Becker recipe help.

Mack

Mack

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At the first gathering I was lucky to attend, Ethan cooked up an herb stuffed, bacon wrapped pork loin.
What exactly was stuffed in the pork. I really want to replicate this over the weekend but can't find a good recipe.
 
Hey Pro.....

Add a few cloves of finely chopped garlic, zest of a lemon, finely chopped fresh thyme, salt and freshly ground pepper to a stick of softened butter...... Slit the pork at a slight downward angle to make a long pocket and stuff the butter mixture in the pocket, wrap in bacon, tie it all up with cotton twine and slow cook it on the grill or use a smoky bacon and do it in the oven at 325 until you get a 150 degree reading.... Let it rest 15 minutes and chow down..... Enjoy....

E

E
 
Will probably have to try this recipe too. 👍 Wish would have seen this thread before got in the sticks, brought porkchops. These are what's for dinner tonight. Nines a great truck/chef knife.:D

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Just remember....it's a 2 man job and you gotta stuff it! Stuff it real good...



Looks like you may have even been taking notes Mac! :D



It is definitely the Mother Of All Pork Loins!!

 
Thank you, Ethan. You're the best.

Johnny, I was taking pictures and trying to remember everything but...
... Kraken.
 
This is what you get when you ask the MAN. I just had to wing it when I made it at the Spring Northeast Gathering. Didn't have a spit, too lazy to stuff it.....but It still came out pretty OK.

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Wasn't much left (and it was a 112 lb. loin! (that's right! 112 lbs. or my name ain't Rumplestiltskin)(OK, you got me - it was still gigantic at 12 lbs., tho)) when it was all over. Basically rubbed it with some seasoning, wrapped the bacon, put it in a pan with some roots and tubers (carrots, rutabagas, russet potatoes - and vidalias, of course) and roasted it on the grill. Other than trying to weave bacon together whilst consuming malt beverages, pretty easy. There were more folks at the table earlier than the pic, but some of them wandered off and fell into meat comas.

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Good luck with your weekend pork plans, Mac. I'm sure it's gonna turn out great - kinda hard to go wrong with a pork loin, no matter how you make it.
 
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Man, that looks good.
There is nothing like learning from the best. I hope I learned as well as you did.
 
gtblade said:
112lb loin???? Wow! :)
Click to expand...

112, 113.....I didn't weigh it, I was just going by the package label. I think they overcharged me....it felt a little lighter than that ;).



What's funny is I had to (because I'm a compulsive grammar cop - even to myself) go back and correct something else....and I completely missed that whopper. Thanks for making me feel like an idjit ;).
 
Trust me GSOM I am no grammar cop! Just thought it funny.

I love me some pork loin!
 
I've got a feeling this is going to be good. Thanks again, Ethan.
 
Mother Of All Pork Loins...sounds like a new Busse? MOAPL?? :D
 
Oh wow Mac...
MOAPL and a Skulpin. That's good livin'!
Looks delicious by the way.
 
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