Reverse Seared & Smoked for our date night big, thick pork chops stuffed with a “Kiss of Smoke” just right. Our favorite butcher, Jim, knows just how thick we like them and put in a pocket for us to handle all the savory stuffing. We served these beauties with Patti’s mac & cheese smoked in our new Lodge 2qt. cast iron Dutch oven, just the perfect size for a date night side.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

Check Out All of Our Cookbooks
They are “How To” BBQ Picture Books
See: Pork on the Green Mountain Wood Pellet Grill

Backyard BBQ
A Wood Pellet Grill Recipe

Prep Time: 10 minutes
Cook Time: smoke 1 hour, grill 10 minutes
Grill: Green Mountain Wood Pellet Grill
Pellets: Green Mountain’s Fruitwood Blend BBQ Pellets

Ingredients: Provolone Bacon Stuffed Pork Chops

• 4 double thick boneless pork loin chops, about three pounds
• 4 slices Provolone cheese
• 4 Tablespoons chive-onion cream cheese
• 4 Tablespoons green onions, sliced
• 4 Tablespoons crisp, cooked bacon, chopped
• 1 teaspoon Green Mountain Grills Pork Seasoning Blend

Backyard BBQ
A Wood Pellet Grill Recipe

Directions: Provolone Bacon Stuffed Pork Chops

In a small bowl combine cream cheese, bacon, onion and Green Mountain Grills Pork Seasoning blend. Add one tablespoon cheese mixture into center of each slice of provolone cheese. Fold in half and stuff into pork chops. Secure with toothpicks.

Place everything directly onto the grill and just let it hang out in the smoke and get happy. This is referred to as “Smoking” or “Hot Smoking”, the temperature is 150 degrees (66c). 30 minutes of smoking is not enough to have any cooking effect on your meat but it is enough to open the pores so that the meat can pick up all the flavor of the smoke. But, tonight we aren’t going by time; we are going by internal temperature. I used the meat probe and let these guys sit in the smoke until I reached an internal temperature of 110 degrees (44c). Then, pull them and set aside and turn the grill up to 400 degrees (205c). When your griddle is good and hot put your chops back on the grill for 5 minutes per side. Awesome!

When the meat reaches an internal temp around 130 – 140 (55c) (U.S.D.A. recommends) pull it off, cover it and let it rest for 5-10 minutes before serving. Keep in mind that the meat will continue cooking for another 5- 0 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

 

 

 

 

Backyard BBQ
A Wood Pellet Grill Recipe

 

Backyard BBQ
A Wood Pellet Grill Recipe

About Our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

Check Out Our Cookbooks
They are “How To BBQ Picture Books

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