Based on a conversation the other day, I came up with this.
I took a pork loin, dry-brined overnight, then injected with apple juice with a touch of balsamic vinegar. I then cut pockets every inch and a half or so (about the width of a slice of bacon) in it. I grilled some pineapple rings and placed half a ring in each pocket. Sprinkled some rub on it, then wrapped with bacon slices over the pockets and put it in the smoke.
While that was in the smoker I added more coals to the grill and placed two very large baking potatoes on the upper rack. Once they were done I cut them in half lengthwise and scooped them out. That got mashed up with some whipped cream cheese, horseradish sauce, paprika, garlic salt, ground basil (was out of dill weed), and Monterey Steak Seasoning. That mixture was put back in the skins and then place off to the side on the lower grate of the grill. I put some corn in the husks on the upper rack.
When the pork was at about 140F - 145F I pulled it from the smoke, sliced it between the pockets, and grilled the resulting chops along with the corn directly over the coals for a few minutes to finish it off.
Here are the results:
Well, I would be happy to post photos but that seems to be foobar, AGAIN! Says that the contents of the files don't match the extension, which is ".jpg". What the ....?
EDIT: Trying again after rotating 360 degrees.
I took a pork loin, dry-brined overnight, then injected with apple juice with a touch of balsamic vinegar. I then cut pockets every inch and a half or so (about the width of a slice of bacon) in it. I grilled some pineapple rings and placed half a ring in each pocket. Sprinkled some rub on it, then wrapped with bacon slices over the pockets and put it in the smoke.
While that was in the smoker I added more coals to the grill and placed two very large baking potatoes on the upper rack. Once they were done I cut them in half lengthwise and scooped them out. That got mashed up with some whipped cream cheese, horseradish sauce, paprika, garlic salt, ground basil (was out of dill weed), and Monterey Steak Seasoning. That mixture was put back in the skins and then place off to the side on the lower grate of the grill. I put some corn in the husks on the upper rack.
When the pork was at about 140F - 145F I pulled it from the smoke, sliced it between the pockets, and grilled the resulting chops along with the corn directly over the coals for a few minutes to finish it off.
Here are the results:
Well, I would be happy to post photos but that seems to be foobar, AGAIN! Says that the contents of the files don't match the extension, which is ".jpg". What the ....?
EDIT: Trying again after rotating 360 degrees.
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