Jim Lampe
TVWBB 1-Star Olympian
haven't made it yet, so these are only the prep photos... i'll post the grillin' process and results probably tomorrow
OK, let's start.
I sizzled up some Lampeland Bacon...
...sautéed some thin sliced onion in the leftover pig juice...
...combined a roll of Tennessee Pride sausage with a roll of Farmland pork sausage, then flattened it out...
...laid down two slices of provolone cheese and one slice of gouda topped with the onions then the Lampeland Bacon.
Rolled the dang thing up into a log....
...seasoned it with a salt-free Penzey's 33rd & Galena rub....
then wrapped it in Saran wrap and tossed in the freezer to chill/set until
the grilling process takes place in one hour from now.
Thought I had 'shrooms to add to the mix, but I did not.
This hunk of ground pig with it's not-so-fancy-schmancy innards with be grilled indirect
in a Weber kettle set at 350ºF with apple wood for a bit of smoke flavour.
Cooked until an internal temp reaches 145ºF.
OK, let's start.
I sizzled up some Lampeland Bacon...
...sautéed some thin sliced onion in the leftover pig juice...
...combined a roll of Tennessee Pride sausage with a roll of Farmland pork sausage, then flattened it out...
...laid down two slices of provolone cheese and one slice of gouda topped with the onions then the Lampeland Bacon.
Rolled the dang thing up into a log....
...seasoned it with a salt-free Penzey's 33rd & Galena rub....
then wrapped it in Saran wrap and tossed in the freezer to chill/set until
the grilling process takes place in one hour from now.
Thought I had 'shrooms to add to the mix, but I did not.
This hunk of ground pig with it's not-so-fancy-schmancy innards with be grilled indirect
in a Weber kettle set at 350ºF with apple wood for a bit of smoke flavour.
Cooked until an internal temp reaches 145ºF.
