I'm doing a pork roast on the grill tonight. I seasoned up the outside & stuffed the middle with fresh garlic & rosemary & a touch of lemon juice. I was just wondering if any of you have ever done anything like this.
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Anyone Ever Stuff Meat?
- Thread starter Hardcore
- Start date
I love to make "beef Olives" or at lease that is what my Scottish buddy called them. W ebuy the biggest Flank steak we can find. And by big we are looking for total square inches. A good one is 12" wide by 16-20" long. We julianne some Red peppers and apples, they get laid downin a flat layer over about half of the flank steak along with some basil leaves, feta cheese. This leaves one side covered in stuff and ne side blank. Of course we season the beef with salt an pepper. Now you roll up the flank steak like a jelly rool, and tie it in a big cigar shapped tube. MAke sure the outside is well seasoned, and bake at 350 until the center reaches at lease 165. Remove from over DO NOT UNTIE, and slice 1.5 inch pieces for each serving.
I have done a pork roast the same way. The rosemary adds so much flavor to it. I put it on a rotisserie over the bbq and just let it cook. Pan underneath to catch the droppings and then made a beer gravy. Not too bad.
theribdoctor
Certifiable.
this seems like a personal question....:dunno:
yes, you can stuff with a lot of things....more flavor and cooking from the inside.
I stuffed a pork loin with roasted green chiles and pepper jack cheese. Then wrapped the whole thing in bacon and smoked it for almost 4hrs. @ 225*. Turned out to be very tender and delicious. Here are some before and after pics
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I learned a cool trick in the culinary business at one kitchen I worked in at one point.
If you're stuffing with something that is a liquidy, or compote-type, filling, you can form it into a stick on a sheetpan and freeze it hard. Then, you can take the pork loin, run a steel rod through the center, and you can slide the "stick" of frozen filling into it. A very interesting way to stuff a loin without having to slice it open and retying it. Just a little helpful hint.
Some great sounding food ideas in this thread!!! Yum!
If you're stuffing with something that is a liquidy, or compote-type, filling, you can form it into a stick on a sheetpan and freeze it hard. Then, you can take the pork loin, run a steel rod through the center, and you can slide the "stick" of frozen filling into it. A very interesting way to stuff a loin without having to slice it open and retying it. Just a little helpful hint.
Some great sounding food ideas in this thread!!! Yum!
SuperKrishna
Guyanese Member
I take thick porkchops/pork loin chops/ . . . and cut a pocket into the meat. Dice up some onion, pepperoni, crumbled bacon, olives, cheese. . . mix the mixture well and stuff into pocket. Grill over indirect heat till center of the pocket hits 160 then move over direct heat to sear the outside. I serve it with marinara sauce and we call them porkchop calzones. Great with a plummy chianti.
kmckinn3
Learning from the best
We stuff chicken mostly. Pound out breasts between cling wrap, put sage on the inside part, add any cheese and/or meat (ham and swiss is great), roll and close shut with toothpicks. Dip ball in flour, then egg, then breadcrumb mixture (i usually add garlic, cayenne pepper, onion pepper, herbs), and bake at 375 for 30 min
I've never done it personally but there's a store close to me that sells the flank steak 'pinwheels' already stuffed and tied. They've got provolone and spinach and sun dried tomato with mozzarella - both are amazing.
+1 on stuffed chicken. I've done this with an apple, cheddar cheese and breadcrumb stuffing
Josh.CHI
The Dude abides
OMG you are my hero
Going to try it tonight. Just stuffed some lamb loin chops with a marinade made from olive oil, finely chopped garlic, worcestershire and herbes provencales (couldn't find any rosemary but this should be a good substitute).
Jfire
BoM 9/9' 9/11' 8/12'
This and Rouladen are favs at the firehouse when the weather starts to cool down!:thumbsup: