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Italian stuffed pork roll / with pics!

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ddog27

  • Karma: 0
a solid mesh net of fat? Where do you get something like that?
#31 - May 08, 2009, 06:31:23 am
Darin "D-Dog" Hearn
Eastern Arizona BBQ Club Ambassador
DDog@AZBarbeque.com

D-dog's BBQ Rubs,
So good they're better than Ketchup!
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hillbille

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a solid mesh net of fat? Where do you get something like that?

 YOu make it w/ bacon- weave  a bunch crosswise over/   under about 7 by 7 grid. Haven' t you seen the posts on  the "bacon explosion"?
#32 - May 08, 2009, 03:11:43 pm
« Last Edit: May 08, 2009, 03:13:24 pm by hillbille »
bbq newby

hillbille

  • Karma: 0
Ooh, that turned out really nice! Good job! I'll have to try it with beef since I don't eat pork.
  smoked "meatloaf" roll  w/ lots of onion, mushroom, bell pepper, is to die for.

 i don't know what you'll substitute for the bacon mesh "surround" , though.
#33 - May 08, 2009, 03:15:33 pm
bbq newby

Mark

  • Karma: 23
That looks fabulous! My wife's family is all Tuscan. They'll go crazy if I made this for them. Gotta give it a try1  :P
#34 - July 27, 2009, 08:07:33 pm
Mark Motta
Meatier Creator

Mike (AZBarbeque)

  • Karma: 110
Yea, I have this on the plan to try out soon as well.  Great looking meal...
#35 - July 27, 2009, 10:22:02 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??

RudedoggAZ

That looks great! Thanks for the detailed pix!
#36 - July 28, 2009, 10:30:00 am

smitty250

  • Karma: 7
I am going to have to try that soon. I also think some mozzarella would work great in this.
#37 - July 28, 2009, 01:55:09 pm
Loot N' Booty BBQ
2014 American Royal Invitational Chicken Champion
2014 American Royal Open Reserve Grand Champion
2016 Jack Daniels Invitational World Pork Champion
2014, 2015 and 2016 AZ BBQ Team of the Year

blakesbbq

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i too am gonna try this, it looks yummy  :) holly
#38 - July 29, 2009, 09:49:54 am
later gator

olivesmoker

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OK, so everyone who replied said they wanted to put this on their to-do list. We did too and this is our version done tonight. Starting with a boneless pork loin, we don't have to re-post the pics of how to butterfly it - Joe did an excellent job of that. Here is our starting grid...

We started with some premium Capicolla - nicely cured, with some serious heat

Then topped with sundried tomatoes and some fresh minced garlic

Next comes fresh basil leaves

And then y'all were sayin' that there needed to be cheese!! Especially Toys4 - DAVE! so we laid down some pieces of mozarella

Seasoned with our favorite rub and sprinkled with some thinly sliced red onion - one family member is allergic to onion that's why it is only on HALF the loin

Rolled up and tied with string thanks to Joe for that tip

And instead of a few pieces of bacon, we chose to do the full bacon fatty weave, and encased our little pork experiment in that.

There was no way to insert a  thermometer not knowing if it would be up against boiling cheese  or whatever so we went with gut feeling on weight and how long we figured until the meat came to safe temp. We went about 2 1/2 hours at 240 and it was a tiny tad too long. Meat temp was 170 when we took it off, could have been 155 or so. Rested about 45 min. and this was the final product.




Wow! How Yummy was this! If you still have it on your to-do list, Just Do It!!
#39 - August 16, 2009, 10:30:01 pm
Danny Petersen
Gold Star Engraving and Awards
So much more than a Trophy Store.

Smokin' Dead Meat BBQ Team Member
Thanks Quiggs!

Mike (AZBarbeque)

  • Karma: 110
GREAT Recap and pictures.  This is certainly on the TOP of my to do list.

I have got to try this as it just looks too amazing not to.

Great job...  ;)
#40 - August 16, 2009, 10:31:52 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
That does look great and the cheese looks great  ;D

I normally don't like the enhanced pork product, but it can work for this.  The Fry here has Half Loins on sale every now and again for 1.88 lb and it is perfect for the roll.

#41 - August 17, 2009, 07:32:49 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

desertdog

  • Karma: 1


Very tasty indeed.  I need to start stuffing things more often.....

#42 - August 17, 2009, 07:39:42 am
Pitmaster for Ship of Fools, er...Major Woody's BBQ Team
Beer Ambassador -currently doing research in assorted Bavarian Villages

Quiggs

  • Karma: 3
Nice Danny & Kristine!!
#43 - August 17, 2009, 08:34:27 am
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

smitty250

  • Karma: 7
Wow - It looks like you knocked it out of the park on that one. :P
#44 - August 17, 2009, 09:51:52 am
Loot N' Booty BBQ
2014 American Royal Invitational Chicken Champion
2014 American Royal Open Reserve Grand Champion
2016 Jack Daniels Invitational World Pork Champion
2014, 2015 and 2016 AZ BBQ Team of the Year

RobOConnell

  • Karma: 0
WOW this I have to try. Looks terrific.

Rob
#45 - August 22, 2009, 10:18:04 pm
UDS (love it most)
Pro Q
Brinkmans Smoke n Grill (now belongs to my daughter)

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