A while back the butcher shop I use had a massive sale on frozen products as they prepared to move to a new location.
One of the items they had was the La Boucherie bacon wrapped pork tenderloin stuffed with shrimp, andouille sausage and pepper jack cheese. You may remember I did a whole de-boned chicken stuffed with Boudin from them and it turned out very well.
Since it was over 100 degrees out, and I did not want to heat up anything inside I gave it a whirl. I smoked it at 325 with cherry wood in my Pit Barrel Cooker to an IT of 155.
Turned out awesome!
I stuff a lot of pork loins myself, I have never used this combo, but I like the idea of shrimp and cheese. Next time:)
Thanks for looking.
Smoke ON!
- Jason
One of the items they had was the La Boucherie bacon wrapped pork tenderloin stuffed with shrimp, andouille sausage and pepper jack cheese. You may remember I did a whole de-boned chicken stuffed with Boudin from them and it turned out very well.
Since it was over 100 degrees out, and I did not want to heat up anything inside I gave it a whirl. I smoked it at 325 with cherry wood in my Pit Barrel Cooker to an IT of 155.
Turned out awesome!
I stuff a lot of pork loins myself, I have never used this combo, but I like the idea of shrimp and cheese. Next time:)
Thanks for looking.
Smoke ON!
- Jason
