Dear BBQ Friend:
To be honest with you, I've been meaning to do a stuffed smoked pork loin spiral 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 favorite 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 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!
These spiral cut or pork jellyroll cut recipes are easier than you think. The butchering only takes about a minute once you get the hang of it. They taste great and the presentation is over the top - sure to please all your friends and family. So be sure to take an extra minute or two and do the jellyroll cut. It's much better than a plain old smoked pork loin or beef tenderloin.
Harry's recipe and complete directions are here...