Page 33 - October 2021 Issue

And my favorite tip is to dress in layers. Mornings that start off cool can quickly warm up. And when Rodney discards his sweater, it quickly becomes mine. As I always tell him, “Sweater weather is better together”!
I look forward to seeing everyone at contest and tailgates alike. Speaking of tailgates, here is a recipe to impress all your guest!
Sweet & Spicy Stuffed Pork Loin
(Full recipe available on Big D’s Q’s YouTube Channel) Prep Time: 20 minutes
Cook Time: 1 hour 40 minutes
Makes 12 servings
Ingredients:
Center-cut pork loin
Pork Sausage links
2-3 sweet bell peppers
Green onions (chopped) Mozzarella and provolone cheese Parkay spray butter
Ranch dressing
Sriracha
Big D’s Q Original BBQ Sauce Big D’s Q G2 BBQ rub
Big D’s Q Game On Seasoning Big D’s Q Hurricane Rib Rub Brioche Bun
Instructions:
1. Grab a center-cut pork loin, sweet bell peppers, green onions, and pork sausage links.
2. Trim the outside of the loin to get rid of the hard fat that will not render when cooking. Score remaining fat in diamond pattern with a kitchen knife.
3. Slice a thin line on the outside of the loin. Continue to gradu- ally cut into the line and roll the line until it is one flat piece of meat.
4. Spray loin with Parkay Butter spray.
5. Layer sweet bell peppers. Sprinkle with G2 BBQ, Hurricane Rib Rub, & Game On.
6. Layer chopped green onions. Layer sliced sausage. Sprinkle on more G2 BBQ and Game On.
7. Layer with provolone and mozzarella cheese.
8. Begin from the narrow end and slowly roll into spiral. Keep all stuffing inside the swirl.
9. Tie in 4 places with butchers twine. Place toothpicks in the bot- tom of the spiral to hold the layers together.
10. Sprinkle the
outside layer of
meat with Game
On. Cook on
smoker at 240 de-
grees to an internal
temperature of 135.
11. Remove from
the smoker, slice,
and sear each piece
on grill grates.
12. Make the spicy
BBQ Ranch Dress-
ing using 1⁄2 cup
Ranch dressing, 1/3
cup Big D’s Q Origi-
nal BBQ Sauce, 1
Tbsp Sriracha
sauce.
13. Put the seared
pork loin swirl on a
brioche bun, sauce
with BBQ ranch,
and enjoy!
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OCTOBER 2021
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