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Top Poster: PigCicles (10,055)
Welcome to our newest member, SmokyOkie
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  1. #1
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default Stuffed Pork Rolls

    I made this about a week ago. They are really good eating and easy to make.


    Start off with a boneless loin chop and pound it out til it's very thin


    Season with grilling spice, then add a couple pieces of Soppressata and some cheese ( or what ever you like ). Then roll it real tight and season the outside with BBQ rub.


    Then wrap them in bacon and sprinkle some more rub on the bacon.


    Into the Mini UDS at 250* with pecan for smoke. These only take about 1 to 1 1/2 hours to get done.


    Hot off the grill


    Served up with some homemade scalloped potatoes.
    Jim

  2. #2
    Join Date
    Mar 2008
    Location
    Santa Rosa Beach, Florida
    Posts
    359

    Default

    BYBBQ,
    Looks like some mighty fine eating! I might just give that a try. Thanks for the post.
    Florida Bill

  3. #3
    Join Date
    Jan 2008
    Location
    Benbrook, TX
    Posts
    684

    Default

    More stuffed things for the grill/smoker!!! Here we go again!

    Thanks for the idea! Looks realy good!
    Chuck

    http://cookinwithchuck.blogspot.com Updated 01/10/10

    Midnight Blue Smokers - Ft. Worth, Texas

    Q Joint Plank Owner.

  4. #4
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    Looks great Jim. I think I missed your intro so far ... so welcome to the Joint and keep posting goodies like this please
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  5. #5
    SmokyOkie Guest

    Default

    Kuul! Kinda like a pork roulade. Wonder what it would be like if you put ham, mustard, cheese and a dill pickle inside. It'd be kinda like a Cuban sammie roll.

    Darned A.D.D.! There I go again, sorry

  6. #6
    Join Date
    Sep 2008
    Location
    Central MN
    Posts
    1,603

    Default

    I'm thinking your drums are just props, and you really cook in the oven. That's sarcasm BTW. What is your secret to keeping them so clean and shiney?
    22 inch weber
    20 cubic foot homebuilt smoker
    turkey fryer
    coleman stove
    If it burns, I can cook with it.

  7. #7
    Join Date
    Sep 2008
    Location
    San Jose, California, United States
    Posts
    5,356

    Default

    Tasty looking
    Paul

    CBBQA
    18.5 Weber Smokey Joe Platinum
    22.5 Weber One Touch
    Ugly Drum

  8. #8
    Join Date
    Jan 2008
    Location
    Irving, Tx
    Posts
    633

    Default

    Nice... Got a half pork loin in the fridge... Might could slice a bit of it up and make some of these!

  9. #9
    Join Date
    Sep 2008
    Location
    San Jose, California, United States
    Posts
    5,356

    Default

    What is soppressata?
    Paul

    CBBQA
    18.5 Weber Smokey Joe Platinum
    22.5 Weber One Touch
    Ugly Drum

  10. #10
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default

    A type of Italian dry-cured pork salami.
    Last edited by BYBBQ; 12-21-2008 at 08:15 AM.
    Jim

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