MacKenzie Posted May 5, 2015 Report Posted May 5, 2015 I needed something with some spice this evening so TPR on a hot dog bun with some jalapeño, onion slices, cheese, mayo and sriracha sauce hit the mark. I think Taylor Pork Roll is a local thing from Maine. It is cooked in a Sous Vide bath and looks much like bologna but sure doesn't taste like it. 1
CeramicChef Posted May 5, 2015 Report Posted May 5, 2015 MacKenzie - wonderful cook. Simply wonderful! Kudos to ya! I did something similar the other evening. I made garlic bread out of a baguette and then melted mozzarella cheese on one had and a sharp cheddar on the other half in TheBeast. Thats was over half a heat deflector. I roasted off a tenderloin direct on the main grill with TheBeast idling along at 400° until the tenderloin hit 135° and then pulled. Let rest for 15 min and then thin sliced. Made sammies with thin sliced tomatoes, dill pickles, sautéed sweet onions, and shredded lettuce. Sweet potato chips on the side with a Stella Artois to wash it down. Sorry no pics. MacKenzie, your ability with a camera is unparalleled!
Tucker Posted May 5, 2015 Report Posted May 5, 2015 Taylor Pork roll is from the Delaware Valley area: http://jerseyporkroll.com/ have eaten this all my life. fry it, put it on a roll or bread w/ mustard and provolone. TPR and Beer, yum.
GoFrogs91 Posted May 6, 2015 Report Posted May 6, 2015 Good lookin sammy! Looks like MK likes it spicy.
MacKenzie Posted May 6, 2015 Author Report Posted May 6, 2015 Thanks, GoFrogs, I do like a little zip
