Hey Everyone. I cooked up a 4lb boneless Pork Loin roast today. I stuffed it with Bell Peppers,Onion,mushrooms and spinach.I cooked the veggies for a very shot time with a little olive oil and fresh herbs.I cut roast open then stuffed it. Retied then used some rub.For my meatloaf..I was inspired by a posting last week and decided to try one.I used 2.5lbs of ground lamb.1pound of ground pork.3/4lb of ground beef.I mixed the meat together with two eggs fresh herbs and spices.My veggies were Fennel,Tomato,Bell Pepper,Mushroom,Onion,Celery and 4 cloves of garlic. These were put in my mini processer and then mixed into the meat.I put the meat into a Pam sprayed, spring loaded cake pan.Placed it in the fridge overnight.When I took it out today it easily kept its shape. I then put lots of herbs and rub on top of the meat loaf before it went into the FEC.I put the roast in beside the meatloaf on level two. I set the temp for 228 degrees. The roast came up to my desired temp of 162o in 4.25hrs. The meatloaf took 5hrs to reach 157o. I took them both out as they reached their temps.As expected they both continued to rise in temp while standing,about 7degrees. Both turned out to be very moist an tasty.I tried to post a few pics but I keep having trouble..SMOKIN..I need your help..can you tell me how to post. I would gladly send them to you if you don't mind.Rob
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