Mike Coffman
TVWBB Olympian
Tonight’s dinner is my version of the BBQ Pit Boys Bacon Pork Rolls. Here are the ingredients:
Took 2 packages of center cut loin chops and flatten them out. Filled them with a combination of onion, pico de gallo and pepperjack cheese. Seasoned one set of 2 with Penzeys Mural of Flavor, the next 2 were seasoned Penzeys Adobo; next 2 were seasoned with Penzeys BBQ 3000 and the last 2 with Penzeys Tuscan Sunset. Wanted to try some different flavors with the chops. They were then wrapped in extra thick bacon.
Onto the grill with some CIS potatoes, seasoned with Penzeys Adobo. Grill steady at 350; added some apple chunks for smoke flavor.
CIS spuds off the grill. Pork rolls brushed with Jack Daniels Honey Smokehouse BBQ sauce. Just about ready to come off the grill.
Pork rolls off the grill at 145 internal temp.
Plated with some mini corn on the cob.
Had my wife’s mother over for dinner and between the 2 of them, I heard several times how great the Pork Rolls and CIS spuds were. Got to admit they were right, they were super delicious! I will be making these again, but I think next time I might try some thinner bacon and flatten the chops a little more. You could actually put these in a hot dog bun and eat them that way. Either way, this recipe is a keeper! I also will be glad when my Nikon D7000 gets back from Nikon. Had to send it in to get the sensor cleaned (known problem!)
. So have been using my Sony point and shoot the last few cooks. It’s a good camera, but I prefer the Nikon.
Thanks for looking!
Took 2 packages of center cut loin chops and flatten them out. Filled them with a combination of onion, pico de gallo and pepperjack cheese. Seasoned one set of 2 with Penzeys Mural of Flavor, the next 2 were seasoned Penzeys Adobo; next 2 were seasoned with Penzeys BBQ 3000 and the last 2 with Penzeys Tuscan Sunset. Wanted to try some different flavors with the chops. They were then wrapped in extra thick bacon.
Onto the grill with some CIS potatoes, seasoned with Penzeys Adobo. Grill steady at 350; added some apple chunks for smoke flavor.
CIS spuds off the grill. Pork rolls brushed with Jack Daniels Honey Smokehouse BBQ sauce. Just about ready to come off the grill.
Pork rolls off the grill at 145 internal temp.
Plated with some mini corn on the cob.
Had my wife’s mother over for dinner and between the 2 of them, I heard several times how great the Pork Rolls and CIS spuds were. Got to admit they were right, they were super delicious! I will be making these again, but I think next time I might try some thinner bacon and flatten the chops a little more. You could actually put these in a hot dog bun and eat them that way. Either way, this recipe is a keeper! I also will be glad when my Nikon D7000 gets back from Nikon. Had to send it in to get the sensor cleaned (known problem!)
Thanks for looking!
