Robert-R
TVWBB Diamond Member
mozz, seasoned breadcrumbs, chopped spinach, chopped kalamata olives, golden raisins, minced garlic, red wine vinegar and evoo.
Rolled, tied, some evoo, K salt, black pepper and onto the grill. Seared on 4 sides for about 10 minutes total. KBB and mesquite chunks for fire and smoke.
And then cooked indirect until it reached and internal temp of 135*.
While the meat was resting, grilled some asparagus.
Time To Eat!
This cook was inspired by Rich and Barb Dahl. They did it several weeks ago and I just had to try it.
It came out super good. Will be doing this again... also polishing my butterfly technique.
Rolled, tied, some evoo, K salt, black pepper and onto the grill. Seared on 4 sides for about 10 minutes total. KBB and mesquite chunks for fire and smoke.
And then cooked indirect until it reached and internal temp of 135*.
While the meat was resting, grilled some asparagus.
Time To Eat!
This cook was inspired by Rich and Barb Dahl. They did it several weeks ago and I just had to try it.
It came out super good. Will be doing this again... also polishing my butterfly technique.