Stuffing suggestions

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outlaw
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Stuffing suggestions

Postby outlaw » Sat Jul 15, 2017 8:10 am

Ok, after sooners BBQ bologna post it got me itching to do one as well, with the suggestion of coring and stuffing I want to go that route as well. I usually favor something hot, peppers, onions, hard cheese etc but I am trying to think out the box on this one. I thought about mac and cheese, dirty rice and beans, stove top stuffing, and they would all work. Just trying to see what ya'll think. The whole idea is to keep this budget friendly (no stuffing with truffles, fresh water prawns, sun dried tomatoes, etc)

Got a few hours before going shopping so come on with it.
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Re: Stuffing suggestions

Postby OldUsedParts » Sat Jul 15, 2017 8:57 am

Stuff it with Owens Hot Sausage and maybe that will cover up the taste of the Bologna :laughing7: :D :lol: OK OK, I'm being silly and crude HOWEVER - - have you ruled out another meat product as the potential stuffing :?: FWIW I sure to like what Cream Cheese does inside a stuffed tenderloin along with jalapenos :dont:
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Re: Stuffing suggestions

Postby outlaw » Sat Jul 15, 2017 8:58 am

OldUsedParts wrote:Stuff it with Owens Hot Sausage and maybe that will cover up the taste of the Bologna :laughing7: :D :lol: OK OK, I'm being silly and crude HOWEVER - - have you ruled out another meat product as the potential stuffing :?:


No, all options are on the table. I will be slathering in ole cheap yellow mustard and Adkins BBQ rub that has a sweet element. I even thought about just stuffing with my jalapeno pepper stuffing I normally use, just wanted something a little different this time.
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Re: Stuffing suggestions

Postby GRailsback » Sat Jul 15, 2017 9:37 am

I suspect you would want to use something that fills 100% of the void as best you can. That pimento cheese did that. Breakfast sausage that OUP mentions would do that as well. Lots of options, and that adkins is a good product as well.
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Re: Stuffing suggestions

Postby Txdragon » Sun Jul 16, 2017 7:23 am

You had my full, undivided attention at mac n cheese!!!
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Re: Stuffing suggestions

Postby outlaw » Sun Jul 16, 2017 10:18 am

Ok, it is done and on the smoker. I had to improvise on the coring but I just cut the bottom off a bottle and it worked great. The stuffing ended up being spanish rice I had left over, onions, jalapenos, and some grated sharp cheddar to hold it all together. Slathered with Frenchs mustard and Adkins BBQ rub. On the smoker at 225 and see how long it takes. I have pictures but I am phone to computer to forum illiterate so it may be tomorrow before I post pics. I will rub it down with Stubbs sweet heat 30 min before pulling.
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Re: Stuffing suggestions

Postby outlaw » Sun Jul 16, 2017 11:01 am

I finally figured out how to get a few pics so here they are. Not nice fancy pics like OUP's and others, but you will get the gist of it. And looks like the order is backwards. darn technology
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Re: Stuffing suggestions

Postby OldUsedParts » Sun Jul 16, 2017 11:27 am

?Fancy? they look good to me - - - what you smoking with :?:
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Re: Stuffing suggestions

Postby GRailsback » Sun Jul 16, 2017 11:37 am

Outlaw, I am curious as to shy you have it elevated on a separate rack instead of at grate level?
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Re: Stuffing suggestions

Postby outlaw » Sun Jul 16, 2017 11:41 am

GRailsback wrote:Outlaw, I am curious as to shy you have it elevated on a separate rack instead of at grate level?


Can't really say. I just wanted as limited exposure to the grate as possible so the smoke would get around it well. With the center cut out of it I don't know how its going to hold up.
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Re: Stuffing suggestions

Postby GRailsback » Sun Jul 16, 2017 12:04 pm

It will be fine, although your core hole is pretty good sized. I don't see it collasping or anything like that. What did you do with the core?
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Re: Stuffing suggestions

Postby outlaw » Sun Jul 16, 2017 12:07 pm

GRailsback wrote:It will be fine, although your core hole is pretty good sized. I don't see it collasping or anything like that. What did you do with the core?


Used part of it to plug the ends, I ate some, and my puppies scored the rest.
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Re: Stuffing suggestions

Postby outlaw » Sun Jul 16, 2017 2:09 pm

Must say I am not impressed. I think the coring allowed too much moisture to escape. Pretty dry. I doubt if I will be doing this again. As it sits, I'll slice it, throw it in a pan and cover with a little water and eat sandwiches. The flavors didn't infuse out into the meat like I expected either. Oh well, it was fun to think about.
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Re: Stuffing suggestions

Postby OldUsedParts » Sun Jul 16, 2017 2:24 pm

Bummer but at least now you know - - - - - - - the puppies will love you even more now. :salut:
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Re: Stuffing suggestions

Postby Sailor Kenshin » Sun Jul 16, 2017 3:59 pm

Looks good, though.
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