We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook
: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.
The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here
Getting a jump on Woosday... (plenty o' pics)
Last week I posted a request for a recipe for a large pork loin I had. An egger by the name of "Broc, just across the Muddy Mo from Omaha" suggsted pork roast roulade. The accopanying recipe sounded intriguing, so I gave it a shot. Sorry about th large pics.[p]Because a few people couldn't make it for dinner, I cut my 8 lb roast in half an just used one roast. First of all I chopped up some bacon and fried it, themn tossed in some finely chopped mushrooms and some left over spinach. I would have like to put in more, but I found the destemming aof th baby spinach a bit tedious and time consuming (as is consistent with me, I decided to do an oil change on my wife's car before starting dinner, so I was abit time compressed). In the fridge I noticed two leftover ribs from a cook two days prior, so I showed great restraint in not eating them and chopped up the meat for my stuffing. Here's a shot of the mixture prior to spreading:[p][p]
I then sliced and unrolled the pork loin, chiseled a diamond pattern as recommended, and spread balsamic vinegar on the inside. The bottle of b.v. costs 3x the cost of the roast, so it certainly was good stuff. In the upper corner you can see a bow of the cheese I will spread in the roast. The yellow is some cheap cheddar, the white some expensive 5-yr old cheddar I got from a boutique shop in Quebec. Very tastey!!![p][p]
Here' a shot with half the mixture on just before flipping half of it closed.[p][p]Here's the roast on my gasketless egg. I went direct at 450 for 5 mins a side before putting in the plate setter and going indirect at 350-375.[p][p]And now an end shot. Unfortunately the cheese starting leaking out of the ends, almost bringing tears to my eyes...[p][p]And finally the finished product. My mother-in-law looked at me kinda funny as I took this picture. Oh well, she's French - I can't expect her to understand the Egg thing.[p][p]It was pretty damn good!!![p]Ottawa_egger[p]