Cheese Stuffed Bacon Log – Not for the feint of heart…

If you’ve got company coming who love bacon, cheese, and are throwing all cares to the wayside – you’re going to please them with this pork grenade!

Cheese Stuffed Bacon Log:

Ingredients:

  • 1 lb Bacon
  • A Half Pork Loin
  • 2 Cups of Mozzarella Cheese
  • Your favorite rub
  • BBQ Sauce

Directions:

Grab a sharp knife and remove any excess fat and silver skin from the loin.  Removing the silver skin in this step is VERY important, as it is very chewy and we want this log to go down smooth!

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Once your log is clean of fat and silver skin, we’re going to take it to a WHOLE.  NOTHER.  LEVEL!  Butterfly your loin open by taking your knife and cutting about one inch up from the bottom of the loin, continually cutting deeper while rolling the loin back.  This will roll it out and allow us to stuff it!

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Coat the top with a heavy layer of your favorite sweet and smoky BBQ rub.  You can find my recipe HERE!

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Add your 2 cups of Mozzarella.  Do you see where this is going?!

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Roll your loin back up and coat it with your rub.  It smells AMAZING!

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Wrap your log with bacon, ensuring to completely cover it.  The bacon fat should stick to itself, making toothpicks unnecessary.

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Add a little more rub!

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Setup your grill for classic indirect heat.  If using charcoal, setup your coals on one side of the grill, leaving the opposite end clear.  If using propane, only light the burners on one side or one half of your grill, depending on the size.  Of course I throw on a smoke pack for that added flavor.  If you’re not familiar with using wood chips on your grill, click HERE to find out how.  It’s very easy!

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Let your grill heat up to and maintain a 350 degree temperature.  Place your Bacon Log opposite the heat, ensuring it is not directly over any coals or flames.

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Close your grill and let that smoke and heat roll over your Bacon Log!

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After about an 50 minutes, coat your Bacon Log in your favorite BBQ Sauce.

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Let the Log cook another 10-15 minutes or so and then use your meat thermometer to see where you’re at.  We’re looking for an internal temp of 140 degrees.  Once you’ve hit 140, pull that beauty off the grill and let it rest for 10 – 15 minutes.

Serve and ENJOY!

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