Brined, Bacon Wrapped, Smoked, Sausage Stuffed, Pork Loin Chops (That's a mouthful!)

Discussion in 'Pork' started by foamheart, Apr 8, 2014.

  1. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Between Woodcutter and SmokeFever with their pork chops, I had a porkchop jones!

    So I ran to the fridge and pulled out a piece of loin! Sliced off 4 chops about an 1" thick.


    I built a my standard loin brine (Recipe below) and slipped 'em in. Thank Goodness for Ziploc!


    24 hours later, patted dry, set under a fan to form a pellicle. I messed up and said how can I make these chops better? I just can't help myself. Its a genetic abnormality I guess. I look in the reefer and what do I see? Raw Cajun sausage! And it was pretty lean..... so no overabundance of grease.


    I could slit a pocket and used the last of the left over sausage that I didn't stuff last week.........


     Look, home made thick sliced bacon! Wish you could see the pellicle, that's not oiled or greased! 


    I found these also, might as well throw 'em in and smoke 'em too, Neighbors dog is my buddie!


    Rubbed "em down with Kosher salt, cayenne, garlic, paprika, and a light coat of brown sugar.

    In they go! Here I made the mistake....... <sighs>


    I left vent fully open, pulled the re-loader, and left the door cracked so as to allow the humid air out and dry the meat. Simple mistake. But none the less so.

    BTW I also tried those new charcoal pellets from Todd, they burned really nice just like hickory, mesquite or pecan pellets. Good mixture. Speaking of mixing pellets, I did this with charcoal over pecan.

    135 degrees IT, pulled and thrown on a really hot grill.


    Can you see the weird writing, I think Its Klingon for S. M. F. Com, but don't hold me to that.

    Can't you see it??


    OK, its time for the Bear-View


    Its homemade stovetop Mac & Cheese, a big fresh tossed salad, and a <Takes a big breath>

    Brined, Bacon Wrapped, Smoked, Sausage Stuffed, Pork Loin Chop!

    1. Brined for 24 hours

    Pork Loin Brine (Pork Loin = 140 IT)

    1 qt. Water

    1/4t. Chipotle

    1/2t. Ginger

    1/3C Salt

    1/2C Brown sugar

    Tiger sauce

    1/4t. Thyme

    1C Apple cider

    1/4C Maple syrup

    2. Stuffed & Wrapped

    3. Rubbed

    4. Smoked to about 135 IT (sausage was completely cooked)

    5. Seared

    Mostly happy!  A bit dry but juicier that a standard loin chop.

    Thanks for looking in!

    MMMMMmmmmmmm............................... Mac & Cheese!
     
    Last edited: Apr 8, 2014
    disco and snorkelinggirl like this.
  2. LOOKS AWESOME!! Great idea, I will definatley have to try it! I can see why the neighbors dog is your buddy when you make him or her stuff like that!! Im not real good at reading Klingon, but you just may be right. Thanks for the recipe! 
     
    Last edited: Apr 8, 2014
  3. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you Deuce, It could have been better, but it was pretty good even as made.

    Neighbor's dog is a 300+ pound, 3 year old Rottweiler. He'll sit in his pen and whine when I am smoking....LOL
     
    Last edited: Apr 8, 2014
  4. Those look mighty good Foam!  [​IMG]   I like the ginger in your brine  [​IMG]
     
  5. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    You always amaze me Foam


    Looks like I could kill that plate of food.
     
  6. I would be smoking that dog anything he wanted if he was next door to me!! I sure would hate to upset him!!
     
  7. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Great idea! If there was any doubt that you are a pitmaster, this post ends it.

    Disco
     
  8. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member

    Yes, I definitely agree with Disco.  And not just a pit master, but an all-around splendid cook.  Thanks for sharing, Kevin.

    BTW, made me blush a little with the pork chop jones comment.  However, I doubt there is anyone on this forum who doesn't share the same…um, sentiment!  ;-)
     
  9. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank ye Sir, Ginger just brightens up any taste. I have a ginger-ale carrot recipe that'll blow your mind....... 
    Thank you sir. So how's that ham doing? Making happy sounds yet?
     
  10. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Its pretty funny, I don't have a fence around the house just the barn and such. I have a hard time getting contractors, they knock at the door of my house and get back off the deck and stand by their vehicles. I ask why they can see he's penned, they are afraid I have one like him inside....LOL I'll have to get a picture, he easily back knock be back when he leans on me. He's a big ol weenie baby!
     
  11. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Its kind of just drowning there. I want to do something to it. I feel sorry for it.
     
  12. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Mine is just what's in the reefer, now yours takes research and study. But I thank you all the same. Who ever heard of Fermento? [​IMG]  Seriously andouille is the only thing here even close to summer sausages.
    Thank you M'lady, Its only because I have a bit of time these days to cook. I am telling ya, Woodcutter's and Smoke Fever's were so dang impressive though. These I cooked did not resolve that craving!  AND...... I can't believe you know Cheech and Chong. LOL The classics are always in good taste.
     
  13. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Looks great foam! Mac and cheese looks great too. I always go with my grandmas baked Mac and cheese... Gotta try the stove top variety.
     
  14. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member

    You bet!  And those pictures of bacon-wrapped, sausage-stuffed, smoked brined pork chops had me "dribbling" too!!  [​IMG]
     
  15. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you sir.

    I am like you, usually I go with baked, just every once in awhile something different is good. Course it didn't hurt it was fast and easy too....LOL
     
  16. chestnutbloom

    chestnutbloom Smoking Fanatic

    Mmmm mmm mmm!  Another great post that gets the old gears turning in one's head. The possibilities! Thanks Foam!  -Rich   [​IMG]
     
  17. brooksy

    brooksy Master of the Pit

    Good looking plate Mr Foam! Almost picked up a loin yesterday. After seeing this I might just have to go back and get one to try this out. Minus the sausage and bacon as I haven't made any (yet);-)
     
  18. moikel

    moikel Master of the Pit OTBS Member

    I loved this[​IMG] I stuff a few things myself so cutting a pocket in a pork chop makes perfect sense to me[​IMG]

    I think ginger is a great flavour. Its really universal bit like garlic but goes well in deserts as well .


    My dogs want to know if there is some sort of canine exchange program
     
  19. woodcutter

    woodcutter Master of the Pit OTBS Member

    Nice chops! Good idea stuffing them with sausage. I don't know for sure but coriander might be a good addition to your brine, it looks like a good one!
     
  20. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thanks for the compliment, but it wasn't me, "I" got my inspiration from Woodcutter and Smoke Fever! Like I say, its not just helping and learning, its the inspiration you gather from others. Ain't Q-View Grrrrrrrrrrreat? And I have to tell you, mine was no where near as beautiful as theirs! Those Pork chops of Wood's, I have still got a yearning for! Those were beautiful!
     
    Last edited: Apr 9, 2014

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