Tuesday, April 8, 2014

Boudin Stuffed Pork Loin


Since relocating down south, I've discovered the CAJUN GREATNESS that is BOUDIN! This sausage was in instant favorite and will always be an option when the grill is hot. A few weeks back, while cleaning out the garage freezer, I came across several hunks-O-meat that had spent more time in deep freeze than Han Solo. We had ground hamburger, boudin sausage and half of a pork loin just beggin' to be smoked.  This is a fun recipe and really had a great flavor combination. If you are not familiar with boudin sausage, please check out BBQDRYRUBS.COM write-up by clicking here.

INGREDIENTS:
  • Pork Loin 
  • Ground Hamburger 
  • Dirty Rice Box Mix (Luzianne, Zatarains or Tony Chachere's)
  • Boudin Sausage
  • Basic Rub (Equal parts Kosher salt, sugar, chili powder, montreal steak seasoning. Add some cayenne if you like spice)
  • HAHT SAHS and Sweet BBQ Sauce for finishing glaze

DIRECTIONS:

Cook the Dirty Rice mix as directed on the box. You should let it cool slightly before stuffing into the pork loin.

Preheat the smoker to 275 degrees. If using a grill, set up for indirect cooking.  While the smoker/grill is heating up, Trim the pork loin as much or little as you like.  I like a little fat on my loin, so I trim very little. FAT IS FLAVOR!!!  


Butterfly the loin until it is flat and about 1/2 inch thick. Sprinkle some rub on the loin. This is a big hunk of meat and will need plenty of seasoning. Don't be shy. 


Once the dirty rice has cooled, spread out on the seasoned pork loin and add your boudin link. Heck, add 2 if you'd like.  


Once it's all laid out, start rolling it up. You will need some butchers twine to hold it all together. Tie it up tight. 3 or 4 pieces of twine should just about do it. Add some rub to the outside of the loin and she is ready for the smoker. 


Once the smoker/grill is heated to 275, add some pecan wood (or other fruit wood) to the coals and toss your loin on the grates.  We are about 50 minutes from boudin bliss. 


Cook at 275 - 300 degrees until internal temperature of the loin reaches 140 degrees.  I like to add a layer of HAHT SAHS and Sweet BBQ Sauce mixture and let it thicken for about 5 minutes before removing from the heat. This adds a nice touch of heat and sweet. If you haven't tried HAHT SAHS yet, get on it!!! Great sauce and goes well with everything.


Let it rest for about 10 minutes before slicing.  


MMMMMMmmmmmmmmmm...................So Juicy and Tender!!!!


The hour cook was long enough to add a nice light smoke ring.


I love this combo.  The dirty rice along with the boudin are a perfect combo and goes great with pork. Even if you don't try this recipe, grab yourself some boudin and toss it on the grill or smoker.  You won't be disappointed.  Thanks for stopping by.  


3 comments:

  1. That looks amazing. Gonna have to try it.

    ReplyDelete
  2. Had some Boudain this afternoon and thought about stuffed pork chops but this looks even better! I am going for it!

    ReplyDelete
  3. I had some Boudain this afternoon and thought about stuffing some pork chops but this looks even better! I am going for it!

    ReplyDelete