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Boudin Stuffed Pork Loin w Qview

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mlm74

mlm74

Fire Starter
Original poster
Jun 6, 2014
42
16
Texarkana, TX
Oh man...

This turned out to be one of the best things I've cooked, let alone smoked. Started with a pork loin, butterflied it, spread cream cheese and boudin on it and rolled it up. The result was juicy smoked goodness...

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Plated with esparugus and brown rice and quinoa. And most importantly an Anchor Steam...

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  • Like
Reactions: disco and crazymoon
MLM , glad to see your Loin and Ribs turned out so marvelous looking
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. And the Sausages also .

Thanks for the Kudos on the fire mgmt. thingy
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 , and keep in mind , patience pays...

later , Tater . . .
 
Terrific looking loin. I love it when I come to the forums and see a style I haven't seen before. Thank you sir.

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Disco
 
Thats one fine looking meal. I love boudin   have to give that one a try

Gary
 
Thanks fellas! Just used olive oil and Tony's for seasoning. My wife had a lone tear when she tried it. Success!
 
Is there a tutorial on how to properly butterfly and roll out your loin?  Yours looks great, mine always looks like I'm blind and its my first time using a knife.
 
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mlm, I'm going to have to try that recipe ,it looks outstanding !. Time smoked , temp ,wood used and temp out would be helpful. thanks CM
 
Last edited:
crazymoon crazymoon

I used a 4lb pork loin (was 8lb but I cut it in half and froze one half for later). After I butterflied it, I sprinkled S&P on inside of it then spread cream cheese on it, then spread the boudin. I rolled and tied it up, then dusted it with Tony's seasoning. I left it overnight in the fridge.

I used pecan wood and the fire averaged probably 220-240*. Cooked it until the IT hit 145* (3-3.5hrs) then pulled it off the fire. I wrapped it in foil and a couple towels for about an hour.

Definitely one of the easiest things I've smoked and probably top 3 tastiest!
 
mlm and David 88, Thanks, I just took a loin out of the freezer for Sunday ,sounds like a great meal coming up !
 
Last edited:
mkm, I wanted to do your recipe BUT the wife has other ideas. Sounds like a basic cornbread stuffing is going in the loin.
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  One more question though - how much if any fat do you all trim off before smoking ? Thanks,CM
 
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