Boudin Stuffed Pork Loin w Qview

Discussion in 'Pork' started by mlm74, Oct 12, 2014.

  1. mlm74

    mlm74 Fire Starter

    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...

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

    disco and crazymoon like this.
  2. mlm74

    mlm74 Fire Starter

    Oh yeah, did some ribs and sausage too...

  3. b-one

    b-one Smoking Guru OTBS Member

    Wow, awesome work on all of that. Great butterfly and roll job as well!
  4. davidhef88

    davidhef88 Master of the Pit OTBS Member

    That all looks great!!
  5. mlm74

    mlm74 Fire Starter

    Thanks gents! It was really easy. Didn't take too long on the smoker either.
  6. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    MLM , glad to see your Loin and Ribs turned out so marvelous looking [​IMG]. And the Sausages also .

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

    later , Tater . . .
  7. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Tasty looking meal and ribs! Nice Smoke!
  8. disco

    disco Smoking Guru OTBS Member SMF Premier Member

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


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

  10. mlm74

    mlm74 Fire Starter

    Thanks fellas! Just used olive oil and Tony's for seasoning. My wife had a lone tear when she tried it. Success!
  11. theelballew

    theelballew Smoke Blower

    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.
    Last edited: Oct 16, 2014
  12. mlm74

    mlm74 Fire Starter


    It was my first time to butterfly a pork loin. Make sure you have a sharp knife!
    Last edited by a moderator: Oct 17, 2014
    crazymoon and theelballew like this.
  13. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    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: Oct 16, 2014
  14. mlm74

    mlm74 Fire Starter


    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!
  15. davidhef88

    davidhef88 Master of the Pit OTBS Member

  16. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    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: Oct 17, 2014
  17. mlm74

    mlm74 Fire Starter

  18. mlm74

    mlm74 Fire Starter

    Good luck @CrazyMoon! Be sure and post some Qview!
  19. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    mkm, I wanted to do your recipe BUT the wife has other ideas. Sounds like a basic cornbread stuffing is going in the loin.[​IMG]   One more question though - how much if any fat do you all trim off before smoking ? Thanks,CM
    Last edited: Oct 18, 2014
  20. jarjarchef

    jarjarchef Master of the Pit OTBS Member

    Great job Thumbs Up

    Did you make your own filling or was it bought? Looking for a good tested one to try.

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