Bayou Roll

Here in South Louisiana, we are always trying different recipes, changing them by adding a little of this and some more of that, hoping to create a new dish, well I think we have succeeded.

The Bayou Roll (Cajun Country Sushi) is Fileted Pork Loin, stuffed with Boudin, wrapped with Bacon, and injected with Cajun Creole Garlic Butter. I don’t know about you, but I want some now.

[ingredients title=”Ingredients”]

Pork Loin
Slices of Bacon
Cajun Creole Garlic Butter
Seasoned Salt
Tooth picks Plain wood.

[/ingredients]

There is no easy way to explain the method, but I will try.

[directions title=”Directions”]

Cut the Pork Loin into 6” pieces. We use a 10 pound Pork Loin cut into 4 pieces.
Filet each piece length ways as to unroll it. I try to keep the thickness around 3/8”. It may take someone else to help you hold and roll the filet back up. Do this for all pieces, and set aside.
Open your Boudin and remove the casing. Next slice the Boudin in half length wise.
Un-roll one of your Pork Loins and place the halved Boudin 2” from the end. Then roll the pork Loin enough to cover the Boudin then cut it off. Repeat with the rest of the Pork Loin until you use all of the Pork or until you run out of Boudin.
Sprinkle each roll with Seasoned Salt.
Lay your Bacon side by side on a cutting board, not over lapping but next to each other. You will need enough bacon to cover the length of the roll, usually 6 pieces. I also try to stretch the bacon to make as long as possible.
Lay the stuffed roll on the bacon seam down about 1.5 inches from the end of the bacon and lift the bacon to cover the roll.
Next tighten up the roll and continue rolling until the bacon over laps a little.
Cut the bacon on the cutting board and roll the pork over so you can pin the bacon together with the tooth picks.
If your rolls are the right size, you should be able to use the second half of the bacon on the cutting board for the next roll.
Once you have create all of your Bayou Rolls, and there should be about 16-18 rolls, place them in a glass 13×9” tight with all of the tooth picks facing the same direction.
Lastly, you inject the Cajun Creole Garlic Butter into each roll. Make the same number of injections as you have tooth picks.
Cover with plastic wrap and refrigerate overnight. I guess you can cook them sooner, but we like to wait.
Setup your Green Egg for indirect cooking with the temperature between 300-350 degrees.
Please the Bayou Rolls on the grill avoiding direct flames. You should turn them once to get the nice color on all sides. Cooking time varies; it may take 30-45 minutes to get the color you like on the bacon. The bacon will not be crispy, but it will taste OSoo Good.
Here is the kicker, once done remove from the grill to aluminum foil. Remove the tooth picks, make sure to account for each one and seal. This is now the resting period. You cannot rush this, 30-60 minutes.
Now you can un-wrap the Bayou Rolls as needed and cut like you would a Sushi roll ½” to ¾” slices.