As featured on The Today Show by Carlyss Fire Chief James Stanley:
- 1 ½-2lb. pork loin
- 1 ½ lbs. thick cut bacon
- 16oz. jar Creole butter injection marinade
- 1-8oz. block cream cheese
- 1-4oz. feta cheese w/basil and sun dried tomato
- 4 whole jalapenos
- 1 tsp. Onion powder
- 1 tsp. Garlic powder
- Southwest mesquite chipotle seasoning
1-2lb. hickory chips
Get charcoal burning in BBQ pit fire box with hickory chips.
Trim excess fat from pork loin.
Inject with Creole butter.
Weave bacon into a square to go around the pork loin.
Cut jalapenos and clean out seeds and white rind.
Mix cream cheese, feta cheese, onion powder, and garlic powder.
Make a slice length was down pork loin.
Line the inside of pork loin with peppers then stuff with cheese mix.
Sprinkle outside of pork loin with southwest mesquite chipotle seasoning.
Wrap pork loin with bacon and secure with toothpicks.
Once BBQ pit reaches 250 degrees, place pork loin on the BBQ pit (indirect heat side) cook for 1 ½ hours or until internal temperature reaches 165 degrees.