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Al Capone (Pork) Roast

Bobby RBobby R Posts: 17
edited 9:57PM in EggHead Forum
I've had my Large BGE for just over 3 years and have come to this forum often for the great tips, advice, recipes and to look at all of the great pics! I haven't really posted much, but wanted to share something I recently cooked that I think is pretty unique.

I went to see my butcher (i.e. new best friend since getting my BGE) and he had just made an Al Capone Pork Roast. I had never heard of it, but was told it was a favorite dish of Al's when he used to visit the Northern part of my State, Wisconsin. Basically a pork loin stuffed/rolled with Italian Sausage, Mozz Cheese and Salami. SOLD!!! :evil:

Cooked this 3.25 pound bad-boy indirect @ 300 with Apple and Cherry wood for good smoking flavor to about 145 internal; about 2 hours. Really fantastic stuff and the salami just put it over the top. The leftovers made excellent sandwiches the next day too.

Unwrapped and begging to be cooked:
Picture025.jpg

Simple Kosher Salt and Pepper seasoning:
Picture026.jpg

Off of the BGE to rest for a bit:
Picture028.jpg

Sliced and ready to be inhaled:
Picture029.jpg

Sorry for the blury pictures towards the end. The budget for upgrading the kitchen lighting has been redirected to BGE related activities. :whistle:

Thanks for looking and have a great day! B)

Bobby R
Milwaukee, WI
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Comments

  • Austex_EggerAustex_Egger Posts: 153
    That looks, and sounds, delicious! Great Cook!
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  • MickeyMickey Posts: 16,468
    Looks good and bet taste better...
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • Capt FrankCapt Frank Posts: 2,578
    Nice twist on a rolled pork loin, looks delicious :cheer: :cheer:
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  • G-squaredG-squared Posts: 29
    Man, that looks and sounds great, thanks for sharing
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  • Bobby RBobby R Posts: 17
    Thanks everyone! When time is not an issue, I really enjoy going to see the butcher with nothing planned other than keeping an open mind. This was the best surprise find so far.
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  • Grandpas GrubGrandpas Grub Posts: 14,226
     
    Looks great. I love sliced pork roasts.

    GG
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  • ron4fishron4fish Posts: 144
    Man that does look real good. Would love to try one. I will have to ask the butcher here if he's heard of it.
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  • Austin  EggheadAustin Egghead Posts: 3,343
    That really sounds good and looks gobble up yummy. :) :P
    You are right about butcher's becoming a good friend. The butchers at CM get a kick out of me explaining my cooks on the BGE, but they always manage to pick me out good cuts of meat.
    Eggin in SW "Keep it Weird" TX
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  • Harleydog77Harleydog77 Posts: 217
    Wow that looks great. I'd like to try one of those.
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  • cookn bikercookn biker Posts: 13,406
    Oh yea! I'm damn sure that was delicious!!
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • Looks delicious. I'm going to try this next weekend.
    Thanks for sharing. :cheer:
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  • jaydub58jaydub58 Posts: 1,688
    Bobbyr, I just gotta ask.....are you sure that's a pork loin roast? It looks knock-dead gorgeous, but there seems to be a lot more fat marbled through the meat than any loin I've cooked. I know that fat is a great flavor source in pork, and I would like to try this cook; but I'd like to get it right.
    Thanks in advance,
    John in the Willamette Valley of Oregon
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  • tacodawgtacodawg Posts: 335
    That looks great and I bet it tasted even better. Sometimes that is anproblem. Certain cuts of meat are very specific to certain parts of the country. I will check out here on the west coast for one but might have to try to make my own. Looks delicious. Thanks.
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  • Bobby RBobby R Posts: 17
    John - I'm 99 percent sure that's what the butcher said. I did notice that marbling, but am by no means an expert at judging a cut of pork. Sorry I couldn't be of more help.
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  • Bobby RBobby R Posts: 17
    Actually, I just did a google search and here is the best site I found for a recipe - http://robertsspecialtymeatswaukesha.com/page.cfm?websiteid=6909&pageid=698

    It does call for adding beef, but the rest sounds spot on. I hope that helps!

    Bobby R.
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  • jaydub58jaydub58 Posts: 1,688
    Bobby R, thank for the response and the other site; I'll go talk to a meat cutter I know and see what he thinks. I really want to try this cook.
    Tim, please post anything you learn about this question. I'll always take help from "north bay".
    Thanks, pardner.

    :silly:
    John in the Willamette Valley of Oregon
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  • FluffybFluffyb Posts: 1,815
    That looks so awesome. Had a small pork loin roast pulled out of the freezer for tomorrow. This morning I picked up salami, Italian sausage and Asiago cheese. Going to give it a try. I also googled for a recipe and there are lots of them, all a little different out there. There were a few made with flank steak. Thanks for sharing!
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  • I have never heard of this, but I surly would like to try it. It looks delicious.
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    Welcome to the Swamp.....GO GATORS!!!!
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  • Looks great. How about sharing how you stuffed the roast and in what order and did you mince or chop anything.( I wonder if you browned the sausage 1st if that may help so it won't get to over done.) I'm going to try this receipe this week and need some more insight.

    Still Eggin in Ky,

    CroMag :)
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