I had some pork tenderloin thawed out and needed to use up. Decided to stuff em.
First thing I did was put together some ABTz to munch on while I waited on the tenderloins. I did it a little different this time using my new popper tray. I fried up a mess of bacon and threw it in a bowl with some cream cheese and extra sharp white cheddar. Mixed it all up and shoved it in the jalapenozzzzz. Then I cut my bacon into three pieces, cooked it partway making sure it didn't get to the crisp stage. I then toothpicked it on the top of my ABTz. This really worked great crisping up the bacon and leaving a little crunch to the jalapeno. I think I ate all but 2 of these.
Now that I have that out of the way...... I cut my tenderloin so that it was a flat piece of meat......
Next I filled it with black olive gourmet tapenade, bacon, asparagus, shredded zuke, feta, and 6 italian cheese mix with a sprinkle of pamesean.
Tied it up nice and tight and sprinkled it with garlic/onion powder and a little lemon pepper. Into the smoker at 240 set on 2 and a half hours. Smoked them with Jack Daniels whiskey barrel wood chips. Pulled them at 154 degrees internal.
Shweeeeeeeeet!
This thing was killer. I let it rest about 30 minutes before I cut into it. Really makes it hard to smoke one without stuffin it with something. I did leave just enough room for a taste before I shut the gut down completely for the night. Move over jalapenozzz!
Thanks for checkin out my qview......
First thing I did was put together some ABTz to munch on while I waited on the tenderloins. I did it a little different this time using my new popper tray. I fried up a mess of bacon and threw it in a bowl with some cream cheese and extra sharp white cheddar. Mixed it all up and shoved it in the jalapenozzzzz. Then I cut my bacon into three pieces, cooked it partway making sure it didn't get to the crisp stage. I then toothpicked it on the top of my ABTz. This really worked great crisping up the bacon and leaving a little crunch to the jalapeno. I think I ate all but 2 of these.
Now that I have that out of the way...... I cut my tenderloin so that it was a flat piece of meat......
Next I filled it with black olive gourmet tapenade, bacon, asparagus, shredded zuke, feta, and 6 italian cheese mix with a sprinkle of pamesean.
Tied it up nice and tight and sprinkled it with garlic/onion powder and a little lemon pepper. Into the smoker at 240 set on 2 and a half hours. Smoked them with Jack Daniels whiskey barrel wood chips. Pulled them at 154 degrees internal.
Shweeeeeeeeet!
This thing was killer. I let it rest about 30 minutes before I cut into it. Really makes it hard to smoke one without stuffin it with something. I did leave just enough room for a taste before I shut the gut down completely for the night. Move over jalapenozzz!
Thanks for checkin out my qview......