My wife and I were deciding on smoking a Prime Rib Roast or a Stuffed Pork Roast on my New pellet Grill. We decided to try the Stuffed Pork Roast and practice a little more, before I ruin a Prime Rib!
First thing I did was contact my buddy Scarbelly and asked him what he would use to stuff the Pork Roast. I was thinking Spinach & Feta Cheese, since I had them on hand, and Gary suggested adding Mushrooms, Caramelized Onions and Sun Dried Tomatoes. I also had some Grill Steak Seasoning from my buddy Steve at DIPSTIX, I wanted to try.
I picked up a pork roast from SAMS Club and removed the strings, to find (2) pieces of pork. I took each piece, and butterflied the meat, so it was approx. 1 ¼” thick. With the pork Laying flat on the cutting board, I sprinkled on some of Dipstix Grilled Steak Seasoning, and started layering on Spinach, Feta Cheese, Portabella Mushrooms, Caramelized Onions and Sun Dried Tomatoes. I rolled the whole thing up and tied it with butcher’s twine.
Preheated my New Pellet Pro Pellet Smoker to 225° and added an AMNPS filled with Perfect Mix Pellets, for extra smoke. At 1:00, I threw the Stuffed Pork Roasts on the grate and patiently waited for them to hit 155°. The meat never hit a stall, and at 4:45, the Maverick Et-732 read 155°. I pulled the roasts immediately, wrapped them in foil & a towel, and into a cooler to rest.
I sliced one of the roasts, and left the other one whole. They had an amazing smoke smell and flavor, and the combination of smoke and all the stuff inside was fantastic!
My wife made some cheesy hashbrowns and I picked up a Waldorf Salad at SAMS. Next time, I’ll pull them at 145°, because I like my pork a little less well done. I like a little stronger cheese taste, so I will use Blue Cheese next time, instead of Feta, and add some smokey bacon.
Overall, this was an awesome meal!
Enjoy…….I Did!
Todd
DIPSTIX Website Link: http://www.dipstix.com/
SAMS Club Pork Roast Butterflied 1 1/4" Thick and Waiting to Be Stuffed
Dipstix Grilled Steak Seasoning Stuffed and Ready to Roll & Tie
Rolled and Tied w/Butcher's Twine End View of Stuffing
Rubbed w/VOO and DipStix Grilled Steak Seasoning
Lighting AMNPS w/Weber Starter Cube Weber Starter Cube Burns for About 10 Minutes
AMNPS Sitting On The Grate Very Nice TBS!
Warming Smoker up to 225° and Very Nice TBS Coming Out The Top & Chimney
On The Smoker @ 1:00 1/2 Way Done!
Internal Temp Reaches 155° Off the Amoker and Into the Cooler to Rest
Sliced and Ready to Plate Close Up!
Nice Ring
Plated w/Waldorf Salad and Cheesy Hashbrowns + A Sam Adams Light....Ummmmm Good!
First thing I did was contact my buddy Scarbelly and asked him what he would use to stuff the Pork Roast. I was thinking Spinach & Feta Cheese, since I had them on hand, and Gary suggested adding Mushrooms, Caramelized Onions and Sun Dried Tomatoes. I also had some Grill Steak Seasoning from my buddy Steve at DIPSTIX, I wanted to try.
I picked up a pork roast from SAMS Club and removed the strings, to find (2) pieces of pork. I took each piece, and butterflied the meat, so it was approx. 1 ¼” thick. With the pork Laying flat on the cutting board, I sprinkled on some of Dipstix Grilled Steak Seasoning, and started layering on Spinach, Feta Cheese, Portabella Mushrooms, Caramelized Onions and Sun Dried Tomatoes. I rolled the whole thing up and tied it with butcher’s twine.
Preheated my New Pellet Pro Pellet Smoker to 225° and added an AMNPS filled with Perfect Mix Pellets, for extra smoke. At 1:00, I threw the Stuffed Pork Roasts on the grate and patiently waited for them to hit 155°. The meat never hit a stall, and at 4:45, the Maverick Et-732 read 155°. I pulled the roasts immediately, wrapped them in foil & a towel, and into a cooler to rest.
I sliced one of the roasts, and left the other one whole. They had an amazing smoke smell and flavor, and the combination of smoke and all the stuff inside was fantastic!
My wife made some cheesy hashbrowns and I picked up a Waldorf Salad at SAMS. Next time, I’ll pull them at 145°, because I like my pork a little less well done. I like a little stronger cheese taste, so I will use Blue Cheese next time, instead of Feta, and add some smokey bacon.
Overall, this was an awesome meal!
Enjoy…….I Did!
Todd
DIPSTIX Website Link: http://www.dipstix.com/
SAMS Club Pork Roast Butterflied 1 1/4" Thick and Waiting to Be Stuffed
Dipstix Grilled Steak Seasoning Stuffed and Ready to Roll & Tie
Rolled and Tied w/Butcher's Twine End View of Stuffing
Rubbed w/VOO and DipStix Grilled Steak Seasoning
Lighting AMNPS w/Weber Starter Cube Weber Starter Cube Burns for About 10 Minutes
AMNPS Sitting On The Grate Very Nice TBS!
Warming Smoker up to 225° and Very Nice TBS Coming Out The Top & Chimney
On The Smoker @ 1:00 1/2 Way Done!
Internal Temp Reaches 155° Off the Amoker and Into the Cooler to Rest
Sliced and Ready to Plate Close Up!
Nice Ring
Plated w/Waldorf Salad and Cheesy Hashbrowns + A Sam Adams Light....Ummmmm Good!
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