Texas Hogger
Full Fledged Farker
For the "Boned, Rolled & Tied" throw down (https://www.bbq-brethren.com/forum/showthread.php?t=296592 ), I went with a pork tenderloin.
I slit it down the middle and pounded it out flat.
Last week I found some Johnsonville sausage strips at Sam's, so I made a weave with them.
I laid the flattened loin on the weave, spread some green chiles over it and added some extra sharp cheddar slices.
Then I rolled and tied it and threw it on the Weber kettle for some indirect heat.
I mashed some taters and made some gravy from the pan drippings.
I was please with the results but I think I prefer a bacon weave over the sausage strips.
Thanks for checking out this thread
Now here is the pron:
I slit it down the middle and pounded it out flat.
Last week I found some Johnsonville sausage strips at Sam's, so I made a weave with them.
I laid the flattened loin on the weave, spread some green chiles over it and added some extra sharp cheddar slices.
Then I rolled and tied it and threw it on the Weber kettle for some indirect heat.
I mashed some taters and made some gravy from the pan drippings.
I was please with the results but I think I prefer a bacon weave over the sausage strips.
Thanks for checking out this thread
Now here is the pron:
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