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:
Simple Kosher Salt and Pepper seasoning:
Off of the BGE to rest for a bit:
Sliced and ready to be inhaled:
Sorry for the blury pictures towards the end. The budget for upgrading the kitchen lighting has been redirected to BGE related activities.
Thanks for looking and have a great day!