I felt like getting a little creative last weekend, and I saw a post on the carousel recently about a rolled/stuffed pork loin--so I gave it a shot! Thawed a roughly 2.5 lb. pork loin I had in the freezer and butterflied it open / pounded it to a thin, uniform thickness. Spread some cream cheese for binder and topped with Meat Church Holy Voodoo and cooked onions and ground pork/bacon blend. Added a piece of cooked kielbasa to the very center and rolled it up. Tied it with butcher's twine and seasoned the outside liberally with Holy Gospel from Meat Church. Smoked it at 220 HI smoke until the internal temp was 145 everywhere I probed, basting with a homemade steak/bbq sauce for the final 20 min. Sliced up and served! It turned out really good, plenty of smoke flavor and could really pick out each ingredient individually. It all worked together well, but the areas with the most cream cheese got a little out of balance. All in all, I'd definitely do it again!
Prepped and ready
Cream cheese and rub added
Por-con and onion goes down
Tied up and ready to roll
Basting time!
Finally done
The big reveal!
Plated with some potatoes and onions I smoked up a fews days before
Prepped and ready
Cream cheese and rub added
Por-con and onion goes down
Tied up and ready to roll
Basting time!
Finally done
The big reveal!
Plated with some potatoes and onions I smoked up a fews days before
Last edited:
