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Texas Hogger

Full Fledged Farker
Joined
Sep 8, 2018
Location
El Paso, Texas
Name or Nickame
Terry
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:
 

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I just finished eating not long ago - but I'd absolutely destroy that plate! Looks incredible. The sausage strips are a new one for me, too.
 
Looks good!
First saw the sausage strips a year or so ago.They have an odd consistency, and not a lot of flavor. The maple ones were ok, we never even finished off the chorizo ones, and haven't tried any since.
 
I had never seen or heard of sausage strips until I saw them at Sam's; so I figured I would give them a try.


NOT impressed.



I should have stuck with bacon.
Johnsonville should stick with brats.
 
I had never seen or heard of sausage strips until I saw them at Sam's; so I figured I would give them a try.


NOT impressed.



I should have stuck with bacon.
Johnsonville should stick with brats.

The sausage strips don't suck when fried crisp. Maybe a bit tough but quite tasty. IMO...
But you are probably right to think that bacon might have done better to wrap your porker.
 
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