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Here's one you have to try!!! Italian stuffed pork roll.

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by BBQJOE, Sep 30, 2015.

  1. BBQJOE

    BBQJOE Songster

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  2. Sally Sunshine

    Sally Sunshine Cattywampus Angel <straightens Halo> Premium Member Project Manager

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  3. BBQJOE

    BBQJOE Songster

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    Give it a try. When I owned the restaurant, I made about 20 for a special invitational Christmas dinner. It was a complete success!
     
  4. Sally Sunshine

    Sally Sunshine Cattywampus Angel <straightens Halo> Premium Member Project Manager

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    20!!!! WOW!!! I will for sure! it looks wonderful, what rub do you suggest? I am terrible with making chicken and pork rubs! [​IMG] we are processing our first meaties in a few weeks and DH wants to get a rotisserie and I am SCARED [​IMG] I can do butter salt and pepper [​IMG] I am no chef unfortunately but I love great tasty food!
     
  5. BBQJOE

    BBQJOE Songster

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    My favorite rub for chicken on the rotisserie is 2 parts granulated garlic, 1 part black pepper, 1 part lawrys.
    Don't use garlic powder is makes a sticky mess, and is hard to work with.
    The same rub worked fine on the pork roll. You might like to add a little brown sugar, but I don't think it's necessary.
     
  6. Sally Sunshine

    Sally Sunshine Cattywampus Angel <straightens Halo> Premium Member Project Manager

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    [​IMG]sweet thanks, lawrys is a season salt?
     
  7. BBQJOE

    BBQJOE Songster

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    This is correct.
     

  8. donrae

    donrae Hopelessly Addicted Premium Member

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    Sally, for an all purpose seasoning I mix about equal parts salt, pepper, granulated onion, granulated garlic, and smoked paprika. I use it as a dry rub on ribs or roasts and it's yummy!

    Joe, I'll have to try this. Getting 300lbs of pork soon and need new recipes [​IMG]
     
  9. BBQJOE

    BBQJOE Songster

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    Let me know how you like it!
     
  10. Sally Sunshine

    Sally Sunshine Cattywampus Angel <straightens Halo> Premium Member Project Manager

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    [​IMG]

    Thanks!
     

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