Stuffed Spiral Pork Loin...


                                                                                                                                                April 2014

BBQ Friend:

     First, I'd like to apologize for not doing a newsletter at the beginning of April. I thought I would have more free time because I'm not doing any BBQ competitions this year, but it seems I have been neglecting things around the house and I am currently swamped with repair projects.stuffed spiral pork loin

     To be honest with you, I've been meaning to do a spiral stuffed smoked pork loin video the last few weeks but I just couldn't get around to it... then I got an email from Snake River Farms just this morning with a great recipe in it from Harry Soo of the Slap Yo Daddy BBQ team. If I did the video now, it would sort of look like I was just copying them. I've only competed against him once or twice and that's good for me because he's tough to beat. He's a great guy and he's the man to beat on the West Coast.

     Harry did a great job with this recipe too... Only thing different I was going to do was use some kind of apple/BBQ sauce mixture on the inside along with a little of my Chatham Artillery BBQ Southwest rub . I was thinking half BBQ sauce and half warmed apple jelly for the stuffing. You could also use apple sauce, apple jam, apple butter, or thin sliced fresh apples. To be honest with you, you can use just about anything you like as the stuffing. I like to keep things simple and easy.

     Then I would have applied my Southwest rub to the outside and smoked it with some fruitwood at 300 deg to an internal temp of 155 deg. Let it rest and then slice it up and serve!

Harry's recipe and complete directions are here...
http://www.slapyodaddybbq.com/2014/04/barbecued-spiral-stuffed-pork-loin-w-bratwurst-appl es-and-walnuts

And don't forget about my Smoked Ham newsletters...

All about hams and how to cook them or heat them up...
http://www.bbqsuccess.com/smoked-hams/

How to apply the ham glaze with a torch...
http://www.bbqsuccess.com/honey-glazed-ham/

Happy Easter!

Bill Anderson
Chatham Artillery BBQ Team

     Remember... to watch exactly how we cooked and won 8 Grand Championships in the last two years, go to www.BarbecueCoach.com
Absolutely NO DETAILS LEFT OUT...

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Also... Competition BBQ Secrets is available in our BBQ Store along with some great BBQ essentials... remote pager thermometers, cookbooks, rubs, etc. Just click on the link below to go to our store...

The new Chatham Artillery BBQ Southwest rub is what we are using this year. It's the best "all around" rub I have ever tried. Especially good on brisket....

bbq thermometer
foods of the southland
brisket rub

And more!...

barbecue thermometer

Click HERE - www.bbq-book.biz

 

 

 

 

 

 

 

   

 

Bill's Barbecue



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