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Al Capone copycat

FluffybFluffyb Posts: 1,815
edited 12:01AM in EggHead Forum
I had taken a small pork roast out of the freezer the other day for Sunday's dinner. I saw Bobby R's post about an Al Capone stuffed roast he got from his butcher. Here is his original post:

Thought I would give it a try. Picked up salami, cheese and sausage at the store. Put the sausage on first, then chopped black olives, salami and Asiago cheese. Took pictures with the good camera for a change, building the roast, but the connection to the USB cord is broke! So back to the handy phone. Here it is stuffed, tied and rubbed with Richard Fl's Indian River pepper blend & spice blend.


Also put on fingerling potatoes & Vidalia onion with EVOO sprinkled with Death by Garlic and the pepper blend again.

Put the roast on the egg at 350 and let roast for about 45 minutes.

Off the egg and sliced up.

Plated with roasted asparagus. This was a VERY tasty dish! I felt the roast got a little overcooked. I was taking the temp often and the sausage just wasn't done. Next time I think I'll brine the pork first. But I'll definitely be cooking this again!


  • cookn bikercookn biker Posts: 13,407
    Gave it your best lady! Better luck nest time. Looks good!
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • loco_engrloco_engr Posts: 3,673
    Dayum I gotta try that!

    Thanks for the torment! :ermm: :laugh:
  • transversaltransversal Posts: 719
    Thanks for the idea, Teresa. Looks good from here.
  • FluffybFluffyb Posts: 1,815
    Thanks Molly, the flavor was out of the world. Just a bit over done for me.
  • FluffybFluffyb Posts: 1,815
    It was very good, I highly recommend it. Might throw some roasted pepper in next time.
  • FluffybFluffyb Posts: 1,815
    Thank Bobby R for the idea! Had never heard of it before.
  • tacodawgtacodawg Posts: 335
    That looks great. I saw the original post and it looked great. I have this bookmarked ton try. Thanks for the test cook. Maybe have to precook the sausage a little. Thanks definitely going to try this.
  • JLOCKHART29JLOCKHART29 Posts: 5,897
    Diffinantly on the to do list when I get some time this winter. Really nice job. What temp did you pull it at? I'm like you and had reather have it a little under done as over. 135 and I'm happy with most pork Thermapen. ;)
  • FluffybFluffyb Posts: 1,815
    I usually pull a pork loin at 135, but I thought the sausage should go to a higher temp, so that took the pork up to close to 150. Looking at Bobby R's post, his pork loin was the end that has a little more marbling and redder flesh. But I will try it again.
  • FluffybFluffyb Posts: 1,815
    Tim, that was another thought I had, to pre cook the sausage just a bit. Worth trying.
  • tacodawgtacodawg Posts: 335
    Glad to hear it came out good. Pork is always a tricky food to get cooked yet still moist. I personally am in favor of it being a little under cooked, much easier to reheat anyway. I will try this soon I like pork. Thanks.
  • Bobby RBobby R Posts: 17
    Teresa - Glad you gave it a try! It looks like you did a great job and I'm sure it still was very tasty. Mine turned out a bit too overcooked for my tastes too because I wanted to make sure the Italian Sausage was done.

    I saw another "pre-made" Al Capone Roast in the butcher's case last night, but I was in too much of a rush and the meat counter was too busy for me to chat. I plan on talking to the butcher next time I'm in to get more details on the exact cut of pork he uses, where that wonderful marbling came from etc. I'll keep you posted!

    Bobby R.
    Milwaukee, WI
  • FluffybFluffyb Posts: 1,815
    Thanks Bobby! I buy whole pork loins from Costco and cut them into chops & roasts. Next time I get one, I think I may try it again with the "redder" end of the loin, where it is not quite as lean. Look forward to hearing what the butcher says.
  • jaydub58jaydub58 Posts: 2,130
    Yes, Bobby, please do post whatever you learn from the meat guy; it would be real interesting to know!

    John in the Willamette Valley of Oregon
  • Dyal_SCDyal_SC Posts: 4,729
    Holy Crap, that looks awesome!
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