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
Butterfly them to create a pocket where you'll stuff them with the sausage and cheese
Put them in a vacuum tumbler with some Stubb's Pork Marinade
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.
Mix together the cheese and sausage and divide roughly into 5 parts
Stuff the chops with the sausage and cheese stuffing and secure the open end with a couple toothpicks. Rub with jalapeno bacon rub
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!
When up to approx 280 in the center, place the stuffed chops onto the drum
Now start prepping the bread. Cut in half, brush with Tuscan Herb infused olive oil and dust with Desert Gold
Time to flip the chops. Lookin good!!
Continued below
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
Butterfly them to create a pocket where you'll stuff them with the sausage and cheese
Put them in a vacuum tumbler with some Stubb's Pork Marinade
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.
Mix together the cheese and sausage and divide roughly into 5 parts
Stuff the chops with the sausage and cheese stuffing and secure the open end with a couple toothpicks. Rub with jalapeno bacon rub
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!
When up to approx 280 in the center, place the stuffed chops onto the drum
Now start prepping the bread. Cut in half, brush with Tuscan Herb infused olive oil and dust with Desert Gold
Time to flip the chops. Lookin good!!
Continued below