Pork Stuffed ????

[raptor700]

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.

Then sliced

Stuffed peppers Mmmmmmmmmmmm............

The peppers were my favorite,but the loin was very juicy also.

Thanks for checking out my last minute ideas 

 

[SmokinAl]

That's an awesome combo Rap!

I have some andoullie in the freezer & may give it a try.

The stuffed peppers look delicious too! I'm thinking andoullie stuffed peppers too!

Thanks for sharing & giving me new ideas for this week.

 

[alelover]

Great ideas Rap. Looks delicious. Although I've never had a Rice, Pork and Pork Liver Product before.

 

[fpnmf]

Looks delicious neighbor!!

  Craig

 

[Bearcarver]

Sheeeesh!!!!

Awesome!!!

And that was a last minute thing?!?!

Thanks Rap!!

Bear

 

[rbranstner]

Awesome looking food. I especially like the peppers.

 

[raptor700]

That's an awesome combo Rap!

I have some andoullie in the freezer & may give it a try.

The stuffed peppers look delicious too! I'm thinking andoullie stuffed peppers too!

Thanks for sharing & giving me new ideas for this week.

  Thanks AL, the peppers were very good.

I wish I would've had some fresh maters to throw in the mix 

 

Great ideas Rap. Looks delicious. Although I've never had a Rice, Pork and Pork Liver Product before.

 Thanks buddy, It's an interesting sausage 

Looks delicious neighbor!!

  Craig

 Thanks neighbor,

Hope you've been doing well 

 

Sheeeesh!!!!

Awesome!!!

And that was a last minute thing?!?!

Thanks Rap!!

Bear

Thanks Bear, Just threw it together.

Hope my Throwdown entry does well 

 

Awesome looking food. I especially like the peppers.

Thanks Ross, they were my favorite.

 

[chef jimmyj]

I have gotten away from doing Pork Loin 'cause I think they are flavorless. This makes me think I'll give them a shot again...JJ

 

[moikel]

Great stuff,that sausage not available down here .Looks like a great ingredient.Some of the best cookery is on the fly.

 

[pineywoods]

That all looks awesome nice job

 

[jrod62]

That all looks awesome nice job

X2

 

[eman]

I have gotten away from doing Pork Loin 'cause I think they are flavorless. This makes me think I'll give them a shot again...JJ

Thought i was the only one that thought that about pork loins. Stuffing and / or sauce is the only thing that gives them much flavor.

 

[daveomak]

I have gotten away from doing Pork Loin 'cause I think they are flavorless. This makes me think I'll give them a shot again...JJ

Char Sui is a very good use (lengthwise quarter) ... or a mallet and sliced loin for "chicken fried pork steak" works for me... All that said, I agree about the flavor... needs alot of help..

I think the Boudain was a great choice for a flavor enhancer... Excellent......

Dave
 

 

[alelover]

Pork loins are great for schnitzel, canadian bacon and pork chops. I always thought they would get to dry on the low and slow cause they are so lean. Putting a sausage in the middle of it may alleviate those issues.

 

[tjohnson]

Now You Got me Thinking!!!!

AWESOME!

Todd

 

[fire393]

what is in them peppers???  they look amazing!!

 

[michael ark]

I may have to steal you pepper ideal.

 

[jc1947]

I love Boudain but it isn't available around here. That looks like a super way to enhance the loin!

Thanks for the Bear View.

JC1947

 

[raptor700]

Thanks everyone,

Maybe my throwdown entry will be even better 

 

[berninga87]

Very nice, I've always found my best ideas come to me on the fly. Best write them down or make it reality, and you did both, thanks for sharing!