Smoked Stuffed Pork Roast w/Heavy Q-View

Discussion in 'Pork' started by tjohnson, Oct 30, 2011.

  1. tjohnson

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

    My wife and I were deciding on smoking a Prime Rib Roast or a Stuffed Pork Roast on my New pellet Grill.  We decided to try the Stuffed Pork Roast and practice a little more, before I ruin a Prime Rib!

    First thing I did was contact my buddy Scarbelly and asked him what he would use to stuff the Pork Roast.  I was thinking Spinach & Feta Cheese, since I had them on hand, and Gary suggested adding Mushrooms, Caramelized Onions and Sun Dried Tomatoes.  I also had some Grill Steak Seasoning from my buddy Steve at DIPSTIX, I wanted to try.

    I picked up a pork roast from SAMS Club and removed the strings, to find (2) pieces of pork.  I took each piece, and butterflied the meat, so it was approx. 1 ¼” thick.  With the pork Laying flat on the cutting board, I sprinkled on some of Dipstix Grilled Steak Seasoning, and started layering on Spinach, Feta Cheese, Portabella Mushrooms, Caramelized Onions and Sun Dried Tomatoes.  I rolled the whole thing up and tied it with butcher’s twine.

    Preheated my New Pellet Pro Pellet Smoker to 225° and added an AMNPS filled with Perfect Mix Pellets, for extra smoke.  At 1:00, I threw the Stuffed Pork Roasts on the grate and patiently waited for them to hit 155°.  The meat never hit a stall, and at 4:45, the Maverick Et-732 read 155°.  I pulled the roasts immediately, wrapped them in foil & a towel, and into a cooler to rest.

    I sliced one of the roasts, and left the other one whole.  They had an amazing smoke smell and flavor, and the combination of smoke and all the stuff inside was fantastic!

    My wife made some cheesy hashbrowns and I picked up a Waldorf Salad at SAMS.  Next time, I’ll pull them at 145°, because I like my pork a little less well done.  I like a little stronger cheese taste, so I will use Blue Cheese next time, instead of Feta, and add some smokey bacon. 

    Overall, this was an awesome meal!

    Enjoy…….I Did!


    DIPSTIX Website Link:

    SAMS Club Pork Roast                                             Butterflied 1 1/4" Thick and Waiting to Be Stuffed

    [​IMG]     [​IMG]

    Dipstix Grilled Steak Seasoning                                  Stuffed and Ready to Roll & Tie

    [​IMG]     [​IMG]

    Rolled and Tied w/Butcher's Twine                             End View of Stuffing

    Rubbed w/VOO and DipStix Grilled Steak Seasoning

    [​IMG]    [​IMG]

    Lighting AMNPS w/Weber Starter Cube                    Weber Starter Cube Burns for About 10 Minutes

    [​IMG]     [​IMG]

    AMNPS Sitting On The Grate                                     Very Nice TBS!

        [​IMG]     [​IMG]

    Warming Smoker up to 225° and Very Nice TBS Coming Out The Top & Chimney

      [​IMG]     [​IMG]

    On The Smoker @ 1:00                                            1/2 Way Done!

    [​IMG]     [​IMG]

    Internal Temp Reaches 155°                                     Off the Amoker and Into the Cooler to Rest

    [​IMG]     [​IMG]

    Sliced and Ready to Plate                                              Close Up!

    Nice Ring

    [​IMG]     [​IMG]

    Plated w/Waldorf Salad and Cheesy Hashbrowns + A Sam Adams Light....Ummmmm Good!

    Last edited: Oct 30, 2011
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Totally awesome TJ!...Nice stuffing mix...JJ
  3. smokinal

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

    WOO HOO Todd, that looks like a real winner!

    I'm guessing your loving your new pellet grill!

    I think your ready for prime rib!

    It's my wife's birthday tomorrow, yes she was born on Halloween. So I have a 3 bone prime rib in the smoker as we speak.

    Prime rib tonight & prime rib tomorrow night! Life is good!
  4. wjordan52

    wjordan52 Meat Mopper

    Very nice looking indeed! (I'll have to smoke something every day for a year to try all the great ideas on here). Thanks for the great Q/View.
  5. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Looks great TJ :grilling_smilie:
    Last edited: Oct 30, 2011
  6. nwdave

    nwdave Master of the Pit SMF Premier Member

    Nice looking pork.[​IMG]

    Did I detect a new way to fire off the AMNPS??  Weber starter cubes.....That looks like it would take all the fun out of it...
  7. tjohnson

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


    Been searching for an alternative to the propane torch.

    Found "Gelled Alcohol" a while back, but never really gave it a good test.  I just kept using my propane torch.

    A number of guys were having issues with lighting the AMNPS, so I decided to test a few "Alternative Starting Methods".

    Last week, a thread popped up with starting issues, so I decided to throw my latest research at the thread.  I stumbled across these Weber Starting Cubes @ Home Depot, and decided to give them a try.  The results were too good to be true!  I repeated starting my AMNPS with these Weber Starting Cubes for 3 days, without a single failure.

    Guys are reporting great results with the cubes so far.

    For under $4 you get 24 cubes, and it only takes 1/4 cube to start the AMNPS.

  8. scarbelly

    scarbelly Smoking Guru OTBS Member

    Wow Todd

    That looks like it came out awesome. Looks like that stuffing worked out good. Man I could sure use a plate of that.
  9. tailgate72

    tailgate72 Smoke Blower

    Looks awesome Todd..cant wait till tomorrow. We get both packages from you.

  10. fpnmf

    fpnmf Smoking Guru OTBS Member

    Very nice plate Todd!!! Craig
  11. teebob2000

    teebob2000 Meat Mopper

    But I like playing with my new pencil torch I got FREE with my new A-MAZE-N Pellet Smoker!!!  [​IMG]

    Those rolls look unbelievable!!  Awesome job on them, Todd.  I think I would try them with shaved parmesan and prosciutto with fresh basil leaves.  I like the sun-dried tomato and mushrooms idea, too.
  12. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Wow almost missed this one great job Todd!!!!!
  13. tjohnson

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

    Next Time I'm going to try some "HOT" Italian Sausage

  14. jak757

    jak757 Smoking Fanatic Group Lead

    Awesome looking roast Todd.  I'll be at Sams tomorrow, just might pick one up.
  15. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    that looks great !
  16. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

  17. roller

    roller Smoking Guru SMF Premier Member

    Looks great Todd I will have to try that one....I have never had any problems starting my AMAZPS not once...I just do not think they give it enough time in the open air before placing it in the smoker...
  18. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

  19. woundedyak

    woundedyak Smoke Blower

    Looks A-MAZ-ING! I half to agree about the Weber cubes. I use those things for everything. They will start a full chimney of lump in under 5min.
  20. jc1947

    jc1947 Smoking Fanatic

    That sure does look like some fine eating, Todd. [​IMG]


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