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View Full Version : Pecan smoked pork chops stuffed with italian sausage & cheese



scooter
12-03-2012, 12:27 AM
St Louis Style Pecan smoked pork chops stuffed with italian sausage & cheese on the BPS drum, roasted veggies on the MAK, mashed taters with pork gravy and grilled garlic bread.

Saw this recipe on a BBQ DVD I own. Terry Black of Super Smokers prepared this chop.

Start with some thick center cut pork chops. About an inch thick
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Butterfly them to create a pocket where you'll stuff them with the sausage and cheese
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Put them in a vacuum tumbler with some Stubb's Pork Marinade
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While the chops are tumbling, put about a pound of italian sausage in a bowl. Grate 8oz of Provalone, and 4oz each of Asiago and Parmigiano Reggiano cheeses.
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Mix together the cheese and sausage and divide roughly into 5 parts
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Stuff the chops with the sausage and cheese stuffing and secure the open end with a couple toothpicks. Rub with jalapeno bacon rub
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Start up the drum and add come hickory pellets and a chunk of pecan. OK, that chunk of pecan wasn't as big as it looks!
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When up to approx 280 in the center, place the stuffed chops onto the drum
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Now start prepping the bread. Cut in half, brush with Tuscan Herb infused olive oil and dust with Desert Gold
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Time to flip the chops. Lookin good!!
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Continued below

scooter
12-03-2012, 12:28 AM
Time to get the veggies roasting in the MAK at 425. Sliced up Zucchini's, onions and mushrooms tossed with garlic olive oil, salt and pepper
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Chops are nearly done so time to pull them and give them a quick sear. Add some fresh lump charcoal to the drum basket and place the searing grate in. Chops on the sear for a couple mins each side
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Chops are seared and resting, now it's time for the bread. After crisping up the outer crust on the MAK, sear in the drum to toast up the insides.
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After searing the bread, rub with some fresh garlic
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Veggies are done!
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Plate the stuffed chops with the roasted veggies, mashed taters drizzled with pork gravy. It was VERY tasty! The jalapeno and maple from the rub came through and added a nice backend heat! The stuffing was very tasty. Next time I'll add more cheese so it's more drippy gooey with cheese. Really a fantastic chop. Clean bones were all that were left!
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Thanks for looking!

jimsbarbecue
12-03-2012, 04:27 AM
The chops and veggies look real good. What was the total cook time?

Big Poppa
12-03-2012, 05:12 AM
nice cook! great use of the mak and the drum

sheepdad
12-03-2012, 12:03 PM
Very nice scooter. Everything looks delicious. :thumbup:

Sent from my DROID RAZR using Tapatalk 2

scooter
12-03-2012, 12:19 PM
Took about 1.5 hours at 280(ish) in the center of the drum. Next time I'll take it down to 250 in the center and warm up the sausage/cheese stuffing before stuffing the chops. Also will follow the recipe with the cheese to sausage percentage for the stuffing which was double the cheese to sausage. I did 50/50. I want more oozy gooey cheese coming out of the chops.
Loved the combination of flavors and textures. The bacon jalapeno rub was great!

jimsbarbecue
12-03-2012, 05:35 PM
Looks like a good combo .