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The loin is stuffed
RiverDoc
Posts: 572
I realize this is an old standby but I have never made it before.a little spinach, tomatoes, motzerella and onions. Rolled that puppy up and man that was easy and good. My next step is to work on rolling the loin out thinner and different stuffings. Any advice on how to cut/roll this thing ?
-Todd
Franklin N.C. LBGE and a SBGE
Franklin N.C. LBGE and a SBGE
Comments
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Never done it either. Keep saying I will. You may have pushed me over the edge. Nice cook.
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That looks awesome... Have gotta try thisCharlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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@RiverDoc- Brother that is a winner right there!! Outstanding looking. I love to stuff loins myself. It just doesn't get much better than that my friend. Solid
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Thanks @SGH it was really good. @theyolksonyou I can't wait to see what you will do with one. Thanks @JohnnyTarheel-Todd
Franklin N.C. LBGE and a SBGE
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