another pork roulade

Boilermaker Ben · April 2011

Used a Raichlen recipe this time, from the new book. I forget the origin...Serbian? Croatian? Something like that, I think.

Internals are ham, provolone, bacon (home cured).

I didn't follow his technique, which was entirely direct, and a quick cook. Instead, I went indirect, and then dropped the spider in and gave it a quick sear. Turned out beautiful and tasty. The reverse-sear method gave the exterior and almost crispy texture.

Capt Frank · April 2011

Looks Great, that is one of my favorite cooks!

:ohmy: :P

Beli · April 2011

Sure it was nicer cooked this way Ben

Manfred · April 2011

At what temp did you do during the indirect part and during the sear part? this look great and I thinking of trying it to.

Boilermaker Ben · April 2011

I probably did the indirect roast at 350F. The sear doesn't much matter, just friggin' hot. I use a spider, which gets the meat right down over the coals, so it's quite warm down there. You're not trying to cook to a certain temp during the sear, you just want some color on the outside of the meat. The hotter your fire, the faster you turn the roast.

It's a nice cook. Quite easy, but looks impressive to guests. Do a forum search on "roulade" and go back a couple years and look for a post by Little Chef. As I recall, she explained the process pretty well. Heck, any of the roulade search results that have pics will probably give you some good tips. Here's a quick writeup I did following a cook a couple years ago: http://we3hardings.blogspot.com/2009/07/recent-meals.html

MemphisQue · April 2011

Wow...that looks great!

Manfred · April 2011

Big Thanks happy egging

another pork roulade

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