That sir looks incredible. You have some skills not only in the cooking department but also in roast/loin tying. Job well done.
This will be on my to do list.
This will be on my to do list.
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Lol, almost forgot I even did this one
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Well, it turned out really tasty, but there were definitely some execution errors with the knife work and using the skewers to hold it together. End result was more lost stuffing than I thought had happened. I wound up not using cherries in the stuffing since that seemed like it would be too much going on. The glaze came out really well. I left it fairly thin so that it would be good for basting. I like the way that worked. I also saved a bit of the glaze to use as a sauce when serving.
At 100 internal, I opened the cooker up to start adding glaze and to add some butternut squash. Here's how the good side looked after the first bit of glaze:
I put the glaze on that side and then flipped it over to put glaze on the other side. At 135 internal, I wanted to check the squash and to do another round of glaze with another flip. Squash wasn't ready, so I let everything go to 145 internal. At that point, the squash was done and the good side looked wonderful:
But I think if you look closely, it looks like the outer layer of meat has come unrolled a fair amount compared to the first pic. So the skewers just didn't hold things tight enough to handle the two flips. The side of it you don't see suffered from a split in the meat even though I thought when I was rolling it that I had put the weakest spot buried into the middle of the roll.
Here's a shot after cutting in:
It's clear from this that I also just did a poor job on the cutting, as the outside layer of meat on the left in the pic is much thicker than on the right side.
I guess I have to buckle down and learn proper trussing and tying while also working on my knife skills.
The recipe, though, is a total keeper and I'll try it again some day. As my punishment, my serving tonight was from the end that lost the most stuffing:
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