The trick is to smoke the meat and not make the meat smoke
Date:April 18, 2015 Viewing: Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The ingredients are gathered.
There is olive oil salt and pepper for use in the pork slices, plus Italian breadcrumbs, disced Italian salami, diced pepperonchinis, shredded parmesan cheese, minced garlic and chopped parsley for the filling.
The fillings are in a bowl ready to be mixed.
The finished filling.
The slices of pork shoulder are brushed with olive oil and seasoned with salt & pepper, plus I added some Italian seasoning blend.
The filling is applied and gets rubbed into the meat. After this the meat is rolled and tied into a cylindrical shape which gets brushed with oil and seasoned on the outside.
The Bracioles are on the grill where they are grilled at 350 degrees raised direct.
The Bracioles are grilled for 30 minutes and I turned them 8 times.
The bracioles were served with rice and veggies (foreground) and Chewy Italian Rolls (background).
The bracioles were allowed to cool for 10 minutes and were cut into 1/4” thick slices. I used my electric knife for best results.
The bracioles were extremely tasty and I was surprised by the level of flavors present.
The outer skin was very tasty from grilling and the filling was extremely flavorful.
Everyone loved this dish and asked me to make it again ASAP.
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This was a grilled version of this Italian classic using pork shoulder for the wrapper. A 2 pound pork shoulder roast was cut into 1/2” thick slices. The next step was to pound the meat down to 1/4” thickness. I am glad I asked the butcher to do it for me. He had a large heavy metal flat plate with a handle that looked like an oversized putty knife. With one “whack” he was able to flattened the whole slice in one blow. My meat pounding hammer is smaller and would have taken much longer. The slices of pork were oiled and seasoned on the inside and then the spicy filling was added and pressed into the meat. The meat was then rolled and tied off. This was the only tricky part of the operation because the pork shoulder slices would split along some of the fat veins when the roast was rolled up. I added many more strings to help seal up these tears.My extra work was worth it because I had very little leakage. The rolled and tied pork was grilled for 30 minutes at 350 degrees raised direct. After cooling, the rolled pork was cut into slices and served. The end results surprised me a bit as the Braciole was far tastier than I would have expected based on the fillings. The outside of the pork was tasty from the combination of grilling and some of the fat basting the meat as it grilled. I thought these would be great, they were excellent.