Tonight's Supper
 

Awesome Ben their done that haha

Looks good... I live down the road from best stop and they definitely have a good selection!!

first time for the tenderloin for me but not my last for sure. this thing was tasty! I think they have the best boudin in the state

Gotta love the best stop and I agree with u on the boudin, I also had them make me some smoked deer sausage and it was very good.

Directions?! I'm just across the river lol that looks delicious

Take the Scott exit about 3 miles West of Lafayette and turn north and go about 1/2 mile. It is on your left. Can't miss it

http://www.beststopinscott.com/

I think he was talking about your house Latt. LOL

I know where da best stop is. I'm lookin for directions to yo crib!! Lol

Looks good....there smoked boudin is da shiz

I know! I was being silly. Don't want noone coming up into my crib stealing my left overs! LOL

Man that looks good

wonder how this would be with a deer backstrap?

I do it with deer backstrap all the time. I mix cream cheese and jalapenos in blender and inject it in the middle then wrap with bacon... Its good...

bake in oven or on a pit? how long? Wondered if it would be tender.

Does the mixture inject easily. I have butterflied a back strap and put the mixture in then closed up and wrapped with bacon.

I only cooked until the bacon was good and crisp. Med heat.... 30/45 minutes.

It came out excellent and the back strap was not over cooked.

I cook it on the pit until bacon is cooked. I use a big needle and it injects pretty easily cause the cream cheese softens when you blend with peppers. Its also good with chipotles.

We also slice the backstrap and wrap it around a quarter of a jalapeno with a chunk of cream cheese then wrap with bacon and grill them quickly. We call them bambi bites. Makes a good appetizer.

The Best Stop is where its at! Their boneless, stuffed chicken is unreal! Their boudin is untouchable!

Y'all need to try the boudin at Billy's right next to the koa campground on the Scott exit... Fiya!!

I've been doing this with my blackstrap for a couple years know, the only diff. I do is butterfly, load heavily with creme cheese, stuff a full link of flavored deer sage in it(mozzarella jalapeño ), season heavy, wrap fully in bacon then in foil, and put on the pit with some pecan wood on the opposite side from the coals! Let it cook slow until internal temp is cooked for pork sage!
Never had a bad comment about it! When it's prepped to put on the pit it feels like a 5 pound poboy wrapped in foil! Lol

X2 on Billy's

tried Billy's and did not like it at all. too much black pepper. had boudin balls cause the sign said best boudin balls around. NOT.

Didn't try their boudin balls but the links I got the other day were good. Cracklins were good too the meat wasn't tough and there was a good bit of fat

I like that Billy's also. Good stuff....

I need to do the same w/ the pork loin and backstrap in the freezer. That looks gooooood!!

I butterfly my backstrap. Then pound it flat. Season it very well, then put a layer of pepper jack cheese. Put some ground pork or boudin and then roil it up. Wrap this with bacon.