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Elevate your BBQ to the next level


Cajun smoked pork loin

So start with a pork loin, remove the silver skin and any visible fat and then butterfly it.  Then get your stuffing ready, we used leftover shrimp and crawdad tails from previous night's meal.  Diced 1/2 onion and couple stalks of celery

cooked down in Olive oil with a couple dashes of Tony Chachere's

Then a couple minced garlic toes and a half bunch of cilantro

Add the chopped shrimp and crawdads at the end as they are already cooked

Transfer to mixing bowl adding a tablespoon of Worcestershire sauce and a couple dashes of hot sauce.  To this add 1/2 and 1/2 mix of panko crumbs and Italian bread crumbs (about 1/3 cup each), one egg and a couple dashes of parmesan cheese

Cajun smoked pork loin

At this point have your smoker going at about 225-250 degrees.  I used apple wood as I thought the sweeter smoke would compliment the spice profile.  The Cajun loin is stuffed, tied and then Arnold's Prairie Dust applied to the outer surface.  The other half loin is covered in Miss Katie's rub. I would say the Cajun loin was about 2.5 lbs, the regular 3.5 lbs.

Cajun smoked stuffed loin

So loin is smoked up to a temp of 150 degrees internal temperature.  Too hot and you will have rubber shrimp and crawdads.  I would say this took about 3 hours on a very windy, cool day.  Bring it in throw some aluminum foil over it for 20 minutes to rest and then carve into the goodness.

Full disclosure- My son, the picky one didn't care for as it had onions in it, my wife felt the seafood was better out of the loin, my daughter didn't think it was any better than just the plain loin, I was the only one who thought this was a bit of heaven on earth.

Thanks to A+A seafood sales for bringing the wonderful tastes of Louisiana to North Dakota.