Getting a jump on Woosday... (plenty o' pics)

Ottawa_egger

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]

stike

Ottawa_egger,
did ALL the cheese leak out?[p]looks damn good.
not overdone either!

UGAVET

stike,
Looks great!!

thirdeye

<p />Ottawa_egger,[p]That turned out really nice. Good knife work too. Stuffed things, or bondage of such, is a good Woosday theme....here is some more. [p][p][p]Happy Woosday
~thirdeye~[p]

Ottawa_egger

stike,[p]No, just the cheese in the last inch on each side. I didn't put much there for that very reason, and served that piece to my mother-in-law!!! (just joking - I want to stay in the will). Next time I will improve my stringing techniques as per thirdeye's posts.[p]It's good to finally cook something worthy of a post. My wife and two young girls aren't big carnivors so my cooks tend not to be as extravagent as others.[p]Ottawa_egger[p]

AlaskanC

thirdeye,[p]bondage? I could never put a finger on what it was about you.....now I know...

Unknown

Ottawa_egger,
MONKEY BREAD!![p][p][p]

Unknown

Ottawa_egger,
Looks great... and yummy~[p]I never do a rolled loin roast the same way twice -- I open it as you did, but use different ingedients for the guts... everything from ham and bacon bits and cheese.... to rice [prepared in chicken stock] with raspberries smushed into good raspberry jams... or peach... yada, yada.[p]Also, if you really want to stretch for flavor, but don;'t mind a few extra calories, cover the rool with bacon all over, then roast.[p]Yummmmm![p]As for keeping the guts in the roll -- I tied s string very close to the edge of the roll... quite tightly... just to keep goo in. I also add numerous loops around the roll about 1" apart, so goo can't work its way out anywhere.[p]Yeah! This cook is a no-brainer that yield great results.[p]Good luck![p]~ Broc

orion11

Ottawa_egger,
Wow, awesome looking cook! It looks to be very moist, what temp did you pull it off at? I usually manage to overcook pork somehow.

stike

orion11,
just take it off at 145 and you'll never have an overdone piece of pork again...[p]long live thermapen (and mshark)!

Smokey

Just a simple fattie!! Made on Sunday and have some for breakfast through the week!!

[p]Smokey

Roudy

Ottawa_egger,[p]It was late this past Sunday afternoon, and I had not made plans for dinner. My daughter mentioned that our basil plant on the porch was thriving. Atlanta is in the midst of a drought of historical proportions, and I had totally ignored the basil, and can't remember watering it in the past few months. Here it is:[p][p]I bought a couple of five grain pizza dough balls at Publix and threw together a couple of simple pizzas. Outstanding![p][p]Happy Woosday

Fidel

Ottawa_egger,[p]Nice looking cook![p]I don't have any pics of anything tied, best I can do to stay with the theme is match the cross hatch scoring marks. Behold, my lunch chub for the week:[p]

61chev

Bucboard Bacon this was my best effort to date thanks to my Guru so easy to control low temps. One Q? do most of you freeze the completed bacon or how long will the cured meat keep in the fridge?

AZRP

<p />Ottawa_egger,
Puff pastry wrapped pork tenderloin. -RP

Smokin' Wolverine

Ottawa_egger,the turkey breast on the right is stuffed and has a combination of white and dark meat the one on the left is solid white meat[p]

YB

AZRP,
That look great Randy.
Larry

Big'un

61 CHEV,
I definatly freeze a lot of this stuff. It's wonderful![p]

Unknown

<p />Here was my first try at Armadillo eggs...[p]keeping in line with the stuffed theme today...

thirdeye

<p />61 CHEV,[p]Think of Buckboard as a "soft cured" or a "flavor cured" product verses something like belly bacon or ham which are hard cured, both with strength of the curing agent and length of time in a smoke house. Buckboard still needs refrigeration and is good a few days longer than fresh meat would, but don't push it.[p]I either freeze 1# chunks or just slice mine (this picture is a Buckboarded loin) and lay it out on wax paper to freeze, then vacuum seal in smaller portions.[p]~thirdeye~

Rick's Tropical Delight

<p />Ottawa_egger,
hey that looks really good. truly a masterpiece.[p]and i was thinking about what you said and i decided ya'll were right and i should limit myself to one, steamed brussel sprout as a side dish. does that thing need some seasoning or what!?
<img src=http://my.erinet.com/~pnsonr/aargh.gif>[p]