It was casually mentioned in this thread
http://www.bbq-brethren.com/forum/sh...ad.php?t=78704
and through peer pressure, Master and I (Gore) tried to create it based on Master's research
Essentially it is a butterflied pork chop, with the cooked rib re-inserted and also filled with sausage. It was wrapped in bacon. I do not know if there is another definition. All the details are given in "Cooking with the Master" in this link:
http://www.bbq-brethren.com/forum/sh...5&postcount=77
Having read that again, I'm wondering if Hormel also might have an eye on Chris.
__________________
Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill,
UBS
"I love everything about the pig, even the way she walks." -- Spanish proverb
(\__/)
(='.'=) This is the rabbit baby. Invests him in yours signature,
(")_(") and the help rabbit baby takes over control of the world!
Hmmmm, I wonder, WWGALD?
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