I was making my throwdown entry (this is not it). And had some left over sausage.
I had a pork loin and some Bell peppers so I thought.............What the heck.
First I smoked the Boudain
Smoked with lump and pecan
Butterflied loin with a link of Boudain
Tied up and ready to smoke, Also used lump and pecan.
Smoked @ 250º
Stuffed the peppers with Boudain(removed from casing) and topped with Four Cheese and CB
Pulled @ 145º IT and rested for 30mins.
Stuffed peppers Mmmmmmmmmmmm............
The peppers were my favorite,but the loin was very juicy also.
Thanks for checking out my last minute ideas