Tonight's Supper

[Wide Open]

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