Cordon bleu on the rotisserie from the Kettle grill скачать в хорошем качестве

Cordon bleu on the rotisserie from the Kettle grill

I love Cordon bleu and I love skewers. So why not combine both? The result was absolutely great and the bleed is simply terrific! Nevertheless, I would not use a rub on the roasts the next time. Here the ingredients: 1 pork neck, boneless (about 3kg) Pork Tenderloin may be used also. 1 El BBQ Rub (Bacon Goodness) 200g Emmentaler cheese in one piece (Swiss cheese may be used as a substitute). 200g Gruyere cheese in one piece -8 slices of boiled ham Prep. Cut your cheese as shown in the video. Butterfly your pork roast as shown. Season with your favorite seasonings or rub as you like. I used Udenheim Bacon Goodness rub, however this is not in the US as of yet. Place the sliced ham on the roast as shown. Place your cheese slices as shown being careful as t not go all the way out to the edge. Repeat this process so you have a double layer of ham and cheese as shown. Now carefully roll up your roast as shown and truss with cotton cord as shown. Place your roast onto the spit fork and secure for the rotisserie. Grill over indirect heat @ 395 -400F until an internal temperature is reached of 160 -170F (About 2 hours for a large roast). Remove from grill and allow to rest at least 5 minutes as the cheese will be VERY hot! (Use grill gloves as the spit fork will be VERY HOT)! Slice and enjoy! Super tender, super yummy! Sure to be a big hit at your next BBQ get together!