Hickory Smoked Apricot & Sausage Stuffed Pork Chops
To test and review a new entry in the family of BBQ wood pellets, Pacific Pellet Gourmet BBQ Pellets, for my Blog, I visited a local grocery store and found these Apricot & Sausage Stuffed Pork Chops. After speaking with the person behind the meat counter I discovered that these were Pork Loin Butterfly Chops which are actually a double chop, about two inches thick, which comes from the boneless loin eye muscle. It was sliced in half to form two sides resembling a butterfly and layered with Pork Sausage and Apricots before being rolled and tied off.
After getting them home I noticed that these Pork Loin Butterfly Chops had more fat then I would have preferred but none the less would work just fine. They were sprinkled with some Parsley and here I show both sides.
Preheated the MAK 2 Star General Wood Pellet BBQ Smoker-Grill to 225ºF using Hickory Gourmet BBQ Pellets. The Gourmet BBQ Pellets performed exceptionally well providing a fragrant Hickory smoke aroma and flavor with a very low pellet consumption holding the temperature steady during the cook. I was pleased to observe on the MAK 2 that the temperature swings rarely strayed outside the ±5ºF range.
At 225ºF it took 3 hours and 20 minutes for the Stuffed Pork Chops to reach an Internal Temperature of 160ºF. After the cook I confirmed how very efficient the Gourmet BBQ Pellets performed when I measured only 2 tablespoons of ash.
Threw together some Cole Slaw and boiled some Yellow and White Corn on the Cob to accompany the Hickory smoked Apricot & Sausage Stuffed Pork Chops.
The Money $Shot$ … A Hickory Smoked Apricot & Sausage Stuffed Pork Chop with Corn 0n the Cob and a side of Cole slaw … The Stuffed Pork Chop had a wonderfully infused Hickory Smoke flavor and the Apricot provided a nice sweet contrast.
As I stated, there was more fat than I would have preferred for a Pork Loin cut but it served it’s purpose well for my initial test of the Gourmet BBQ Pellets. There’s a lot to be said for stuffing your own Pork Loin and I learned that I can butterfly a Pork Loin, slice it about 2 inches thick, smoke/cook a small portion and freeze the rest for future use.
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Lemon Pepper Hickory Smoked Spatchcock Chicken
What goes better together with Corn on the Cob and Beans on a hot August night then a delicious Lemon Pepper Hickory Smoked Spatchcock Chicken? Not much in my book! Rubbed the Spatchcock Chicken with some Annie’s Roasted Garlic EVOO under/on the skin and Seasoned with Lemon Pepper and Montreal Chicken Seasoning.
Preheated the MAK 2 StarGeneral Wood Pellet BBQ Smoker-Grill to 225ºF with Hickory wood BBQ pellets. Placed the Chicken skin side down and inserted a probe in each breast to verify probe performance and kill my curiosity. At 225ºF my MAK 2 Star generates a lavish amount of smoke infusing flavor and I find that 2 hours works great for our tastes.
After 2 hours at 225ºF I bumped the MAK temperature to 350ºF until the Lemon Pepper Spatchcock Hickory Smoked Chicken reached an Internal Temperature of 170ºF. Anything over 165ºF works. Rested the Chicken under a foil tent for 15 minutes prior to serving.
The Money $Shot$ … A Smoked Lemon Pepper Breast and Drumstick with a side of Beans and Corn on the Cob … Bon Appétit !!
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Hickory Smoked Salisbury Steak Recipe
Salisbury Steak is one of the ultimate comfort food items of all time IMHO!! Does it get any better than having your own little Meatloaf drenched in a succulent Brown Gravy and smothered with Mushrooms and Onions? I think not!!
My Meatloaf ingredients consist of 2 lb 80% Lean Hamburger, Eggs, Bread Crumbs, Crushed Garlic, Pepper, Fagundes Seasoning, Worcestershire Sauce, Onion Soup Mix, Tomato Sauce, sautéd Onions and Red Bell Pepper.
Preheated the MAK 2 Star General Wood Pellet BBQ Smoker-Grill with Hickory wood BBQ pellets to 250ºF. Formed 7 Salisbury Steaks and a large meatball for the Pit Master! Would have used Oak pellets but ran out and you can never go wrong with Hickory!
Waited a ½ hour for the Salisbury Steaks to firm up before inserting meat probes. Took 1½ hours at 250Fº to reach an Internal Temperature (IT) of 150ºF. When making a Meatloaf I take it to an IT of 160ºF but the Salisbury Steaks will be going back into the MAK for the finishing touches. Bumped the MAK temperature to 350ºF for the next phase.
The components consists of Hickory Smoked Salisbury Steaks, 6-7 cups of Brown Gravy with Sautéd Mushrooms and Onions.
Placed the Smoked Salisbury Steaks back in the MAK at 350ºF for 45 minutes.
Now honestly, can anyone resist diving in?
The Money $Shot$ … A Hickory Smoked Salisbury Steak, Mashed Potatoes and Brown Gravy with Mushrooms and Onions, a side of Corn on the Cob, and some Orange Flesh Honeydew Melon washed down with a glass of Cabernet Sauvignon … Life is good … Bon Appétit
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Hickory Smoked Pork Tri-Tip Sirloin Roast
No, there is no TYPO!! You read correctly … It’s a Pork Tri-Tip and not a Beef Tri-Tip. I know you’re skeptical but then so was I when I first noticed this 1¾ lb Pork Shoulder Tri-Tip Boneless Roast. At least that’s what SaveMart stores located mostly in Central/Northern California call this roast. I never would have looked and found this Pork Tri-Tip if Beef Tri-Tip wasn’t priced at $7 /lb !! Insane … Beef Tri-Tip right now is the same price as a NY Steak. It’s not like I’m back East where most have never heard of a Tri-Tip. This is Central California … The birthplace of Tri-Tips.
Spoke with the meat department and yes, it’s a cut that has been around for quite a while. I was thinking they might be capitalizing on the “Tri-Tip” name until I did a google search. At $2.99/lb vs $6.99/lb it was worth a try and I learned something new. It is rather lean compared to a shoulder and many say it’s pretty much tasteless but then they probably haven’t smoked one low-and-slow.
Rubbed the Pork Tri-Tip Sirloin Roast with Annie’s Roasted Garlic EVOO and Fagundes Seasoning. Normally I might have thrown it into the fridge overnight but I had to fix something for dinner and didn’t have that luxury.
Preheated the MAK 2 Star General Wood Pellet BBQ Smoker-Grill to 250ºF with Hickory wood BBQ pellets. Note how this cut has a pronounced resemblance to a Beef Tri-Tip and is exceptionally lean compared to a Pork Shoulder (Butt). Kept the temperature at 250ºF for the entire cook since I had no idea how this Pork Tri-Tip was going to behave.
The more I use my MAK 2 Star General the more I am impressed with this wood pellet smoker-grill. Not only does it produce a copious amount of smoke when using the SMOKE setting (180º) but it also produces a lavish amount of smoke at the 225º – 250ºF range and as usual, it didn’t disappoint me. Took 3 hours at 250ºF to reach an Internal Temperature of 160ºF.
While the Pork Tri-Tip Sirloin Roast was resting under a foil tent for 20 minutes I boiled some Corn on the Cob on the Camp Chef 3 Burner Stove.
I’m still a traditionalist and find 160ºF to be a good temperature to take Pork to. Others may choose to pull it earlier but that just won’t do in this household. Everyone to his/her own! Pork Tri-Tip Roast thinly sliced and ready to serve.
The simple Summer meal Money $Shot$ … A few slices of Pork Tri-Tip Sirloin Roast and some Corn on the Cob … I could make a meal of the corn alone. I was pleasantly surprised at how flavorful, tender, and moist the roast turned out!! We could have easily added some beans, rice, or potatoes to this meal but it didn’t appear to need it. Besides, leaves more room for the Frozen Yogurt Dessert.
With the price of everything going up, up, and away I will be searching for more bargain cuts of meats no matter how exotic and/or strange their names might be. I will definitely be doing Pork Tri-Tip Sirloin Roasts again.
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Apple Smoked Chicken & Broccoli Casserole
Always looking for ways to use leftover Yardbird pieces!! Searched my pantry to throw this concoction together with great results.
The ingredients consists of: 3 cooked Apple Smoked Chicken Leg Quarters, diced Onions, diced Celery, Broccoli florets, Mushrooms, can of Cream of Mushroom with Roasted Garlic, can of Cream of Chicken, Fagundes Seasoning, 1 cup of Chicken broth, and Parsley Flakes.
Used a little Annie’s Roasted Garlic EVOO and Crushed Garlic to Sauté the Onions, Celery and Broccoli florets on the Camp Chef 3 Burner Stove for 3 minutes to help in the casserole cooking process.
Mixed the ingredients and seasoned to taste with Fagundes Seasoning an Parsley Flakes. Yes, fresh Parsley and Mushrooms would enhance the Apple Smoked Chicken and Broccoli Casserole but in a pinch you can use what you find in your pantry and spice cabinet.
Topping Ingredients: Bread Crumbs, grated Mozzarella Cheese or any cheese you have on hand, a couple tablespoons of EVOO, and ¼ teaspoon Garlic Powder.
Preheated the MAK 2 Star General Wood Pellet Smoker-Grill to 375ºF with wood BBQ pellets and cooked the Apple Smoked Chicken & Broccoli Casserole for 45 minutes or until cheese is melted and casserole is bubbling.
Rested the Apple Smoked Chicken & Broccoli Casserole for 10 minutes before serving.
The Money $Shot$ … A portion of Apple Smoked Chicken & Broccoli Casserole, served with Brown Rice, and a side of Cole Slaw … Bon Appétit !!
