We’re going big on flavor this week with these Chorizo Stuffed Pork Chops and Smoked Salsa Verde! The pork is first marinated in a scratch-made mixture of fruit juices, tequila and aromatics, then stuffed with salty chorizo and cotija cheese before getting some char on the Kamado Joe Classic Joe II. Couple that with the bright flavors and smokiness of the salsa verde, and you’ve got a winning combination!
The weather is warming, but the fresh fruit hasn’t quite arrived, which makes this Bourbon Cherry Skillet Crisp, using frozen cherries, perfect for spring!
Pork tenderloin is a fantastic cut of pork that is really easy to prepare. It is a lean, tender piece of meat, so you'll want to be sure not to overcook it, but with a trusty digital thermometer, like the Maverick PT-75 instant read thermometer, you won't have any problem hitting the mark.
Just when you thought we’d run out of ways to use bacon… We’re employing a brand new (to us) technique that might change all kinds of classic foods (like turning regular chicken wings into Bourbon Bacon Chicken Wings!). It’s bacon paste!
BBQ for breakfast? Yes, please! Really, though, this meal is great any time of day. I know at my house when we smoke a pork butt we can never quite finish off all of that pulled pork. This recipe is a great way to use your leftovers in a brand new way!
One of the things I love about cooking on Yoder Smokers pellet grills is the versatility of foods that they allow me to prepare. I’m not limited to just smoking pork butts, or only grilling steaks. These cookers have the range and consistency to do it all! It’s that temperature consistency that makes even baking a cinch. Whether it’s dump cake out of a box, made-from-scratch pound cake, or cheesecake bars, I can count on the smoker doing the job as well as or better than the oven inside the house.
I mean, the title of the recipe tells you everything you need to know to want to COOK THIS NOW! And the fact that the marinade also has a jalapeño kick is a bonus! This one is super easy and only requires a handful of ingredients, and I promise it’ll make for some killer fajitas!
By
Tom Jackson
