Indirect Grilled Boudain Stuffed Pork Loin

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Indirect Grilled Boudain Stuffed Pork Loin

Postby tex_toby » Sat May 23, 2009 7:19 pm

Tonight, I decided to try my hand at something new - stuffed pork loin from Steve Raichlen's "How To Grill" . For the stuffing, I don't care for olives of any sort like the recipe calls for in How to Grill, so I used boudain sausage stuffing instead. It was a little crumbly when I took it out of the casings, so I mixed in some cream cheese to give it a more spreadable texture.

First, I cut the pork loin into a rectangular shape about 1/2" thick
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Then, I mixed my sausage stuffing with some cream cheese and spread across the surface of the meat
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I then rolled the loin back up, cut some butchers string and laid out bacon to cover all sides
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All tied up and ready for the grill
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On the grill with pecan for smoke
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Pulled at 160 and let rest on the counter for 5 minutes before I sliced
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Sliced
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Plated up with garlic butter red potatoes and some Pinto's made with Jr. C's Pinto Bean Seasoning
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In the end, I must say that I completely blew myself away with this meal. It was really easier than I thought it would be and the results were amazing. Yes - it was as good as it looks! :D

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Re: Indirect Grilled Boudain Stuffed Pork Loin

Postby Big Ed » Sat May 23, 2009 7:28 pm

That looks really good!You have a nice smoke ring on the meat.I'll have to try that.Just have to figure out what to stuff it with.(skies the limit)
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Re: Indirect Grilled Boudain Stuffed Pork Loin

Postby Bluz » Sat May 23, 2009 8:35 pm

Tex, You did a great job, looks fantastic!!!
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Re: Indirect Grilled Boudain Stuffed Pork Loin

Postby NewBQ » Sat May 23, 2009 9:43 pm

Looks great Tex!

Amazing pictures, I can almost taste it just looking.
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Re: Indirect Grilled Boudain Stuffed Pork Loin

Postby JamesB » Sun May 24, 2009 12:04 am

Looks great! I'd loved to have tried some of it!
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Re: Indirect Grilled Boudain Stuffed Pork Loin

Postby OSD » Sun May 24, 2009 5:12 am

Very nicely done pork roulade. :D Bet it was very tasty eatin' 8)
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Re: Indirect Grilled Boudain Stuffed Pork Loin

Postby Delaware Smoker » Sun May 24, 2009 5:32 am

That is a mighty fine looking meal.
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Re: Indirect Grilled Boudain Stuffed Pork Loin

Postby Surfinsapo » Sun May 24, 2009 5:36 am

You can't go wrong with: boudin,pork, and bacon!!! Awesome work!!! :D
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Re: Indirect Grilled Boudain Stuffed Pork Loin

Postby JaCK2U2 » Tue May 26, 2009 9:11 am

Man, y'all are killing me! I just decide to do a turkey, now I see this.......decisions, decisions!
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Re: Indirect Grilled Boudain Stuffed Pork Loin

Postby tex_toby » Tue May 26, 2009 9:45 am

JaCK2U2 wrote:Man, y'all are killing me! I just decide to do a turkey, now I see this.......decisions, decisions!


Those are the kind of problems to have, Jack. :D

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Re: Indirect Grilled Boudain Stuffed Pork Loin

Postby ChadMist » Tue May 26, 2009 10:55 am

That looks awsome.
I am new to the whole BBQ thing.
What temp did you cook at?
Roughly how long per lb should it be? :mrgreen:
The wife loves boudain sausage
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Re: Indirect Grilled Boudain Stuffed Pork Loin

Postby tex_toby » Tue May 26, 2009 11:07 am

ChadMist wrote:That looks awsome.
I am new to the whole BBQ thing.
What temp did you cook at?
Roughly how long per lb should it be? :mrgreen:
The wife loves boudain sausage


Hi Chad...I would say my temp was 350 to 375. Fire was on one end of the grill, and I had the loin on the other end. Don't ever cook by time - always cook to desired internal temp. For this, 160 is what I was shooting for. It took about 1 hour and 10 minutes to reach this temp. If you don't have a temperature probe, it's a good investment. Although now I use an $80 thermapen, I started out with a $2 temp probe from Walmart and used it for a few years. Let me know if you have any questions. This was really easy.

tex 8)
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Weber Q2200
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Bertello Pizza Oven

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Re: Indirect Grilled Boudain Stuffed Pork Loin

Postby ChadMist » Tue May 26, 2009 11:18 am

tex_toby wrote:
ChadMist wrote:That looks awsome.
I am new to the whole BBQ thing.
What temp did you cook at?
Roughly how long per lb should it be? :mrgreen:
The wife loves boudain sausage


Hi Chad...I would say my temp was 350 to 375. Fire was on one end of the grill, and I had the loin on the other end. Don't ever cook by time - always cook to desired internal temp. For this, 160 is what I was shooting for. It took about 1 hour and 10 minutes to reach this temp. If you don't have a temperature probe, it's a good investment. Although now I use an $80 thermapen, I started out with a $2 temp probe from Walmart and used it for a few years. Let me know if you have any questions. This was really easy.

tex 8)


Thanks alot i am going to try it this weekend. Thanks again :tup:
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Re: Indirect Grilled Boudain Stuffed Pork Loin

Postby tex_toby » Tue May 26, 2009 11:29 am

ChadMist wrote:Thanks alot i am going to try it this weekend. Thanks again :tup:


Good luck and post pics of the results!

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Re: Indirect Grilled Boudain Stuffed Pork Loin

Postby SteerCrazy » Tue May 26, 2009 11:38 am

all I can say is WOW! looks great!!

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