Cooking today once again.

[wittdog]

Dave was bacon on sale in NY? 8-[

Well I was moving kind of quick and wasn't as carefull as I would have liked wrapping that one.........I think I'll eat the bacon as a snack.

Those are a pain in the butt to tie, you need an extra finger #-o

Puff to tie those you just cut the butcher twine about 12in and put one end under the other pull tight and then repeat....I can't tie a knot to save my life.

 

[wittdog]

Well I don’t know about the Y cut, my stuffed loin is only partially stuffed. And the other one the filling all ran out. #-o :-k

 

[Nick Prochilo]

Dog, it still looks good!

 

[Captain Morgan]

I think so too. I'm gonna do that soon.

 

[Puff1]

Man that still looks great =P~
I had the same problem, I had so many toothpicks stuck in it it looked like a porcupine #-o
BTGG posted some pic's the first time I tried this, I think he know's the secret of non- leakage.
Looks like good eats bro :!:

 

[Finney]

Which direction was the "Y" in?

 

[wittdog]

Which direction was the "Y" in?

You cut down and then on an angle into the side.

 

[Nick Prochilo]

Why did you go with the "Y" instead of booking?

 

[wittdog]

Why did you go with the "Y" instead of booking?

"Y" not. :grin: No seriously I didn't want the chesse to run out and I'm alway looking for a better way of doing something. Live and learn.

 

[Nick Prochilo]

Do you guys think that just cutting a slit in the meat, without going through the ends, then cook with the slit up will keep the cheese in?

 

[Finney]

Why did you go with the "Y" instead of booking?

"Y" not. :grin: No seriously I didn't want the chesse to run out and I'm alway looking for a better way of doing something. Live and learn.

What did you learn?

 

[wittdog]

Larry the smoke ring did make it thru the fort Knox of bacon. I’m kind of supprised. Of course this is the one cook where Mrs. Dog get’s pics……..




What I learned is next time I might do a Y cut from the side like a book. I'm trying to get more stuffing it. Also I need to wait a little longer to cut the strings and not to flip the one that was filled with a liquid.

 

[Finney]

Try holding your knife with the blade parallel to your cutting board about 1/4 - 1/2" off the board. Cut into the roast and at the same time roll the roast away from the knife as you are cutting. You end up with a piece that is 1/4 - 1/2" thick, flat, and easy to roll filling up in. :!:

 

[wittdog]

Try holding your knife with the blade parallel to your cutting board about 1/4 - 1/2" off the board. Cut into the roast and at the same time roll the roast away from the knife as you are cutting. You end up with a piece that is 1/4 - 1/2" thick, flat, and easy to roll filling up in. :!:

That's my problem I didn't roll the roast, just opened and stuffed and closed.

 

[Nick Prochilo]

Try holding your knife with the blade parallel to your cutting board about 1/4 - 1/2" off the board. Cut into the roast and at the same time roll the roast away from the knife as you are cutting. You end up with a piece that is 1/4 - 1/2" thick, flat, and easy to roll filling up in. :!:

But won't the cheese melt out the ends?

 

[Finney]

Tie the ends tighter than the center. Or fold some of the meat back on the ends to seal them up.

 

[cflatt]

the last stuffed loin I did I just wrapped bacon over the ends to keep the cheese in. worked great for me.

 

[Finney]

Here's a video that Chris A. (runs the TVWB site) did discribing how to tie a roast. Very easy to see how to make the knot.
How to Tie a Roast

 

[Nick Prochilo]

It's really simple.

 

[Finney]

Yes it is. It's just a simple surgeon's knot.