet.com/porkloin1.html ). Butterflied the loin, and added the pre-cooked chorizo. Rolled up, gave a liberal coating of a rub similar to meathead's memphis dust (http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/meatheads_memphis_dust.html ), then gave it a nice blanket of woven thick-cut bacon. Smoked between 225-250 for approximately 5 hours until it hit an internal temp of 140F, then blasted in the oven for 8 minutes at 500F. Before slicing, I let it rest for over an hour, doubled wrapped in tin foil and a blanket.
Here is a picture before it went on the WSM 22.5"
Here is a picture after it had cooked
And here sliced:
Served it with some apple-mashed potatoes (not pictured), and a kale salad with fried halloumi cheese.
Another name - pig in a blanket in a quilt. Any other suggestions?
Bathed the loin overnight in an orange juice marinade (http://virtualweberbullet.com/porkloin1.html ). Butterflied the loin, and added the pre-cooked chorizo. Rolled up, gave a liberal coating of a rub similar to meathead's memphis dust (http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/meatheads_memphis_dust.html ), then gave it a nice blanket of woven thick-cut bacon. Smoked between 225-250 for approximately 5 hours until it hit an internal temp of 140F, then blasted in the oven for 8 minutes at 500F. Before slicing, I let it rest for over an hour, doubled wrapped in tin foil and a blanket.
Here is a picture before it went on the WSM 22.5"
Here is a picture after it had cooked
And here sliced:
Served it with some apple-mashed potatoes (not pictured), and a kale salad with fried halloumi cheese.
