This is my own creation but I guess in the evolution of BBQing this baby has seen the light of the day more than once.
It is a pork tenderloin filled with prune and onions and wrapped in a braiding made out of fine bacon.
I choose the name for this creation because of its sheer man stopping impact and it's 88mm (nearly) diameter.
This takes about 45 minutes to prepare, another 30 minutes on the grill and smoking for another 15-30 minutes.
Step 1: Ingredients
- Pork tenderloin
- Chopped prune
- Chopped onions
- BBQ sauce
- Oak chips
- Lots of beer (love it)
- Sharp knife
- Meat cleaver, meat tenderizer or saucepan
- Kettle grill or oven
- Plastic wrap
Step 2: Butterfly Cut
It is important not to slice the meat in half ! It should open just like a butterfly.
Step 3: Plating
The plastic wrap prevents the meat from frazzeling and keeps meat scraps from flying all around the place. Your wife will be grateful.
Step 4: The Internal-Baconlayer
Now spice with a good amount of pepper and use salt sparingly. The bacon is salty anyways !
Its time for the fatback. Spread the thin sliced fatback. This will be the inside. The bacons (Next step) keeps the inside juicy.
Step 5: The Filling
Fold the brinks and carfeully roll it like a wrap. The plastic wrap helps to get it rolled nicely. But remove before barbecue...
Step 6: The Surface-Baconlayer
It should be noted that there is never too much bacon or too much beer !!!
Step 7: The Wedding
Take yourself a beer and measure the wrapped filet.
If it's diameter is below 88mm unwrap it and add more stuffing.
Step 8: Time to Grill
Charboil over indirect heat for 30 minutes at around 180-200 °C / 356°F-392°F.
Time for beer.
Step 9: Time to Smoke
Now our baby gets another 15-30 minutes date with the oak chips.
Again: Time for beer.
Step 10: Finish
Slice, serve, eat, beer and be happy.