Made this the other night by adapting a recipe I found in the Food Network Magazine to the grill. Actually made the roll the previous night and refriged. Here are some pictures:
Ready to Go On
On the Grill Half Way Done
Finished
Plated
For those that have a hard time maintaining higher heat on the SJP, what I do now is to cock the lid to allow for more airflow. Works like a charm.
I'll post the recipe over in the recipe section.
Dan
Ready to Go On
On the Grill Half Way Done
Finished
Plated
For those that have a hard time maintaining higher heat on the SJP, what I do now is to cock the lid to allow for more airflow. Works like a charm.
I'll post the recipe over in the recipe section.
Dan