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Italian stuffed pork roll / with pics!

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Lizard333

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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.

If the cheese was boiling, then that would have been the internal temp.  Internal temp, is internal temp, regardless of the contents.....  Just make sure that you have it in the middle and far enough away from the ends :)
#46 - August 23, 2009, 06:41:25 am
Bueller... Bueller...  Bueller..........

skou

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Since I just picked up a pork loin at work today, and cut off a 12 inch section to cook tomorrow, this will be my next project.  Rubbed it with rib rub, and threw it in in the icebox, until tomorrow.

I need basil, some kind of cheese (I may use cheddar, or Muenster, since that is what is on hand) and some smoked italian ham.  Luckily, Fry's is right across the street.  Peppers!  There were some nice looking green bells at work today.

steve
#47 - September 21, 2009, 11:31:11 pm
Currently cooking with a newly built UDS,(thanks to Skouson, my brother) which is my current best smoker.  I've also got a Weber Performer, also from Sterling.  My brothers think I'm CRAZY.  (Strangely, they're right.)

Mike (AZBarbeque)

  • Karma: 110
This has always been one of my favorite recipes here on AZBarbeque.  Well, tomorrow evening, I will be making it for the first time.

Found Pork Loin on sale today and pick up a bunch of items to stuff it with.

Looking forward to trying it and seeing how good it turns out..

Stay tuned for details...
#48 - July 11, 2010, 08:03:08 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??

skou

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Found Pork Loin on sale today and pick up a bunch of items to stuff it with.

OK, Mike, who had pork loin on sale?  Are they close to me?

steve
#49 - July 11, 2010, 08:06:52 pm
Currently cooking with a newly built UDS,(thanks to Skouson, my brother) which is my current best smoker.  I've also got a Weber Performer, also from Sterling.  My brothers think I'm CRAZY.  (Strangely, they're right.)

Mike (AZBarbeque)

  • Karma: 110
Actually Costco did.  Picked up a whole one for $12 bucks.  Not too shabby.  Original price showed $22...
#50 - July 11, 2010, 08:09:29 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??

skou

  • Karma: 0
THANKS, Mike!

steve
#51 - July 11, 2010, 08:15:36 pm
Currently cooking with a newly built UDS,(thanks to Skouson, my brother) which is my current best smoker.  I've also got a Weber Performer, also from Sterling.  My brothers think I'm CRAZY.  (Strangely, they're right.)

Jeremy

  • Karma: 3
That looks amazing!!!  I agree that some provolone would be great in it.  I am adding it to my recipe list!  Thanks.
#52 - July 11, 2010, 09:08:14 pm

Mike (AZBarbeque)

  • Karma: 110
I actually bought Pepperjack for it.  Needed to give it some kick...
#53 - July 11, 2010, 10:42:05 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??

Gizzy's Smokin Crew

  • Karma: 1
That looks awesome. It just moved up on my to-do list
#54 - July 12, 2010, 10:14:12 am
Gizzy's Q'N Crew......"FANG" Tastic BBQ
Brinkman Pitmaster Deluxe
Weber Genesis Gas Grill

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