Thread: Labor Day Menus
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Unread 09-02-2004, 11:51 AM   #34
Jorge
somebody shut me the fark up.
 
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It is. I've done it several times. In my case I had probems with the cheese ooooozing out along the open edge even with plenty of twine. On the plus side I was able to apply a ligh coating of rub to the internal face of the loin as well and add some flavor. No question that the method Jim mentioned makes a much nicer presentation using the cheese mixture I was talking about.
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Shut up, and cook!!!!
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