There are some constants when I do these, and that is, they are bacon wrapped and then smoked. In my opinion, two things that make almost any food better.
I won't delay, or bore you any more... For this roulade, I pounded the pork chop flat. I seasoned it with a salt, black pepper, and garlic mixture. Then I layered peaches and jalapeño. (Side note: the peaches will "literally" melt into the meat, which is absolutely fantastic!)
Once that is done, I wrap it with bacon!
The last step of course is to smoke it, and I usually let it smoke for about 3 hours... Give or take a few minutes. After you pull it off the grill, let it rest a few minutes before you carve it.
Finally, you can serve it with pretty much anything you want, but I opted for a vegetable cous cous with red onion, red pepper, and corn.
No comments:
Post a Comment