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Triple Pork Mock Muffletta (with pix)

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  • Troutman
    Club Member
    • Aug 2017
    • 7473
    • aka Troutman Taco - Hanging Free in Tejas

    • OUTDOOR COOKERS

      BBQ ACCESSORIES

      WOOD & PELLET PREFERENCES

      SOUS VIDE

      INDOOR COOKWARE


    Triple Pork Mock Muffletta (with pix)

    I believe everyone is familiar with the Muffletta. If not its a tasty Italian sandwich invented by immigrants to the New Orleans area and has become a favorite to that city. It's essentially a variety of ham cold cuts with provolone cheese but its signature flavor component is the olive tapenade.

    Click image for larger version  Name:	muffaletta.JPG Views:	2 Size:	73.2 KB ID:	396467

    So in honor of this great classic and as a tribute to the recent pulled pork day, I decided to recreate this sandwich using pork components instead of the tradition sesame seed bun. So to begin with, I chose a pork tenderloin as the 'bread'.

    Stage 1, trimming the silver skin and fat and filleting them into flats. After a good salting, I let them cure overnight......


    Click image for larger version  Name:	pork01.jpg Views:	2 Size:	108.0 KB ID:	396469

    Stage 2,...due to the thickness, I needed to pound these little piggies a little thinner for rolling purpose.......


    Click image for larger version  Name:	pork02.jpg Views:	2 Size:	130.4 KB ID:	396470

    Stage 3, instead of some sort of mayonnaise for our sandwich, I decided to create a rosemary/garlic paste to rub inside the fillets......

    Click image for larger version  Name:	pork03.jpg Views:	2 Size:	94.7 KB ID:	396468

    Stage 4....after having applied the paste, the bottom half is ready for the cold cuts. I used Boar's Head premium capocollo and Italian cured ham.....

    Click image for larger version

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    .....with the final topping, provolone cheese......

    Click image for larger version  Name:	pork05.jpg Views:	2 Size:	74.1 KB ID:	396471

    ....followed by the signature olive tapenade.........

    Click image for larger version  Name:	pork06.jpg Views:	2 Size:	145.4 KB ID:	396472


    Stage 5, need to top off the sandwich with our final layer of pork 'bread' and get her rolled and tied ready for seasoning.......

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    Stage 6, ....oh you thought we were done? Not yet my friends, we need our final layer of piggy deliciousness, a bacon weave.......

    Click image for larger version  Name:	pork09.jpg Views:	3 Size:	164.1 KB ID:	396478

    ....rolled and back to the refrig to chill out for a few.......

    Click image for larger version  Name:	pork10.jpg Views:	2 Size:	123.1 KB ID:	396475


    Stage 7, after a good chill I prepared a tray to catch to porky dripping for some gravy......BUT WAIT, we need a time out for some much needed porky porn......

    Click image for larger version  Name:	pork12.jpg Views:	2 Size:	130.9 KB ID:	396479

    .....ok now back to the prep.......

    Click image for larger version  Name:	pork11.jpg Views:	2 Size:	148.2 KB ID:	396474

    Stage 8, getting her loaded on the WSM. Did some pecan and apple wood for smoke, held the temperature in the pit to 225* for the first two hours then cranked it up to 300* to crisp the bacon for the final hour. When internal temp got to 145*, I pulled it......

    Click image for larger version  Name:	pork13.jpg Views:	2 Size:	159.6 KB ID:	396480

    ....man this sucker looks to good to eat......

    Click image for larger version  Name:	pork14.jpg Views:	2 Size:	136.1 KB ID:	396481

    ....but because of my empty stomach and the family pounding the table with knives and forks, I carved and served.......

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    HAPPY SMOKIN' ...... TROUTMAN OUT......
    Last edited by Troutman; May 31, 2019, 02:47 PM.
  • fzxdoc
    Founding Member
    • Jul 2014
    • 5259
    • My toys:
      Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
      Pit Barrel Cooker (which rocks)
      Weber Summit S650 Gas Grill
      Weber Kettle Premium 22"
      Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
      Camp Chef Somerset IV 4-burner outdoor gas range


      Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
      Adrenaline BBQ Company's Elevated SS Rack for WSCGC
      Adrenaline BBQ Company's SS Rack for DnG
      Grill Grate for SnS
      Grill Grates: five 17.375 sections (retired to storage)
      Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
      2 Grill Grate Griddles
      Steelmade Griddle for Summit gas grill

      Fireboard Extreme BBQ Thermometer Package
      Fireboard control unit in addition to that in the Extreme BBQ Package
      Additional Fireboard probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
      2 Fireboard Driver Cables
      Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
      Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
      Thermoworks Thermapen MK5 (pink)
      Thermoworks Thermapen MK4 (pink too)
      Thermoworks Temp Test 2 Smart Thermometer
      Thermoworks Extra Big and Loud Timer
      Thermoworks Timestick Trio
      Maverick ET 73 a little workhorse with limited range
      Maverick ET 733
      Maverick (Ivation) ET 732

      Grill Pinz
      Vortex (two of them)

      Two Joule Sous Vide devices
      VacMaster Pro 350 Vacuum Sealer
      Instant Pot 6 Quart Electric Pressure Cooker
      Instant Pot 10 Quart Electric Pressure Cooker
      Charcoal Companion TurboQue
      A-Maze-N tube 12 inch tube smoker accessory for use with pellets

      BBQ Dragon and Dragon Chimney

      Shun Classic 8" Chef's Knife
      Shun Classic 6" Chef's Knife
      Shun Classic Gokujo Boning and Fillet Knife
      Shun Classic 3 1/2 inch Paring Knife

    #2
    Winner winner piggy muffaletta dinner! Plus the gravy! Looks great, Troutman .

    Kathryn
    Last edited by fzxdoc; October 16, 2017, 03:27 PM.

    Comment


    • Troutman
      Troutman commented
      Editing a comment
      Thanks for the props nice lady!
  • EdF
    EdF
    Club Member
    • Jul 2016
    • 3229
    • Atlantic Highlands, NJ
    • Uuni Pro (new kid in town)
      Karubeque C-60
      Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
      TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
      Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
      Thermapen
      Thermapen Air
      ThermaQ (or its predecessor)
      Thermoworks Hi temp IR
      BBQ Dragon & Chimney of Insanity
      Various other stuff

    #3
    Wow! Very creative! Admiration here.

    Comment

    • Danjohnston949
      Former Member
      • Dec 2014
      • 4418
      • 1410 9th. St. N, Fargo ND

      #4
      Troutman! Oh Boy❗️ Oh Boy❗️ That Looks "Oh So Good" ‼️ Thank You for the Photo Detail Recipe‼️
      Eat Well and Prosper❗️ From a Backyard Cremator in Fargo ND, Dan

      Comment

      • Willy
        Charter Member
        • Apr 2015
        • 1854
        • High Desert of the Great Southwest

        #5
        Bee you tee ful!!!!!!!!!!!!!!!!!!!!!!!

        Comment

        • DWCowles
          Founding Member
          • Jul 2014
          • 9703
          • Smiths Grove, Ky
          • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

          #6
          Beautiful!

          Comment

          • T-bone
            Club Member
            • Dec 2016
            • 340
            • Northern Virginia
              • Traeger Texas 075 (circa 2007)
              • Weber Genesis Gas Grill (circa 1997)
              • Weber Kettle Charcoal Grill
              • Anova WiFi Sous Vide
              • Tappecue WiFi Temperature Monitoring System
              • Thermapen
              • Operation BBQ Relief Volunteer
              You can take the boy out of Texas, but you can't take the Texas out of the boy.

            #7
            Bravo Troutman! That looks amazing. It definitely provides some inspiration for similar creations. Olive tapenade doesn't last around this house. It's pretty much mandatory for any sandwich. Thanks for the great walk-through.

            Comment

            • FlaBouy
              Banned Former Member
              • Apr 2017
              • 806

              #8
              Boy, that's a spin on a fatty I didn't see coming. Nice work my man.

              Comment


              • Troutman
                Troutman commented
                Editing a comment
                Trying to keep up with you brother.... FlaBouy inspired London broil next
            • Georgia rookie 903
              Club Member
              • Sep 2017
              • 143
              • Augusta,Ga.

              #9
              wow feel like I went to a pro how to class only could not taste the flavor through my scren ...way to detail everything sir

              Comment

              • JCGrill
                Club Member
                • Mar 2017
                • 1800
                • Minneapolis / St Paul burbs
                • Charcoal - 22" Weber Kettle
                  Gas - Saber
                  Smoker - Green Mountain Daniel Boone
                  Portable - Charbroil Tabletop Propane Grill

                #10
                I am so stealing this one. Great job. I gather it's all gone?

                Comment


                • Troutman
                  Troutman commented
                  Editing a comment
                  Just finished the last two pieces lol
              • HorseDoctor
                Charter Member
                • Sep 2014
                • 1147
                • Central Iowa

                #11
                Looks awesome!!! Hope everyone appreciated the effort you put into that one! Very nicely done!!!

                Comment

                • Troutman
                  Club Member
                  • Aug 2017
                  • 7473
                  • aka Troutman Taco - Hanging Free in Tejas

                  • OUTDOOR COOKERS

                    BBQ ACCESSORIES

                    WOOD & PELLET PREFERENCES

                    SOUS VIDE

                    INDOOR COOKWARE


                  #12
                  Tell me about it, took about 10 hours all in. Could have cooked a 14 lb full packer.....

                  Comment

                  • FireMan
                    Charter Member
                    • Jul 2015
                    • 7848
                    • Bottom of Winnebago

                    #13
                    You just took Amazing Ribs to a whole new level. Amazing!

                    Comment


                    • Troutman
                      Troutman commented
                      Editing a comment
                      Thanks, shoot I’m just inspired by all the great cooks around me. Heck I’m still buzzing over your podcast.!
                  • hoovarmin
                    Founding Member
                    • Jul 2014
                    • 1124
                    • Neptune Beach, FL
                    • Weber Performer 22
                      SNS
                      Joule
                      Thermoworks Smoke
                      Thermoworks Thermapen
                      Kingsford Blue Bag

                    #14
                    WAT?!? That's unreal. I thought I was ready for the big time just cause I made another brisket. Humbled!

                    Comment

                    • Nate
                      Banned Former Member
                      • Apr 2015
                      • 3808
                      • Quarantined

                      #15
                      Niiiiiiiiiiiice!!!!

                      Comment

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                      Meat-Up in Memphis 2021

                      SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
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