Pork Stuffed ????

Discussion in 'Pork' started by raptor700, Oct 24, 2011.

  1. raptor700

    raptor700 Master of the Pit OTBS Member

    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 

    [​IMG]

    Smoked with lump and pecan

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    Butterflied loin with a link of Boudain

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    Tied up and ready to smoke, Also used lump and pecan.

    Smoked @ 250º

    [​IMG]

    Stuffed the peppers with Boudain(removed from casing) and topped with Four Cheese and CB

    [​IMG]

    Pulled @ 145º IT and rested for 30mins.

    Then sliced

    [​IMG]

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

    [​IMG]

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

    [​IMG]

    Thanks for checking out my last minute ideas [​IMG]
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    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.
     
  3. Great ideas Rap. Looks delicious. Although I've never had a Rice, Pork and Pork Liver Product before. [​IMG]
     
  4. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Looks delicious neighbor!!

      Craig
     
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    Sheeeesh!!!!

    Awesome!!!

    And that was a last minute thing?!?!

    Thanks Rap!!

    Bear
     
  6. rbranstner

    rbranstner Smoking Guru OTBS Member

    Awesome looking food. I especially like the peppers.
     
  7. raptor700

    raptor700 Master of the Pit OTBS Member

      Thanks AL, the peppers were very good.

    I wish I would've had some fresh maters to throw in the mix [​IMG]
     


     Thanks buddy, It's an interesting sausage [​IMG]


     Thanks neighbor,

    Hope you've been doing well [​IMG]
     


    Thanks Bear, Just threw it together.

    Hope my Throwdown entry does well [​IMG]
     


    Thanks Ross, they were my favorite.
     
  8. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    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
     
  9. moikel

    moikel Master of the Pit OTBS Member

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

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    That all looks awesome nice job [​IMG]
     
  11. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    X2
     
  12. eman

    eman Smoking Guru Staff Member Moderator OTBS Member


    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.
     
  13. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    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
     
     
    Last edited: Oct 25, 2011
  14. 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.
     
  15. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Now You Got me Thinking!!!!

    AWESOME!

    Todd
     
  16. fire393

    fire393 Fire Starter

    what is in them peppers???  they look amazing!!
     
  17. michael ark

    michael ark Master of the Pit

    [​IMG]I may have to steal you pepper ideal.[​IMG]
     
  18. jc1947

    jc1947 Smoking Fanatic

    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
     
  19. raptor700

    raptor700 Master of the Pit OTBS Member

    Thanks everyone,

    Maybe my throwdown entry will be even better [​IMG]
     
  20. berninga87

    berninga87 Smoking Fanatic

    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!
     

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