Description
Certainly in America, not only every state but every country is fighting for their "recognized" form of barbecue, well, just as in Germany each village prepares its own sort of "unique wow" beer. Why not combine Intercontinental preferences? To Carnavalet - so Carnavalet! (Carnival week, there is any transformation...) I Suggest you to try to cook another kind of American "barbecue&am p;quot; in a roll from Tennessee with two types of sauce.
Ingredients
-
Pork
900 g
-
Bacon
125 g
-
Mustard
6 Tbsp
-
Brown sugar
5 Tbsp
-
Whiskey
5 Tbsp
-
Butter
3 Tbsp
-
Lemon juice
-
Tomato paste
1 Tbsp
-
Sauce
-
Tabasco
Cooking
Wash the meat, dry with paper towels.
... for young chefs show experimental flipping a couple of photos down. To obtain a roll of a single piece of loin, apply this technology cutting: lay the loin over the narrow part toward you, will be cut across the grain. Retreat of 1.5 cm from the edge and make an incision, not reaching the end of 1.5 cm.
A little bit to cut 2-3 cm from the bottom and deploy.
Repeat until the piece of meat does not "unfold" to a thickness of 1.5 to 2 cm When the piece will unfold is indicated by a thicker seat turns...
On the ground, turn to make cuts a little deeper.
The whiskey sauce is cooked very quickly: put in a saucepan 3 tbsp butter, 3 tbsp brown sugar 4 tbsp mustard (shades of mustard according to your taste, but medium spicy is better, ideally Dijon), 5 tbsp whiskey (cognac or can be replaced by corn beer),
Cook, stirring, over medium heat, until it thickens, 3-4 minutes. Let the sauce cool down.
Liberally sauce the meat inside, and especially to fill the seams. Roll roll, to be postponed.
On working surface to lay out overlapping slices of bacon (I used 4 slices swartzwelder smoked ham). I just could not resist, so as not to bring the German shade even in meat. Just kidding, of course, just the ham was wide and sturdy, stronger, less need... again, just kidding! cassowary what was in the refrigerator, then combined and did not regret! Bacon bacon, and a German ham - already too!
Lay out overlapping slices of bacon across.
Place the roll on the workpiece bacon and top to cover with the remaining whiskey sauce.
To put under the bottom roll of heat-resistant harnesses for forming (crazy grateful for this gift of Ira/Iruna!!!), tighten the roll and add extra if you need the bacon to completely cover the meat. Option is harness may be foil.
Continue to roll, there are 3 ways: - BBQ grill with lid - baking - oven with grill. In any case, all 3 places should be with the bars, which laid the roll on a pallet, which will drain your juice. Of the 3 options I used the convection oven. Put the loaf on a wire rack.
Next we'll need 1 kind of sauce, namely, to lubricate and glossy crust. BBQ sauce. Lemon/lime pour over boiling water, thinly grate the zest, squeeze of lemon juice. Add to the skillet to juice and zest 2 tbsp brown sugar 2 tbsp mustard, Worcestershire sauce (Worcestersouce), Tabasco sauce 2-4 drops OR pepper-chilli flakes (according to your taste for "hot" notes). Cook 3-5 minutes, stirring occasionally.
Plentifully greased loaf on top of sauce and bake for 30-40 mins on one side. For aerogrill, oven-grill (all pre-warmed!): the RA-250*C
Turn the roulade and re-grease, repeat baking with other hand 30 min For BBQ grill with dome: the cooking time can be 1.5 to 2 hours, depending on the piece of meat, flip and brush 3-4 times, NOT a direct, closed type heat.
Here's our handsome man! Ah how good blush!!!
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