Then I halved some serranos, and red, yellow, and orange sweet peppers and roasted them under the broiler, peeled the skins best I could and chilled
While the peppers were roasting, I sautéed some mushrooms in half a stick of butter then chilled in fridge.
Next up was the stove top cornbread stuffing. Forgot to take a pic but made per directions and chilled.
Next i covered the table in saran wrap, which I'll make the bacon weave on and use the saran wrap to help roll it up when the time comes
Now that everything has chilled, time to start the construction. First was the bacon weave
Then I cut the zip locs open and connect the 2 pieces to make one long piece of meat. Leave the ziplocs underneath to help when it's time to roll.
First layer was 15 pieces of thin sliced Swiss cheese
Then the cornbread stuffing
Then the pepper/mushroom mixture
Then the most important part, getting a nice tight roll, after rolling I pinch the ends shut
Then used the saran wrap to roll the bacon on and wrap up tight and into fridge
Then I fired up the yoder ys480 to 220, It was a balmy 10° outside with windchill in the negatives
Off to work I go, monitoring with tappecue
Once it got to 150, I headed home from work. Was at 155 when I got home
Slathered it with a little sauce, then under the broiler til I liked the color
Rested for 20 minutes. Then sliced it up
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