Porkey Roulade and Peachey Cobbler

highpress

Kelly had some friends visiting so i made pork roulade, baked taters, vegetable medley, and cobbler for desert.


Fresh spinach, onion, mushrooms, garlic.


Aged gryer cheese...


Put humpty dumpty back together...


On the egg at about 375*. Put taters on for about 20 mins prior as they were massive...


Put these guys on towards the last 20 mins of cook. Some squash, zuchini or cucumber i'm not sure which :huh: and some 'gus.


I was already to eat but...


as cute as he is in this pic he was being quite a butthead. ... Dinner was quite cold by the time i got him settled. Well, at least my dinner anyway. Kelly and friends went ahead and ate.


Desert was peach cobbler.


humming along on the egg. dinner and dessert end up running kind of late.. ...





Everyone said the food was great, i was not as impressed. Maybe it was cuz it was late and i was tired, and Little Man was not in a good mood, but i thought i've done better. The pork was nice and tender, needed more filling though. it could have been rolled/sliced thinner. ...

thanks for looking!

Little Steven

Jimmy,

It looks great from here. If you want the meat thinner
try pounding it. It gives you more room for stuff and tenderises the meat.

Steve

Capt Frank

Wrapping the roulade in bacon is a nice touch too! Bacon wrapped pork :ohmy: :P :woohoo: Yours looks great though, nice job

Capt Frank
Homosassa, FL

ResQue

Man, I can't wait to try the peach cobbler this weekend. Looks good!

Frank from Houma

It all looks good to me