Pork Roulade, My Favorite

Capt Frank · September 2010

Fixed a small roulade last night. Started w/ somw Dizzy Dust and Ragin' River, then fresh Mozzarella, spinach, bell pepper and onion, sun dried tomatos and sweet piquant peppers, topp it all w/ sharp cheddar :

P9070006 by Capt Frank1, on Flickr

wrapped w/bacon and on the egg w/ a big sweet tater

P9070013 by Capt Frank1, on Flickr

350 indirect to internal of 140 gets you this in about 90 min :P :(

P9070017 by Capt Frank1, on Flickr

PLated w/ some cucumber & onion salad and cheap wine :woohoo:

P9070018 by Capt Frank1, on Flickr

Good Eats! :cheer: Thanks for looking!

Capt Frank
Homosassa, FL

2Fategghead · September 2010

Nice cook Capt. Frank. :P

gdenby · September 2010

Looks really good! What piece of pork are you using? Something pounded out?

And, have you done it w/o the bacon wrap? Or does it get too dry if not wrapped.

Or, is it just, as my wife says, everything is better w. bacon.

thechief96 · September 2010

That looks pretty good. I need to do one of those. Cheap wine...Boonsfarm Strawberry Hill?

Capt Frank · September 2010

Sorry, I don't know why I left out the cut of meat. It is a pork loin, butterflyed and pounded, and yes, it can be done without the bacon, but I'm with your wife on that one.
Little Chef is the originator on here of this cook and I also forgot to give her credit. If you go to the search forum and type in "pork roulade" you will get her original recipe and several other adaptations, all good :P
Enjoy :cheer:

Capt Frank
Homosassa, FL

Capt Frank · September 2010

Thanks Chief, Lord no, I buy my wine in a box! :laugh: :silly: :P

Capt Frank
Homosassa, FL

cookn biker · September 2010

That's a heck of a good meal Frank!! Nice job!!

Capt Frank · September 2010

Thanks 2fategghead, that is one of my favorite cooks.
I went back and looked at the two rib cooks that you referred JMo too, those are great! I see I had responded to the second one. I have not had a source for good ribs until lately, so I have not done to many, but that is about to change! I bookmarked your cooks for reference.
thanks

Capt Frank
Homosassa, FL

Capt Frank · September 2010

Thanks Molly, it is really pretty easy and oooh, so good! :P :woohoo:

Capt Frank
Homosassa, FL

2Fategghead · September 2010

Hey Frank, I'm sure your rib cook will be fine. Mine always came out great. Some told me my cook should take longer but I always had fall off the bone to a point in about 5 hours. You know how to check em. I think some of it may have to do with how meaty the Spare ribs are and you seen I trim them up nice and I try to use all the left over meat for sausage and make a fattie.

Here are two links to trimming the Spare rib slabs.

http://bbq.about.com/od/ribs/ss/aa010607a_3.htm

http://www.youtube.com/watch?v=PpJxnnVOLiM

reccitron · September 2010

Looks really good.

Grillin & Chillin · September 2010

Looks GREAT! Gotta try that

highpress · September 2010

Captn,
Looks like some good eats! i love pork roulade. Allthough i've never wrapped mine with bacon, mainly because wifey doesn't like bacon. :huh: :ermm: I know, how weird. I've always wondered what it would be like with bacon... :unsure: Looks good for sure!

Pork Roulade, My Favorite

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