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Old 01-05-2012, 10:58 AM   #15
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Join Date: 05-08-09
Location: St. Louis

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.
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