LC\'s Pork Roulade

bobbyb · June 2010

I gave LC's Pork Roulade a shot tonight, I pulled @ 140 deg vice the 155 she recommends. As Frank would say, "Mighty Fine".

http://www.eggheadforum.com/index.php?option=com_recipes&Itemid=71&func=detail&id=1001

Thanks, LC.

Beli · June 2010

Bob that roulade looks just perfect, how did you get that nice reddish colour outside??

bobbyb · June 2010

Hi Beli,
Guess I'd have to chalk it up to fate. I haven't thoroughly cleaned the ash out of my egg in a good while. I actually put the meat on @ 325 F and it took the egg a good 30 min to come up to temp at 375. I didn't put a thing on the outside of the pork prior to putting it on the egg. Total cook time was close to 1-1/2 hrs.

JLOCKHART29 · June 2010

Good job. The color is great on it. Guess I missed that post where LC did it.

Brokersmoker · June 2010

I've had that on my wishlist for quite some time, you might have just pushed it closer to the top.

Misippi Egger · June 2010

Dean, I think it is in the Cookbook section. I have done it and it is great !

Misippi Egger · June 2010

Great job, Bob ! I love that cook !

Hey, that plate looks familiar - did I leave one down there after the Fest ? :laugh:

bobbyb · June 2010

Clark,
I've noticed you are a willow fan as well. When we were in England we used to look for this stuff in the junk (antique some say) shops most weekends and built up quite a collection. When we returned we discovered you can buy the stuff in Belks! Go figure.

Capt Frank · June 2010

LC's recipe is in the cookbook/recipe section, plus, if you do asearch for "pork roulade" you will get several different variations, some with pictures, like one I did a couple of weeks ago. This is a really fun cook, and easier than it looks.

bobbyb, great job on yours :P

Capt Frank,
Homosassa, FL

eenie meenie · June 2010

Bob, your pork roulade looks beautiful as well as delicious!

Love how it looks when it's carved.

Misippi Egger · June 2010

Actually ours is the cheapo kind one could get at Kroger many years ago !

bobbyb · June 2010

Thank you sir.

bobbyb · June 2010

Thanks eenie, great wow factor for the small amount of work involved.

Little Chef · June 2010

Bob...Nice job!! Also, I don't know where my head was at when I said to pull at 155* :S . I pull mine at 137*, so thanks for knowing better! Wish there was a way to edit recipes.

Again, nice job, and glad you enjoyed it.

LC\'s Pork Roulade

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