Crab & Morel Mushroom Stuffed Pork Loin
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- เผยแพร่เมื่อ 18 ต.ค. 2024
- Crab & Morel Mushroom Stuffed Pork Loin
Crawfish & Andouille Jambalaya. Was going to debone and stuff a 6 pound chicken with this jambalaya I made and smoke it on one of my smokers, but wasn't able to shoot the video today, so rest assured it's coming very soon! This jambalaya seasoned with PS Seasonings Bad Juju Cajun blend is GOLD! So delicious! #psseasoning
Crawfish & Andouille Jambalaya. Was going to debone and stuff a 6 pound chicken with this jambalaya I made and smoke it on one of my smokers, but wasn't able to shoot the video today, so rest assured it's coming very soon! This jambalaya seasoned with PS Seasonings Bad Juju Cajun blend is GOLD! So delicious! #psseasoning
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Wonderful looking recipe Rus! I know those fresh Morel's really kicked it into high gear along with that crab!!! Cheers brother!!!
Thanks Troy! I know you would have loved the flavors of this. I appreciate you checking it out brother! Cheers!
Fantastic cook Rus! Recipe, ingredients, cook method, finished product, heck even the video production was stepped up a notch! Just an outstanding video… Thank You.
Thanks, I appreciate it and appreciate you watching!
Hi Russ that's an outstanding cook on that morel stuff pork loin, looks absolutely delicious. Thanks for a detailed instructions excellent content as always. Keep on doing what you doing.
My goodness. That sauce looks amazing. This rocks, Rus. Great video
That is a fantastic stuffing. Crab and mushroom stuffed in a gorgeous piece of pork like that...oh brother, can I say that's almost sinful, but in the very best way :)
Ry, it truly is almost sinful! Such great flavors. I wish I could get my hands on the Morel mushrooms anytime I wanted them, but unfortunately that's not gonna happen, but I may play around with other wild store bought mushrooms and see how it goes.
Well done Rus! First time I've seen caul fat used. Thanks for that. Fantastic use of Morel and crab.
I always enjoy the pace and detail of your videos, Brother. I had someone send some of those mushrooms to me last year. I put them in a pot of chili and wow 😮 they were flavorful! Outstanding cook and results here! Cheers 🍻
Thanks Mike! Yes sir, Morels have a wonderful flavor, and paired with the other ingredients was pure heaven brother!
Absolutely phenomenal move with the caul fat, Rus!!! Another amazing cook!!! Thank you for sharing!!!
Amazing meal, I love pork loin and crab. beautiful thank you for sharing.
It truly was. Thanks so much for watching!
@@SmokyRibsBBQ Can't wait to see what's next.
Man Rus that looks awesome bro. That stuffing along with the flavor from the pork is a great idea to pair together. Wrong idea watching this at breakfast time. Lol! Have a great week bro and Happy Father's Day!
Thanks Scott, I appreciate you checking it out! Good stuff brother!
Omg 😮 that looks fantastic Rus, I love your videos my friend
Thanks so much Angie! Much appreciated
Looks fantastic! I gotta try this recipe out!
The flavor is so good! Enjoy!
That Looks Soooo Good!! I Bet That Crab Really Put Flavor In That Pork!!
It was Grant! I know you would have loved it. Thanks for checking it out!
@@SmokyRibsBBQ Any Leftovers? Lol😂
Looks like another home run dish. 😋
Stupendous cook Rus.
The flavors had to be out of this world!
Thanks Joe! Brother, this was amazingly delicious! I've got to get my hands on more Morels. Everything else I can get.
That is looking wonderful and all the flavors must be fantastic - great job 👍👍👍
Thank you, I appreciate it!
Rus you really outdid yourself on this one. I had been looking forward to this video , I need to try using some of that caul fat as well
Thanks for checking it out Joe!
HEY RUS , that was one hell of a video my friend, that Blue Crab & Morel Stuffed Pork Loin was amazing looking, and it was cooked to perfection, man I was dying for a bite of it, and when you said that you were going to keep the rest for some crab cakes, I thought that maybe you would ship the rest to me. LOL.!! Rus that was a tremendous recipe my friend, I will have to try it sometime in the near future. AWESOME JOB MY FRIEND. GOD BLESS YOU.!!!!
Hey Joe! Thanks for checking it out brother! Good eats and good times! Cheers!
Nice recovery from finding the wrong cut of meat by adapting and overcoming Russ. Cheers!
There is nothing like morels... Dehydrated is ok, But they are absolutely beautiful when they're fresh!
Would love to try them fresh but they don’t grow around here, so Russ dehydrated them and shipped them so they wouldn’t go bad. Amazing flavor, but yes fresh is always better with anything
Looks good
That was a good idea ive stuffed a few porkloins and never thought about doing it that way
Russ, Awesome video thanks for sharing.!.!.!.
Out of this world!! Your gravy concept is wonderful.. Will be trying that soon.
It is a pretty much all purpose gravy and will go with so many things, but it really elevated this to another level for certain. Thanks for watching Jennifer!
Rus, outstanding video! I’m from MD and totally agree with you about the delicate flavor of blue crab! I can’t even figure out why restaurants insist on putting pimento or bell pepper in their crab mixture. It totally overpowers such a gorgeous flavor. What a recipe, wish I could be there.
Thank you for your time from Phoenix Arizona ;
What a fantastic cook that wa! Looks incredible, very nice.
Thank you Papa C's BBQ & Brew! I appreciate it!
Great vid! I love it. Missed you for a couple weeks, glad to see you again.
Thank you! Yeah life gets in the way sometimes
Looks great!
Delicious 😋 all around Russ 👍
That looked awesome, Rus! I'll have to add it to my list of things to cook. That cream sauce looks like it put that pork loin over the top! Well done, sir!
Thank you and yes, that sauce truly was the icing on the cake! Such a fantastic flavor over all. Hope you do give it a try!
It's been awhile since I commented on your channel, but this time... you have my full attention, brother. Never in a million years would I have thought about pairing crab and pork. Oh, the 'shroom gravy! The wife is packing and ready to head back to Grandbay, AL as I type. I've learned so much over the years from watching folks like you. Blessings in disguise, Russ.
Yeah, you wouldn’t think Crab would pair but it paired so well and especially with the Morels and other ingredients
Wow, Russ... just amazing, man!
I felt I was being seduced by the music while you were lighting the coals. Nice touch! lol. Cheers from Maryland!
Nice job....I wish you lived next door. ;) I could eat and drink beers with a guy like you. 🍻
Good lord, Rus. We're doing a tenderloin this evening, but not at that level. I stuffed one with dates and toasted walnuts, baked and then an orange glaze/Very good, but yours looks so much better. Thanks, man.
Thanks Sapo, I appreciate the comments
@Robert Martinez { cook flatfooted unless its a baking recipe. Everything comes out a little different every time, depending on availability of ingredients and the mood of the cook.
There's no recipe. Just be careful with too much of the pungent spices and herbs.
I think I sauteed off some mild onion and a bit of Elephant garlic in butter, then added the minced dates and chopped walnuts, plus whatever else my nose told me to do.
It's been a while, but I think it's time to do it again.
Edit: I substituted walnuts for the pine nuts called for in the recipe I read on a BBS cooking group in the early 80's. Enjoy!
You should make some crepinettes with that leftover caul fat, I think a low temp smoked crepinette finished hot on the flat top or cast iron could be a delicious spin on a French classic. Maybe with an apricot jam and bourbon glaze.
Not a fan of fish, but that.... I'd try. Looked awesome thanks for the video!!
There is no fish in this recipe. I'm assuming your referring to the blue crab meat? Thanks for watching, I sure appreciate it!
Yes buddy, in the UK we class crab as a shell fish. It is, in that respect I made my comment 😁
Ah, ok, makes sense.
Dang, I would have just eaten the stuffing and been loving it!
It was really good all by it's self and it didn't last long either LOL
Real nice recovery you did and amazing job Mr. Russ have you ever tried machito from the goat like the heart,kidneys, leaver put the wonderful ingredients, roll it together use the intestine plus the goat caul wrap it around just like you did with this one try it one day take care Russ
That looked really tasty. I suggested something similar to Jeff from Armadillo Pepper.com a long time ago. I suggested he use beef skirt steak (or another thin steak with fine marbling) and make a surf n' turf roll of some sort. I don't think he ever did one, so that idea is still up for grabs. Since beef has a little more flavor of its own, a mild, cajun-inspired seafood stuffing might even work well. What do you say, Russ?
Nice use of that caul fat. I wouldn't have thought to try cheese and crab together.
I will share this video. Good stuff! Oh, nice using the rotisserie.
The parmesan, morel and crab was just fantastic together. Very hard to explain, but man does it work!
Morrel mushrooms?!?!?! When I read that, I thought that it was Bill Goudy "checking in"!
I feel your pain. I once bought a whole brisket from a local restaurant owner buddy of mine. Wet aged it for five weeks. Opened it up and the whole thing had been sliced horizontally into five or six thin strips. To this day I have no idea why the heck restaurants order them that way. Was totally shocked and none too pleased.
😋
Yum
Your dream was awesome!
Thank you :)
Crab makes everything better. Never thought of stuffing a pork loin with it, though have done burgers with it.
Give it a go sometimes. Very good flavors that pair well.
@@SmokyRibsBBQ Maryland born here, can definitely appreciate the attention to not overpowering that beautiful blue crab with a ton of smoke and other strong flavors!
How can I obtain a copy of this recipe @ Blue crab / Morel M/R & Pork Tenderloin?? I saw this utube Saturday and it sounds / looks great. 2 days ago I ordered ( & recvd ) the meatmeter; Veal De Glace & ordered Morel M/Rs. . Seeking Caul Fat. Would like to have a written recipe to finish out to make sure I do not miss any directions. Thanks to anyone w/recipe.
Hold the phone Rus, that looks sensational my friend !!!!!!!!!!!! how would the pork go with crawl fish ?
Thanks, it was amazing! It would be worth giving the crawfish a shot just to see how it pairs
was the morels dried or something? just trying to figure out why you boiled them for 30 minutes.
As I said in the video, my friend that gave them to me dehydrated them before sending because I didn’t know exactly when I could do a video using them and didn’t want them to ruin
@@SmokyRibsBBQ sorry Russ guess I missed that part, I bet it tasted amazing.
👍👍👍👍🤘🏻🤘🏻🤘🏻🤘🏻🤤🤤🤤
Anyone knows the name of the music used?
Will you ever do Paella?
Possibly
@@SmokyRibsBBQ thanks for the reply love your channel!!!!
That pork loin wasn't sliced or even an outside loin. That was both sides of the inside tender loin of a pig. Had it been an outside loin, one side or half, would have been close to three times that size.
Sorry but that was not both tender loins and it most certainly was sliced and trussed. That’s the way it came and most definitely the center cut of the back loin. Just a bit small
Ok.
Great vid Rus, id love to turn that stuffed loin into poop!
Thanks! 😂
The left over caul fat is begging to be used in some homemade sausage.
I've got a lot in the freezer, so I'll try to come up with some good things to use it on. Thanks for checking out the video!
First comment
You think the mushrooms are delicious reconstituted you should have them fresh.
Would love to have them fresh but wasn’t possible