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Al Capone (Pork) Roast

Bobby RBobby R Posts: 17
edited November -1 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:

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. :whistle:

Thanks for looking and have a great day! B)

Bobby R
Milwaukee, WI


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