A "bachopuille" is a pork chop, stuffed with Andouille sausage, wrapped in bacon, dusted with rub, and smoked low and slow. Last night the air was crisp and cool, we had the ingredients and a pile of split hickory so the game was on. Before and after photos.
The weather was perfect this weekend - so it was time to split some wood. Now, this is not just any wood but some fine, central Kentucky hickory. There might be something that makes smoked meat taste better than central Kentucky hickory but I have yet to discover it.
The proof of the pudding comes with the eating of the pudding. We had to try a little of this CKH - that's central Kentucky hickory - to see how this day's harvest worked on beef, chicken and the king of meat, pork. There is only one word for the results - hot damn. I know that's two words but the meat came out so good I forgot to take the "after" picture. Good enough a bone fell out of a rack of ribs when I picked it up.
Chef Paul says:
It is always fun to cook something that is fun to cook.