View Single Post
Unread 01-05-2012, 10:58 AM   #15
GrillinFool
Full Fledged Farker
 
Join Date: 05-08-09
Location: St. Louis
Downloads: 0
Uploads: 0
Default

Talking to some folks that make these, particularly our grillin friends in Europe, if you do this, use thinner bacon and thicker pork tenderloin. So, I got six slices out of the loin and probably should've gone with four and thinner bacon. We'll be doing that next.... Well that and I have to find a way to get cheese in them. I'm thinking taking a cheese slicer and slicing off a thin sliver of asiago or romano, some sort of hard cheese that won't just ooze completely out.
GrillinFool is offline   Reply With Quote


Thanks from:--->