Round Steak Pork Sausage Pepper Jack Cheese Roll

[cdd315]

Wow, that looks good!! Nice cook

[Jerod Broussard]

Close up of the roll. First pic was the chopped up edition in the gravy.

[Jerod Broussard]

Turned out pretty good. Probably would have been better with high temp cheese, again, kinda last minute deal.

[smarkley]

NICE!

[HC in SC]

Yep: http://shop.tonychachere.com/saltfre...z-p-21721.html

I haven't seen it in Publix, Piggly wiggly or Wallyworld, but the wife is going to ask our local publix manager to order some. It does say "contains a salt substitute" - WTFudge is a substitute for salt?

The wife loves Tony's regular - so at this point when using it I dry brine with it.

I figure 1/2 of the regular seasoning blend is salt, so I use 1 teaspoon per pound to try and control the salt.

Your meat concoction looks good; well, it looks like it tastes good!

[Jerod Broussard]

6 hours after going into the oven it was 181 internal and probe tender. Brought oven down to 170 to rest till after church. Plenty juice in the pan. I had put about 1/2 cup water in the pan.

Going into the oven picture.

[Huskee]

That is weird for sure, never seen that.

[Jerod Broussard]

No real brining. I wasn't aware they had salt free Tony's.....that is crazy.

[Jerod Broussard]

Nope. It will give me a warning that all content will be lost if I continue with the second pic. And it will, I tried. The text remained. The first pic disappeared.

[HC in SC]

Wow - agree that this is very creative.

Nothing like meat wrapped in meat with melty cheese!

Can't go wrong with the Tony Charchere's - did you use the salt free and dry brine with plain salt, or just brine with the salted Tony's?

[Huskee]

Only one pic per post? It will not let you upload more or place more?

[Jerod Broussard]

Yeh, I pounded it really good. I put some Tony Chachere's on the round steak before I laid down the pork, and a little more Tony's on the finished product before it went to the Pit. Kinda last minute deal. Been busy last couple days.

I just transferred it to a 200 degree oven covered in foil. I was 4.5 hours into the cook just befoe 2 A.M. CST, 150-ish internal. I put enough briquettes for 4-5 hours in the Pit Barrel. A full basket will go 8-9 hours. It was running 240 when I went to bed, 1.5 hours into the cook, as the coals tapered off, it was at 181 when I just took the meat out.

[(umamidadi)]

Very Creative

[cdd315]

Jerod, did you pound the steak before tying? Assuming you salted, did you season the pork with anything other than the cheese? Looks good so far!! Can't wait for the finished pix

[smarkley]

Awesome! Looking forward to finished product