On the menu:
Pork Loin Stuffed with garlic, cream cheese & mushroom
Pork Loin, injected with experimental competition marinade
3 Fatties with different rub/sauce combinations
The All New Royal Q Crown Fatty.
So first up we minced the meat for the fatties, this is 50% pork shoulder, 50% pork belly. I minced this lot in my new Tre Spade mincer which is really good
The meat was then mixed with some Head Country Rub, water, BBQ sauce and ground up cream crackers.
The pork loins were prepped by Neil the night before so I have no prep pictures
The first was injected with an experimental marinade we're working on for competition, then it was rubbed with a blend of Cow Town Hog rub and Cow Town sweet rub. The second was stuffed with a cream cheese, garlic and mushroom mix, then wrapped in Serrano Ham.
We then put the pork and fatties on the smoker.
Next the Royal Q Crown went on the smoker with some chilli, garlic and onion that I will later puree and freeze to use in BBQ sauces. The Crown is a curried turkey and chicken sausage stuffed with a homemade coronation filling - if people want the recipe I'll post it.
A few hours later the food was done.
So then we sliced everything up and ate it.
Our injection gave amazing flavour and texture but caused some staining to the meat so it will need to be refined.
The food was good, Neil enjoyed hi first Q at the house, so a successful Saturday
