Quatre Cochons de Montagne, Homage to Pork

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disco

Epic Pitmaster
Original poster
OTBS Member
SMF Premier Member
Oct 31, 2012
11,135
5,265
Canadian Rockies
I admit it. I love pork. In a homage to pork, I created a dish that uses it in four forms. Welcome to Quatre Cochons de Montagne.

I started by cutting some jalapeno jack cheese into sticks about 1/2 by 1/4 inch.


I put an elongated patty of bulk sausage (I used my Passing Wind Estates Breakfast Sausage) on the counter. I pressed a cheese stick into it.


I pulled the sausage up the sides of the cheese.


I took some more sausage and sealed the top off the cheese. Welcome to the first pig, breakfast sausage.


I thin sliced some loin ham and draped it around the sausage. Hello second pig, ham.


I cut some 3/8 inch slices off a pork loin roast. I put a slice between layers of was paper and pounded it thin with a mallet.



I wrapped the pounded loin around the ham. Here's the third pig, pork loin.


I wrapped a slice of bacon around each pork package. The last but not least pig, bacon.



I gave them a generous sprinkling with Louisiana Grills Bourban Molasses Rub.


I fired the pellet smoker up to 350 F and put the Cochons on for 50 minutes.


I turned them a couple of times during the cooking.


The finished product.



The Verdict

What's not to like? The bacon and ham gave a nice cured touch. The sausage gave it a nice spice profile. The rub caramelized on the bacon. These are great!

Disco
 
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Disco you took that above and beyond,how could anyone say they wouldn't love that. Points

Richie
 
 
Disco you took that above and beyond,how could anyone say they wouldn't love that. Points

Richie
You are very kind, Richie! She Who Must Be Obeyed wanted me to all it Pigalooza but she did eat it all!
 
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OMG, Disco!

This is over the top!!

You said I could come visit you in the mountains. 

I'M ON MY WAY!!!

Awesome !!!

POINTS!!!

Al
 
 
OMG, Disco!

This is over the top!!

You said I could come visit you in the mountains. 

I'M ON MY WAY!!!

Awesome !!!

POINTS!!!

Al
Thanks, Al. We had company when we served it last night. They are good friends who let me experiment on them and they spoke kindly of this effort.

I appreciate the point!

Disco
 
 
Nice job Disco. 
Thanks, Foam!
drool.gif
:drool:drool
Thanks, b-one
Points for you Disco!
Thanks for the points, Case!
 
Very creative. I don't know about Canada but in the States, go to any Fair, put that on a stick, dip in Batter and Deep Fry it and you would be a rich man...JJ
 
 
Very creative. I don't know about Canada but in the States, go to any Fair, put that on a stick, dip in Batter and Deep Fry it and you would be a rich man...JJ
Thanks, Chef. We are much more refined in Canada. There would be no stick.
 
 
Disco's secret ????  He lays awake night thinking of food....    Great dish.....
I'm shattered, Dave. I don't lay awake thinking of food. I dream about food while I'm sleeping.

Thanks for the kind words.

Disco
 
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