How to Stuff a BBQ Pork Chop
World Champion barbecue cook, Terry Black, demonstrates his technique for preparing a stuffed pork chop for the barbecue. From the DVD, BBQ Secrets: The Master Guide to Extraordinary Barbecue Cookin'. Purchase here: https://cookingupastory.com/bbq-secre...
Transcript (lightly edited):
0:02
What we're going to cook today is the ultimate St Louis pork chop.
0:11
First of all, start with a nice piece of meat.
0:13
This is a pork loin that I'm cutting in the chops. We're going to cut a slit into the middle right here, pita pocket, just like a piece of pita bread. I'll cut a little pocket, and a pork chop. And then mix my Italian sausage 50/50 with provolone cheese, and stuff it down in there. One of the things I'm going to do to try to bring out the flavor in this pork chop is I am going to hit it with a little bit of a marinate, just to make it wet on the outside because we're also going to apply dry rub to it and choose your own little favorite marinate mine happens to be obviously the super smokers BBQ Mississippi mud sauce, but we're just going to drag the chop through the marinade a little bit has its own spices. There's apple cider vinegar in here. You notice it's taken on just a little bit of a different color right before our next process which is going to be applying the dry rub. Once the pork chop is when was a little bit of a marinade. The dry rub spices are going to end here a little easier.
1:25
Hand measure it.
1:34
Do a real good job of cutting the slit in the middle, you'll be amazed at the amount of Italian sausage and provolone cheese. You can get down in here. Some of the cheese might lose out during the cooking process but you'll minimize what you lose by using the toothpicks to seal it up. And this masterpiece is ready for the grill or the smoker.
2:06
That's it.
2:07
Last thing you do before you put your meat on. Season your fire with some type of wood, your favorite smoking wood, mine happens to be apple, you can use mesquite or hickory or whatever it is you like. Another thing that is key is your grid placement. I have a certain way I like to do it. I like to put the grid exactly like that, notice where this opening is, that way in case I want to add wood or charcoal briquettes to it, I can just slide them, let them fall right through there. I keep my fire going. That would be direct back over here would be indirect. We're going to draw our smoke, and our heat over the chop.
2:49
Known as the placement of the lid grid right here.
2:53
I'm actually going to close it up for just a minute so I can get some smoke going.
2:58
We're gonna let it smoke like that for about an hour.
3:01
Now after letting it sit like this close for a couple of minutes so that it will get good and smoky open it back up and let it breathe. Now you can tell smokes rolling. Now after about an hour of these pork chops just smoking on the kettle. I think we're ready for you. You're looking for an internal temperature of 160. Make sure that your stuffing on the inside is done. Mop it diced it with some marinade toward the end just keep the outside more, while the insides cookng.
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