PDA

View Full Version : Filler Up!

yakman
09-30-2007, 05:56 PM
This pork loin puts Bodacious to the test...the pit is 24 inches and so is this stuffed pork loin by the looks of things. More photos to follow....

http://www.kodakgallery.com/ShareLandingSignin.jsp?Uc=597gp4pv.1yjgbtj3&Uy=-1t1gqf&Upost_signin=Slideshow.jsp%3Fmode%3Dfromshare&Ux=0

Updated link with more photos:

http://www.kodakgallery.com/Slideshow.jsp?mode=fromshare&Uc=597gp4pv.1yjgbtj3&Uy=-1t1gqf&Ux=0
grillmaster
09-30-2007, 06:10 PM
That looks like a Bodaciously Big pork loin to me dang that things long. :shock: Can't wait to see the rest of the pics.
DaHorns
09-30-2007, 06:12 PM
That's quite a long loin, looking forward to seeing the finished product.
M38A1
09-30-2007, 06:17 PM
OK. You've done it.

It's not even cooked and now I'm really hungry.

Thanks bud. :)
david brace
09-30-2007, 11:34 PM
C'mon Mr. Yak...mo' pichers.

DB
david brace
09-30-2007, 11:34 PM
C'mon Mr. Yak...mo' pichers. I just bought 2 pork loins...but they're oven-bound, y'know...

DB
yakman
10-01-2007, 10:01 AM
In case you missed the updated link above, here it is again:

http://www.kodakgallery.com/Slideshow.jsp?mode=fromshare&Uc=597gp4pv.1yjgbtj3&Uy=-1t1gqf&Ux=0

Turned about pretty good, although a little dry. I left the pork loin on a little long, internal temperature was around 160. Probably should have taken it off at 145 to 150. My wife made a great tasting buttermilk pie using a recipe from a book we bought during a stay at the Hotel Limpia in Fort Davis, Texas a couple years ago. A pretty good way to cap the meal!