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Bubba Tims Dinner.....Pork Roulade
Little Chef
Posts: 4,725
To all who were watching this in the making, here is the end result. Tim posted additional pics on his previous post, and now....with a content and full belly....he has retired for the evening! :laugh:
I will post the recipe.
Michelle
I will post the recipe.
Michelle
Comments
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That looks even better than I expected, LC. Nice cook.
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Wow!!!!
That looks Fabulous.
Fregg -
Looks great Michelle :woohoo: I will keep an eye out for the recipe
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He is always going to bed early. Need the beauty sleep to play the european markets or just can't hang with the big dogs? Nice pics.
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Recipe please????
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That looks fantastic
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That looks great Michelle but the word on the street is Tim likes cakes with sprinkly things on it. :laugh: Can't wait to try that shrimp recipe you showed me. Great job LC.
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That look fantastic Michelle, but I think Tim would prefer baked goods. :P -RP
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LC, could you teach bubba how to be kind and sensitive, like you happy in the hut
West Chester Pennsylvania -
Been trying to teach him 'kind and sensitive' for 7 years now.....it hasn't worked!
Too much testosterone or something..... :( -
you want that I should send Pat over there to lay him a beat'n for ya :laugh: ; just kidding, is he sleeping soundly?happy in the hut
West Chester Pennsylvania -
Been out like a light 2 hours now....Don't think he needs more beatings than I give him...yet.
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Yo Celtic....Recipe is posted! Any ???, let me know! My first recipe post, and I don't like how the forum posted it. It was all organized when I typed it, but was posted as a bunched up mess. Perhaps the software needs a tweak, or I need to learn how it will be posted. Hope you can decipher it!
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Wow! If that taste only 1/2 as good as it looks it will be awesome. (Quitely watching and taking notes, try to learn y'alls secretes.
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Trust me I can decipher it
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Kewl beans. Let me know if any ???.
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Do you toast the pine nuts?
Ohh till they fix the recipes you might want to get it WPB to put in the appropriate line breaks.
Next time use at the end of the line with the angle brackets. -
I am working up a "Not your normal BBQ" catering menu and if you have no objections I'd like to add this to the that menu.
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That looks ex-ci-dili-icious!
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Hmmm....nice point! I did NOT toast the pine nuts, but that might be an added touch! This was a "whats in the cubbord" meal, pulled it out of my butt...but agreed, to toast the pine nuts would be a plus! Great idea. Thanks! And thanks for the input on the recipes.
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I have no objections as long as proper credit is given. Knock yourself out. :cheer:
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Hmmmm what I said was deleted.
Use < br > (without spaces) at the end of each line. -
Pork Roulade by Chef Michele.
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Two L's..... :laugh: You got it. :cheer:
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That really looks great! Can't wait to hear the recipe!
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Great cook LC. I got to try this again. It looks nice and juicy considering it was pulled at 155.
Here's my first attempt recently, came out on the dry side although I pulled at 150...
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=546839&catid=1canuckland -
Hey J - The recipe is posted in the forum. Hope you enjoy! :cheer:
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perhaps because I did it direct, will try indirect next time.canuckland
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Hi Can U... I took a look at your pics. Beautiful roll! Nice job! Great technique!! The only other input I could give is that sliced cheese, placed on the meat, actually works like a moisture barrier. If you put the moist ingredients...ie spinach, onions, etc on the meat, then add a light coating of shredded cheese, the moisture has places to go into the meat. Just my 2 cents...try the filling first, then a light coating of shredded cheese.
Let me know how you do! :cheer: -
Hi LC, thanks a million for the tips and encouragement. I think the rub I applied before laying the cheese slices probably made it worse. My amateurish cook pale in comparison to your masterpiece. I'm looking forward to my next attempt, using your recipe of course.
btw, Canugghead is fusion of Canuck+egg+head canuckland
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