That looks amazing! I'm going to try and make it for the guys at the fire station. Thanks!
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Boudain stuffed backstrap
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Originally posted by trjones87 View Posthow should this get cooked with out a smoker, just got an oven
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Originally posted by skeeter View Post1/2 venison backstrap or porkloin
1 link boudain (spicy or mild, your choice)
1 pack pepperjack cheese
1 pack bacon
slice loin as shown
season meat to taste w/ garlic salt and cracked pepper
add 4 or 5 slices of pepperjack cheese
remove casing from boudain and place on cheese
fold meat over and wrap w/ bacon
cook for 4 hours on smoker (I like pecan wood) @ 240 degrees
enjoy!
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Originally posted by thorntoncw View PostDid you cook directly on grill? Wrap in foil? How many will a 2 1/2 lb loin feed? I want to cook this for the guys at the fire station.
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Originally posted by skeeter View PostNo, I cooked in a smoker. If you cook directly on the grill, build your fire to one side, brown loin on all sides over the fire, then move the the other side. dont wrap loin cuz all the bacon grease will make everything soggy. If you figure 1/2# per person, 2 1/2# will feed 5 people. (depends on how big a boys you're gonna be feedin!)
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Skeeter,
This is an amazing recipe. I did cook it up and even my bil that I think has an eating disorder was licking his plate when he was done.
I've got another one wrapped now, and my wife was telling me she wished I would cook it already because it looked so good, but we already had chili so its going to have to wait till tomorrow to be smoked.
I opened mine up like a pocket basically butterflying the inside with small pockets to fill with cream cheese, Sharp Cabot cheese, boudain, wrapped with maple Bacon, then top it off smeared it with brown sugar and maple syrup. My wife and kids have a sweet tooth so the pepperjack and jalapenos are out this time.
Looking forward to dinner tomorrow!!
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