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-   -   I'm not Gore, but I do what I can... (http://www.bbq-brethren.com/forum/showthread.php?t=152691)

caseydog 01-29-2013 10:02 PM

I'm not Gore, but I do what I can...
 
I love to cook authentic Italian food that most Americans have never heard of. So, for the current "Italiian" throwdown, I decided on Pork Braciole.

Braciole is kind of like pizza -- there are lots of ways to make it. Everyone's mama has the perfect recipe for it. I looked at dozens of recipes, and came up with my own version using bits and pieces from different recipes.

Italians use beef and pork for this, but it seems like pork is the most common, and they use pork shoulder -- pork butt. I found a few recipes that used pork loin, but most used pork butt.

I started out by slicing some butt into half-inch slices, which I pounded with a meat mallet into nice, thin pieces of meat.

http://www.bbq-brethren.com/forum/pi...pictureid=6944

I then made a stuffing of bread crumbs, Pecorino Romano cheese, dried oregano and basil from my garden, some diced garlic, olive oil, and some Pinot Grigio wine. I spread that onto the pork.

http://www.bbq-brethren.com/forum/pi...pictureid=6945

I rolled up the pork and stuffing, and tied it off.

http://www.bbq-brethren.com/forum/pi...pictureid=6946

I put it on my redhead, indirect heat until the IT hit 180 degrees. It took about an hour and twenty minutes.

http://www.bbq-brethren.com/forum/pi...pictureid=6947

When cooked, I let it rest. I sliced it and sauced it with some homemade San Marzano tomato sauce, and a little dusting of grated Parmigiano-Reggiano.

http://www.bbq-brethren.com/forum/pi...pictureid=6948

Wow. I was worried about the pork butt being fatty and chewy cooked that fast. Pffft. It was awesome. nice smoke ring and smokey flavor, tender, and really moist. Seriously, the texture completely surprised me -- it was perfect. The stuffing was really savory, and the sauce was a bright and acidic complement to the meat and stuffing.

Buon appetito!

CD

Al Czervik 01-29-2013 10:06 PM

Brilliant! :thumb:

bigabyte 01-29-2013 10:09 PM

That looks really good and all, but where are the squirrels?:confused: Gore had squirrels.

AussieTitch 01-29-2013 10:10 PM

Not Bad at all,may have to try that.
Cheers.
Titch

Crazy Harry 01-29-2013 10:11 PM

looks good

caseydog 01-29-2013 10:13 PM

Quote:

Originally Posted by bigabyte (Post 2347252)
That looks really good and all, but where are the squirrels?:confused: Gore had squirrels.

Squirrel with Pinot Grigio? Cretan!

CD

silverfinger 01-29-2013 10:16 PM

That looks so good!!!

Gore 01-29-2013 10:21 PM

Wow, that looks great, but who the fark is Gore? :noidea:

landarc 01-29-2013 10:28 PM

Very nice CD

Ron_L 01-29-2013 10:31 PM

That looks great, CD! Nice Job!

silverfinger 01-29-2013 10:32 PM

Quote:

Originally Posted by Gore (Post 2347269)
Wow, that looks great, but who the fark is Gore? :no idea:

Oh,
Just some crazy scientist that creates these farking crazy ars meals that look real tasty.
Roomer has it that he gets all his cooking ideas from his wife.
Do you know what she's called?
Ask Seizer!!!

BevoBurn96 01-29-2013 10:53 PM

fantastic!

JazzyBadger 01-29-2013 11:10 PM

I just popped two butts in the refrigerator to defrost, I now have definitive plans for one of them. Thanks for posting this, it looks freaking delicious, and I have never heard of it.

caliking 01-29-2013 11:28 PM

That last pic almost made me jab a fork in my screen to get a bite. Nice work.

caseydog 01-29-2013 11:36 PM

Quote:

Originally Posted by jazzybadger (Post 2347310)
I just popped two butts in the refrigerator to defrost, I now have definitive plans for one of them. Thanks for posting this, it looks freaking delicious, and I have never heard of it.

A couple days ago, I hadn't heard of it. It never occurred to me to cook pork butt this way. It never fails to amaze me the number of ways you can cook a piece of meat.

I am already thinking of new stuffings for Braciole. It really is like pizza -- the only limits are your imagination.

CD


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