Wilmer Cogburn
TVWBB Super Fan
I posted some teaser photos and was asked to provide the details.
This one is for @Timothy F. Lewis and @LMichaels . Tim for the request, and Larry as we share near identical Wolf gas grilles.
I took a Costco full pork loin and cut it in thirds. This cook uses a third, not sure if it was center or end.
Mine had fat on it. I trimmed it clean. Spiral slice/jelly roll the pork loin using a very sharp knife. I tried for a thickness of around 3/8" and missed my mark some being thicker and poked thru once. When done, cover it with plastic cling wrap and pound it flat with meat hammer. I didn't have one, so used wife's 6" cast iron skillet instead which worked great.
Once pounded flat, discard the plastic wrap and slice a 1x1" grid on what was and will be the inside of the meat sheet. It should look like this.
Mix up a rub, and cover the scored inside and work it in. Mine didn't look "red" enough so I added some more paprika after the rub.
I took 3 medium yellow onions, sliced them in half, then sliced again to make hoops. Saute them in a pan with some oil (I used spray) and 3 pats of butter. Simmer and stir till soft. Then add 3 teaspoons white sugar and 1 tablespoon of soy sauce. Stir all in and simmer to caramelized. Remove from heat and I put in a cold bowl to drop its temp.
Using same pan, add 1/2 pound of sliced mushrooms. I used baby portabellos which were sliced around 1/4" thick. Saute (I used spray) and add salt/pepper to taste. When shrooms are soft to chew, remove from heat and I put in a cold bowl to drop its temp.
Grate 5-6 oz Mozzarella cheese and chop a bunch of Italian parsley. Fold open the meat sheet with the rub side up, and layer with the onions (hold it back from the start edge about 1"), layer the cheese, layer the shrooms, and then layer the chopped parsley. Roll it up tight and place seam on the bottom to hold itself.
While the shrooms were cooking, I laid out 2 rolls of overlapping cling film, and 5 pieces butchers twine. The length of the loin was about the same length of the thick cut bacon, so I laid out 10 pieces of bacon for that direction. I then laid out 8 more pieces but stretched them and let them come up to temp for more stretch, and these were placed parallel to the string direction. At this point, the stuffed loin was placed, the cling wrap tugged up and used to make a tight roll. Strings were tied off and additional strings were added.
I then wrapped it up in the cling wrap and let it fester in the fridge...
Pork loin rested in fridge for around 5 hours.
I used our Wolf gas grille which has an infrared burner and 6 burners. Infrared on high, outer 4 on medium, and inner 2 off. Slid the spit and forks in place and off it went. Grill was 375-400F.
After around 1.5 hours of twirling, most of the interior probed 145F+ but bacon didn't look like what I wanted. So I kept it going.
After 2 hours, all probed 165F or more and bacon look great! I killed the burners and left it spinning for rest of about 20 minutes. We then ate like kings with stuffing, gravy, and sprouts.
I do need to give credit for the inspiration for this to the linked YouTube video below. I have done many of these prior, but I liked her process and recipe. She oven baked hers in parchment paper, and later after removal, glazed it. I decided I need more bacon and needed the rotisserie and skipped the glaze.
Try it. Give it a spin!
This one is for @Timothy F. Lewis and @LMichaels . Tim for the request, and Larry as we share near identical Wolf gas grilles.
I took a Costco full pork loin and cut it in thirds. This cook uses a third, not sure if it was center or end.
Mine had fat on it. I trimmed it clean. Spiral slice/jelly roll the pork loin using a very sharp knife. I tried for a thickness of around 3/8" and missed my mark some being thicker and poked thru once. When done, cover it with plastic cling wrap and pound it flat with meat hammer. I didn't have one, so used wife's 6" cast iron skillet instead which worked great.
Once pounded flat, discard the plastic wrap and slice a 1x1" grid on what was and will be the inside of the meat sheet. It should look like this.
Mix up a rub, and cover the scored inside and work it in. Mine didn't look "red" enough so I added some more paprika after the rub.
- 1 teaspoon salt (I used fine pink salt)
- 1/2 teaspoon of smoked paprika
- 1/2 a teaspoon of dried garlic
- ¼ tbs of ground coriander
I took 3 medium yellow onions, sliced them in half, then sliced again to make hoops. Saute them in a pan with some oil (I used spray) and 3 pats of butter. Simmer and stir till soft. Then add 3 teaspoons white sugar and 1 tablespoon of soy sauce. Stir all in and simmer to caramelized. Remove from heat and I put in a cold bowl to drop its temp.
Using same pan, add 1/2 pound of sliced mushrooms. I used baby portabellos which were sliced around 1/4" thick. Saute (I used spray) and add salt/pepper to taste. When shrooms are soft to chew, remove from heat and I put in a cold bowl to drop its temp.
Grate 5-6 oz Mozzarella cheese and chop a bunch of Italian parsley. Fold open the meat sheet with the rub side up, and layer with the onions (hold it back from the start edge about 1"), layer the cheese, layer the shrooms, and then layer the chopped parsley. Roll it up tight and place seam on the bottom to hold itself.
While the shrooms were cooking, I laid out 2 rolls of overlapping cling film, and 5 pieces butchers twine. The length of the loin was about the same length of the thick cut bacon, so I laid out 10 pieces of bacon for that direction. I then laid out 8 more pieces but stretched them and let them come up to temp for more stretch, and these were placed parallel to the string direction. At this point, the stuffed loin was placed, the cling wrap tugged up and used to make a tight roll. Strings were tied off and additional strings were added.
I then wrapped it up in the cling wrap and let it fester in the fridge...
Pork loin rested in fridge for around 5 hours.
I used our Wolf gas grille which has an infrared burner and 6 burners. Infrared on high, outer 4 on medium, and inner 2 off. Slid the spit and forks in place and off it went. Grill was 375-400F.
After around 1.5 hours of twirling, most of the interior probed 145F+ but bacon didn't look like what I wanted. So I kept it going.
After 2 hours, all probed 165F or more and bacon look great! I killed the burners and left it spinning for rest of about 20 minutes. We then ate like kings with stuffing, gravy, and sprouts.
I do need to give credit for the inspiration for this to the linked YouTube video below. I have done many of these prior, but I liked her process and recipe. She oven baked hers in parchment paper, and later after removal, glazed it. I decided I need more bacon and needed the rotisserie and skipped the glaze.
Try it. Give it a spin!
