AZ Barbeque.com

Italian stuffed pork roll / with pics!

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BERNIETHEK

  • Karma: 0
Thanks for the pictures.  I just finished a salad for lunch and now I'm really hungry.  Showed it to my boss and he cusses you out to.    Will have to try it.
#16 - February 02, 2009, 02:45:10 pm
BERNIE

hillbille

  • Karma: 0
  :oOh My GOd!... It's a 'bacon explosion' on steroids!  I just picked up the ingredients, and some dried cranberries to add to the rollup.

 Gonna be yummo
#17 - February 16, 2009, 11:53:46 am
« Last Edit: February 16, 2009, 06:28:36 pm by hillbille »
bbq newby

azkitch

  • Karma: 9

Joe, where have you been the past few years??  Great to have you on the site.  Keep them coming..  ;)
I've been driving moderators crazy on other boards. Don't worry though, I'll behave here. ;D
Yeah. Apparently you have to go a long way to get banned over there. They are so flexible and open, after all. (Where's the sarcasm face?) I get the impression that banned there isn't exactly an exclusive club...
Hope they don't chase me down for that! ;D
I've gone looking for banned members posts, to try and figger out what they did. No luck so far...
Hope I get a trip to Laughlin again sometime, so we can stop at your place! Maybe just a road trip. Hmmm...
dk
#18 - February 17, 2009, 09:08:09 pm
CBJ # 53779
For cooking, lower and slower. For spices, mo' hotter, mo' better. Habaneros rule!

Sparky

  • Karma: 0
This looks so good! My wouth is watering so badly right now, I have to spit!
#19 - February 19, 2009, 10:28:28 pm
GO DEVILS!!!!!!

force

  • Karma: 1
Nothing like a good spit......
#20 - February 19, 2009, 10:29:12 pm
Huge Fan of Mike (AZBarbeque)... He's My Hero..

Quiggs

  • Karma: 3
OK Joe, I put this together tonight following your recipe!!  Looks good so far, onion, prosciutto ham, spinach, sun dried tomatoes, roasted garlic and some Dizzy dust. One I added red bell pepper to the mix. Pretty much how you showed us, thanks...  Finishing pic's later..






Quiggs
#21 - February 24, 2009, 08:41:20 pm
Quiggs@AZBarbeque.com
Smokin Dead Meat BBQ
Born on Date 4-18-08
WSM, 22" WSM, Offset, UDS, Pro Q, Couple of Weber Golds, Bradley & Gas Burner.
www.smokinbbq.piczo.com
KCBS member & judge # 51659 of questionable standing

force

  • Karma: 1
call me....
#22 - February 24, 2009, 09:13:06 pm
Huge Fan of Mike (AZBarbeque)... He's My Hero..

Mike (AZBarbeque)

  • Karma: 110
Yea, me too, I want to come over for dinner.  I have to make that... SOON...  ;)
#23 - February 24, 2009, 10:27:18 pm
Michael J. Reimann
Realtor - Clients First Realty (Real Job) - www.TheReimannWay.com
Owner/President - AZBarbeque - #1 BBQ Club in Arizona
Owner/Pitmaster - AZBarbeque Catering - www.AZBarbequeCatering.com

If God wanted us to be Vegetarians, why did he make animals out of meat??

toys4dlr

  • Karma: 5
Cheese, I am telling you some Provolone or Mozzarella would hold up well to this, but I love cheese.
#24 - February 25, 2009, 07:45:31 am
Toys 4 BBQ'N
Competition BBQ Team - Anthem, Arizona

Comfort is King with our team

Q-TO-U-BBQ, Anthem AZ
North Valley Magazine's Reader's Choice Best BBQ for 2010 and 2011

Quiggs

  • Karma: 3
Cheese, I am telling you some Provolone or Mozzarella would hold up well to this, but I love cheese.

Yup cheese would have helped my version.  I let it cook a bit to long for me.  Dried it out some but still very tasty!  Next time provalone!



With some artie's
#25 - February 25, 2009, 08:50:32 pm
Quiggs@AZBarbeque.com
Smokin Dead Meat BBQ
Born on Date 4-18-08
WSM, 22" WSM, Offset, UDS, Pro Q, Couple of Weber Golds, Bradley & Gas Burner.
www.smokinbbq.piczo.com
KCBS member & judge # 51659 of questionable standing

force

  • Karma: 1
Ok.. who ate of all of that
#26 - February 25, 2009, 10:17:19 pm
Huge Fan of Mike (AZBarbeque)... He's My Hero..

bigmookied

  • Karma: 0
If you head out the the East Valley (Queen Creek area) you should stop into the Pork Shop for some fresh loins and the best BACON and pork lunch meats on the planet. I don't know why they are not a sponsor here yet....
#27 - April 15, 2009, 08:27:54 pm

Mike (AZBarbeque)

  • Karma: 110
If you head out the the East Valley (Queen Creek area) you should stop into the Pork Shop for some fresh loins and the best BACON and pork lunch meats on the planet. I don't know why they are not a sponsor here yet....

I don't know why either.  If you stop by there, give them our info...  ;)
#28 - April 16, 2009, 07:14:35 am
Michael J. Reimann
Realtor - Clients First Realty (Real Job) - www.TheReimannWay.com
Owner/President - AZBarbeque - #1 BBQ Club in Arizona
Owner/Pitmaster - AZBarbeque Catering - www.AZBarbequeCatering.com

If God wanted us to be Vegetarians, why did he make animals out of meat??

AthruZ

  • Karma: 0
Ooh, that turned out really nice! Good job! I'll have to try it with beef since I don't eat pork.
#29 - May 05, 2009, 09:10:25 am

bearbonez

  • Karma: 9
That looks really good. i have a few recipes of roulade that I have done and always used the same method with butcher's twine. Yesterday I made a few dozen rouladen for the restaurant who last year was using twine as well. This time they ordered cald fat instead. If you can get your hands on it, I have to tell you a solid mesh net of fat is the great way to go to keep that meat roll together.
#30 - May 07, 2009, 10:23:01 pm
David "Bear" Nunley

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