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.