Nothin special here.
Had some tenderloin chunks in the freezer. Pieces cut from the thick end of the pork. Brined em and pocketed them and stuffed them with portabellas, aged white cheddar, and sun dried tomatoes.
The stick holds them upright so the stuffing stays stuffed where I put it.
Smoked indirect with some pecan chunks for flavor.
When the porkers near finish temp some druken spiced pineapple skewers go on the hot side. Turned and basted often with the marinade.
And this was supper. Served with some beans it was a hit with the family.
And since there is a skewered throwdown happening :thumb: I'm in!
Had some tenderloin chunks in the freezer. Pieces cut from the thick end of the pork. Brined em and pocketed them and stuffed them with portabellas, aged white cheddar, and sun dried tomatoes.
The stick holds them upright so the stuffing stays stuffed where I put it.
Smoked indirect with some pecan chunks for flavor.
When the porkers near finish temp some druken spiced pineapple skewers go on the hot side. Turned and basted often with the marinade.
And this was supper. Served with some beans it was a hit with the family.
And since there is a skewered throwdown happening :thumb: I'm in!
